Did you know that according to wikipedia girl scouts are the ones who invented S’mores? Then you probably also know that once a year the girl scouts sell a bunch of cookies made of deliciousness (my fav is the samoas). So, how did they get to be so awesome at making up sweet recipes? What in the GD hell are they doing out in the wilderness that enlightens them to such a degree that they can come up with things like S’mores? I wanna drink that kool aid.
♥ Teri
More cake recipes we love:
Check out our round up for our Best S’mores Recipes!
Smore’s Cupcakes
Servings:
INGREDIENTS
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
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.
Calories: 215kcal Carbohydrates: 33g Protein: 3g Fat: 9g Saturated Fat: 6g Cholesterol: 1mg Sodium: 155mg Potassium: 114mg Fiber: 2g Sugar: 24g Vitamin A: 8IU Vitamin C: 1mg Calcium: 24mg Iron: 1mg
Did you make this recipe? We want to see!
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How long does the frosting stay good for? I would like to frost them tonight to serve the next 2 days. Good idea?
I tried this recipe and it was a HUGE hit, definitely a little work but worth it! So moist and delicious!
Made these for a party tonight and they turned out great!
yay! So glad!
No eggs in the cake batter? I see the egg whites for frosting and have read, re-read cake recipe several times searching for egg yolks or whole eggs.
Hello!
These are great… I made them few times one thing I like to ask is about the topping. It seems come out good. But if they sit out for a while it melts? Is this normal with this sort of topping? Or am I not doing something right?
Hi, Thank you for the cupcake recipe. I just pinned it and hope to make them in about a week. I love your blog.