Imagine sinking your teeth into a delightful treat that perfectly captures the essence of a classic campfire favorite, without the need for a fire! This S’mores Cupcake Recipe is so incredibly delicious and versatile, you can enjoy these decadent treats any time of year, not just summer. Forget the smoky campfires and sticky fingers; these homemade S’mores Cupcakes bring all the nostalgic flavors right to your kitchen.
These truly are the best S’mores Cupcakes you’ll ever make. Each bite-sized dessert features a moist, homemade chocolate cupcake, generously topped with a rich, silky chocolate ganache frosting. A delightful crunch of crushed graham crackers adds texture before the grand finale: a cloud of perfectly toasted marshmallow meringue that will have your eyes rolling back with pure bliss. They offer a sophisticated twist on the beloved s’mores, elevating a simple campfire snack into an elegant, irresistible dessert perfect for any occasion.
For me, these S’mores Cupcakes represent the ultimate way to savor the iconic flavors of s’mores! They capture the perfect balance of chocolate, marshmallow, and graham cracker in every single bite, eliminating any of the shortcomings of the traditional version.
**Craving more S’mores? Don’t miss our 3-layer S’mores Cake for the ultimate celebration centerpiece! It’s an absolute showstopper!**
Growing up, I wasn’t particularly fond of making traditional s’mores over a campfire. While I loved the concept and the individual ingredients, the ratios always felt off. The graham cracker often overpowered the delicate chocolate and gooey marshmallow, leaving me with a dry, unbalanced bite. It was a classic case of a good idea with less-than-perfect execution, at least in my experience.
Because I deeply appreciate the fundamental trio of chocolate, graham cracker, and marshmallow, I’ve spent a lifetime dreaming up various ways to combine them into a truly satisfying dessert that avoids the pitfalls of the traditional method. This culinary journey led me to experiment with different forms and preparations, always striving for that ideal flavor and texture balance. The goal was simple: recreate the magic of s’mores without the dryness or the messy, uneven roasting.
These S’mores Cupcakes were a dessert I first envisioned when I was quite young, a sweet dream that stayed with me. Decades ago, my incredible mom, who was a professional cake decorator, helped me bring this vision to life for the very first time. Creating these cupcakes was a treasured memory, and I simply had to recreate them here for you today, sharing a piece of my culinary history and a truly special recipe that has stood the test of time. They are not just cupcakes; they are a taste of childhood nostalgia, perfected.
Perfect S’mores Cupcakes: A Campfire-Free Indulgence
These S’mores Cupcakes offer a sophisticated yet incredibly satisfying way to enjoy the classic s’mores flavors. Each component is meticulously crafted: a moist, rich chocolate cupcake forms the foundation, followed by a velvety smooth chocolate ganache frosting. A generous sprinkle of crunchy graham cracker crumbs adds that essential texture and flavor, all crowned with a light, airy, and beautifully toasted marshmallow meringue. This recipe truly transforms the rustic campfire treat into an elegant dessert, perfect for gatherings, parties, or simply a delightful indulgence at home. It’s the ideal solution for anyone who loves s’mores but prefers a more refined, less messy experience.
Frequently Asked Questions About S’mores Cupcakes
What is the best way to store leftover S’mores Cupcakes?
To keep your delicious S’mores Cupcakes as fresh as possible, place any remaining cupcakes in an airtight container. Refrigerate them promptly to maintain their quality and prevent the meringue from deflating too quickly. They should keep beautifully for up to 2 days in the refrigerator. For the best flavor and texture, allow the cupcakes to sit at room temperature for about 30-60 minutes before serving them again. This brings the chocolate ganache and cupcake back to their optimal consistency.
Can S’mores Cupcakes be frozen?
Absolutely, freezing S’mores Cupcakes is a fantastic option, and it’s something I do quite frequently, especially when preparing for events or when I want to enjoy these treats at a later date. These cupcakes are remarkably freezer-friendly at various stages of their creation.
