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.
Tools & Supplies for Making Toasted S’mores Cupcakes
- Cupcake pan
- Cupcake liners
- Large cookie scoop
- Mixing bowls
- Whisk
- Spatula
- Wire cooling rack
- Stand mixer or electric hand mixer
- Piping bag
- Wilton 1M piping tip
- Kitchen torch
- Double-boiler – to make the toasted marshmallow frosting
How to Make S’mores Cupcakes
Chocolate graham cracker cupcakes
- Preheat the oven to 350 degrees F & line cupcake pan with cupcake liners.
- In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter. Set aside.
- In a separate medium bowl, combine chocolate chips, cocoa powder, and boiling water. Mix until chocolate is melted and the mixture is smooth.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
- Add melted chocolate mixture and whisk until smooth.
- Add in remaining wet ingredients (vegetable oil, eggs, and vanilla extract). Whisk to combine but do not overmix.
- Add a small spoonful or graham cracker crunch to the bottom of each cupcake liner. I recommend using a small cookie scoop.
- Portion the chocolate batter into the cupcake liners using a cookie scoop, filling 3/4 full.
- Sprinkle on the remaining graham cracker crunch to the top of the cupcakes.
- Bake for approximately 20 minutes until the cupcakes bounce back when gently touched.
- 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.
- 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.
- Using a stand mixer fitted with a whisk attachment or electric hand mixer, whip the egg whites on medium speed until foamy.
- Add in vanilla extract.
- 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.
- 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
- 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.
- Use a kitchen torch to gently toast the meringue frosting. Keep the flame moving to prevent burning.
- Drizzle chocolate ganache over the top of the frosting using a piping bag or squeeze bottle.
- Add a small piece of graham cracker to the top of the cupcake.
Toasted S’mores Cupcakes Recipe Tips
Bake perfect cupcakes
Check out my baking tips blog post on 10 Tips for Baking Perfect Cupcakes to learn easy tips and tricks to bake the best cupcakes! I also have a post highlighting my favorite supplies for baking and decorating cupcakes!
Use a kitchen torch to toast the frosting
A kitchen torch is a great investment for a baker. Whether you are toasting marshmallow, meringue, Crème Brûlée or caramelizing sugar on nearly anything, a small kitchen torch is the perfect tool for the job! I don’t recommend using your broiler in your oven to toast the cupcakes due to the potential to light the paper cupcake liners on fire.
Use a piping tip with teeth for beautiful texture
To pipe the marshmallow meringue, I highly recommend using a piping tip with teeth. A French piping tip, Wilton 1M tip, or star tip will work perfectly. Because we are toasting the marshmallow meringue, the more texture in the frosting, the more stunning the appearance!
Graham cracker crumbs
My favorite way to make graham cracker crumbs is to toss the graham crackers in my mini food processor. If you do not have a food processer, then place the graham crackers in a sandwich bag and exert your will using a rolling pin, frying pan, or fists.
Storing and serving
Store the cupcakes in an airtight container in the fridge for 2 to 3 days. To serve, bring the cupcakes to room temperature for the best taste and texture.
Toasted S’mores Cupcakes
Equipment
- Stand mixer or electric hand mixer
- Kitchen torch
Ingredients
Chocolate Cupcakes
- ¼ cup dark or semisweet chocolate chips
- ¼ cup dark cocoa powder
- ¾ cup boiling water
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil
- 2 eggs room temperature
- 2 tsp vanilla extract
Graham Cracker Crunch
- ½ cup graham cracker crumbs approximately 4-5 graham crackers
- 2 tbsp butter melted
- 1 tbsp granulated sugar
Toasted Marshmallow Frosting
- 4 egg whites
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Chocolate Ganache
- ¼ cup dark or semisweet chocolate chips
- 2 tbsp heavy cream
Additional Ingredients
- additional graham crackers for decoration
Instructions
Graham Cracker Crunch
- Combine graham cracker crumbs, melted butter, and granulated sugar. Set aside.
Chocolate Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the cocoa powder is dissolved. Set aside to cool slightly.
- In a mixing bowl, combine all-purpose flour, granulated sugar, baking soda, and salt. Whisk to combine.
- Mix the chocolate mixture again to ensure that the chocolate chips are melted. Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.
- Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined.
- Add a spoonful of graham cracker crunch to the bottom of the cupcake liner.
- Fill cupcake liners with the chocolate cupcake batter to ¾ full. Use a large cookie scoop for even cupcakes.
- Sprinkle the remaining graham cracker crumbs evenly over the batter.
- Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
- Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.
Toasted Marshmallow Frosting
- In a double boiler, 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.
- Using a stand mixer fitted with a whisk attachment or electric hand mixer, whip the egg whites on medium speed until foamy.
- Add vanilla extract. Whip the egg whites until stiff 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.
- Spoon the meringue into a disposable pastry bag fitted with the piping tip of your choice. For these cupcakes, I used a Wilton 1M tip.
Chocolate Ganache
- In a microwave safe bowl, combine chocolate chips and heavy cream.
- Microwave for 30 seconds. Remove from microwave and stir.
- Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.
- Spoon the chocolate ganache into a piping bag or squeeze bottle.
Assembling the Toasted S'mores Cupcakes
- Fill a piping bag fitted with an Ateco 869 piping tip (or other piping tip) with the marshmallow frosting. Pipe a generous swirl of the frosting on top of the cooled cupcakes.
- Using a kitchen torch, gently toast the marshmallow meringue frosting until it is lightly browned. Keep the torch moving to prevent burning.
- Drizzle chocolate ganache over the toasted marshmallow frosting. Add a graham cracker to the top of each cupcake, if desired.
Notes
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Comments & Reviews
Do these have to be refrigerated when all put together? Can i leave them in sealed container for a day or two?
Hi Steph! I recommend chilling these unless you are serving them the same day because of the egg white base of the meringue frosting.