S’mores Cupcakes

Last year when I made S’mores brownies, I mentioned how S’mores always bring back memories of hayrides for me. I looked forward to our annual outing with my swim team where we would gather around a campfire roasting hot dogs and marshmallows. I loved the feel of the crisp air, warm fire, and times with friends. These cupcakes have been on my radar for quite some time now. I am definitely not the first blogger to share this recipe, but now I know why so many people have shared it. These cupcakes are beyond amazing. I made them for our first salad bar for work, and my co-workers thoroughly enjoyed them. I saved several for Blair and myself since I knew that they might go quickly. My favorite part of the cupcake was actually the graham cracker bottom, the cake itself was decadent and super moist, and the frosting was the perfect complement to both. I can see these making an annual appearance every Fall.

S’mores Cupcakes


For the Crust:

  • 1 1/2 cups graham crackers
  • 1/4 cup sugar
  • 5 T unsalted butter, melted
  • 2 oz bittersweet chocolate, chopped into small pieces
  • mini marshmallows (optional)

For the cake:

  • 2 cups plus 2 T sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup canola oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Frosting:

  • 8 egg whites, room temperature
  • 2 cups of sugar
  • 1/2 tsp cream of tartar
  • 2 tsp vanilla extract
  • 1 large Hershey bar


Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. In a food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circular to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven. Divide the chopped chocolate evenly among the cupcakes. Add the optional mini marshmallows to each tin, about 4 per cupcake.

Sift together flour, cocoa powder, sugar, baking powder, soda, and salt in your mixing bowl. In a small bowl, add eggs, milk, oil, and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.

Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top but that’s okay. Bake approximately 18 – 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees. Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. Beat until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag fitted with a large star tip and frost as desired.

Using a kitchen torch held about 6 inches away from the cupcakes on a non-flammable surface, brown the cupcakes lightly as desired. Keep the torch moving so you don’t catch any spot on fire. Just like toasting marshmallows by a campfire, slow and steady is a better approach than sticking the marshmallow to close to the fire, you’re going for lightly toasted frosting not black and bubbly marshmallow. Garnish with chocolate bar segments.

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