Gooey Chocolate S’mores Cupcakes Recipe

These are the perfect s’mores cupcakes: a graham cracker base, soft and decadent chocolate cake, gooey Hershey’s chocolate buttercream center, and toasted marshmallow frosting.


Chocolate Buttercream
2 Hershey's Bars 3oz of chocolate
8 tablespoons (4oz) unsalted butter

Graham Cracker Layer
1/4 cup graham cracker crumbs (2 1/2) graham crackers
1/4 cup (30g) all-purpose flour
2 tablespoons (25g) brown sugar
3 tablespoons (1.5oz) melted butter

4 tablespoons (2oz) unsalted butter
1/4 cup (1.5oz) semi-sweet chocolate chopped (high-quality chips are fine)
1 tablespoon vegetable oil
1/2 cup (60g) all-purpose flour
1/4 cup (20g) unsweetened cocoa powder sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1 large egg and 1 large egg yolk at room temperature
1/2 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup hot coffee or hot water
5 cups marshmallow frosting see recipe for when to start the frosting


Start Chocolate Buttercream

  1. Start the buttercream about an hour before you are ready to make your cupcakes. In a small saucepan, over medium heat, melt together butter and chocolate until completely melted. Stir together and then remove from heat.
  2. Allow to cool on the counter for 10 minutes before placing in the refrigerator until solid, about 1 hour.

Graham Cracker Layer
  1. Visit Gooey Chocolate S’mores Cupcakes @ for full instructions.

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