• Julianna Sweeney

The Best Homemade S'mores Cupcakes

Let me just start by saying that s'mores is not my favorite flavor, but these cupcakes were a game changer - you're probably gonna want to bookmark this page for future reference...


My sister Sara and I had been watching some baking shows on and off and they do such a good job of making you crave sweets. During any episode that we watched, we'd ask each other what we would make if we were on the show. I don't think you could qualify either of us as bakers but we like to have some confectionary fun every now and then!


One afternoon we decided to make some cupcakes, because why not? Sara chose s'mores and I took to the internet for recipes - we modified them to our liking but I will also include the original recipes below for reference.


Full disclosure, we originally used a different frosting recipe (that ended up terrible). I went back and found the perfect frosting for this recipe so that you can get it right on your first try!

INGREDIENTS

Dark Chocolate Cake

  • 3.5 cups all purpose flour

  • 2 cups granulated sugar

  • 1.5 cups of cocoa powder (We used Hershey's special dark 100% cacao dutched cocoa powder)

  • 1 tbsp baking soda

  • 1.5 tsp baking powder

  • 1.5 tsp salt

  • 4 large eggs (we always get free range eggs)

  • 1.5 cups of extra creamy almond milk mixed with 1 tbsp of apple cider vinegar (this replaces your buttermilk)

  • 1 cup of warm water

  • 1/2 cup of avocado oil (we never use vegetable or seed oils - I will be writing a blog post soon on why they are so bad for you)

  • 3 tsp pure vanilla extract

  • 1 tsp of instant coffee

Graham Cracker Crumble (Recipe)

  • 2 sleeves of graham crackers

  • 5 tbsp unsalted butter (melted and cooled)

  • 1 tsp pure vanilla extract

  • 1 pinch of fine sea salt

Homemade Marshmallow Frosting (Recipe)

  • egg whites from 4 large fresh eggs

  • 1 cup granulated sugar

  • 1/2 tsp cream of tartar

  • 1 tsp pure vanilla extract


RECIPE

  1. Preheat the oven to 350 degrees F. Prep your cupcake pans with paper cups and place to the side

  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined

  3. Add eggs, almond milk + vinegar, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes

  4. Pour the batter into the cupcake pans evenly distributing the batter

  5. Bake the cupcakes for about 30 mins (until you can stick a toothpick in the middle and take it out without any batter stuck to it)

  6. While the cupcakes are baking, you can start to make the frosting and prep the graham cracker crumble (recipes for each can be found next to the ingredients lists above)

  7. Once the cupcakes are done, take them out of the oven and let cool. While they are cooling down, you can get the crumble into the oven and finish up the frosting

  8. Once the cupcakes are finished cooling, you can spoon out the center. You can then start filling up the holes with the crumble filling

  9. After all cupcakes are filled, you can put that frosting on - you can either use a knife and spread it on or you can fill a ziplock baggie, cut the corner and pipe it on

  10. Last thing you'll need to do is just sprinkle some of that crumble on top and enjoy!


They were so much fun to make (and surprisingly easy)! This is a great recipe to make with the kiddos or your friends. Have fun, enjoy and let me know what you think!


Sending love always,

J.S.




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