Smores Cupcakes

These Smores Cupcakes are the jam! A super moist chocolate cupcake with a graham cracker crust, topped with a super light and airy marshmallow frosting!

If you’ve been keeping up with Smores Week this week, then you’ve already seen my Smores Cheesecake and Smores Ice Cream Bars and you know that smores are all the rage this week! A bunch of us bloggers have gotten together to bring copious amounts of smores-inspired treats. To see what everyone else brought today, check out the bottom of the post. I’m sad to see Smores Week end, but I’m pretty pumped to end it with these cupcakes.

INGREDIENTS
CRUST
1 1/4 cup (168g) graham cracker crumbs
5 tbsp (70g) butter, melted
5 tbsp (65g) sugar
CHOCOLATE CUPCAKES
1 cup (130g) all purpose flour
1 cup (207g) sugar
6 tbsp (43g) Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) boiling water
MERINGUE MARSHMALLOW FROSTING
4 eggs whites
1 cup (207g) sugar
1/2 tsp cream of tarter
1 tsp vanilla extract
Chocolate sauce (I used this one)
Graham cracker crumbs

INSTRUCTIONS

• Heat oven to 325 degrees and prepare a cupcake pan with liners.
• In a small bowl, combine crust ingredients and mix well.
• Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
• For full instructions please see : www.lifeloveandsugar.com

Share this post