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S'mores cupcakes

Graham cracker cupcake, with a chocolate frosting, toasted marshmallows, chocolate drizzle and graham cracker crumbs on top!
Print Recipe
Prep Time 20 mins
Cook Time 13 mins
Total Time 33 mins
Servings 12 cupcakes

Ingredients
  

For the cupcakes

  • 100 g all-purpose flour
  • 45 g graham crackers (digestive biscuits)
  • 1/2 tsp baking powder
  • Pinch salt
  • 1/4 tsp baking soda
  • 150 g butter
  • 65 g sugar
  • 65 g brown sugar
  • 2 eggs
  • 90 ml buttermilk
  • 75 g yogurt
  • 1/2 tbsp vanilla

For the chocolate frosting

  • 100 g whipping cream
  • 75 g chocolate
  • 30 g heavy cream

For the chocolate drizzle sauce

  • 50 g chocolate
  • 1 tbsp coconut/vegetable oil

For the topping

  • Handful marshmallows
  • Crushed graham crackers

Instructions
 

For the cupcake

  • Preheat oven to 180C and line your cupcake tins with cupcake liners. 
  • Finely grind the graham crackers (digestive biscuits) in a grinder and sift it together in a bowl with flour, baking powder, baking soda and salt. Keep this dry mixture aside.
  • In a glass, mix in buttermilk, yoghurt and vanilla and keep this wet mixture aside. 
  • In a separate bowl, add in butter, sugar and brown sugar, and beat it using a hand mixer (or simply a whisk) until light and fluffy. 
  • Turn the speed to low, and mix in the eggs, one at a time. 
  • Next, alternatively, add in the dry and mix until fully incorporated. 
  • Pour this batter into your lined cupcake tins, 2/3 way full. 
  • Bake for 20-25 minutes, or until a toothpick inserted comes clean. 
  • Let them cool completely before frosting. 

For the frosting

  • Using a hand beater, beat the whipping cream until stiff peaks form. Keep this in the chiller until use. 
  • In a saucepan, heat the heavy cream until it just boils. (you can do this step in a microwave too)
  • Pour this hot heavy cream over the chopped chocolate, and let it sit for about a minute or so. 
  • Stir it thoroughly to incorporate the chocolate, and microwave if any chocolate bits are not fully melted. Your chocolate ganache is ready
  • Fold in this chocolate ganache with the previously whipped cream until fully incorporated. 
  • Fill it in a piping tip with your desired piping nozzle.

For the chocolate drizzle sauce.

  • In a microwave-safe bowl, add in chopped chocolate and oil, and heat in 30-second intervals, stirring between each, until completely melted. 

For assembling

  • After the cupcakes have completely cooled, frost the cupcakes with prepared frosting. 
  • Using a piping bag or a spoon, drizzle on the chocolate sauce. 
  • Toast some marshmallows using a blowtorch or over a gas flame.
  • Top the cupcakes with toasted marshmallows and crushed graham crackers.