Smore’s Cupcakes

Name: Smore’s Cupcakes
Prep time: 35 min
Cook time: 25 min
Yield: 24 serving
Ingredients: 1 cup all purpose flour; ⅔ cup cake flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ¾ teaspoon salt; 1 ¼ cup low fat buttermilk; ½ cup vegetable oil; ½ cup strong brewed coffee; ⅔ cup Semisweet chocolate, melted; 1 ½ teaspoons apple cider vinegar; 1 teaspoon vanilla extract; 4 egg whites; ⅛ teaspoon cream of tartar; 1 cup superfine sugar; 2 tablespoons light corn syrup; ½ teaspoon vanilla extract; 1 ½ (4.4 ounce) Hershey bars, broken into 24 pieces; 3 graham crackers, cut into 24 pieces

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Prep Time
35 mins
Cook Time
35 mins
Servings
24
Calories
215 kcal
Course
Cake

Smore’s Cupcakes

Joelle Cantu

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

Devil’s Food cake

1 cup all purpose flour
⅔ cup cake flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
1 ¼ cup low fat buttermilk
½ cup vegetable oil
½ cup strong brewed coffee
⅔ cup Semisweet chocolate, melted
1 ½ teaspoons apple cider vinegar
1 teaspoon vanilla extract

marshmallow meringue frosting

4 egg whites
⅛ teaspoon cream of tartar
1 cup superfine sugar
2 tablespoons light corn syrup
½ teaspoon vanilla extract

garnish

1 ½ (4.4 ounce) Hershey bars, broken into 24 pieces
3 graham crackers, cut into 24 pieces

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Instructions

Preheat the oven to 350°F.
Place all the ingredients for the cupcake batter into a large mixing bowl and whisk together until fully combined.
Line a cupcake tin with liners and fill each about ½ way full.
Place in the oven and bake for 20 to 25 minutes or until a toothpick come out clean when inserted into the center.
Allow the cupcakes to cool completely before frosting.
Place the egg whites and cream of tartar in an electric stand mixer fixed with a whisk attachment.
Beat the egg whites on medium-high speed until light and frothy.
Begin adding the sugar, 2 tablespoons at a time, until fully incorporated.
Add the corn syrup and vanilla and beat until the mixture has become glossy and fluffy and stiff peaks form, about 8 minutes. (if you think the mixture looks glossy but soupy, keep beating!)
Scoop the mixture into a piping bag fitted with a round tip and pipe over the cooled cupcakes.

Notes

*Note: If you don’t want to beat the frosting for a long time, you can shorten the whipping time by dissolving the sugar and lightly whipped egg whites over a double boiler before adding the mixture to a stand mixer.

Nutrition Information

Show Details

Calories 215kcal (11%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 6g (30%) Cholesterol 1mg (0%) Sodium 155mg (6%) Potassium 114mg (3%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 8IU (0%) Vitamin C 1mg (1%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 215 kcal

% Daily Value*

Calories	215kcal	11%
Carbohydrates	33g	11%
Protein	3g	6%
Fat	9g	14%
Saturated Fat	6g	30%
Cholesterol	1mg	0%
Sodium	155mg	6%
Potassium	114mg	2%
Fiber	2g	8%
Sugar	24g	48%
Vitamin A	8IU	0%
Vitamin C	1mg	1%
Calcium	24mg	2%
Iron	1mg	6%