S'mores Cupcakes

4.94 from 16 votes

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

Prep Time45

Cook Time20

Total Time1 5

Course: Dessert

Cuisine: chocolate

Servings: cupcakes

Calories: 276kcal

Preheat oven to 350℉. 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. 3 cups (426 g) graham crackers (crushed) ⅔ cup (10 2/3 Tbs. or 150 g) unsalted butter ½ cup (100 g) granulated sugar
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.

In a large mixing bowl, whisk sugar, flour, cocoa powder, baking powder, baking soda, and salt together. 2 cups (394 g) granulated white sugar 1 ¾ cups (210 g) all-purpose flour ¾ cup (63 g) natural unsweetened cocoa powder 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt
In a second mixing bowl bowl, whisk together eggs, milk, oil, and vanilla. 2 large eggs 1 cup (240 mL) whole milk ½ cup (120 mL) vegetable oil 2 teaspoons vanilla extract
Add to flour mixture and whisk to combine.
Add boiling water and stir to combine. Mixture will be thin. 1 cup (240 mL) boiling water
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.

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. 8 large egg whites 2 cups (400 g) granulated sugar ½ teaspoons cream of tartar
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. 2 teaspoons vanilla extract
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!) 36 Hershey chocolate squares

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.