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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 a summer dessert 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!
This S’mores cupcake recipe starts with an easy chocolate cupcake, but before we scoop the batter into the pan we press a graham cracker crust into the bottom of each cupcake liner. The chocolate cupcake gets then topped with a marshmallow icing that gets swirled and toasted for that perfect S’mores effect.
Why You Will Love This S’mores cupcake 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
- 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.
- Then and add the butter and sugar. You can stir them in if in a mixing bowl, or pulse until it comes together.
- 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.
- Combine your dry ingredients with a whisk in a mixing bowl.
- In a second mixing bowl combine your wet ingredients.
- Combine the wet and dry ingredients.
- Add the boiling water (batter will be very thin!).
Bake the cupcakes
- Then go ahead and fill up your cupcake liners about 3/4 full.
- 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.
- Heat egg whites, sugar, and cream of tartar over a double boiler. Whisk constantly until the sugar is dissolved about 3-4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed gradually increasing to high.
- Continue whipping until stiff, glossy peaks form, 5 to 7 minutes.
- 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
- Transfer the frosting to a piping bag and frost the cupcakes.
- 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
Yes! Dutch Process and Natural cocoa powder are NOT the same and will result in a cupcake flop if you switch them out.
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.
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
These cupcakes will keep for up to 2 days covered at room temperature.
Because of the frosting I don’t recommend freezing. But you could make the cupcakes ahead of time, and freeze for up to 3 months and thaw at room temperature and frost.
More Recipes To Try
S’mores Cupcakes
Ingredients
For the graham cracker bottom
- 3 cups (426 g) graham crackers (crushed) (about 2 packages)
- 2/3 cup (10 2/3 Tbs. or 150 g) unsalted butter melted
- 1/2 cup (100 g) granulated sugar
For the cupcakes
- 2 cups (394 g) granulated white sugar
- 1 3/4 cups (210 g) all-purpose flour
- 3/4 cup (63 g) natural unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 1 cup (240 mL) whole milk
- 1/2 cup (120 mL) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 mL) boiling water
For the frosting
- 8 large egg whites room temperature
- 2 cups (394 g) granulated sugar
- 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 36 Hershey chocolate squares
Instructions
Make the graham cracker bottom
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- Place graham cracker crumbs, 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.
Make the cupcakes
- In a large mixing bowl, whisk sugar, flour, cocoa powder, baking powder, baking soda, and salt together.
- In a second mixing bowl bowl, whisk together eggs, milk, oil, and vanilla.
- Add to flour mixture and whisk to combine.
- Add boiling water and stir to combine. Mixture will be thin.
- Fill each muffin cup three-quarters full with 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 22 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.
Make the frosting
- 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, or 160F, about 3 to 5 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.
- Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.
- Garnish with a Hershey's square (optional but delicious!)
Notes
- Cocoa powder: Natural and Dutch process cocoa are not the same and should not be used interchangeably.
- Cream of tartar: This helps to stabilize the egg whites but lemon juice or vinegar could also be used.
- Clean bowl: Make sure your bowl for the frosting is very clean! Wipe it down with lemon juice or vinegar before you begin.
- Torching the cupcakes: I used a kitchen torch but you could also place these on a sheet pan and place in your oven and broil until toasted. Keep an eye on them and do not place them too close to the broiler!
- Make ahead/storage: Store these for up to 2 days covered at room temperature
- Freezing: I do not recommend freezing with the frosting. Make the cupcakes and freeze for up to 3 months. Thaw at room temperature then frost.
Wendy says
This was easy and delicious. The first time I work with eggs for frosting. The only thing was my bottom crumbs were so hard and stuck to the paper . I followed instructions but feel like I missed something.
Heather says
Hi Wendy, glad you loved the recipe. Sorry you had some difficulty with the bottom crumbs sticking, it’s possible some butter may have leaked out of the liners – may have to do with the liners or pan you used – can’t say for sure. You could always try adding a bit more butter next time or refrigerating the bottom crumb crust to firm it up before baking.
