We all love s’mores, but if you camp often like I do, then the novelty of it has likely worn off a bit. I rarely bring ingredients for s’mores camping anymore, but that’s not to say I don’t love the combination of gooey marshmallows and crunchy graham crackers with the snap of good dark chocolate. It’s messy, chocolatey and utterly delicious. It reminds me of being a kid.
Well now you can enjoy the same combination in cupcake form. I recently made these for a hoplighter’s birthday bash, and they were huge hit! Not only did it scream summer in the outdoors, but one bite will fill you with memories of the s’mores you made as a kid, rounded up by the campfire. They’re super fun to make too, filled with a marshmallow fluff center, and topped with the most decadent chocolate ganache and graham cracker crumbles, complete with a toasted marshmallow and some hershey’s chocolate!
These cupcakes also have a secret ingredient (you guessed it — beer!) which gives them their grown-up flavor and super moist crumb. I used Campfire Stout by Highwater Brewing in San Leandro, CA. Brewed with graham crackers and molasses, this beer is a perfect match for these cupcakes and one sip of this beer will leave you wanting s’more, so get a few extra bottles for you to keep closeby while baking with friends, or for serving!
| Prep Time | 1 hour |
| Cook Time | 18 minutes |
| Servings |
Cupcakes
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- 1/2 cup unsweetened cocoa powder1
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup canola oil or melted coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk
- 1/4 cup stout like Highwater Brewing Campfire Stout
- cup 1/4unsalted butter softened to room temperature
- cup 2/3JET-PUFFED marshmallow creme Fluff
- teaspoon 1/2vanilla extract
- 2 Tablespoons heavy cream4
- cup 3/4 - 1confectioners' sugar
- teaspoon 1/4salt
- cups 1 and 3/4confectioners' sugar
- cup 1/4 unsweetened cocoa powder
- cup 1/2 unsalted butter softened to room temperature
- 2 Tablespoons heavy cream4
- teaspoon 1vanilla extract
- salt to taste
- 12 JET-PUFFED marshmallows
- 4 full-sheet graham crackers crushed
- Hershey's chocolate squares
Ingredients
CUPCAKES
MARSHMALLOW FILLING
MILK CHOCOLATE FROSTING
TOPPING
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- Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk and half of your beer. Gently stir a few times. Repeat with the remaining wet ingredients, buttermilk and beer. Stir until just combined; do not overmix. The batter won't be very thick.
- Spoon the batter into the liners, distributing evenly. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners' sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners' sugar. Refrigerate the filling until ready to use.
- Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Set aside until ready to use.
- Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of marshmallow filling inside and top with the piece of cupcake you removed to seal. See photos above for visual. Repeat with all cupcakes. You will likely have leftover filling. It's great sandwiched between two chocolate chip cookies.
- Frost the cupcakes however you like. I used a pastry bag, filled it with frosting and cut about 1/2 inch off the tip to crate a nice swirly texture. Sprinkle with crushed graham crackers.
- Toast the marshmallows on of two ways: If you have gas burners, you can toast them as you would over a campfire. Or place marshmallows on a large baking sheet on one of the top oven racks with your oven on broil. Careful - they brown almost immediately! Once browned, quickly remove and let cool for 5 minutes. Place on top of the frosted cupcakes.
- More toppings? Yesss please. Add chocolate squares, recess cups, have fun with it!
- Prepare cupcakes, without decorating/frosting, 1 day in advance. Keep plain cupcakes covered tightly at room temperature and frost the day of serving. Frosting and filling can also be prepared 1 day in advance. Cover tightly and keep in the refrigerator until ready to use. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
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