S'mores Cupcakes
Enjoy the campfire classic in cupcake form with rich chocolate cake, crunchy graham cracker crust, and fluffy meringue frosting. Perfect for parties or sweet treats at home.
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.
Notes
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. Store S'mores Cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to a week.