Why Make This Recipe
S’mores Cupcakes bring the cozy, campfire classic into a delightful, portable form. They combine the rich taste of chocolate cake with a crunchy graham cracker crust and fluffy meringue frosting, reminiscent of the traditional treat enjoyed around a fire. These cupcakes are perfect for parties, picnics, or just a sweet treat at home. They are easy to make and sure to impress family and friends with their charming looks and delicious flavors.
How to Make S’mores Cupcakes
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 (I used Hershey’s Hot Fudge topping)
- Graham cracker crumbs
Directions:
- Preheat the oven to 325 degrees and prepare a cupcake pan with liners.
- In a small bowl, combine the crust ingredients and mix well.
- Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
- Bake the crusts for 7 minutes then remove and set aside.
- To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
- Add the egg, buttermilk, and vegetable oil to the dry ingredients and mix well.
- Add vanilla to the boiling water and pour it into the mixture. Mix until combined.
- Pour batter into the cupcake pan, filling each liner a little more than halfway. Bake at 300 degrees for about 17-19 minutes.
- When done, remove cupcakes from the oven and let cool for about 5 minutes. Then take them out of the cupcake tin and let cool completely.
- While the cupcakes cool, make the meringue frosting by combining egg whites, sugar, cream of tartar, and vanilla extract in a metal, heatproof mixer bowl.
- Place the bowl over a saucepan with simmering water (or use a double boiler).
- Whisk constantly until the sugar dissolves and the egg whites warm up to 120-140 degrees, about 4-6 minutes. Remove from heat.
- Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, about 5 to 7 minutes.
- Pipe the frosting onto the cooled cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.
How to Serve S’mores Cupcakes
Serve S’mores Cupcakes at room temperature and enjoy them as a fun dessert. They are great for gatherings and are best enjoyed fresh. You can also pair them with a glass of milk or hot cocoa to enhance the experience.
How to Store S’mores Cupcakes
Store S’mores Cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week. Just allow them to come to room temperature before serving for the best taste.
Tips to Make S’mores Cupcakes
- Make sure to measure your ingredients accurately for the best texture.
- You can use regular cocoa powder if you prefer a less intense chocolate flavor.
- For a toasted effect, use a kitchen torch to lightly toast the meringue topping before serving.
Variation
Try adding mini marshmallows on top along with the meringue frosting for an extra gooey s’mores experience. You could also experiment with flavored chocolate sauces.
FAQs
Q1: Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes and store them in an airtight container for a couple of days. Make the frosting on the same day you plan to serve them for the best results.
Q2: What can I use instead of buttermilk?
You can make a substitute for buttermilk by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Q3: Can I freeze S’mores Cupcakes?
Yes, you can freeze the un-frosted cupcakes for up to 3 months. Thaw and frost them the day you plan to serve for the best taste.
S’mores Cupcakes
Ingredients
For the crust
- 1 1/4 cup 1 1/4 cup (168g) graham cracker crumbs
- 5 tbsp 5 tbsp (70g) butter, melted
- 5 tbsp 5 tbsp (65g) sugar
For the cupcakes
- 1 cup 1 cup (130g) all-purpose flour
- 1 cup 1 cup (207g) sugar
- 6 tbsp 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
- 1 tsp 1 tsp baking soda
- 1/2 tsp 1/2 tsp salt
- 1 large 1 egg
- 1/2 cup 1/2 cup (120ml) buttermilk
- 1/2 cup 1/2 cup (120ml) vegetable oil
- 3/4 tsp 3/4 tsp vanilla
- 1/2 cup 1/2 cup (120ml) boiling water
For the meringue frosting
- 4 large 4 egg whites
- 1 cup 1 cup (207g) sugar
- 1/2 tsp 1/2 tsp cream of tartar
- 1 tsp 1 tsp vanilla extract
For serving
- Chocolate sauce (I used Hershey’s Hot Fudge topping)
- Graham cracker crumbs
Instructions
Preparation
- Preheat the oven to 325 degrees and prepare a cupcake pan with liners.
- In a small bowl, combine the crust ingredients and mix well.
- Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
- Bake the crusts for 7 minutes then remove and set aside.
Baking the cupcakes
- In a large bowl, whisk together all dry ingredients.
- Add the egg, buttermilk, and vegetable oil to the dry ingredients and mix well.
- Add vanilla to the boiling water and pour it into the mixture. Mix until combined.
- Pour batter into the cupcake pan, filling each liner a little more than halfway. Bake at 300 degrees for about 17-19 minutes.
- When done, remove cupcakes from the oven and let cool for about 5 minutes. Then take them out of the cupcake tin and let cool completely.
Meringue frosting
- While the cupcakes cool, combine egg whites, sugar, cream of tartar, and vanilla extract in a metal, heatproof mixer bowl.
- Place the bowl over a saucepan with simmering water (or use a double boiler).
- Whisk constantly until the sugar dissolves and the egg whites warm up to 120-140 degrees, about 4-6 minutes. Remove from heat.
- Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, about 5 to 7 minutes.
- Pipe the frosting onto the cooled cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.