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Smores Cupcakes

Okay, so smores cupcakes have become a little, well, passe in the cupcake underground... But I have always wanted to make one and I finally had two great reasons. First, this month's Iron Cupcake challenge is titled, "Winter Warm Up" and is supposed to be inspired by things you do to warm up during the winter months. And as I am a Colorado native, camping and smores run through my veins. Second, my students just finished their first semester as members of a competitive acting league (NJFL) and I promised to make them cupcakes as a reward. So what's better for a group of Colorado eighth graders who requested chocolate cupcakes? Smores!! I had a lot of fun making these (read on about the marshmallow trochings!) and the kids LOVED them! There is almost nothing more satisfying than making tasty sugary sweets for kids... and then sending them off to someone else! ;)
I hope you enjoy the recipe! It was adapted from "The Cupcake Deck" (as were the Cotton Candy cupcakes I made on the same night.)

Smores Cupcake Base:

2 cups cake flour

½ cup cocoa powder

1 ½ tsp. baking powder

1/2 tsp salt

1 ½ cups whole milk

2 tsp. pure vanilla extract

½ tsp. almond extract

12 tbsp. unsalted room temp. butter

2 cups baker’s sugar

6 large egg whites at room temp.


One 12-16 ox bag of chocolate chunks

One bag of large marshmallows

1-2 tbsp. vegetable oil

A butane torch


Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper cups.
Sift together the flour, cocoa, baking powder, and salt. Set aside.

In a small bowl, combine the milk and flavorings.

In the electric mixer, mix together the butter and sugar for apx. 3 minutes until it looks light in color and completely combined. The mixture will be clumpy. Add the flour mixture and the milk mixture alternately. Add the flour mixture in three additions and the milk mixture in two additions (starting and ending with the flour mixture.) Set aside.

Beat the egg whites until they form stiff peaks. Add one third of the egg whites to the cake batter, gently folding it in. When no white streaks remain, fold in the remaining two thirds into the cake batter. No white streaks should remain.

Use a disher to pour the batter into the cupcake pans. Fill each cup two-thirds full. Crumble some of the graham crackers and slightly chop some of the chocolate chunks, combine in a bowl. Top each cupcake with a generous amount of this mixture. Bake for Apx. 15 minutes.

While the cupcakes cool, cut the marshmallows into halves. When the cupcakes are completely cool, top each cupcake with two marshmallow halves. Torch those suckers with a butane torch from that crème brulee kit you never use! Careful though, because they will catch fire, and you do have to blow out a lot of “birthday candles.” I found it actually works best to torch the bottoms of the marshmallows (the side with the powdery dusting) first, then quickly turn them over and smoosh them on to the cupcake. The cup sides should be up. The cut sides will yield a much nicer looking caramelized top when you finish torching the marshmallows (plus, they stick to the cupcake better.)

If desired, melt some of the remaining chocolate and add a little vegetable oil. Drizzle this chocolate sauce over the finished cupcakes. Enjoy!



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Englewood, Colorado, United States
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