s'mores cupcakes

Toasted marshmallow, chocolate, graham cracker ~ an amazing combination forever associated with campfires, summertime and fun. The Daughter and I present it to you in cupcake form!

We baked it for her 13th birthday. I cannot believe she's a teenager, and indeed, the years fly by. She has grown to be a wonderful little lady and sous chef; I love having a baking buddy in the kitchen. Now, if only I could convince her that washing dishes is just as fun as creating the mess...

 Graham flour for batter

 Slightly nubby texture

Hand chopped bittersweet chocolate

 Adding a little something extra in the cupcake

Marshmallow frosting

Arguably the best part— torching the marshmallow.

What happens when the marshmallow frosting starts hardening—
no more piping, only dolloping.

S'mores Cupcakes
from Martha Stewart's Cupcakes

1⅓ cups graham flour
1½ cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons salt
1½ teaspoons ground cinnamon
1¼ cups (2½ sticks) unsalted butter, room temperature
2 cups packed light-brown sugar
¼ cup honey
6 large eggs
2 teaspoons pure vanilla extract
Chocolate Ganache Glaze
Marshmallow Frosting (recipe below)

Preheat oven to 350ºF. Line standard muffin tins with paper liners. Whisk together both flours, baking powder, salt and cinnamon.

With an electric mixer on medium-high speed, cream butter, brown sugar, and honey until pale and fluffy. Reduce speed to medium; beat in eggs and vanilla, scarping down sides of bowl as needed. Add flour mixture; mix until just combined.

Divide batter evenly among lined cups, filling each about three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out with only a few moist crumbs attached, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month, in airtight containers.

To Finish:

 Using a small knife, create a well in each cupcake. Fill each well with a ½ teaspoon of the chocolate ganache. Spoon 2 teaspoons glaze onto each cupcake. Fill a pastry bag fitted with a large plain tip (Ateco #806 or Wilton #2A) with frosting; pipe frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve within 6 hours.

Chocolate Ganache Glaze

6 ounces semisweet chocolate, finely chopped 
⅔ cup heavy cream
1 tablespoon light corn syrup

Place chocolate in a medium heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.

Marshmallow Frosting
makes enough for 24 cupcakes

1 envelope unflavored gelatin (1 scant tablespoon)
⅓ cup plus ¼ cup cold water
1 cup sugar

In a mixing bowl, sprinkle gelatin over ⅓ cup cold water. Allow gelatin to soften,about 5 minutes.

Heat remaining ¼ cup water and the sugar in a saucepan over medium-high, stirring until sugar is dissolved. Stop stirring; clip a candy thermometer onto side of pan. Boil syrup until temperature reaches the soft-ball stage (238º F), brushing down sides of pan with wet pastry brush to prevent sugar crystals from forming. Remove from heat; add syrup to softened gelatin. Whisk mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. Use immediately, as frosting will harden quite quickly.


  1. these are seriously amazing

  2. Did you like the graham flour cupcake? I've heard mixed reviews, but I'm sure the chocolate in the middle made up for it! I've got to get myself a kitchen torch. The frosting looks amazing!

  3. I personally enjoyed the cupcake- were the reviews mixed because of the texture? Two people thought there was bran in it, which I could understand, as the graham flour is coarser, though not as coarse as bran.

    Go for the torch!

  4. stupid question... how do you keep the cupcake paper from not going translucent? maybe it's the kind i buy, but when they come out of the oven, they are no longer pink, blue, or green.

  5. Thanks for stopping by, Rene! These cupcake liners are by Reynolds and are... drum roll... FOIL LINED. They're their StayBrite baking cups.

  6. My mouth is watering....great pictures and beautiful cupcakes! Congrats also on your 13 year-old --- I have a 10-month old and a 2 year old, and I'm just hoping I'm still sane 6 mos from now!

  7. These look so good! I can't wait to try them.

  8. It's tough when they're little- I'm sure you're doing great! You must be, you've got time for blogging (good for you, I don't think I could have done that.)

  9. YUM! I LOVE your recipe! Would you come over to CAST PARTY WEDNESDAY tomorrow and share your recipe with us?
    I hope to see you there!

  10. Those are absolutely gorgeous! I want to eat one. :) I just found your through Lady Behind the Curtain and love what I see.

    I host a linky party that runs through Friday (Crazy Sweet Tuesdays) and would love for you to join sometime.

  11. Oh my! THose look so delicious! I could eat 2 of those in a blink of an eye! lol! THanks so much for visiting me and leaving a comment! I hope your week is going great! Angie xo

  12. Www.carolinaheartstrings.comSeptember 22, 2011 at 9:19 PM

    These cupcakes look amazing. Great pictures.

  13. these look great! love the idea. glad i stopped by from the link party! :-)

  14. Oh, I love these! The marshmallow frosting looks unbelievable! Love your toasting technique. Thanks for sharing on Sweet Indulgences Sunday.

  15. Thanks, and thank you for your fun link party.

  16. These look absolutely gorgeous! What pretty cupcakes! Thank you for the recipe, I really must try this! And thank you very much for sharing this @ Show & Share! I am so happy that you did!

  17. thank you for stopping by! i love your blog!

  18. These look AMAZING! wow... so delicious. Thanks for all the pictures great instructions. Just wanted to let you know I'll be featuring this tomorrow at this weeks Tasty Tuesday party. Stop by and grab a featured button!

  19. Thanks for taking the time to stop by, Emily. And thanks for hosting the fun party!

  20. Just wanted to tell you that I featured you today! Grab a button if you'd like!


  21. thanks so much, lindsay! loving your blog...

  22. Visiting from Melt In Your Mouth Hop. Please return the favor. Also, Mom Blog Society is looking for recipes to feature on our site. We would love to feature you blog. Come on over if you are interested, I will be watching for you. You Can be featured more than once TOO! www.momblogsociety.com

  23. Thanks for stopping by and linking up last week at my Whisking Wednesdays party! These look soooo good! Hope to see you again this week!


  24. This looks amazing-I'm your newest follower-stop by for a visit!


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