Any kid that once went to summer camp will forever have a soft spot for s’mores. The very word conjures up memories of crackling campfires, star-studded nights, and the all-American treat. No one can forget the sweet, sticky mess of melted chocolate, dripping out from under the heat of a toasted (okay, burnt) marshmallow, barely holding itself together between two buckling graham crackers. Though a relatively new culinary innovation that we can thank the Girl Scouts for, both the flavor and ritual have become impossibly enmeshed in our collective psyche.
I’d be willing to bet that most people these days don’t go out and light a bonfire every time cravings strike. Gathering firewood, tending flames that are extinguished after a light breeze, and battling rogue mosquitos seems like a lot to ask for a simple snack.
No longer children, subjected to these character-building moments, we have the means and technology to improve that experience. S’mores cupcakes capture all the nostalgia and flavor of the classic campfire treat, but with the added bonus of staying safe and cozy indoors. By using aquafaba, the beloved chickpea brine that whips up like a dream, it’s easy to achieve the very same toasted marshmallow flavor in a frosting. Just char the edges with a kitchen torch after piping; it’s faster than wrestling with kindling, a whole lot less messy than campfire soot, and the flavor is every bit as incredible.
Instead of tromping outside into the wilderness, preheat your oven for this round. It’s time to turn your kitchen into a haven of warm, gooey childhood comfort food, minus the campfire fuss.
S'mores Cupcakes
Get a sweet taste of the great outdoors without ever venturing beyond the comfort of your kitchen. No need to start a campfire when you can get all the smoky char of toasted marshmallows from a quick aquafaba-based frosting and the kiss of a handheld torch.
Ingredients
Graham Cupcakes:
- 1 Cup Finely Ground Graham Cracker Crumbs
- 3/4 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Ground Cinnamon
- 1 Cup Aquafaba
- 3/4 Cup Light Brown Sugar, Firmly Packed
- 1/3 Cup Olive Oil
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Chocolate Ganache:
- 1/4 Cup Coconut Milk
- 1 Cup (6 Ounces) Semi-Sweet Chocolate Chips
- 1/8 Teaspoon Salt
Toasted Marshmallow Frosting:
- 1/3 Cup Aquafaba, Chilled
- 3/4 Cup Granulated Sugar
- 1/2 Teaspoon Cream of Tartar
- 1/8 Teaspoon Xanthan Gum
- 1/2 Teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350 degrees and line 12 cupcake tins with papers; set aside.
- In a large bowl, whisk together the graham cracker crumbs, flour, baking powder and soda, salt, and cinnamon. Make sure that the dry goods are all equally distributed throughout the mixture before proceeding.
- In a separate bowl, mix the aquafaba, brown sugar, oil, vinegar, vanilla, stirring until the sugar has mostly dissolved. Pour these liquid ingredients into the bowl of dry, using a wide spatula to incorporate with as few strokes as possible. Mix until a fairly smooth batter has formed, aside from a few small lumps.
- Distribute the batter equally between your prepared papers, filling each about 2/3 - 3/4 of the way to the top. Bake for 18 - 22 minutes, until a toothpick inserted into the centers of the cakes comes out clean. Let cool for 15 minutes before transferring to a wire rack, and cool completely before adding toppings.
- To prepare the ganache, simply place the coconut milk, chocolate, and salt in a microwave-safe bowl and heat at 30-second intervals, stirring vigorously each time, until the chocolate has completely melted, yielding a silky, smooth texture. Drizzle liberally over the cooled cupcakes, or for fuller coverage, dip the tops of the cupcakes right into the bowl, allowing the excess to drip off before setting back down to solidify.
- For the frosting, place the aquafaba in the bowl of your stand mixer with the whisk attachment installed. Beginning on low, beat the aquafaba until a light froth forms before increasing the speed to medium. Meanwhile, whisk together the sugar, cream of tartar, and xanthan gum in a small bowl, ensuring that all the ingredients are thoroughly distributed before proceeding. With the motor still running, slowly sprinkle in this dry mixture just a little bit at a time, until it’s all incorporated. Increase the speed to high and continue to whip for 8 – 10 minutes. The sugar should have dissolved so it no longer appears grainy, and the aquafaba should be bright white, glossy, and fluffy, with peaks firm enough to stand on their own. Gently fold in the vanilla last.
- Transfer the marshmallow frosting to a piping bag and apply to cupcakes as desired. For the final touch, lightly toast the topping with a kitchen torch, or quickly run the cupcakes under the broiler element of your oven for just 2 – 3 minutes.
- Once topped, enjoy within one day. The cupcakes themselves can be stored, ungarnished, in an airtight container in the fridge for up to a week.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 239mgCarbohydrates: 38gFiber: 1gSugar: 27gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
S’mores cupcakes sound like the perfect way to indulge in childhood nostalgia without the hassle of a campfire! I love how you’ve captured the essence of those outdoor memories and brought it into the kitchen with modern twists like using aquafaba for marshmallow-flavored frosting. It’s genius to achieve that toasted marshmallow taste without battling mosquitos or wrestling with firewood 😁