Nothing says summer like s’mores. Who doesn’t have great memories of toasting perfect marshmallows over a campfire in the summertime and squishing them between graham crackers until the Hershey bars ooze out?
Crazily enough, the summer is already coming dangerously close to an end. It’s hard to believe July is nearly over! It makes me want to stuff my face with as many s’mores as possible because it won’t be long before the weather starts changing and s’mores season is gone.
Let’s not think about that. Let’s pretend summer lasts forever. Okay?
Since we’ve established that summer is eternal now, I’m always in the mood for s’mores. (Of course, I am anyway.) Not much beats the real thing: a crunchy graham cracker, a gooey jumbo marshmallow, and a generous portion of Hershey chocolate. But these cupcakes come pretty close.
I knew I wanted to make s’mores cupcakes with a graham cracker crust for added texture, plus a toasted marshmallow buttercream that I adapted from Sweetapolita (a brilliant recipe!) with real toasted marshmallows mixed in! That left the cake itself to be chocolate. A Hershey bar garnish also seemed appropriate–you can never have too much chocolate, especially when s’mores are involved. I think rolling the cupcakes in crushed graham cracker crumbs would also be cute!
Much like the crust on a slice of cheesecake, the graham crust on this cupcake tends to get crumbly after you bite into it, so be prepared! You’ll probably want napkins on hand to serve with the cupcakes if you just scrubbed your floors. I say this from experience. :)
The cupcake recipe itself comes, once again, from my favorite cupcakery’s cookbook. I almost always choose vanilla cupcakes over chocolate, but these are about as good as chocolate cupcakes get! The batter tastes even better–so good that you could easily eat it with a spoon.
Not that I would know…
And obviously any frosting that uses real toasted marshmallows is pretty much incredible. I’ve also eaten this stuff by the spoonful. Big spoonful.
I always use a KitchenAid mixer to whip up my frostings, but I totally understand if you don’t have this at your disposal. I didn’t have one to use until a few years ago, but now I can’t imagine baking without it! If you don’t have a stand mixer, you’ll definitely want to run a hand mixer at high speed, because the marshmallows make things extra sticky and hard to work with. Even with a powerful KitchenAid, you may need to clean your attachment a few times to make sure the marshmallows get evenly mixed throughout the frosting. The butter in the buttercream helps a lot to keep things from sticking, not unlike slathering butter all over your hands keeps them clean while mixing up a batch of Rice Krispy Bars. I wouldn’t recommend mixing this frosting by hand, though–you could try it, but you’ll probably end up with a mess!
These cupcakes might not quite measure up to s’mores that are fresh from the campfire, but they’re pretty delicious in their own right. Don’t mind me; I’ll just be sitting here scarfing a few down while I blissfully pretend summer’s barely started. Thank God we still have August, because this Minnesota girl is not ready to say goodbye to sunshine!
Hope all of you are having a wonderful summer!
P.S. Speaking of s’mores…who’s excited for National Cheesecake Day tomorrow?! The Cheesecake Factory’s new Toasted Marshmallow S’mores Galore flavor looks amazing and I’m looking forward to trying it tomorrow! You can be sure I’ll report back with a full review in the near future! :)
- 1 1/2 cups graham cracker crumbs
- 1 Tbsp. sugar
- 5 Tbsp. butter, melted
- 1 1/4 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbsp. unsalted butter
- 1 1/4 cups sugar
- 2 large eggs
- 1 1/4 tsp. vanilla extract
- 1 cup skim milk
- 1/2 cup cocoa powder
- 16 large marshmallows
- 2 cups (4 sticks) butter, softened
- 8 cups powdered sugar
- 2 tsp. vanilla
- 2 tsp. skim milk
- 1/2 tsp. salt
- Preheat oven to 350 degrees. Line two muffin tins with 24 cupcake liners.
- In a small bowl, combine graham cracker crumbs, sugar and butter, mixing well. If necessary, use a food processor.
- Divide crust mixture among 24 cupcake liners, pressing into each cup.
- Bake for 5 minutes; remove from oven and cool.
- In a small bowl, sift flour, baking soda and salt together. Set aside.
- In the bowl of a stand mixer, cream butter and sugar at high speed until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing slowly after each one.
- In a small measuring cup, combine milk and vanilla.
- Add one-third of the flour mixture to the butter mixture, followed by one-third of the liquid ingredients. Continue mixing slowly and adding remaining ingredients in thirds until just combined.
- Add cocoa powder, beating slowly until just combined.
- Using an ice cream scoop for even quantities, cover each graham cracker crust with batter until each baking cup is two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on wire racks.
- Preheat broiler to high. Line a cookie sheet with parchment paper to prevent sticking.
- Place marshmallows on cookie sheet and broil for 30-60 seconds or until lightly toasted. Flip and repeat until all sides are toasted. Remove from broiler.
- In the bowl of a stand mixer, combine butter, powdered sugar, vanilla, milk and salt. Beat with a paddle attachment at high speed for 3 minutes or until light and fluffy. Add toasted marshmallows and continue beating until combined. Alternatively, use a hand mixer at high speed to beat ingredients.
- Scoop buttercream into a pastry bag fitted with a large round tip and swirl onto each cupcake.
- Garnish with a small piece of Hershey chocolate if desired.