S’mores Cupcakes

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These s’mores cupcakes starts with a dark rich chocolate cupcake with a graham cracker bottom and homemade toasted marshmallow frosting! These will not last long!

When it comes to summer there is nothing better than a S’mores sitting by the campfire.

But then a regular s’mores has got nothing on these S’mores cupcakes.

I mean chocolate cupcake, graham cracker bottom, and a marshmallow frosting? Hello Ultimate S’mores!

How To Make These S’mores Cupcakes 

First you want to make the graham cracker bottom. I used my food processor to make this come together easy. The graham cracker bottom is going to go in the bottom of each cupcake liner, and sprinkled on top of the cupcake batter before baking.

Then you want to go ahead and make the chocolate cupcakes. This is an easy one bowl chocolate cupcake recipe that I have used countless times on the blog.

Pro Tip: For light and fluffy cupcakes, be sure to measure your flour correctly. 

Once your cupcakes are in the oven, it’s time to make the frosting. This is essentially what’s a called a 7-minute icing where you heat egg whites,sugar, and cream of tartar over a double boiler. Once the sugar has dissolved, you whip the egg whites in your stand mixer.

Pro Tip: Be sure your bowl is super CLEAN. Any grease or yolks can inhibit the egg whites from whipping up properly. Wipe your bowl with a bit of vinegar or lemon juice to ensure it’s super clean.

Tips For Making These S’mores Cupcakes

• When making the icing, make sure your egg whites are at room temperature before whipping. These will whip up better and faster.
• When making the cupcakes, make sure your eggs and milk have come to room temperature before incorporating.
• Use a kitchen torch to give the marshmallow meringue frosting that beautiful golden brown look. If you don’t have a a kitchen torch you can place the cupcakes on a cookie sheet, and place in your oven under the broiler. Just keep a very close eye on them!

Do I Have To Use Natural Cocoa Powder?

Yes! Dutch Process and Natural cocoa powder are NOT the same and will result in a cupcake flop if you switch them out.

For a total nerdy post on the difference then read this!

Do I Need To Use Cream Of Tartar?

Cream of tartar is an acid that helps to stabilize the egg whites and prevent them overbeating. So it’s a pretty essential ingredient.

Because it’s an acid, lemon juice or vinegar can be used instead.

What If I Don’t Have a Kitchen Torch?

Don’t worry. Neither did I the first time I made these cupcakes. You can just the broiler in your oven.

Put the cupcakes on a cookie sheet and place them a safe distance. They will only need to be under the broiler for a minute or two so keep a close eye!

For more chocolate cupcake recipes check out these!

• Chocolate Cupcakes With Cake Batter Frosting
• Peppermint Chocolate Cupcakes In A Jar
• Mocha Cupcakes
• Hostess homemade cupcakes
• White Chocolate Peppermint Chocolate Cupcakes
• Milky Way Poke Chocolate Cupcakes
• Chocolate Reese’s Stuffed 
• Candy Cane Chocolate cupcakes

For more help in making cupcakes check out these cupcake 101  and Ultimate Cupcake Baking Guides:

• 15 tips for perfect cupcakes
• 6 reasons why your cupcakes are sinking in the middle
• #1 Must Have Tip For Perfectly Domed Cupcakes
• Ultimate Guide To Baking Cupcakes At Home
•  Ultimate Guide To Making The Best Buttercream Icing
•  Ultimate Guide To Decorating Cupcakes For Beginners

If you end up making these, leave me a comment and 5 star rating below! Your awesome reviews really helps spread the word about this recipe..and I’m forever grateful!

Print Recipe

S'mores Cupcakes

A dark, rich chocolate S'mores cupcake with a graham cracker bottom and toasted marshmallow frosting!

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Dessert

Cuisine: chocolate

Keyword: chocolate, cupcake, s'mores

Servings: 30

Author: Heather Perine

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup natural unsweetened cocoa powder
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham crackers crumbs crushed
• 1/3 cup unsalted butter melted
• 1/4 cup granulated sugar

For the frosting

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Instructions

• Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
• Whisk  2 cups sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
• In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
• Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
• Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
• Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
• Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Notes

• When making the icing, make sure your egg whites are at room temperature before whipping. These will whip up better and faster.
• When making the cupcakes, make sure your eggs and milk have come to room temperature before incorporating. 
• Use a kitchen torch to give the marshmallow meringue frosting that beautiful golden brown look. If you don't have a a kitchen torch you can place the cupcakes on a cookie sheet, and place in your oven under the broiler. Just keep a very close eye on them!

Adapted from Martha Stewart