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Melany

Mini S’mores Cakes: Bite-Sized Campfire Delights

Take the nostalgic flavors of classic campfire s’mores to the next level with these Mini S’mores Cakes! Featuring layers of rich chocolate cake, graham cracker crust, marshmallow buttercream, and gooey toasted marshmallow topping, these bite-sized desserts are the perfect sweet treat for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 mini cakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Cake:
  • 250 grams 8.8 oz graham crackers or digestive biscuits, finely ground
  • 90 grams 3.17 oz unsalted butter, melted
  • 2 large eggs room temperature
  • 300 grams 1½ cups granulated sugar
  • 240 grams 1 cup buttermilk
  • 120 ml ½ cup vegetable oil
  • 120 grams 1 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 240 ml 1 cup hot brewed coffee
  • 300 grams 2⅓ cups + 1 tbsp all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
For the Chocolate Filling:
  • 80 grams 2.8 oz heavy cream
  • 120 grams 4.2 oz dark chocolate, finely chopped
  • 30 grams 2 tbsp unsalted butter
For the Marshmallow Buttercream:
  • 200 grams 7.05 oz marshmallow fluff or creme
  • 200 grams 7.05 oz unsalted butter (room temperature)
  • 100 grams 3.5 oz powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
For the Chocolate Ganache:
  • 100 grams 3.5 oz dark chocolate, finely chopped
  • 100 grams 3.5 oz heavy cream
Optional Toppings:
  • Additional marshmallow fluff
  • Graham cracker crumbs
  • Mini marshmallows

Method
 

Prepare the Graham Cracker Crust:
  1. Preheat your oven to 180°C (350°F).
  2. Combine ground graham crackers and melted butter until evenly mixed.
  3. Press the mixture into the bottom of greased 4-inch springform pans or ramekins. Chill in the refrigerator for 10 minutes.
Make the Chocolate Cake:
  1. In a bowl, whisk eggs, sugar, vanilla, oil, buttermilk, and hot coffee.
  2. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
  3. Pour the batter over the chilled graham cracker crust in the pans.
  4. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before assembling.
Prepare the Chocolate Filling:
  1. Heat heavy cream until hot (but not boiling). Pour over chopped dark chocolate and let sit for 1-2 minutes.
  2. Stir until smooth, then mix in butter. Let cool until slightly thickened.
Make the Marshmallow Buttercream:
  1. Beat softened butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy.
  2. Fold in the marshmallow fluff until well combined.
Assemble the Cakes:
  1. Trim the tops of the cakes if needed for an even surface.
  2. Spread marshmallow buttercream on the first layer and create a border around the edge. Fill the center with chocolate filling.
  3. Place the second cake layer on top and repeat.
Make the Ganache Topping:
  1. Heat heavy cream and pour over chopped chocolate. Stir until smooth.
  2. Pour ganache over the top of each cake, letting it drip down the sides.
Add the Marshmallow Topping:
  1. Spread additional marshmallow fluff on top.
  2. Use a kitchen torch to lightly toast the marshmallow topping until golden brown.

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