S’mores Cupcakes Recipe

If you’re looking for a dessert that’s nostalgic and indulgent all at once, you’ll absolutely adore this S’mores Cupcakes Recipe. Imagine the classic campfire treat transformed into a rich, chocolatey cupcake with layers of crunchy graham cracker, melty chocolate, and fluffy toasted marshmallow meringue on top. I promise, once you try these, they’ll become your new go-to for summer parties or cozy nights in.

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Ingredients You’ll Need

Each ingredient plays its part in nailing that iconic s’mores taste. From the crunchy graham cracker base to the cocoa-rich cupcake and the glossy, toasted meringue topping, these ingredients work in harmony. Here’s a bit of what to watch for when you shop:

• Graham crackers: Go for classic honey or cinnamon varieties—crushed fine for the crust but with enough texture.
• Butter: Melted and buttery flavor is key to binding the crust and adding richness.
• Sugar: You’ll use granulated sugar for sweetness both in crust and cake layers—don’t skip it!
• Flour: All-purpose flour works perfectly—measure carefully for light, tender cupcakes.
• Cocoa powder: Use unsweetened cocoa for that deep chocolate flavor, not Dutch processed.
• Baking soda and baking powder: Both are crucial for helping the cupcakes rise perfectly.
• Egg, vanilla, neutral oil, and buttermilk: These keep the cupcakes moist, tender, and flavorful.
• Hot coffee: Enhances the chocolate notes without adding a strong coffee taste.
• Chopped chocolate and butter: Melted together for a silky, rich filling.
• Heavy cream, sugar, egg whites, cream of tartar, and vanilla (or vanilla bean paste): These form the luscious meringue topping that you’ll toast for that campfire touch.

Variations

I love playing around with this S’mores Cupcakes Recipe depending on the season or who I’m baking for. Feel free to tweak it to your taste or dietary needs—it’s pretty forgiving and still tastes dreamy.

• Gluten-free variation: Swap the all-purpose flour and graham crackers with gluten-free alternatives, and you’ll hardly tell the difference—I did this for a friend, and she was delighted.
• Vegan option: Use plant-based butter, a flax egg or egg replacer, and aquafaba for meringue to create a vegan-friendly version that still captures that s’mores magic.
• Flavor boosts: Add a pinch of cinnamon or espresso powder to the cupcake batter for an extra depth of flavor.
• Seasonal twists: In the fall, try swapping vanilla for pumpkin spice in the meringue, or in summer, add fresh raspberries for a tart contrast.

How to Make S’mores Cupcakes Recipe

Step 1: Make the Graham Cracker Crust

Start by crushing about 1.5 cups of graham crackers until they’re fine crumbs but still have a bit of texture. Mix in ⅓ cup melted butter and ¼ cup sugar until it holds together when pressed. I like to firmly press this mixture into the bottom of each cupcake liner—it forms that irresistible crunchy base that makes this cupcake sing. Bake the crust alone for around 8 minutes to set it before adding the batter. This step helps prevent sogginess later on.

Step 2: Whip Up the Chocolate Cupcake Batter

In a bowl, mix together your sugars (1 cup), flour (7/8 cup), cocoa powder (3/8 cup), baking soda (1 teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon). In another bowl, whisk the egg with vanilla (1 teaspoon), neutral oil (¼ cup), buttermilk (½ cup), and the hot coffee (½ cup). Slowly combine the wet into the dry ingredients until smooth but don’t overmix. Fold in 2.5 oz chopped chocolate for surprise pockets of melty goodness. Spoon the batter over the baked crust in each liner, filling about ⅔ full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean but the center is moist.

Step 3: Prepare the Chocolate Ganache Filling

While the cupcakes cool, melt 2 tablespoons butter with the chopped chocolate over gentle heat, stirring until silky smooth. This is your ganache—rich, luscious, and perfect for adding inside or spooning on top after the cupcakes have cooled a bit. I sometimes gently core the cupcakes and fill the centers with ganache before topping with meringue. It’s a game-changer.

Step 4: Make the Marshmallow Meringue Topping

This part can be intimidating if you’re new to meringue, but don’t sweat it—I’ll walk you through. In a clean, grease-free bowl, whisk 4 egg whites with a pinch of salt and ¼ teaspoon cream of tartar until soft peaks form. Gradually add 1 cup sugar until you get glossy, stiff peaks. Stir in 1 teaspoon vanilla or vanilla bean paste for that signature aroma. Then, carefully fold in ⅜ cup heavy cream to get that marshmallow fluff texture. Spread or pipe this over your cupcakes.

Step 5: Toast the Meringue

Toast your meringue with a kitchen torch—this is my favorite part! The golden brown edges add flavor and that authentic campfire look. If you don’t have a torch, placing the cupcakes under a broiler for 1-2 minutes (watch carefully!) works too. Let the cupcakes cool completely before serving for the best texture.

How to Serve S’mores Cupcakes Recipe

Garnishes

I love topping mine with a sprinkle of crushed graham crackers or a mini toasted marshmallow skewered on top for extra cuteness and crunch. A drizzle of melted chocolate over the meringue adds a bit of elegance too—simple but effective.

Side Dishes

If you’re serving these at a party, pairing them with fresh berries or a scoop of vanilla ice cream balances the richness perfectly. For drinks, I’m a fan of cold milk or a creamy coffee—both complement the chocolatey, toasty flavors beautifully.

Creative Ways to Present

For a special occasion, I’ve arranged these cupcakes on a rustic wooden board with little s’mores snack bags for guests to make their own treats. Another time, I served them in mason jars layered with graham cracker crumbs and chocolate mousse for a chic twist that wowed everyone.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to two days—this keeps the meringue soft and fluffy. If your kitchen is warm, the fridge can help, but bring cupcakes back to room temp before serving so they taste their best.

Freezing

I usually freeze the cupcakes without the meringue topping—wrap them tightly in plastic wrap, then foil. When I’m ready to enjoy, I thaw them overnight in the fridge and make fresh meringue to pipe on top. This keeps the topping fresh and perfectly fluffy.

Reheating

If stored in the fridge, I let the cupcakes come to room temperature before taking a quick 10-second zap in the microwave to refresh the chocolate ganache inside—that little trick brings back the molten gooeyness without melting the meringue.

FAQs

Final Thoughts

This S’mores Cupcakes Recipe holds a special place in my heart because it brings out the joy of those childhood campfire nights in such a deliciously sophisticated way. I love sharing this recipe with friends—you’ll notice how each bite sparks smiles and nostalgia. Give it a try soon; I’m confident it’ll become one of your favorite desserts, just like it did for me!

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