Ingredients
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For the Cake
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4 eggs
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1 cup milk
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1 Tbsp vanilla extract
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1/2 cup butter, melted
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2 tsp instant coffee
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1 chocolate cake mix
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1 chocolate pudding mix
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Cherry Compote
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1 lb frozen cherries
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1/4 granulated sugar
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1 tsp vanilla extract
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pinch salt
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Chocolate Sauce
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1/4 cup cocoa powder
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1/2 cup granulated sugar
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1/4 cup water
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1/2 tsp vanilla extract
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pinch salt
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Extras
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1 recipe graham cracker crust
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~6 cups chocolate ganache buttercream
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~6 cups swiss meringue buttercream
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2 cups mini marshmallows
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24 fresh or cocktail cherries
Directions
A bit of a mouthful, yes—but these were specially requested for my friend’s birthday, so I had to make it happen! This isn’t a fully developed, tested recipe; just a fun weekday baking project. But if you want to follow along and give them a try, keep reading : )
I used a “shortcut” chocolate cake to simplify things for a busy weekday. This recipe starts with a box mix, but we’re upgrading most of the ingredients to make it taste extra good. It’s not necessarily fewer ingredients—just less time measuring out all the dry ones! (I’ve included measurements below, but be sure to adjust based on your specific box mix.)
Whip up a batch of your favorite graham cracker crust—but hear me out: brown the butter first. It takes the flavor to a whole new level.
For the frosting, I used my usual buttercream base, but a different cocoa powder left it lighter and less rich than I wanted. To fix that, I made a quick ganache, spread it out to cool, then whipped it on its own once it was just set. After that, I whipped it right into the buttercream—problem solved.
I also tried a Swiss meringue buttercream, but it didn’t quite turn out how I hoped. So, slightly against my better judgment, I whipped in some marshmallow fluff to boost that classic s’mores flavor. If I’d had an instant-read thermometer, I probably would’ve skipped the buttercream altogether and gone for a proper Swiss meringue to toast. Instead, I torched some mini marshmallows on top for that same effect.
Let’s get started…
Steps
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1
Done
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Graham Cracker CrustPreheat your oven according to boxed cake mix instructions and line 2 standard muffin tins with cupcake liners. Blitz your graham crackers and mix with brown butter and sugar. Scoop 1 Tbsp graham cracker crust into each cupcake liner, press down firmly. No need to parbake! |
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2
Done
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Chocolate CakeAccording to your box mix, replace the water with milk, oil with melted butter, and add 1 extra egg (because I was making swiss meringue buttercream I used the separated egg yolks instead of whole eggs; 2 egg yolks : 1 egg). Melt the butter and whisk in the instant coffee to help it bloom and dissolve. Combine all the wet ingredients (eggs, milk, butter, vanilla) until well combined. Add the cake mix and pudding mix and stir until just combined. Scoop 3-4 Tbsp into each cupcake cup so that each is about 3/4 full. Bake according to package instructions (20 minutes in my case). Remove and allow to cool. |
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3
Done
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Cherry Compote & Chocolate SauceWhile the cupcakes bake and cool, get started on these cooked elements so they have time to cool before assembly. Dump all the cherry compote ingredients into a medium saucepot and simmer over medium-low until cherries are breaking down and liquid is slightly reduced (about 10 min). Smash the cherries as needed for desired texture. Combine all the chocolate sauce ingredients in a small saucepot and mix thoroughly before putting it on the heat. Bring to a boil, then simmer over medium/medium-low until thickened (3-5 minutes). Put both sauces in the fridge to cool completely. |
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4
Done
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AssemblyPrep all your toppings so this can be done quickly! Put everything in piping bags, torch the mini marshmallows, and rinse and dry the cocktail cherries (if using). |
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5
Done
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Core all the cupcakes and fill with cherry compote. Pipe a generous swirl of chocolate ganache buttercream onto the cupcakes, then a slightly smaller swirl of Swiss meringue buttercream (or a cute dollop of Swiss meringue). Drizzle chocolate sauce over the cupcakes, then sprinkle a pinch of remaining graham cracker crumbs on top. Place a few marshmallows and a cherry on each cupcake. |
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6
Done
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Now if you're me, scramble to grab everything else you need, figure out how to carefully transport the cupcakes, and get out the door! Enjoy! |
