This post may contain affiliate links. If you purchase something through any link, we may receive a small commission at no extra charge to you. Supplies used may be given to us free of charge, all projects and opinions are my own.
I honestly can’t believe that the start of school is just around the corner. I’m seriously considering starting a petition to extend summer for another month! Since I’m not ready to let summer go, I decided to whip up these delicious S’mores Cupcakes!
These have a great, s’mores taste and no campfire needed! They are chocolate cupcake, with a semi sweet chocolate ganache, dipped in crushed graham crackers and topped with a vanilla frosting. I chose vanilla because with all the chocolate, I was worried the marshmallow topping might make it TOO sweet. But if you’d like to use my marshmallow topping, you can find the recipe here.
3/4 cup butter, room temp
1/3 cup cocoa powder
1/3 cup hot water
1/3 cup sour cream
1 1/5 cups flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/8 cup sugar
2 eggs, room temp
1 1/2 teaspoons vanilla
Preheat oven to 350°F. In small bowl whisk together cocoa powder and hot water until smooth. Next add sour cream, whisk and cool. In another small bowl mix the flour, baking soda and salt. Set aside. In stand mixer, beat butter and sugar on medium until fluffy. Add in eggs, one at a time until combined. Add in vanilla. Turn the mixer on low and add the cocoa mixer and flour mixture, alternating between the two until combined.
Divide into cupcake pan and bake for 16-20 minutes. When a toothpick comes out clean you’ll know they are done. Let cool.
4 oz semi sweet chocolate chips
1/2 cup heavy cream
1/2 tablespoon butter
Place chocolate chips in bowl. In sauce pan, heat heavy cream and butter until just boiling. Pour over chocolate chips and let stand for 3-5 minutes. Then stir until smooth. Dip tops of cupcakes into ganache and then dip into graham cracker crumbs (crush 3-4 graham crackers in shallow bowl).
(Recipe from She Wears Many Hats)
1/3 cup hot water
2 cups powdered sugar
2 egg whites
1/2 teaspoon cream of tartar
2 teaspoons vanilla
In a small sauce pan, whisk together water and powdered sugar, bring to a boil. In stand mixer, beat egg whites, cream of tartar and salt on high. Slowly add hot water mixture. Lastly beat in vanilla. Beat on high until you get the desired consistency. Let cool and top your cupcakes. Sprinkle with remaining graham cracker crumbs. Enjoy!