The only thing better than s’mores cupcakes is a marbled s’more cupcake with chocolate buttercream and toasted vanilla 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?!
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!
For similar recipes, check out:
- SMALL BATCH CUPCAKES (CHOCOLATE AND VANILLA RECIPE)
- MARBLE CAKE WITH BUTTERCREAM FROSTING
- S’MORES LAYER CAKE WITH HOMEMADE FLUFF
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!