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