TBT S'mores Cupcakes

TheSquishyMonster's picture

Apr. 25, 2014

From my new series, "Throwback Thursdays." I'm bringing over some of my favorite videos from my old channel for you every Thursday on top of my new videos each week. Enjoy!


For cupcake crust:
Graham cracker crumbs 1 1/4 Cup (20 tbs)
Sugar 2 Tablespoon
Melted butter 3 1/2 Tablespoon
For the chocolate cake:
Unbleached flour 1 3/4 Cup (28 tbs)
Baking powder 1 1/2 Teaspoon
Baking soda 1 1/2 Teaspoon
Fine salt 1 Teaspoon
Hot water 1 Cup (16 tbs)
Sugar 2 Cup (32 tbs)
Unsweetened cocoa 3/4 Cup (12 tbs) (good quality)
Instant espresso 1 Tablespoon
Eggs 2
Whole buttermilk 1 Cup (16 tbs)
Canola oil 1 1/2 Cup (24 tbs) (vegetable oil)
Vanilla 2 Teaspoon
For chocolate ganache:
Semi sweet chocolate chips 1 Cup (16 tbs)
Heavy cream 1/2 Cup (8 tbs)
Salt 1 Pinch
Rum 2 Tablespoon (optional)
For marshmallow frosting:
Marshmallow fluff 7 Ounce (1 tub)
Butter 1 Cup (16 tbs) (2 sticks at room temp.)
Powdered sugar 1 Cup (16 tbs)
Granulated sugar 3 Tablespoon



In a mixing bowl, mix together flour, salt, baking powder and baking soda.

In another bowl, mix together graham cracker crumbs, sugar and melted butter.

Mix together buttermilk with oil and make the mixture ready.

Once done, preheat the oven to 350°.

Arrange cupcake liners in a cupcake tray and spoon in little crumb mixture into it. Press towards bottom for the crust with either spoon or hands. Bake at 350° for 4-5 minutes and allow to cool.


In a separate mixing bowl, add cocoa powder, sugar, pour hot water, vanilla and blend together, Add instant espresso, buttermilk mixture and eggs one after the other and blend well.

Beat butter and add sugar to it. Add marshmallow fluff and give the contents a good blend.

Pour one scoop of cocoa mixture into the pre-baked crusts and pop the contents in oven. Bake at 350° for 17-20 minutes.

In a large bowl, mix melted semi sweet chocolate chips and heavy cream. Add  a pinch of salt and rum finally. Dip the cupcake crowns into the ganache so that the top gets a coating and pop the contents in refrigerator for a while.

Spread the granulated sugar on a heat proof surface and using a blow torch caramelize and prepare sugar pearls.

Top the chilled cupcakes with frosting, sprinkle sugar pearls and drizzle ganache over it.



Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1403Calories from Fat 754

 % Daily Value*

Total Fat 88 g135.4%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 719 mg29.96%

Total Carbohydrates 151 g50.3%

Dietary Fiber 9 g36%

Sugars 95 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet