Happy Monday! I’m here to make your Monday just a little bit sweeter with a fantastic recipe for Smores Marshmallow Chocolate Cupcakes. These chocolate cupcakes are topped with a smooth chocolate buttercream and filled with homemade marshmallow fluff and finally sprinkled with graham cracker crumbs.
I used my foolproof chocolate cupcake recipe that produces perfect chocolate cupcakes every single time. They are my new favourite way to eat smores!
I love cupcakes, I really do. They are so decadent and have the perfect cake to frosting ratio. Whenever we visit America, we love to stop by Magnolia Bakery and Sprinkles Cupcakes to get one of our favourite sweet treats.
I often go for anything with chocolate but last time I was in Los Angeles I opted for Sprinkles’ Chocolate Marshmallow Cupcake which has a hidden marshmallow filling – I was in love! And after perfecting my recipe for homemade marshmallow fluff recently in my High Hat Cupcakes, I knew these were next on the agenda.
There is nothing quite like a surprise inside a cupcake. I’ve filled mine with chocolate ganache or Nutella or even M&M’s but I think stuffing them with marshmallow fluff is my favourite. This recipe also uses an easy buttercream recipe that is made simply using cocoa for its chocolate flavour.
It produces a lovely soft frosting that still holds it shape when piped – very important when you want your cupcakes to not just taste fantastic but look the part as well. I have a few tips on frosting a cupcake HERE.
How was your weekend? I got started on some Christmas baking and ate more than my fair share of Christmas cookies and red and green M&M’s. I’m really looking forward to sharing a few winning recipes with you soon.
Keep an eye out on Instagram for a few sneak peaks. I also made a batch of my favourite Chocolate Fudge Cookies – have you tried them? They are SO good. And I also became an auntie again! My sister-in-law had a beautiful baby girl on Friday, we can’t wait to meet her.
Let’s Bake
Smores Marshmallow Chocolate Cupcakes
Chocolate cupcakes filled with homemade marshmallow fluff and topped with chocolate frosting.
Ingredients
Chocolate cupcakes
- 105 grams (3/4 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) full fat buttermilk
Marshmallow fluff filling
- 2 egg whites, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Chocolate buttercream
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 375 grams (3 cups) icing sugar or powdered sugar
- 20 grams (1/4 cup) cocoa powder
- 3–4 tablespoons of milk
- 12 graham crackers or biscuits, for decoration
Instructions
- Chocolate cupcakes
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.Β Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars – give it a little stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted.Β Give it a stir with a fork to eliminate any lumps. - In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
- Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
- Marshmallow filling
Fill a medium saucepan with a few inches of water and pop on a medium heat. In a small heatproof bowl, add your eggs whites, caster sugar and cream of tartar. Whisk together. Then pop the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. - As the egg whites heat, whisk gently by hand the entire time. You’ll want to heat the egg whites to 65 C / 150 F which you can test by sticking a candy thermometer into the mixture or go by feel (the mixture should be hot to the touch) – should be around 5-6 minutes or so.
- Then remove the bowl from the saucepan and place the mixture in the base of a stand mixer (or simply use a hand beater) and beat on medium speed for approximately 5 minutes or until the mixture is fluffy, white and voluminous. Add the vanilla and beat for 30 seconds or so.
- Use a knife to cut out a hole in the middle of each cupcake.Β Then grab your piping bag fitted with a large round tip and fill with the marshmallow fluff, then pipe into the hole of each cupcake. Alternatively, you could use a teaspoon to spoon the mixture in. Repeat for all 12 cupcakes.
- Chocolate buttercream
In a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar. Add a tablespoon of milk or two to help loosen up the mixture. Add the rest of the icing sugar and the cocoa powder and continue to beat. Add a tablespoon of milk as needed. - The icing should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping bag fitted with a large star tip. Finally,Β sprinkle over a few biscuit crumbs and stick a biscuit cracker in the top.
Amira says
I really love this recipe,thanks
★★★★★
Jessica Holmes says
So happy to hear that!
josh says
These were delicious!
★★★★★
Jessica Holmes says
So glad you enjoyed them Josh!
Beeta says
Oooh I love anything smores flavored, and these look fantastic!! Love the surprise marshmallow filling. I’m always going to Sprinkles and picking up a cupcake for myself (and my dog too!) π
Meghan says
These look amazing! I love that you filled them with the marshmallow fluff. So pretty!
Jessica Holmes says
Thanks Meghan, I will use marshmallow fluff anytime I can! π
Kelly says
These cupcakes are gorgeous, Jess! Love the marshmallow fluff filling inside! Yay, congrats on being an auntie again too π
Jessica Holmes says
Thanks Kelly! π
Jessica says
These s’mores cupcakes are stunning, Jessica! I love that marshmallow fluff filling! So yummy!
Jessica Holmes says
Thanks Jess! π
Elizabeth says
Wow, yes, that cut-open picture has me feeling all the feels! These cupcakes look incredible, and now that it’s a little too cold for roasting marshmallows, I think this is how I’m going to be enjoying my s’mores from now on too!
Jessica Holmes says
Aww thank you Elizabeth! Smores are the best in any form hey! π
June @ How to Philosophize with Cake says
I can see why these are a favorite! The marshmallow filling looks incredible π
Jessica Holmes says
Thanks so much June!
Kelley says
Oh my goodness these cupcakes look amazing Jessica!! Love that marshmallow fluff filling!
Jessica Holmes says
Thanks Kelley! π
Leah says
CONGRATS on your new niece! How wonderful π And OMG girl — these cupcakes, and that marshmallow filling SWOON too beautiful for words!
Jessica Holmes says
Thank you Leah! You are too sweet! π