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5 from 6 votes

S'mores Cupcakes

A dark, rich chocolate S'mores cupcake with a graham cracker bottom and toasted marshmallow frosting!
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: chocolate
Servings: 36 cupcakes
Calories: 276kcal

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.

Nutrition

Calories: 276kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 215mg | Potassium: 124mg | Fiber: 1g | Sugar: 33g | Vitamin A: 157IU | Calcium: 34mg | Iron: 1mg