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Gooey Chocolate S’mores Cupcakes
4.9 from 72 votes

Gooey Chocolate S’mores Cupcakes

Gooey Chocolate S’mores Cupcakes feature a layered combination of chocolate cupcake topped with a buttery graham cracker crust and rich chocolate buttercream. The cupcakes combine cocoa, chocolate, and coffee for depth, while the graham cracker layer adds sweet crunch. Finished with marshmallow frosting, they balance creamy, crunchy, and chocolate flavors reminiscent of classic s’mores.

Total Time
2 hrs 45 mins
Servings: 12 cupcakes
Calories: 349 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Buttercream
  • 2 Hershey's chocolate bar 3oz of chocolate
  • 8 tablespoons unsalted butter 4oz
Graham Cracker Layer
  • 1/4 cup graham cracker crumbs (2 1/2) graham crackers
  • 1/4 cup all-purpose flour 30g
  • 2 tablespoons brown sugar
  • 3 tablespoons butter 1.5oz, melted
Cupcakes
  • 4 tablespoons butter unsalted, 2 oz
  • 1/4 cup semi-sweet chocolate chopped (high-quality chips are fine, 1.5 oz
  • 1 tablespoon vegetable oil
  • 1/2 cup all-purpose flour 60 g
  • 1/4 cup unsweetened cocoa powder sifted, 20g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar 100g
  • 1 egg at room temperature, large egg and 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 1/4 cup coffee hot, or hot water
  • 5 cups marshmallow frosting see recipe for when to start the frosting

Instructions

Start Chocolate Buttercream
    Cup of Yum
  1. Start the buttercream about an hour before you are ready to make your cupcakes. In a small saucepan, over medium heat, melt together butter and chocolate until completely melted. Stir together and then remove from heat.
  2. Allow to cool on the counter for 10 minutes before placing in the refrigerator until solid, about 1 hour.
Graham Cracker Layer
  1. Preheat oven to 350° Line cupcake pan with grease-proof liners.
  2. In your food processor, pulse graham cracker pieces until they are a fine crumb. Add in flour and sugar and pulse until combined. Drizzle in butter and continue to process until completely incorporated. If you don't have a food processor, you can crush the graham crackers with a rolling pin in a plastic bag and mix everything in a bowl.
  3. Divide graham cracker mixture between cupcakes cups, a little less than one tablespoon per cup, and use your fingers or a shot glass to press mixture down firmly.
  4. Bake for 5 minutes until tops look set.
Cupcakes
  1. In a medium microwave-safe bowl, microwave butter until almost completely melted. Add chocolate and oil and microwave for 30 seconds. Stir. Microwave for an additional 15 seconds if necessary, until chocolate is completely melted. Stir until well-combined and set aside to cool.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together sugar, eggs, and vanilla extract. Whisk in cooled chocolate mixture. (It can be warm, but if it is hot to the touch, set aside for another couple of minutes. You don't want to scramble the eggs!)
  4. Whisk in half of the flour mixture until just combined. Add all of the buttermilk and mix. Whisk in the last of the flour, mixing until just combined.
  5. Whisk in the coffee (or water). The batter will be thin and runny. It's supposed to look like that.
  6. Fill cupcake tins just under 3/4 of the way full (if you transfer the batter to a liquid measuring cup first, it makes filling easier). Don't overfill--you might have a tiny bit of batter left over.
  7. Bake for 15-18 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
  8. Take chocolate frosting mixture out of the refrigerator and set on the counter to soften while your cupcakes cool.
Finish Chocolate Filling and Assemble
  1. Allow cupcakes to cool completely, about half an hour. Once cupcakes are cool, use a handheld electric mixer, or scoop softened chocolate mixture into the bowl of your stand mixer and use the whisk attachment, to whisk mixture on medium-high until light in color, about 2 minutes.
  2. Using a serrated knife with a sharp tip, cut a cone-shaped piece out of the center of each cupcake. You don't have to be neat about it, and you can discard (or eat)  the cone.
  3. Transfer chocolate frosting to a plastic bag by placing the bag over an empty cup and scooping the mixture inside. Seal bag and snip off one of the corners. Use the bag to "pipe" chocolate mixture into the cupcakes and fill to the top.
  4. Make marshmallow frosting and top cupcakes with big swirls using a piping bag.
  5. Turn broiler on high and place cupcakes on a tray in the oven. Watch closely and do not walk away from the oven. Leave cupcakes in just long enough to toast the marshmallow frosting, 2 to 4 minutes.

Notes

  • Use grease-proof cupcake liners to prevent dark grease marks from the buttery crust.
  • Press the graham cracker layer firmly for a distinct crunch that holds up during baking.
  • Prepare the chocolate buttercream in advance allowing it to solidify before whipping for best texture.
  • Use good-quality chocolate for the best flavor in both cupcakes and buttercream.

Nutrition Information

Calories 349kcal (17%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%

* Percent Daily Values are based on a 2,000 calorie diet.