What makes these cupcakes so moist?

These cupcakes are more moist than normal cupcakes. The reason for that is that these cupcakes use vegetable or canola oil instead of butter as a fat content. Oil reduces the gluten formation in the cupcakes which results in these ultra moist and soft cupcakes. You must store these cupcakes in an airtight container to avoid them from drying out.

How to make s'mores cupcakes without marshmallows?

These s'mores cupcakes require little to no effort and are an easy version of s'mores as cupcakes. The marshmallow frosting is extremely light and fluffy. When you top it on chocolate cupcakes, blow-torch it and sprinkle it with some graham crackers, you'll have s'mores in the form of cupcakes. The slightly burnt frosting contributes to the campfire flavors and is so easy to throw together.

Can I make these cupcakes before time?

Yes you can. You can always freeze your cupcake batter and baked cupcakes too. If freezing your cupcake batter, make sure to thaw it one night before you bake in the refrigerator. If you're freezing baked cupcakes, I don't recommend freezing them after they are piped with frosting and torched. They don't freeze well. However, you can freeze the baked cupcakes and the marshmallow frosting separately. Bake frozen cupcakes until warm about 5 minutes directly from the freezer before proceeding with frosting them. Let the frozen frosting thaw overnight in the refrigerator.

Ultra Moist S'mores Buttermilk Cupcakes

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

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

Preheat oven to 350°F (177°C). Meanwhile, grease and line a 12-cup muffin pan with cupcake liners. Set aside.
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.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt until thoroughly combined.
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.
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.
Transfer the muffin pan to a wire rack immediately when done. Allow the cupcakes to cool completely before frosting.

Marshmallow Frosting

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.
Add in the cream of tartar or you can substitute it with lime juice. Beat on medium-high speed until soft peaks form.
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.
Beat the meringue until stiff peaks form, about 2 more minutes after the sugar is added.
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.
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.
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