One method is to freeze the freshly baked and completely cooled chocolate cupcakes before frosting. Simply remove them from the pan, wrap each cupcake individually in plastic wrap, and then place them in an airtight freezer bag or container. This is a convenient way to prepare ahead and also helps firm up the cupcakes, making them easier to handle when it’s time to add the frosting, preventing it from becoming too soft.
I also often freeze the cupcakes once the chocolate ganache frosting has been applied. This stage is perfect for getting a head start days before an event. Once the frosting is firm, you can freeze them in an airtight container. The marshmallow meringue can then be added the night before or the day of serving. This prevents elements like graham cracker crumbs or sprinkles from becoming soggy or losing their vibrant color if stored in the fridge for too long after being fully decorated.
You can even freeze completely decorated S’mores Cupcakes. Arrange them on a plate or baking sheet and freeze until solid, then transfer them to an airtight container. Keep in mind that while the frosting will firm up, it might not be completely rock-hard, so be gentle to avoid dents if other items are pressed against them in the freezer.
To thaw, transfer the frozen cupcakes to the refrigerator the night before you plan to serve them. They truly taste best when fully thawed and not eaten frozen. Additionally, I recommend allowing them to sit at room temperature for 1-2 hours before serving. This step is crucial for the frosting to achieve its creamy texture and for the cupcake to regain its moistness, ensuring every bite is as delicious as freshly made.
Mastering the Perfect S’mores Cupcake: Tips & Tricks
Crafting the perfect S’mores Cupcake involves attention to detail in each layer. From the foundational chocolate cupcake to the luscious ganache and the airy meringue, every step contributes to the overall exquisite experience. Don’t rush the cooling process; ensuring your cupcakes are completely cool before frosting is key to preventing a melty mess. When working with the marshmallow meringue, achieving stiff peaks is vital for its structure, and the final toasting step is not just for aesthetics but adds a delightful caramelized flavor that truly completes the s’mores experience.
What is the difference between Dutch-process cocoa powder and regular cocoa powder?
Understanding the difference between Dutch-process cocoa powder and regular (natural) cocoa powder is crucial for baking success, as it significantly impacts the final outcome of your recipes, especially in terms of rise and flavor. Dutch-processed cocoa powder, sometimes referred to as alkalized cocoa, undergoes a special treatment. It starts with cocoa beans that have been washed in an alkaline solution, typically potassium carbonate. This process neutralizes the natural acidity of the cocoa beans, making the cocoa powder pH-neutral.
This neutralization is incredibly important because it means Dutch-processed cocoa powder does not react with baking soda, which requires an acid to activate its leavening properties. Instead, Dutch-processed cocoa is almost always paired with baking powder, which contains its own acidic component and doesn’t rely on the acidity of other ingredients.
In contrast, regular or natural cocoa powder is acidic. Its acidity reacts with baking soda to produce carbon dioxide, which helps baked goods rise. Using natural cocoa powder with baking powder (without sufficient acid) or Dutch-processed cocoa with baking soda (without sufficient acid) can lead to poor rise, altered texture, and an off-flavor in your baked goods.
So, to put it simply: using regular cocoa powder versus Dutch-process cocoa powder will yield a completely different rise, texture, and even color in any recipe you are making. Regular cocoa tends to produce a lighter, more complex chocolate flavor, while Dutch-process cocoa offers a darker color and a smoother, less bitter chocolate taste.
Therefore, I strongly recommend paying very close attention to the specific type of cocoa powder called for in each recipe and sticking to it. Substituting one for the other without adjusting other leavening agents can lead to disappointing results. For these S’mores Cupcakes, we use regular cocoa powder to achieve that perfect balance of rise and classic chocolate flavor that complements the other s’mores elements.
Can this S’mores Cupcake recipe be doubled?
Absolutely! You can easily double this S’mores Cupcake recipe, and we often do when preparing for larger gatherings or parties. You can comfortably bake multiple cupcake pans side-by-side in your oven, assuming space allows. The recipes for both the rich chocolate ganache frosting and the fluffy marshmallow meringue should also double without any issues. Just ensure you have large enough mixing bowls and enough space in your stand mixer if you’re using one for the meringue. Doubling the recipe is a great way to ensure there are plenty of these irresistible treats for everyone to enjoy!
