S’mores Cupcakes Recipe

Introduction

S’mores Cupcakes are a delightful twist on the classic campfire treat, combining a graham cracker crust, rich chocolate cupcake, and fluffy meringue frosting. Perfect for any occasion, these cupcakes bring a nostalgic flavor in a fun, bite-sized form.

Ingredients

• 1 1/4 cup (168g) graham cracker crumbs
• 5 tbsp (70g) butter, melted
• 5 tbsp (65g) sugar
• 1 cup (130g) all purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla
• 1/2 cup (120ml) boiling water
• 4 egg whites
• 1 cup (207g) sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract
• Chocolate sauce (such as Hershey’s Hot Fudge topping)
• Additional graham cracker crumbs for topping

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and line a cupcake pan with liners.
2. Step 2: In a small bowl, combine graham cracker crumbs, melted butter, and 5 tbsp sugar. Mix well.
3. Step 3: Press about 1 1/2 tablespoons of the crust mixture into the bottom of each cupcake liner.
4. Step 4: Bake the crusts for 7 minutes, then remove from the oven and set aside.
5. Step 5: In a large bowl, whisk together all dry cupcake ingredients: flour, 1 cup sugar, cocoa powder, baking soda, and salt.
6. Step 6: Add the egg, buttermilk, and vegetable oil to the dry ingredients and mix until combined.
7. Step 7: Stir vanilla into the boiling water, then add this mixture to the batter. Mix thoroughly.
8. Step 8: Pour the batter over the baked crusts in the cupcake liners, filling them a little more than halfway.
9. Step 9: Bake at 300°F (149°C) for 17-19 minutes. Once done, cool cupcakes in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
10. Step 10: To make the meringue frosting, combine egg whites, sugar, cream of tartar, and vanilla extract in a heatproof metal bowl.
11. Step 11: Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture is warm to the touch, around 120-140°F (49-60°C), about 4-6 minutes. Remove from heat.
12. Step 12: Using a mixer, beat the warm mixture starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 5-7 minutes.
13. Step 13: Pipe the meringue frosting onto the cooled cupcakes. Top with chocolate sauce and sprinkle additional graham cracker crumbs, if desired.

Tips & Variations

• For a richer taste, try using dark chocolate sauce or a homemade chocolate ganache topping.
• You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
• Use a kitchen torch to lightly toast the meringue topping for a classic s’mores look.
• If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice to 1/2 cup milk and letting it sit for 5 minutes.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Allow refrigerated cupcakes to come to room temperature before serving. Avoid freezing as the meringue frosting may not retain its texture after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can substitute butter with a dairy-free margarine or coconut oil and use a plant-based milk mixed with lemon juice instead of buttermilk.

How do I know when the meringue frosting is ready?

It’s ready when the mixture forms stiff, glossy peaks that hold their shape when you lift the whisk or beaters.

S’mores Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

These decadent S’mores Cupcakes combine a crisp graham cracker crust, rich chocolate cake, and fluffy meringue frosting topped with chocolate sauce and graham cracker crumbs, capturing the classic campfire s’mores experience in a delightful handheld dessert.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 46 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Crust

• 1 1/4 cup (168g) graham cracker crumbs
• 5 tbsp (70g) butter, melted
• 5 tbsp (65g) sugar

Cupcake Batter

• 1 cup (130g) all purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup (120ml) boiling water

Meringue Frosting

• 4 egg whites
• 1 cup (207g) sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract

Toppings

• Chocolate sauce (Hershey’s Hot Fudge topping recommended)
• Extra graham cracker crumbs for garnish

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with liners to prepare for baking the graham cracker crust.
2. Make Graham Crust: In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until the mixture resembles wet sand.
3. Form Crusts: Press about 1 1/2 tablespoons of the graham mixture into the bottom of each cupcake liner to create an even crust layer.
4. Bake Crust: Bake the crusts in the preheated oven for 7 minutes. Remove and set aside to cool slightly.
5. Prepare Dry Ingredients for Cake: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until fully combined.
6. Add Wet Ingredients to Batter: To the dry ingredients, add the egg, buttermilk, and vegetable oil. Mix well until the batter is smooth and uniform.
7. Add Boiling Water Mixture: Stir vanilla into the boiling water, then slowly pour it into the batter, mixing thoroughly. The batter will be thin, which is expected.
8. Fill and Bake Cupcakes: Pour the batter into the cupcake pan over the baked crusts, filling each liner a little more than halfway. Reduce oven temperature to 300°F (149°C) and bake for 17-19 minutes, until a toothpick inserted in the center comes out clean.
9. Cool Cupcakes: Remove cupcakes from oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Make Meringue Frosting: Combine egg whites, sugar, cream of tartar, and vanilla extract in a metal, heatproof mixing bowl.
11. Heat Egg White Mixture: Place the bowl over a saucepan of simmering water, forming a double boiler. Whisk constantly until sugar dissolves and the mixture reaches 120-140°F (49-60°C) on a thermometer, about 4-6 minutes.
12. Beat Meringue: Remove from heat. Using a mixer with a whisk attachment, beat on low speed gradually increasing to high until stiff, glossy peaks form, about 5-7 minutes.
13. Pipe Frosting: Using a piping bag fitted with Ateco tip 808 or similar, pipe meringue frosting onto each cooled cupcake.
14. Add Toppings: Drizzle chocolate sauce over the frosted cupcakes and sprinkle with additional graham cracker crumbs for garnish.

Notes

• Ensure the meringue reaches the correct temperature when whisking over simmering water to avoid grainy texture.
• Use room temperature eggs for better volume in your meringue frosting.
• Boiling water added to the batter helps to bloom the cocoa, yielding a richer chocolate flavor.
• For a less sweet frosting, you can slightly reduce the sugar amount used in the meringue.
• Allow cupcakes to cool completely before frosting to prevent the meringue from melting.

Keywords: S’mores cupcakes, chocolate cupcakes, camping dessert, meringue frosting, graham cracker crust