Chocolate S’mores Cupcakes with Whipped Ganache Frosting (Video)
These ridiculously rich Chocolate S'mores Cupcakes begin with a classic chocolate cupcake recipe base, have a marshmallow center, and are frosted with a homemade chocolate ganache frosting. Graham cracker crumbs, extra ganache, and chocolate ganache covered marshmallows complete these s'more cupcakes! Summer dessert has never looked better!
Servings: 14 Chocolate Cupcakes
Ingredients
Cupcakes
- 1/2 cup unsweetened cocoa powder
- 1/3 cup hot coffee (chocolate, espresso, or plain is best)
- 1/2 cup butter, softened
- 1 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp espresso powder, optional--it brings out the chocolate flavor without tasting like coffee
- 1 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
Chocolate Ganache
- 12 oz dark chocolate, chopped
- 6 oz heavy cream
Whipped Ganache Frosting
- Ganache
- 1 tsp vanilla extract
- 1/2 tsp espresso powder
- 1/2 cup powdered sugar
Toppings
- 2/3 cup graham cracker crumbs
- 21 marshmallows
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners.
- Combine cocoa and hot coffee together, stirring until smooth.
- Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes.
- Gradually add in white and brown sugar, beating 2-3 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
- Add in chocolate/coffee mixture, and beat until just combined.
- In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
- Stir together buttermilk, vanilla extract, and sour cream.
- Alternately mix the buttermilk mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
- Divide batter evenly between muffin cups (the batter makes 14-16).
- Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to over-bake, as chocolate cupcakes can get very dry if over-baked.
- Allow to cool.
Ganache
- Heat the heavy cream in the microwave, in 30-second increments, just until it starts to boil.
- Place the chocolate in a separate bowl, and pour the hot cream over the chocolate, allowing it to sit for 30 seconds.
- Stir the cream and chocolate until the chocolate is completely melted. Allow to sit for 4-5 minutes, until the ganache begins to thicken.
Filling
- Dip 14 marshmallows halfway into the ganache. Place the marshmallows, ganache side up, on parchment paper (or wax paper). Sprinkle with crushed graham crackers, and allow the ganache to set completely.
- Cut the remaining 7 marshmallows in half.
- Next, with a sharp knife, cut a circle/hole into the center of each cupcake to create a small pocket for the marshmallows, about 1/2 inch deep.
- Place half of a marshmallow into each cupcake, top with a dollop of ganache (this helps seal the cupcake top),
- and top with the pieces of cupcake you removed.
Topping
- Spoon a little bit of ganache onto the top of each cupcake, smoothing the ganache about 1/8" from the cupcake edge (a little goes a long way).
- Sprinkle the edges with graham cracker crumbs, and allow the ganache to set completely.
- Place the remaining ganache into the fridge for about 40-60 minutes, or until the ganache has completely cooled and is the consistency of fudge.
- With a standing mixer or hand mixer, whip ganache until it has lightened in color and stiffened. Add in vanilla extract, espresso powder, and powdered sugar. Whip until combined.
- Pipe whipped ganache frosting in the center of each cupcake, and top with a ganache covered marshmallow.
- Enjoy!
Notes
*If the ganache hardens too much while dipping the cupcakes, you can easily melt it again by microwaving it for 10-second increments, stirring after each hit.