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 summer!

Why You Will Love This Recipe

• Tastes Just Like A S’more!!! – Without the hassle of a campfire! Toasting the marshmallow frosting is KEY to achieving that true S’more flavor.
• Make Ahead – I recommend making the cupcakes 1-2 days ahead of time, then frost the day of to simplify the process.

Ingredients Needed:

For the cupcakes: Flour, sugar, cocoa powder, baking powder, baking soda, salt, oil, milk, vanilla, eggs, and water.

For the graham cracker bottom: graham crackers, butter, and sugar.

For the frosting: egg whites, sugar, cream of tartar and vanilla

Ingredient Notes

• Cocoa Powder – Make sure to use natural unsweetened cocoa powder NOT Dutch process. These cocoa powders have different acidities and not react the same in your recipe.
• Milk – I used whole milk, but low-fat or plant-based milk would work fine.
• Oil – I used vegetable oil, but another neutral-tasting oil such as canola, corn or grapeseed would also work.
• Egg Whites- Room temperature egg whites will whip up better than cold ones. And make sure there is no egg yolk present which can inhibit the whites from whipping.
• Cream of Tartar – This helps stabilize the egg whites when whipping, but lemon juice or vinegar would also work.

How To Make These S’mores Cupcakes

Make the graham cracker bottom

1. First you want to make the graham cracker bottom. I used my food processor to make this come together easy. But you could also put the graham crackers into a plastic bag and smash them into crumbs with a mallet or rolling pin.
2. Then and add the butter and sugar. You can stir them in if in a mixing bowl, or pulse until it comes together.
3. Reserve some crumbs for the top of the cupcakes before baking. Then press about a tablespoon into the bottom of each cupcake liner. Bake for about 5 minutes until golden brown. Remove from oven to cool.

Make the chocolate cupcakes

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.

1. Combine your dry ingredients with a whisk in a mixing bowl.
2. In a second mixing bowl combine your wet ingredients.
3. Combine the wet and dry ingredients.
4. Add the boiling water (batter will be very thin!).

Bake the cupcakes

1. Then go ahead and fill up your cupcake liners about 3/4 full.
2. Sprinkle with a few more graham cracker crumbs and bake.

Make the frosting

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.

1. Heat egg whites, sugar, and cream of tartar over a double boiler. Whisk constantly until the sugar is dissolved about 3-4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed gradually increasing to high.
3. Continue whipping until stiff, glossy peaks form, 5 to 7 minutes.
4. Add vanilla and combine.

HEATHER’S BAKING 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.

Finish and garnish

1. Transfer the frosting to a piping bag and frost the cupcakes.
2. You can use a kitchen torch to lightly torch the frosting (I’ve also placed these cupcakes into my oven (set on a sheet pan) and broiled the topping but you have to be careful that they aren’t too close to the broiler or left in for very long. Keep a close eye! I finish mine with a Hershey square and enjoy.

More Recipe Tips

• 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!

Recipe FAQ’s

More Recipes To Try

• S’mores Pumpkin Bars
• S’mores Bars
• S’mores Truffles (only 4 ingredients!)
• Homemade Graham Crackers Recipe
• How To Make Graham Cracker Crust

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