Caramel stuffed s’mores cupcakes… yes, please! This s’mores cupcake recipe has all the flavors of everyone’s favorite fireside treat with an extra delicious surprise inside.
Darlings, these cupcakes are ridiculous good and became an instant favorite. Actually, I can’t even take credit for the idea. I first made caramel stuffed s’mores cupcakes for a baby shower order with my bakery. The hostess was trying to choose cupcakes she thought mama-to-be would enjoy and asked if we could combine s’mores flavors and caramel. I shared one of the extras with the Godfather and it was love at first bite! Y’all know I love caramel, and these caramel stuffed s’mores cupcakes will become a favorite of yours too.
Technically, I probably should have waited until summer to share these, because then I could wax poetic about camping and mosquitoes or something, but why? Not that I don’t like camping, I do, but s’mores shouldn’t be just a camping thing. And s’mores cupcakes are definitely a year-round treat in my opinion. The graham cracker crust at the bottom of each cupcake adds a perfect touch to complete the s’mores flavor profile. I’d recommend eating them with a fork though, or at least over a plate. The caramel filling can get a bit messy, but it’s so worth it!
I use my Stay Soft Caramel Sauce recipe for the filling, but if you don’t feel up to making caramel, just substitute your favorite store-bought brand. All the other steps are rather straightforward, and even making the marshmallow frosting only takes a few minutes. The best part is, once you toast it, you immediately have fabulous bakery-bought looking homemade cupcakes. This is your excuse to buy a kitchen torch if you were wondering. 😉
I hope you enjoy this caramel stuffed s’mores cupcake recipe!
Caramel Stuffed S'mores Cupcakes
Caramel stuffed s'mores cupcakes... yes, please! This s'mores cupcake recipe has all the flavors of everyone's favorite fireside treat with an extra delicious surprise inside.
- 2 ounces chocolate, chopped
- 8 tbsp butter, unsalted 113 g
- 1 3/4 cup all purpose flour 210 g
- 1 1/2 cups brown sugar 320 g
- 3/4 cup cocoa powder 42 g
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2/3 cup sour cream 150 g
- 2 eggs
- 2 tbsp neutral-flavored oil
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 3 tbsp butter
- 1 batch stay soft caramel sauce recipe or a jar of your favorite store bought brand
- 4 egg whites
- 1 cup sugar
- 1/2 tsp cream of tartar I've also skipped this when I don't have any. You may also add a 1/2 tsp lemon juice instead
- 1 1/2 tsp vanilla extract
Preheat your oven to 350 F and line 18 cupcake wells with paper liners. Melt the 3 tbsp butter and combine with the graham cracker crumbs. Evenly distribute the mixture between the paper liners and gently press to the bottom.
Melt the 8 tbsp butter and 2 ounces chopped chocolate together and stir until smooth. Set aside.
In the bowl of a stand mixer or a large mixing bowl, combine the dry ingredients for the cupcakes. In another bowl, whisk together the wet ingredients except for the chocolate and butter mixture.
Stir the wet into the dry, then stir in the chocolate and butter mixture. Divide the batter between the cupcake liners and bake for 20-25 minutes until the center of the cupcake springs back lightly when touched. Remove from the oven and transfer to a wire rack to cool.
While the cupcakes are still slightly warm, place the caramel sauce into a piping bag fitted with a cupcake filling tip. Place the tip into the center of a cupcake, apply medium pressure, count to three, stop the pressure, and remove the tip. Repeat for the remaining cupcakes. Allow the cupcakes to cool completely while you make the frosting.
Make the frosting by placing the egg whites, sugar, and cream of tartar or lemon juice into a clean mixer bowl. Set the bowl on top of a saucepan of slightly simmering water to create a double boiler. Do not allow the water to touch the bottom of the pan.
Stir the egg whites and sugar constantly until the sugar has completely dissolved, usually about 4-5 minutes, then transfer immediately to your stand mixer fitted with the whisk attachment.
Gradually increase the speed on the mixer to high and let the mixer run 5-6 minutes until the frosting turns white and very fluffy. Stir in the vanilla extract.
Immediately pipe or spread the frosting onto the cupcakes and use a kitchen torch to "toast" the tops of frosting. Cupcakes are best served the day they are made as the frosting doesn't hold up well long-term. Enjoy!