Crafting the Perfect Chocolate Cupcake Base for S’mores
The foundation of an extraordinary S’mores Cupcake is a truly exceptional chocolate cupcake. This recipe delivers a moist, tender crumb with a deep chocolate flavor that perfectly balances the sweetness of the marshmallow meringue and the richness of the ganache. Achieving this perfect base requires careful attention to ingredient preparation and mixing techniques. Using room temperature ingredients ensures a smooth, emulsified batter, leading to a lighter, more uniform cake structure. Avoid overmixing, as this can develop the gluten in the flour too much, resulting in tough, dense cupcakes. A light hand and patience will be rewarded with delightfully soft and airy chocolate cupcakes.
HOW DO YOU MAKE THE CHOCOLATE CUPCAKES?
Creating the foundational homemade chocolate cupcakes is the first step to s’mores perfection. Follow these simple instructions for moist, flavorful cupcakes every time:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the correct temperature for even baking from the start.
- Line your cupcake pans with paper liners, or grease them thoroughly if you prefer to go liner-free. This prevents sticking and makes for easy removal.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, cocoa powder (ensure it’s not Dutch-processed for this recipe), baking soda, and baking powder. Whisk them together until just combined to distribute the leavening agents evenly.
- In a separate, medium-sized bowl, whisk together the granulated sugar and eggs until they are light and well combined. Then, whisk in the pure vanilla extract, vegetable oil, and buttermilk until the wet ingredients are smoothly incorporated.
- Pour the wet ingredients mixture into the dry ingredients. Mix gently with a spatula or on low speed with an electric mixer, just until combined. It’s perfectly fine if a few small lumps remain; the key is not to overmix the batter, which can lead to tough cupcakes.
- Divide the batter evenly among the prepared cupcake cups, filling each approximately two-thirds full. I find using a 1/4 cup cookie scoop helps ensure uniform sizing for all your cupcakes.
- Bake for 15-18 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. This indicates they are fully cooked.
- Once baked, remove the cupcakes from the pan and transfer them to a wire cooling rack. Allow them to cool completely before attempting to ice them. Icing warm cupcakes will cause your frosting to melt.
Serving Suggestions: What to Pair with Your S’mores Cupcakes
These S’mores Cupcakes are undeniably a showstopper on their own, but they also shine brightly as part of a larger dessert spread. Whether you’re hosting a lively summer pool party, celebrating a birthday, or simply gathering with loved ones, pairing them with other complementary treats can elevate the entire experience. Their rich chocolate, crunchy graham cracker, and sweet marshmallow notes make them incredibly versatile. Consider offering a variety of textures and flavors to create a truly memorable dessert table. Below is a curated list of some of our favorite recipes that would perfectly complement these S’mores Cupcakes.
What should I serve with these S’mores Cupcakes?
If you are serving these amazing S’mores Cupcakes at a summer pool party, a festive birthday celebration, or any other gathering, you’ll want to include some other really great recipes to create a truly unforgettable dessert experience. Variety is the spice of life, and offering a range of sweet treats ensures there’s something for everyone. Check out this list below of our favorites that perfectly complement the S’mores Cupcakes:
- Homemade Caramel Popcorn: A salty-sweet, crunchy treat that’s impossible to resist.
- Chocolate Chip Cookie Bars: Easy to make and serve, these classic cookie bars are always a crowd-pleaser.
- Frozen Bananas: A refreshing and healthy-ish option, especially on a hot day.
- Brownie Batter Cookie Dough: An edible cookie dough option for those who love to eat batter straight from the bowl!
- Homemade Kettle Corn: Another fantastic sweet and salty snack that pairs wonderfully with sweet desserts.
The Secret to Irresistible S’mores Cupcakes: Icing and Meringue
While the chocolate cupcake base is crucial, the true magic of these S’mores Cupcakes lies in their indulgent toppings: the luscious chocolate ganache frosting and the ethereal marshmallow meringue. The ganache provides a deep, rich chocolate flavor and a smooth, luxurious texture that beautifully contrasts with the fluffy, sweet meringue. Crafting these layers carefully ensures a harmonious blend of flavors and textures, making each cupcake a masterpiece. The key is in precise temperature control for the ganache and careful whisking for the meringue to achieve that perfect, airy consistency.
