Ultra Moist S’mores Buttermilk Cupcakes

These ultra moist s’mores buttermilk cupcakes are so delicious and so easy to put together. They are chocolate cupcakes topped with a torched marshmallow frosting and sprinkled with some graham cracker crumbs. The frosting is so light and airy in texture. The torched marshmallow frosting adds a slightly burnt flavor to your cupcakes and tasting exactly like how you’d like your s’mores on a campfire night. This recipe makes twelve s’mores cupcakes which are so soft, moist and tender.  They can be enjoyed anytime you’re craving s’mores but don’t want to go through all the hassle and make a perfect camping treat!

Ingredients you’ll need to make these cupcakes:

• Brown Sugar: Brown sugar adds more softness and moisture to your cupcakes along with also helping the cupcakes to hold their shape and structure.
• Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of cupcakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cupcake batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.  
• Oil: You can use either vegetable oil or canola oil. This is one of the secrets resulting in these cupcakes being ultra soft and moist. Oil reduces the gluten formation in your batter, which makes them more moist as compared to using butter as a fat. I do not recommend using olive oil, as it adds a strong flavor of it’s own and changes the taste.
• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife. 
• Cocoa powder: A good quality natural and unsweetened cocoa powder is the best (I use Hersheys and I love it). This can make a huge difference in the taste of chocolate in your baked goods. I highly recommend you use a cocoa powder which is natural and unsweetened.
• Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
• Buttermilk: Buttermilk is more acidic and has a higher fat content than whole milk too. Both of these things help it cut through the sweetness of the cupcakes, giving them a better flavor overall. It also helps to add moisture to your bakes.
• Egg whites: You will need your egg whites at room temperature. Room temperature egg whites incorporate the powdered sugar well and result in a more stable meringue. They are easier to whip and give peaks more easily. I prefer getting my eggs to room temperature before separating them using the trick I mentioned above. It is quicker and easier.
• Cream of Tartar: This helps to give stability to your meringue and is a non negotiable ingredient. However, if you’re in a pinch you can substitute it with equal amounts of homemade lime juice. Store bought lime juice may not give accurate results.
• Powdered Sugar: This will help add sweetness and stability to your meringue. You should only start adding powdered sugar after soft peaks are formed. Add only a few spoons at a time and beat until completely incorporated. Don’t use granulated sugar as it will not dissolve in your meringue as powdered or confectioners’ sugar will. 
• Graham crackers: To get the perfect toasted s’mores taste from a campfire night, sprinkle these with some crushed graham crackers on top and enjoy!

Some Notes:

Other Chocolate recipes you’ll love:

• Chocolate Espresso Cream Puffs
• Single Layer Chocolate Ganache Buttermilk Cake
• Hi-Hat Peanut Butter Cupcakes

Some other tips to make this recipe:

• Make sure you are only using vegetable or canola oil. Do not use olive oil as it adds a strong flavor of it’s own which does not go very well with these chocolate cupcakes.
• It is best if you frost and torch these cupcakes when you want to eat them for the best flavor. However, you can also store them in an airtight container for upto 5 days.
• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
• I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Happy Baking!

Ultra Moist S’mores Buttermilk Cupcakes

---

• Total Time: 1 hour
• Yield: 12 large cupcakes 1x

Print Recipe

Pin Recipe

Description

These ultra moist s’mores buttermilk cupcakes are so delicious and so easy to put together. They are chocolate cupcakes topped with a torched marshmallow frosting and sprinkled with some graham cracker crumbs. The frosting is so light and airy in texture. The torched marshmallow frosting adds a slightly burnt flavor to your cupcakes and tasting exactly like how you’d like your s’mores on a campfire night. 

---

Ingredients

Scale 1x2x3x

Chocolate cupcakes

• ½ cup (100g) granulated sugar
• ½ cup (110g) light or dark brown sugar
• 2 large eggs, at room temperature
• ⅓ cup (84ml) vegetable or canola oil
• 1 cup (120g) all-purpose flour
• ½ cup (45g) unsweetened natural cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ½ cup (120ml) buttermilk, at room temperature

Marshmallow Frosting

• 2 (50g) egg whites, at room temperature
• ¼ teaspoon cream of tartar or lime juice
• 1 cup (130g) powdered sugar or confectioners’ sugar
• ½ teaspoon pure vanilla extract
• graham cracker crumbs for sprinkling, optional

---

Instructions

Chocolate Cupcakes

1. Preheat oven to 350°F (177°C). Meanwhile, grease and line a 12-cup muffin pan with cupcake liners. Set aside.
2. In a large bowl, add the oil, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed, about 2 minutes. Add in the egg, one at a time and beat until fully incorporated. Lastly, add in the vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt until thoroughly combined.
4. Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The batter will be slightly thick. Now, add the buttermilk into the batter. Beat on low speed until fully incorporated.
5. Pour or spoon the batter into the liners. Fill each liner upto ⅔ full to avoid it from spilling over the sides or sinking. Bake cupcakes for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11-13 minutes at the same oven temperature.
6. Transfer the muffin pan to a wire rack immediately when done. Allow the cupcakes to cool completely before frosting.

Marshmallow Frosting

1. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until completely foamy, about 2-3 minutes.
2. Add in the cream of tartar or you can substitute it with lime juice. Beat on medium-high speed until soft peaks form.
3. Add in sugar, one-third at a time and beat until it is fully incorporated in the egg whites. Repeat until all the sugar is added. Add in the vanilla and beat until combined.
4. Beat the meringue until stiff peaks form, about 2 more minutes after the sugar is added.
5. Transfer the meringue frosting to a piping bag fitted with any tip (I use Wilton 1M star tip). Frost on top of cooled cupcakes generously.
6. Using a blow-torch or a kitchen torch, slightly torch the meringue from all sides for a better flavour. Make sure not to burn it completely.
7. Store cupcakes in an airtight container in the refrigerator for upto 5 days.

Notes

• Make sure you are only using vegetable or canola oil. Do not use olive oil as it adds a strong flavor of it’s own which does not go very well with these chocolate cupcakes.
• It is best if you frost and torch these cupcakes when you want to eat them for the best flavor. However, you can also store them in an airtight container for upto 5 days.
• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in ½ cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
• I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Cuisine: American

Keywords: chocolate, chocolate cupcake, marshmallow frosting, meringue frosting, s’mores cupcakes, chocolate buttermilk cupcakes, campfire treat