S’mores Cupcakes

Introduction

These S’mores Cupcakes bring all the classic campfire flavors into one irresistible dessert! A buttery graham cracker crust sits underneath rich, moist chocolate cupcakes, topped with fluffy toasted-style marshmallow meringue. Finish them with chocolate sauce and crunchy graham cracker crumbs for the ultimate s’mores treat. Perfect for summer parties, birthdays, bake sales, or whenever you’re craving chocolate and marshmallows!

Ingredients

Graham Cracker Crust

• 1¼ cups (168g) graham cracker crumbs
• 5 tablespoons (70g) butter, melted
• 5 tablespoons (65g) granulated sugar

Chocolate Cupcakes

• 1 cup (130g) all-purpose flour
• 1 cup (207g) granulated sugar
• 6 tablespoons (43g) dark cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup (120ml) buttermilk
• ½ cup (120ml) vegetable oil
• ¾ teaspoon vanilla extract
• ½ cup (120ml) boiling water

Marshmallow Meringue Frosting

• 4 large egg whites
• 1 cup (207g) granulated sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Toppings

• Chocolate sauce or hot fudge topping
• Graham cracker crumbs

Instructions

1. Prepare the oven:
   Preheat the oven to 325°F (165°C) and line a cupcake pan with cupcake liners.
2. Make the graham cracker crust:
   In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
3. Bake the crust:
   Add about 1½ tablespoons of the mixture to the bottom of each cupcake liner and press firmly. Bake for 7 minutes, then remove from the oven and set aside.
4. Prepare the chocolate batter:
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
5. Add the wet ingredients:
   Add the egg, buttermilk, and vegetable oil. Mix until well combined.
6. Add boiling water:
   Stir the vanilla extract into the boiling water. Slowly add the mixture to the batter and mix until smooth. The batter will be fairly thin, which is normal.
7. Bake the cupcakes:
   Pour the batter over the graham cracker crusts, filling each liner a little more than halfway. Bake at 300°F (150°C) for 17–19 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
   Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Make the marshmallow meringue:
   Combine the egg whites, sugar, cream of tartar, and vanilla in a heatproof metal mixing bowl.
10. Heat the egg whites:
    Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture reaches approximately 120–140°F (49–60°C), about 4–6 minutes.
11. Whip the meringue:
    Remove the bowl from the heat. Using a mixer with the whisk attachment, beat on low speed and gradually increase to high. Continue beating for 5–7 minutes, until the frosting is thick, glossy, and forms stiff peaks.
12. Decorate:
    Pipe the marshmallow meringue generously onto the cooled cupcakes. Drizzle with chocolate sauce and sprinkle with graham cracker crumbs.
13. Serve:
    Serve immediately or refrigerate until ready to enjoy.

Conclusion

These S’mores Cupcakes are everything you love about the classic campfire dessert in cupcake form! The crunchy graham cracker crust, rich chocolate cake, fluffy marshmallow meringue, and decadent chocolate topping create an unforgettable combination.  They’re guaranteed to be a hit at parties, celebrations, and summer gatherings!