S’mores Cupcakes with Chocolate Buttercream and Meringue

The only thing better than s’mores cupcakes is a marbled s’more cupcake with chocolate buttercream and toasted vanilla meringue! 

S’mores Cupcakes with Chocolate Buttercream and Meringue

Even though it’s Macaron Month on Baran Bakery, that doesn’t mean we’re onnnnnly sharing macarons. I partnered with my friends from Cuisinart to make these delicious s’mores cupcakes that we couldn’t wait to share with you guys! 

Truth, I don’t know if I’m more excited about the cupcakes or the EvolutionX Cordless Hand Mixer! That’s right, I said cordless. I was totally impressed with the powder that it has, especially for it being cordless, and I absolutely LOVE how slow it starts that all your dry ingredients don’t go splattering around, if ya know what I mean. 

& I mean, isn’t it just so pretty and sleek?! 

s'mores cupcakes

What are in these s’mores cupcakes

So once upon a time I made this incredible s’mores cake with graham cracker cake layers, homemade vanilla meringue, chocolate swiss meringue buttercream and chocolate ganache. If you haven’t tried it, it’s a must. 

One day, I got an email from a reader that asked if they can somehow turn it into cupcakes and marble the cake batter which inspired me to try it as well. Turns out it’s a great idea and today I’m sharing that recipe with you all!

So essentially, we have a marbled graham cracker and chocolate cupcake with chocolate Swiss meringue buttercream and toasted vanilla meringue. You’re welcome! 

Marbled Chocolate & Graham Cracker Cake Batter

Instead of using the cake recipe as my base, I used my small batch chocolate cupcakes as my base. So I made one small batch of chocolate cupcakes and then for the second batch, I replaced the cocoa powder with graham cracker crumbs. Then I marbled the two together in each muffin tin and voila. 

Chocolate Buttercream & Toasted Marshmallow Fluff/Meringue

I chose a Swiss meringue buttercream for my cupcakes because it’s the quick way to get both a meringue and a buttercream out of one. I made the meringue, separated it in half and then finished making the chocolate buttercream with half of the meringue. 

For the best chocolate buttercream, I always add a little cocoa powder and a little melted chocolate. The combination of both provide the best flavor and texture! 

How to store s’mores cupcakes

S’mores cupcakes are best served at room temperature or just slightly chilled but I recommend storing them in an airtight container in the refrigerator for up to a week. 

If you freeze them, place them tightly in an airtight container and then place the container in a freezer bag, squeezing out all of the excess air. Freeze for up to 2 months. 

Thanks so much for stopping by today, I HIGHLY recommend these cupcakes and this amazing EvolutionX Cordless Hand Mixer! If you have any questions, just comment down below and make sure to tag me @baranbakery and @cuisinart on instagram. As always, have a blessed day and happy baking!

Love, B 

s'mores cupcakes
Yield: 12 Cupcakes

S'mores Marble Cupcakes

S’mores Cupcakes with Chocolate Buttercream and Meringue

Chocolate and graham Cracker marble cupcake filled with chocolate buttercream and topped with a toasted meringue!

Prep Time 1 hour
Cook Time 18 minutes
Additional Time 30 minutes
Total Time 1 hour 48 minutes

Ingredients

Chocolate Batter

  • 2/3 cup (80g) all-purpose flour, spooned and leveled
  • 1/4 cup (20g) dutch-process cocoa powder*, spooned and leveled
  • 1 tsp (3g) baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (59g) canola oil
  • 1 large egg, room temperature
  • 1/4 cup (59mL) milk, room temperature
  • 1/4 cup (56g) sour cream

Graham Cracker Batter

  • 2/3 cup (80g) all-purpose flour, spooned and leveled
  • 1/4 cup (30g ) Graham cracker crumbs
  • 1 tsp (3g) baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (59g) canola oil
  • 1 large egg, room temperature
  • 1/4 cup (59mL) milk, room temperature
  • 1/4 cup (56g) sour cream

