Super S’Mores Cupcakes Recipe

These fudgy S’Mores Cupcakes are made with a graham cracker crust, a rich chocolate cake, and a fluffy toasted marshmallow frosting. The result is a decadent and playful dessert that perfectly captures the taste of a campfire treat. This recipe is perfect for a summer gathering or a special occasion and makes 12 large cupcakes.

Super S’Mores Cupcakes Ingredients

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

For the Chocolate Cupcakes:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Marshmallow Frosting:

• 4 large egg whites, at room temperature
• 2 cups granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish:

• Small squares of milk chocolate
• Extra graham cracker pieces

How To Make Super S’Mores Cupcakes

1. Prepare the graham cracker crust: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until well combined. Press about one heaping tablespoon of the mixture firmly into the bottom of each cupcake liner. Bake for 5-7 minutes, until the crusts are fragrant and just set. Let them cool completely.
2. Make the chocolate cupcake batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix on low speed until just combined. Slowly add the boiling water and stir until the batter is smooth. The batter will be thin, but that’s what you want for a moist cupcake.
3. Bake the cupcakes: Fill each cupcake liner, which already has a graham cracker crust, about two-thirds full with the chocolate batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
4. Make the marshmallow frosting: In the heatproof bowl of a stand mixer, combine the egg whites, sugar, and cream of tartar. Set the bowl over a saucepan of simmering water (a double boiler) and whisk constantly until the sugar has dissolved and the mixture is warm to the touch. Transfer the bowl to the stand mixer fitted with a whisk attachment. Beat on low speed for a few minutes, then increase to high speed and beat until stiff, glossy peaks form. This can take 5-7 minutes. Add the vanilla extract and whisk to combine.
5. Assemble and serve: Pipe or spread the marshmallow frosting generously onto each completely cooled cupcake. Use a kitchen torch to toast the frosting until it’s golden brown. Top each cupcake with a square of milk chocolate and a small piece of graham cracker. Serve immediately.

Recipe Tips

• Use a kitchen torch: The best way to get that authentic toasted marshmallow flavor and look is with a small handheld kitchen torch. Do not use a broiler, as it can easily burn the cupcakes.
• Don’t overmix the batter: Overmixing can lead to a tough, dry cupcake. Mix the wet and dry ingredients just until they are combined and no streaks of flour remain.
• Make sure ingredients are at room temperature: For the best results, ensure your eggs and milk are at room temperature before you start. This helps them mix together smoothly and creates a better texture in the final cupcake.
• Chill the cupcakes before frosting: Make sure the cupcakes are completely cooled before you add the frosting. If they are even slightly warm, the marshmallow frosting will melt and slide right off.

What To Serve Super S’Mores Cupcakes

These cupcakes are a dessert all on their own and are best served with a cold glass of milk. For a fun party spread, you could also serve them alongside a bowl of fresh berries to cut through the richness or a cup of hot chocolate on a chilly night.

How To Store Super S’Mores Cupcakes Leftovers

• Refrigerate: S’mores cupcakes are best eaten the same day they are made. However, you can store them in an airtight container in the refrigerator for up to 2 days. The frosting may lose some of its texture over time.
• Freeze: Freezing is not recommended for cupcakes with marshmallow meringue frosting, as the texture and consistency can change.

Super S’Mores Cupcakes Nutrition Facts

• Calories: 380 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 320mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 42g
• Protein: 6g

Frequently Asked Questions

• Can I use marshmallow fluff instead of making my own frosting? Yes, you can. For a quick and easy option, you can use a jar of marshmallow fluff. Simply warm it slightly to make it easier to spread, then pipe or spoon it onto the cooled cupcakes and toast with a kitchen torch.
• Why did my frosting not form stiff peaks? This can happen if there is any trace of fat or egg yolk in your egg whites. Make sure your bowl and whisk are completely clean and dry before you start. Also, be sure to whisk the mixture over the simmering water until the sugar is fully dissolved.
• Can I make these without a kitchen torch? While the torch gives the best result, you can use your oven’s broiler as a last resort. Place the cupcakes on a baking sheet on the highest rack and watch them very carefully, broiling for only 15-30 seconds. They can burn quickly, so do not walk away.

Try More Recipes:

• Sweet And Salty Fudge Recipe
• Sweet Strawberries Recipe
• Three-Ingredient Brownies Recipe