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S’mores Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/smores-cupcakes-recipe/