MERINGUE FROSTING/MARSHMALLOW FROSTING

  • 4 (130g) large egg whites
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla bean paste (or extract)

CHOCOLATE SWISS MERINGUE BUTTERCREAM

  • 1/2 of Meringue frosting
  • 3/4 cup (172g) unsalted butter, room temperature
  • 1/4 cup (20g) cocoa powder, spooned and leveled
  • 1/2 cup (3 oz) milk chocolate chips, melted

Instructions

  1. Preheat the oven to 350F (177C) and line 12 muffin tins with cupcake liners.

Chocolate Batter

  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt and sugar using the Cuisinart EvolutionX Cordless Hand Mixer.
  2. Add the oil to the dry ingredients and whisk together until it's combined.
  3. Add the egg and mix until it's fully combined and then add the milk and sour cream. Mix just until the cupcake batter is smooth. Set aside.

Graham Cracker Batter

  1. In a medium bowl, whisk together the flour, Graham cracker crumbs, baking powder, salt and sugar using the Cuisinart EvolutionX Cordless Hand Mixer.
  2. Add the oil to the dry ingredients and whisk together until it's combined.
  3. Add the egg and mix until it's fully combined and then add the milk and sour cream. Mix just until the cupcake batter is smooth.

    Alternate scooping spoonfuls of chocolate batter and Graham cracker batter into each muffin tin until they are all 2/3-3/4 full.
  4. Use a knife or toothpick to swirl the batters together and bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.

MERINGUE FROSTING/MARSHMALLOW FROSTING

  1. Begin by thoroughly cleaning the aluminum bowl and the whisk attachment of the stand mixer (they can’t have any fat residue when making meringue). Once they’re clean and dry, place the egg whites and the granulated sugar in the bowl.
  2. In a small saucepan, bring 1/2 cup (118mL) of water to a simmer. Keep the water simmering on low heat and place the bowl with the egg whites and sugar on top of the saucepan, creating a double boiler. Whisk the egg whites and sugar over low heat for 5 to 10 minutes, until the sugar granules are dissolved. You can feel it between your fingers if the sugar is fully dissolved or you can use a candy thermometer and bring the mixture to about 150°F (65°C).
  3. When the sugar granules are fully dissolved in the egg whites, remove the bowl from the heat and place it on the stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed, until stiff peaks form.
  4. Add the vanilla extract and continue beating the mixture until it's no longer warm. This usually takes about 10-15 minutes. Remove half of the meringue into a separate bowl and set aside.

CHOCOLATE SWISS MERINGUE BUTTERCREAM

  1. Place half of the meringue back on the stand mixer and lower the speed to medium.
  2. Slowly add in the softened butter, 2 to 3 tablespoons at a time. Once the butter is all incorporated, continue beating on medium speed for a few minutes until it emulsifies into a buttercream (it may go through phases of looking soupy and/or curdled before it emulsifies but it should come together within 5-10 minutes).
  3. Once the buttercream comes together, add in the cocoa powder and the melted chocolate.

Assemble

  1. Once the cupcakes have cooled completely, use a knife or a cupcake corer to remove a hole in the center. Discard (or eat) the removed part.
  2. Use a piping bag with a round tip to fill the hole with chocolate buttercream and then pipe a thin round onto the cupcakes.
  3. Use a piping bag with a star tip to pipe the meringue on top of the chocolate buttercream and use a kitchen torch or lighter to toast the meringue.
  4. Sprinkle some crush Graham crackers on top of the meringue.
  5. Store refrigerated in an airtight container and serve at room temperature or just slightly chilled.

Notes

*I used dutch process cocoa powder but you can use any kind of cocoa powder.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 474Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 70mgSodium: 221mgCarbohydrates: 56gFiber: 1gSugar: 40gProtein: 5g

Nutrition information may not be fully accurate.

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This corresponding Instagram post was sponsored by Cuisinart, all thoughts and opinions are my own. Thank you for supporting the brands that support Baran Bakery!

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