S’mores Cupcakes


To make a summer party-worthy dessert for a non-chocoholic as quickly as possible.



  • All-purpose flour
  • Graham crackers or crumbs
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Unsalted butter
  • Granulated sugar
  • Dark brown sugar
  • Eggs
  • Buttermilk
  • Milk or semi-sweet chocolate
  • Heavy cream
  • Cream of tartar
  • Vanilla extract


  • Kitchen Aid mixer
  • Kitchen scale
  • Liquid measuring cup
  • Spatula
  • Muffin tin with cupcake liners
  • Pot that fits Kitchen Aid bowl


This protocol was adapted from Smitten Kitchen’s S’more Cupcakes. I love Deb AND many of her recipes make me say “ain’t nobody got time for that.” Below is a quick and dirty way to make these marvelous cupcakes. I got home from work after 7 and was out the door by 8:45, having eaten dinner and made the cupcakes. My sous chef had done steps 1-4 before I arrived to save time! (Lessons from the lab – delegation is key, take all shortcuts that don’t negatively affect the outcome/reliability of the data.)

Prepare the cupcakes:

  1. Preheat oven to 350 F and place cupcake liners in a 12-cup standard tin.
  2. Food process 7 graham cracker sheets to make crumbs.
  3. Chop 4 oz chocolate.
  4. Weigh 125 g flour, 110 g graham cracker crumbs, 3/8 tsp baking powder, 3/8 tsp baking soda, 1/2 tsp salt, 1/4 tsp ground cinnamon into a bowl and stir.
  5. In Kitchen Aid, cream 1 stick butter with 67 g granulated and 106 g dark brown sugar.
  6. Add eggs one at a time, mixing and scraping between.
  7. Add 1/3 dry ingredients, mix. Add 1/2 C buttermilk, mix. Repeat. Add remainder of dry ingredients.
  8. Distribute batter among cupcake liners and bake 20 m or until toothpick comes out clean. While the cupcakes are in the oven, make the filling and frosting.

Prepare the filling:

  1. Put 4 oz chopped chocolate, 1/3 C heavy cream, and a pinch of salt in a small microwaveable bowl.
  2. Nuke for 30 s, followed by 15 s increments, until chocolate begins to melt. Stir until fully melted and set aside.

Prepare the frosting:

  1. In a VERY CLEAN Kitchen aid bowl, put 2 egg whites, 133 g granulated sugar, 1/4 tsp cream of tartar, and 3/4 tsp vanilla into a heatproof bowl and set over a pot with 1/2″-1″ of water on low to medium low heat.
  2. Whisk about 3 m, until sugar dissolves and egg whites are warm.
  3. Move the bowl to the Kitchen Aid with whisk attachment, gradually increase mixer speed to high, and beat until stiff peaks form, 4-7 m.
  4. Add vanilla and mix to combine.

Assemble the cupcakes:

  1. When the cupcakes are cooked, pop the whole tin in the freezer until the metal is cool to the touch.
  2. Use a measuring Tsp to remove cake from the center of the cupcakes.
  3. Use a table teaspoon to fill the whole with chocolate filling.
  4. Use a table tablespoon to dollop frosting on top.

Results and observations:


The cupcakes were tasty! Very summery, very s’mores. This is definitely the 80/20 rule (80% of the output is due to 20% of the input) version of the recipe – I’m sure they would have looked nicer and had a slightly better texture if I let them cool normally and used a piping bag for the filling and frosting, but for me it’s not worth the time. I did end up toasting the ends of the frosting¬†with a flame later on, as it gives it the final touch.


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