Description
Deliciously indulgent S’mores Cupcakes combine the classic campfire treat with moist chocolate cake, a crunchy graham cracker crust, rich chocolate ganache, and fluffy marshmallow meringue topping. Perfect for dessert lovers wanting a nostalgic twist on cupcakes.
Ingredients
Scale
Graham Cracker Crust
- 1.5 cups graham crackers (1 package)
- ⅓ cup butter, melted
- ¼ cup sugar
Cake Batter
- 1 cup sugar
- 7/8 cup flour (105 grams)
- 3/8 cup cocoa powder (36 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup neutral oil (such as canola or vegetable oil)
- ½ cup buttermilk
- ½ cup hot coffee
Chocolate Ganache
- 2.5 oz chopped chocolate
- 2 tablespoons butter
- ⅜ cup sugar
- ⅜ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Marshmallow Meringue
- 4 egg whites
- 1 cup sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract (or 1 tablespoon vanilla bean paste)
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Crush the graham crackers finely and mix with melted butter and sugar until crumbs are evenly coated. Press this mixture firmly into the bottom of a lined or greased muffin tin to form the crust for each cupcake. Bake for about 8 minutes, then remove from oven and set aside to cool slightly.
- Make the Cake Batter: In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the egg, then add vanilla extract, neutral oil, buttermilk, and hot coffee. Combine the wet ingredients with the dry mixture gently until just incorporated, being careful not to overmix.
- Fill and Bake the Cupcakes: Pour the batter evenly over the graham cracker crusts in the muffin tin, filling about ⅔ full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack before decorating.
- Prepare the Chocolate Ganache: In a small saucepan over low heat, combine chopped chocolate, butter, sugar, heavy cream, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and glossy. Allow to cool slightly until thickened but still pourable.
- Make the Marshmallow Meringue: Using a clean bowl and whisk attachment, beat the egg whites on medium speed until frothy. Add cream of tartar, then gradually add sugar while continuing to beat at high speed until stiff, glossy peaks form. Beat in vanilla extract or vanilla bean paste last.
- Assemble the Cupcakes: Once cupcakes are cool, pour a layer of chocolate ganache over each cupcake. Using a piping bag or spoon, add a generous swirl of marshmallow meringue on top. Optionally, use a kitchen torch to lightly toast the meringue for that authentic s’mores look and flavor.
- Serve and Enjoy: Let the meringue set slightly, then serve immediately for the best texture and flavor. Refrigerate any leftovers but consume within 2 days for freshness.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup milk and letting it sit for 5 minutes.
- Use good quality chocolate for the ganache to achieve a rich flavor.
- For a non-toasted meringue, you can omit the torch step and simply pipe the meringue onto the cupcakes.
- Ensure no egg yolk gets into the whites when making meringue, as this can prevent stiff peaks from forming.
- You can store frosting components separately if making ahead, then assemble right before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
