Gooey Chocolate S'mores Cupcakes
Ingredients
Chocolate Buttercream
-
2
bars
Hershey's Bars
-
3
oz
unsalted butter
Graham Cracker Layer
-
¼
cup
graham cracker crumbs
-
¼
cup
all-purpose flour
-
2
tablespoons
brown sugar
-
3
tablespoons
melted butter
Cupcakes
-
4
tablespoons
unsalted butter
-
¼
cup
semi-sweet chocolate, chopped
-
1
tablespoon
vegetable oil
-
½
cup
all-purpose flour
-
¼
cup
unsweetened cocoa powder
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
granulated sugar
-
1
large
egg
-
1
large
egg yolk
-
½
teaspoon
vanilla extract
-
¼
cup
buttermilk
-
¼
cup
hot coffee or hot water
-
5
cups
marshmallow frosting
Instructions
- Start the chocolate buttercream by melting butter and chocolate together, then cool and refrigerate until solid.
- Preheat the oven to 350°F and line a cupcake pan with liners.
- Process graham cracker pieces into crumbs, mix with flour and sugar, then add melted butter and press into cupcake liners.
- Bake the graham cracker layer for 5 minutes.
- Melt butter, chocolate, and oil together in a microwave-safe bowl, then let cool.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk sugar, eggs, and vanilla, then mix in the cooled chocolate mixture.
- Combine the dry ingredients with the wet, then add buttermilk and coffee until just mixed.
- Fill cupcake tins about ¾ full and bake for 15-18 minutes.
- Cool cupcakes completely, then whip the chocolate buttercream until light and fluffy.
- Cut a cone out of the center of each cupcake and fill with chocolate buttercream.
- Top with marshmallow frosting and toast under the broiler for 2-4 minutes.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
349
Total fat
20g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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