S’more Cupcakes
Prep time
Cook time
Chocolate cupcakes dipped in chocolate ganache and graham cracker crumbs then topped with an oven toasted marshmallow.
Serves: About 30 cupcakes
  • For cupcakes:
  • 2 cups spelt flour
  • 1¼ cups sugar (I used turdinado)
  • ¾ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoon salt
  • 1 cup olive oil
  • 1¾ cup buttermilk (coconut milk can be substituted for dairy free option)
  • 3 eggs
  • 1 teaspoon vanilla
  • For Frosting:
  • Equal parts chocolate and heavy cream about 1 cup each
  • For Toppings:
  • Crushed graham crackers
  • Marshmallows
  1. Cupcake instructions: See here: http://theadventurebite.com/chocolate-buttermilk-olive-oil-cupcakes/
  2. Chop or break up chocolate into pieces. Heat heavy cream until almost boiling. Pour over chocolate and allow to stand for 2-3 minutes. Stir until fully combined and creamy. If chocolate does not melt immediately it can be microwaved for a few seconds at a time or placed over a double boiler.
  3. Dip cupcakes into ganache and spread until evenly coated. Dip into crushed graham crackers and set aside.
  4. Place marshmallows on cookie sheet and toast under broiler watching continuously. Rotate pan if needed to evenly brown. Top each cupcake with a toasted marshmallow and press firmly to adhere to top.
Recipe by The Adventure Bite at https://theadventurebite.com/smore-cupcakes/