Chocolate S’mores Cupcakes PT60M https://img4.recipesrun.com/201907/2019/1023/b1/8/483123/300x200x90.jpg What could be a more perfect cupcake flavor for summer than s’ mores? I first gave this recipe combo a try several years ago, and have since made them several times. They are always such a hit for summer parties! A delicious chocolate cupcake (using my go-to chocolate cupcake recipe) is paired with light and fluffy marshmallow frosting and topped with the traditional elements of s’mores… graham crackers and chocolate. 8 servings Ingredients: 1 tsp. vanilla extract 1 cup miniature marshmallows 1/4 tsp. salt 1/2 tsp. cream of tartar 1 tbsp. light corn syrup 6 tbsp. water 1 cup sugar 2 egg whites 3/4 cup boiling water 2 tsp. vanilla extract (best quality available) 1/2 cup vegetable oil 1 cup whole milk 3 eggs 1 tsp. salt 1 1/2 tsp. baking soda 1 1/2 tsp. baking powder 3/4 cup unsweetened cocoa (best quality available) 1 3/4 cups all purpose flour 2 cups sugar

Chocolate S’mores Cupcakes

4.3

( By Jennifer )

What could be a more perfect cupcake flavor for summer than s’ mores? I first gave this recipe combo a try several years ago, and have since made them several times. They are always such a hit for summer parties! A delicious chocolate cupcake (using my go-to chocolate cupcake recipe) is paired with light and fluffy marshmallow frosting and topped with the traditional elements of s’mores… graham crackers and chocolate.

01 Information

Grade easy
Serving 8 servings
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

Marshmallow Frosting
- 1 tsp. vanilla extract
- 1 cup miniature marshmallows
- 1/4 tsp. salt
- 1/2 tsp. cream of tartar
- 1 tbsp. light corn syrup
- 6 tbsp. water
- 1 cup sugar
- 2 egg whites
Chocolate Cupcakes
- 3/4 cup boiling water
- 2 tsp. vanilla extract (best quality available)
- 1/2 cup vegetable oil
- 1 cup whole milk
- 3 eggs
- 1 tsp. salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 3/4 cup unsweetened cocoa (best quality available)
- 1 3/4 cups all purpose flour
- 2 cups sugar

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03 Method

Step 1

Line muffin tin with paper liners. Heat oven to 350*F. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Step 2

Add eggs, milk, oil and vanilla. Beat on medium speed for one minute. Stir in boiling water (the batter will be thin, don’t worry, this is right).
Step 3

Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Step 4

Bake cupcakes for approximately 22-24 minutes. Cool completely on a wire rack before frosting.
Step 5

In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
Step 6

Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.
Step 7

Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
Step 8

In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
Step 9

Add marshmallows to the mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and the frosting is completely smooth (about 3-4 minutes). Use frosting right away.

04 Author

Jennifer

647 Recipes

Chocolate S’mores Cupcakes

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