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    Home > Blog > Cakes & Cupcakes > S’mores Cupcakes

    S’mores Cupcakes

    by Teri Lyn Fisher · Published: Oct 19, 2011 · Modified: Sep 5, 2021

    Jump to Recipe

    A close up of s\'mores cupcakes. 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

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    S’mores Cupcakes topped with a marshmallow frosting, graham crackers, and chocolate.

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    A close up of s'mores cupcakes.

    Smore’s Cupcakes

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    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 35 minutes mins
    Cook Time: 25 minutes mins
    Servings: 24

      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

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    October 19, 2011 / 37 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Arepas Filled with Carnitas and Guasacaca
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    Reader Interactions

    October 19, 2011 / 37 Comments

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    1. Brittany

      December 24, 2017 at 10:43 am

      How long does the frosting stay good for? I would like to frost them tonight to serve the next 2 days. Good idea?

      Reply
    2. YW

      December 05, 2016 at 7:48 am

      I tried this recipe and it was a HUGE hit, definitely a little work but worth it! So moist and delicious!

      Reply
    3. YW

      April 23, 2016 at 3:59 pm

      Made these for a party tonight and they turned out great!

      Reply
      • Teri Lyn Fisher

        April 24, 2016 at 9:51 pm

        yay! So glad!

        Reply
    4. Patricia

      June 12, 2014 at 11:11 pm

      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.

      Reply
    5. Melissa

      January 04, 2013 at 6:03 pm

      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?

      Reply
    6. Cupcake and Talk

      May 02, 2012 at 2:20 pm

      Hi, Thank you for the cupcake recipe. I just pinned it and hope to make them in about a week. I love your blog.

      Reply
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