Toasted S’mores Cupcakes

Toasted s’mores cupcakes taste just like a classic s’mores. Chocolate cake with a graham cracker crust, topped with toasted marshmallow meringue frosting and chocolate ganache! No need for a campfire to get that classic s’mores taste! This cupcake recipe is a great summer dessert!

Ingredients for S’mores Cupcakes

Chocolate cupcakes

• Chocolate chips: I recommend either semisweet or dark chocolate chips.
• Dark cocoa powder: Dark cocoa powder adds extra chocolatey flavor. You can use regular cocoa powder or black cocoa powder also!
• Boiling water: Boiling water melts the chocolate chips and blooms the cocoa powder.
• All-purpose flour: Regular all-purpose flour.
• Granulated sugar: Granulated sugar sweetens the cupcakes.
• Baking soda: A leavening agent to help the cupcakes rise.
• Salt: A bit of salt enhances the flavor of the cupcakes.
• Vegetable oil: You can also use canola oil.
• Egg: Large eggs, room temperature.
• Vanilla extract: A bit of vanilla extract surprisingly enhances the flavor of the chocolate.

Graham cracker crunch

• Graham crackers: To make 1/2 cup of graham cracker crumbs, you will need approximately 3 graham crackers. Use a small food processor to make the crumbs.
• Granulated sugar: To add a bit of sweetness to the graham cracker crunch.
• Butter: A bit of melted butter helps toast the graham cracker crumbs when they are baking. You can use salted or unsalted butter.

Toasted marshmallow frosting

• Egg whites: The frosting is essentially a toasted meringue frosting that tastes just like marshmallows. Egg whites create the meringue. Separate the egg yolks from the the egg whites. Use the egg yolks to make crème brulée.
• Granulated sugar: Granulated sugar adds sweetness to the frosting. It is gently cooked with the egg whites to create a smooth and creamy frosting.
• Cream of tartar: Cream of tartar acts as a stabilizer for the meringue frosting.
• Vanilla extract: Vanilla extract adds a bit of vanilla flavor.

Chocolate ganache

• Chocolate chips: Milk, semisweet, or dark chocolate chips.
• Heavy cream: A bit of heavy cream to create chocolate ganache.

How to Make S’mores Cupcakes

Chocolate graham cracker cupcakes

1. Preheat the oven to 350 degrees F & line cupcake pan with cupcake liners.
2. In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter. Set aside.
3. In a separate medium bowl, combine chocolate chips, cocoa powder, and boiling water. Mix until chocolate is melted and the mixture is smooth.
4. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
5. Add melted chocolate mixture and whisk until smooth.
6. Add in remaining wet ingredients (vegetable oil, eggs, and vanilla extract). Whisk to combine but do not overmix.
7. Add a small spoonful or graham cracker crunch to the bottom of each cupcake liner. I recommend using a small cookie scoop.
8. Portion the chocolate batter into the cupcake liners using a cookie scoop, filling 3/4 full.
9. Sprinkle on the remaining graham cracker crunch to the top of the cupcakes.
10. Bake for approximately 20 minutes until the cupcakes bounce back when gently touched.
11. Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.

Toasted marshmallow frosting

To make the toasted marshmallow frosting, you will need a double-boiler. If you have a metal or glass bowl for your stand mixer, I recommend using that. Simply place it over a pot of simmering water to create a double boiler.

You can also use a heat-proof glass bowl and gently cook the egg whites over a pot of simmering water and then use a hand-held electric mixer to whip up the meringue. If you are using a stand mixer, use the whisk attachment to make the meringue.

1. In a double boiler over a saucepan of simmering water, combine egg whites, granulated sugar, and cream of tartar. Whisk constantly over medium heat until the sugar is dissolved. A great way to determine if the sugar is dissolved is rubbing the mixture between your fingers. When you don’t feel sugar granules, the mixture is ready.
2. Using a stand mixer fitted with a whisk attachment or electric hand mixer, whip the egg whites on medium speed until foamy.
3. Add in vanilla extract.
4. Turn the mixer speed to medium-high and whip the egg whites until firm peaks form. A great way to test is to dip a spoon into the meringue and lift it up. If the meringue holds it’s shape and curls over slightly, it is ready.
5. Spoon the meringue into a piping bag fitted with the piping tip of your choice. For these cupcakes, I used an Ateco 869 piping tip.

Chocolate ganache drizzle

The chocolate ganache is made in the microwave! Just combine the chocolate chips and heavy cream in a microwave-safe bowl and heat for 30 seconds, and 15 second intervals after that. Stir until the chocolate is melted and the ganache is smooth!

Assembling the cupcakes

1. Fill a piping bag fitted with an Ateco 869 piping tip (or piping tip of your choice) with the marshmallow frosting. Pipe a generous swirl of frosting onto the cooled chocolate graham cracker cupcakes.
2. Use a kitchen torch to gently toast the meringue frosting. Keep the flame moving to prevent burning.
3. Drizzle chocolate ganache over the top of the frosting using a piping bag or squeeze bottle.
4. Add a small piece of graham cracker to the top of the cupcake.