HOW DO YOU MAKE CHOCOLATE GANACHE ICING?
This rich and creamy chocolate ganache frosting is the perfect decadent layer for your S’mores Cupcakes. Here’s how to make it:
- Gently heat the heavy cream in a small saucepan or microwave-safe bowl until it is just warm to the touch, reaching approximately 125°F (50°C). This usually takes about 30 seconds in the microwave. Do not let it boil.
- Place your finely chopped chocolate in a heatproof bowl. Pour the warm heavy cream over the chocolate. Allow it to sit undisturbed for about 1 minute. This resting period allows the heat from the cream to begin melting the chocolate.
- After 1 minute, whisk the mixture gently, starting from the center and working your way outwards, until it becomes completely smooth and glossy. If any chocolate pieces remain stubborn and aren’t melting, microwave the mixture again for short 15-second intervals, stirring in between, until fully melted and smooth.
- Transfer the ganache to the refrigerator and allow it to chill completely until it reaches a spreadable, thickened consistency, typically about 2 hours. This chilling step is essential for the ganache to firm up enough to be whipped.
- Once the ganache has chilled and is firm to the touch, add it to the bowl of a stand mixer fitted with the whisk attachment. Beat the ganache on high speed for about 2-3 minutes, until it becomes light, airy, and fluffy, similar to whipped cream. Be careful not to overbeat, or it may seize.
- Transfer the whipped ganache to a piping bag fitted with your desired tip (or simply snip the corner of the bag). Pipe a generous 1.5-inch dollop of ganache onto the top of each cooled chocolate cupcake.
- Immediately after piping, gently dip the top of the iced cupcake into a shallow bowl of crushed graham crackers. Press lightly to adhere the crumbs, then set the cupcakes aside to prepare for the marshmallow meringue.
S’mores Cupcakes: A Delicious No-Campfire Treat
These S’mores Cupcakes offer all the beloved flavors of traditional s’mores in a convenient, handheld form, eliminating the need for a campfire. They are perfect for indoor gatherings, parties, or simply when a craving for that classic combination strikes. The individual servings make them easy to enjoy, and the toasted marshmallow meringue adds that iconic touch that sets them apart. Get ready to impress with this delightful and easy-to-make dessert!
HOW DO YOU MAKE MARSHMALLOW MERINGUE?
The fluffy, toasted marshmallow meringue is the crowning glory of these S’mores Cupcakes. It’s a stable, delicious topping that truly captures the essence of a perfectly roasted marshmallow. Here’s how to achieve it:
- Set up a double boiler: Place a heatproof bowl (preferably stainless steel or glass) over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
- Add the large egg whites and granulated sugar to the heatproof bowl. Whisk constantly over the simmering water until the sugar has completely dissolved and the mixture reaches a temperature of 165°F (74°C) on an instant-read thermometer. This step pasteurizes the egg whites, making them safe to eat, and also helps stabilize the meringue.
- Carefully remove the bowl from the heat and transfer the meringue mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for about 5 minutes, or until stiff, glossy peaks form and the mixture has cooled down considerably. The meringue should be thick and hold its shape.
- Add the pure vanilla extract to the meringue and mix on low speed just until it is combined.
- Transfer the marshmallow meringue to a piping bag fitted with a large round or star tip. Pipe your desired size dollop of meringue on top of the chocolate ganache-iced cupcakes. I personally love a pretty big, impressive meringue dollop for that true s’mores look and feel.
- For that authentic campfire flavor and appearance, toast the meringue with a kitchen torch until it’s beautifully golden brown in spots. Be careful not to burn it!
- Finally, add 1 piece of a Hershey’s chocolate bar square to the top of each cupcake for a classic garnish and an extra touch of chocolate.
