Snacks | Dessert | Food

S'Mores Truffle Cupcakes Are the Natural Progression of Deliciousness!

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Two of the world's greatest and most popular treats have united to become the ultimate indulgence ever!  We’re talking about s'more and cupcakes and oh boy are they something special!

All the elements of s'more are here in cupcake form, graham cracker cake, chocolate truffle stuffed inside and of course marshmallow frosting to finish it off! This instantly became my favorite cupcake after just one bite!  

Ingredients:

For truffles:

  • 8 ounces of semisweet, well chopped into small pieces
  • ½ cup of heavy whipping cream
  • 1 teaspoon of vanilla extract
  • ½ cups cocoa powder

For frosting:

  • ½ cup butter {room temperature}
  • 1 7 oz. jar Marshmallow Fluff
  • 1 cup powdered sugar
  • 1 tsp. vanilla

For cupcake:

  • 2 cups graham cracker crumbs
  • 1 ¼ all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup milk, lukewarm
  • 3 egg whites, room temperature
  • 1/4 cup white sugar

Directions:

For truffles:

  1. In a small, heavy saucepan bring the heavy whipping cream to a simmer.
  2. Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.
  3. Refrigerate for 2 hours: Allow to cool, then place in the refrigerator for two hours.
  4. Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands), roll balls in cocoa powder and place on a baking sheet lined with parchment paper. Place in the freezer.

For cupcake:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and line with cupcake liners 2 muffin tins.
  2. Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
  3. In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
  4. Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour the batter halfway up into the cupcake liners and push truffle into the center, cover with more batter.. Bake for 15-20 minutes, until cupcake springs back when touched.
  5. Remove from oven and let cool for about 10 minutes, then remove cupcakes to cool on a resting rack.
  6. Pipe frosting when cupcakes have cooled completely.

For frosting:

  1. Beat butter and powdered sugar until fluffy and well mixed.
  2. Mix in fluff and vanilla by hand and mix well.
  3. Add to piping bag and pipe onto cupcakes.

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