Christy says
I’m baking these right now. It’s an eay to make recipe. 👍 I learned to use non-stick spray in the cupcake-liners and around the tops of the liners on the cupcake pan, so it’s easy to lift then out of the pan, and easy to pull liners off of cupcakes.
Heather says
Glad you liked the recipe and found it easy 🙂 and love the cooking spray tip!
lisa says
How do you think these would do if I subbed in buttermilk for the whole milk? Also, have you attempted versions where you also fill them with marshmallow fluff after baking/cooling?
Heather says
Swapping out the buttermilk could yield different results than intended as buttermilk does react differently with the leavening agents. But yes filling with fluff would be great!
Kandy says
How far ahead can these be made? How long does the frosting hold up nicely? Do they need to be refrigerated?
Heather says
Hi Kandy, I find this frosting is best used within 24 hours. You can make the cupcakes 1-2 days ahead of time and then store at room temperature. And then I would frost the day of for best results. I would store at room temperature, the icing may weep if put in the fridge.
Zoe says
In lieu of a kitchen torch, if you have a tool person in the house, you can use a heat gun to toast… looks like a hairdryer 🙂 Toasts meringue wonderfully! And then you are following the don’t get a gadget of it isn’t multi purpose that all the minimalists love 😉
Heather says
Oh that’s wonderful to know! Thanks for the tip! 🙂
Kristina says
Can you use egg whites in a carton or only fresh egg whites?
Heather says
Hi Kristina, I don’t recommend eggs whites from a carton as they don’t usually whip up as glossy and stiff. I always use and recommend fresh egg whites.
Anais Aponte says
I always use egg white from carton and never had an issue
Heather says
aw that’s good to know Anais thank you for sharing I’ll be sure to add that to the recipe for other readers!
Ann says
When making the frosting/icing. After I’m done melting the sugar with egg whites on the double broiler. Do I wait for it to be at room temperature before I start whipping? Or I whip it right away after doing the double broiler procedure
Heather says
Hi Ann you do not need to wait to start whipping them. I put them in my double boiler and begin whipping right away.
Ksenia says
You had me at dark chocolate cupcake! I’m drooling just thinking about this.
Heather says
Thank you Ksenia!
Kushigalu says
Drooling over these delicious smores cupcake. I can’t wait to bake these and your pics are beautiful
Heather says
Aw thank you Kushigalu!
Jacqueline Debono says
These s’mores cupcakes look stunning. Love the idea of the graham cracker base and that frosting is so calling my name!
Heather says
Thank you Jacqueline 🙂 they’re one of my fave!
AISilva says
Wow ok these look amazing! I love the idea of using graham crackers for the bottom of the cupcakes, never tried that before. Also thanks for the alternative to us that don’t have a kitchen torch. Not sure i trust myself with one of those 🙂
Heather says
Thank you AlSilva! 🙂 and yes just keep a close eye on that broiler 😉
Nicole says
Just in time for the summer!!!! I love s’mores!!!
Heather says
Thanks Nicole! Me too 🙂
Hayley Dhanecha says
Currently, I am drooling over these smores cupcakes!! Soon I am going to bake some goodies for a charity and I have decided to bake these too. Thanks
Heather says
Thanks Hayley! Enjoy these cupcakes 🙂
Petro says
Love this! So simple but super delicious and easy to make!
Heather says
Glad to hear Petro!
Jere Cassidy says
Yum!!! My mother use to put marshmallow frosting on her chocolate cakes and it was such a treat. I will be making this recipe and remembering my mom in her kitchen
Heather says
Thank you Jere, I hope these cupcakes bring lots of joy when making them!
Amanda says
These cupcakes are so perfect for the summer! I just love that graham cracker bottom, and the marshmallow topping is such a fun touch.
Heather says
Thank you Amanda!