- Store the finished cupcakes in an airtight container in the fridge for up to two days. For optimal enjoyment, bring them to room temperature for about 30-60 minutes before serving.
Essential Ingredients for Your S’mores Cupcake Masterpiece
Creating these delightful S’mores Cupcakes requires a selection of quality ingredients, each playing a vital role in achieving the perfect balance of flavor and texture. From the robust cocoa in the cupcake base to the creamy chocolate for the ganache and the simple yet magical elements of the meringue, every item contributes to the overall indulgence. Pay attention to the details, like using pure vanilla extract for the best flavor and ensuring your buttermilk is fresh, for truly outstanding results.
Ingredients for S’mores Cupcake Recipe
Here’s what you’ll need to create these irresistible S’mores Cupcakes:
For the Chocolate Cupcakes:
- all-purpose flour
- cocoa powder (ensure it’s *not* Dutch-processed for this recipe)
- baking soda
- baking powder
- granulated sugar
- large eggs
- pure vanilla extract
- vegetable oil
- buttermilk (see notes in the full recipe for substitution if needed)
For the Chocolate Ganache Icing:
- heavy whipping cream
- high-quality chocolate, finely chopped
- graham crackers, crushed, for topping
For the Marshmallow Meringue:
- large egg whites
- granulated sugar
- pure vanilla extract
- Hershey bar squares for garnish (optional, but highly recommended for authenticity)
The Art of Crushing Graham Crackers for S’mores Cupcakes
The graham cracker element is essential for authentic S’mores Cupcakes, providing both flavor and a delightful textural contrast. The way you crush them can subtly change the experience, so choose the method that best suits your desired outcome. Whether you prefer a fine powder for an even coating or larger crumbs for a more rustic bite, both methods are effective and easy to execute. This simple step adds that crucial base note that ties all the S’mores flavors together beautifully.
How to crush graham crackers for your S’mores Cupcakes?
Achieving the perfect graham cracker texture for your S’mores Cupcakes is simple, and you have a couple of options depending on your preference for fineness and your kitchen tools. The crumbs add a wonderful textural contrast and essential s’mores flavor, so don’t skip this step!
My absolute favorite and most efficient way to crush graham crackers is to place them in a small food processor. Pulse them for just a couple of seconds until they are coarsely crushed. This method gives you a consistent texture that’s perfect for sprinkling and provides a noticeable crunch without being too powdery. It’s quick, easy, and minimizes mess.
Alternatively, if you don’t have a food processor or prefer a more hands-on approach, you can place the graham crackers in a sturdy zip-top bag. Seal the bag, pressing out as much air as possible, then lightly pound them with a rolling pin or a meat tenderizer. This technique tends to give a more varied crushed result, with a mix of finer pieces and slightly larger crumbs. For these cupcakes, a mix of textures can be lovely, adding more dimension to the topping. It’s really a personal choice whether you prefer a fine, uniform sprinkle or a more rustic, varied crumb. Both will be delicious!
My Favorite Tools and Ingredients for Baking S’mores Cupcakes
Having the right tools and high-quality ingredients can make all the difference in your baking endeavors, especially when crafting something as special as S’mores Cupcakes. This recipe is incredibly rewarding, and while you might already have most of these items on hand, for those new to homemade baking, it can feel a bit daunting. Don’t worry, these cupcakes are surprisingly achievable, and you’re going to absolutely love the process and the results! Below, I’ve compiled a list of the essential products and ingredients I rely on to ensure these desserts turn out perfectly every single time.
Products I love when making S’mores Cupcakes…
This cupcake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe.
- All-purpose flour: The base for our moist cupcakes.
- Cocoa powder: For that rich chocolate flavor (remember, not Dutch-processed!).
- Baking soda: A key leavening agent that reacts with the acidic cocoa and buttermilk.
- Baking powder: Provides extra lift for airy cupcakes.
- Granulated sugar: For sweetness in both the cupcakes and meringue.
- Pure vanilla extract: Enhances all the sweet flavors.
- Vegetable oil: Contributes to the cupcakes’ moist texture.
- Buttermilk: Adds tenderness and moisture.
