S’mores Cupcakes


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Recipe Makes: 12 cupcakes

Prep Time: 2 hrs

Cook Time: 25 min

Total Time: 2 hrs 25 min

INGREDIENTS FOR CUPCAKE:

1 ½ cup flour

¼ cup cocoa powder

1 tsp baking powder

½ tsp baking soda

½ cup vegetable oil

1 cup strongly brewed coffee

1 tbsp white vinegar

1 cup granulated sugar

2 tsp coffee extract

INGREDIENTS FOR FILLING:

½ cup chocolate ganache

INGREDIENTS FOR FROSTING:

½ cup or 1 stick butter; room temperature

1 cup chocolate ganache; cooled

¼ cup powdered sugar

1 tbsp cocoa powder

INGREDIENTS FOR MARSHMALLOW:

2 egg whites

½ cup granulated sugar

¼ tsp cream of tartar

1 tsp vanilla extract

DIRECTIONS:

  1. FOR CUPCAKES: Preheat the oven to 350 F. Line cupcake tin with liners.
  2. In a large bowl combine vegetable oil, coffee, white vinegar, coffee extract, and granulated sugar. Mix until everything is combined.
  3. Then sift in flour, cocoa powder, baking powder, and baking soda. And once again mix until all of the dry ingredients are mixed in.
  4. Fill the cupcake liners ¾ of the way full. Bake at 350 F for 15-20 minutes or until toothpick comes out clean.
  5. Let the cupcakes cool on a cooling rack. And once cooled, cut out a small hole up top and fill it with chocolate ganache. (the chocolate ganache is easier to fill when it is warm)
  6. FOR FROSTING: In a medium bowl combine the butter and chocolate ganache. Whip them together and then add in the powdered sugar and cocoa powder. And once everything is mixed together, place the frosting into a frosting bag.
  7. Frost the chocolate frosting onto the cupcake. Once all of the cupcakes are frosted place them into a freezer while working on the marshmallows.
  8. FOR MARSHMALLOW: Grab a small pot and a heat safe glass bowl to make a double broiler. Pour a little bit of water into the pot, but it shouldn’t be touching the glass bowl. Heat the pot on a low fire, don’t let the water come to a boil.
  9. In the bowl combine egg whites, granulated sugar, cream of tartar, and vanilla extract. Keep the fire on low and mix constantly. Keep mixing the mixture until the temperature reaches at least 140 F and take off heat.
  10. Using a hand mixer, mix the marshmallow until medium stiff peaks form. Then place the marshmallow mix into a piping bag and pipe them onto the cupcakes. After the marshmallows have been piped on, use a butane torch to lightly torch the topping. (this is why you should put the cupcakes into the freezer for a little after icing the frosting, because if you don’t there is a greater chance for the icing to start to melt.)
  11. Let the cupcakes cool and enjoy!
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Gather all ingredients. FOR CUPCAKES: Preheat the oven to 350 F. Line cupcake tin with liners.

In a large bowl combine vegetable oil, coffee, white vinegar, coffee extract, and granulated sugar. Mix until everything is combined. Then sift in flour, cocoa powder, baking powder, and baking soda. And once again mix until all of the dry ingredients are mixed in. Fill the cupcake liners ¾ of the way full. Bake at 350 F for 15-20 minutes or until toothpick comes out clean.

Let the cupcakes cool on a cooling rack. And once cooled, cut out a small hole up top and fill it with chocolate ganache. (the chocolate ganache is easier to fill when it is warm)

FOR FROSTING: In a medium bowl combine the butter and chocolate ganache. Whip them together and then add in the powdered sugar and cocoa powder. And once everything is mixed together, place the frosting into a frosting bag. Frost the chocolate frosting onto the cupcake. Once all of the cupcakes are frosted place them into a freezer while working on the marshmallows.

FOR MARSHMALLOW: Grab a small pot and a heat safe glass bowl to make a double broiler. Pour a little bit of water into the pot, but it shouldn’t be touching the glass bowl. Heat the pot on a low fire, don’t let the water come to a boil. In the bowl combine egg whites, granulated sugar, cream of tartar, and vanilla extract. Keep the fire on low and mix constantly. Keep mixing the mixture until the temperature reaches at least 140 F and take off heat.

Using a hand mixer, mix the marshmallow until medium stiff peaks form. Then place the marshmallow mix into a piping bag and pipe them onto the cupcakes. After the marshmallows have been piped on, use a butane torch to lightly torch the topping. (this is why you should put the cupcakes into the freezer for a little after icing the frosting, because if you don’t there is a greater chance for the icing to start to melt.) Let the cupcakes cool and enjoy!

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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