- High-quality chocolate: Essential for a rich ganache.
- Graham crackers: For that signature s’mores crunch.
- Hershey bar squares: Perfect for garnish.
- Kitchen torch: For perfectly toasted marshmallow meringue.
If you love this delicious S’mores Cupcake recipe, you’re going to love these other treats too. Each one offers a unique and delightful experience. Please click each link below to find the easy, printable recipe and add more deliciousness to your repertoire!
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Other Creative Cupcakes to Inspire Your Baking Adventures
If these S’mores Cupcakes have sparked your passion for baking, you’re in for a treat! The world of cupcakes is vast and full of exciting flavors and designs. Once you master this recipe, consider exploring other creative cupcake ideas to expand your baking repertoire. From fruity delights to comforting classics, there’s a cupcake for every palate and occasion. Here are a few more delicious cupcake recipes to try:
- Funfetti Cupcakes: Bursting with colorful sprinkles and a classic vanilla flavor, perfect for birthdays.
- Easy Coconut Cupcakes: A tropical escape with moist coconut cake and creamy frosting.
- Apple Fritter Cupcakes: Capturing the cozy flavors of apple fritters in cupcake form.
- Blueberry Cupcakes: Fresh blueberries baked into tender cupcakes, topped with a delightful blueberry frosting.
If you love this fantastic recipe for S’mores Cupcakes as much as I do, please take a moment to write a five-star review below, and be sure to help me share the joy by posting on Facebook and Pinterest! Your support helps others discover these incredible treats.
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S’mores Cupcakes
Ingredients
Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder not Dutch-processed
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup vegetable oil
- ½ cup buttermilk see notes
Icing
- ½ cup heavy whipping cream
- 4 ounces chocolate chopped
- 4-5 graham crackers crushed
Marshmallow Meringue
- 2 large egg whites
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- Hershey bar squares for garnish – opt
Instructions
Cupcake
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Preheat the oven to 350 degrees.
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Line cupcake pans with wrappers or grease them.
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In a large mixing bowl, combine the flour, cocoa powder, baking soda, and baking powder.
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In a separate bowl, whisk together the granulated sugar and egg until well combined. Then whisk in the vanilla extract, vegetable oil, and buttermilk.
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Add the wet ingredients to the dry ingredients and mix just until combined. It’s okay if small lumps remain— you don’t want to overmix the batter.
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Divide the batter evenly in the prepared cupcake pan- filling until the cups are ⅔ full. I use a 1/4 cup cookie scoop to make sure they’re all the same size.
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Bake 15-18 minutes, or until a toothpick comes out clean.
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Remove the cupcakes from the pan to a cooling rack and allow them to cool fully before icing.
Chocolate Ganache Icing
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Heat the heavy cream until it is just warm— about 125F (or 30 seconds in the microwave).
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Add the chopped chocolate to a bowl and pour over the heavy cream. Allow it to sit for a minute before whisking it together. If the chocolate is having trouble melting, microwave it again for 15 seconds.
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Transfer the ganache to the fridge and allow it to sit until fully chilled— about 2 hours.
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Once the ganache has chilled, add it to the bowl of a stand mixer fitted with the whisk attachment and beat the ganache on high speed until it becomes light and airy— about 2-3 minutes.
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Transfer the mixture to a piping bag and pipe a 1.5” inch dollop on the top of each cupcake.
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Dip the icing into the crushed graham cracker and set the cupcakes aside.
Marshmallow Meringue
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Place a heatproof bowl over a pot of simmering water.
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Add the egg whites and sugar to the bowl and whisk until the sugar has melted and the temperature reaches 165F on an instant-read thermometer.
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Transfer the meringue to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form— about 5 minutes.
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Add the vanilla and mix just until combined.
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Transfer the mixture to a piping bag and pipe your desired size dollop on top of the icing (I like a pretty big meringue). Toast the meringue with a kitchen torch, if desired.
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Add 1 piece of chocolate to the top of the cupcake for decoration.
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Store the cupcakes in an airtight container in the fridge for up to two days. Bring to room temperature before enjoying.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.