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Decadent Smores Cupcakes with Toasted Meringue Topping

A close-up of a delicious s’mores cupcakes featuring a graham cracker crust, chocolate topping, and toasted marshmallow meringue.
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Make these rich Smores Cupcakes from scratch, featuring a graham cracker base, chocolate cake, and a fluffy, toasted marshmallow frosting.

Ingredients

  • For the Graham Cracker Base: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Chocolate Cupcakes: 1 3/4 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, 1 cup hot water or hot brewed coffee
  • For the Marshmallow Frosting: 4 large egg whites, 1 1/2 cups granulated sugar, 1/2 cup water, 1 teaspoon vanilla extract, pinch of cream of tartar
  • For Assembly: 1 cup semi-sweet chocolate chips or chopped chocolate

Instructions

  1. Prepare the Graham Cracker Base: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake the crusts for 5 minutes. Remove and let cool slightly.
  2. Make the Chocolate Cupcakes: In a large bowl, whisk together the flour, 1 3/4 cups sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Carefully stir in the hot water or coffee until the batter is smooth. Do not overmix.
  3. Bake the Cupcakes: Fill each prepared liner about two-thirds full with the batter. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 10 minutes before transferring them to a wire rack to cool fully.
  4. Fill with Chocolate: Once cooled, use a small knife or corer to remove a small plug from the center top of each cupcake. Fill the hole with about 1 teaspoon of chocolate chips or chopped chocolate. Replace the removed cake piece.
  5. Make the Marshmallow Frosting (Swiss Meringue Method): Combine the sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Stop stirring and insert a candy thermometer. Heat the syrup until it reaches 240°F (115°C). While the syrup heats, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Once the syrup reaches temperature, slowly pour the hot syrup in a thin stream down the side of the mixing bowl while the mixer runs on medium speed. Avoid pouring directly onto the whisk. Continue beating until the meringue is stiff, glossy, and the outside of the bowl is cool to the touch (about 10 minutes). Beat in the vanilla extract.
  6. Frost and Toast: Transfer the marshmallow frosting to a piping bag fitted with a large star tip. Pipe a generous swirl onto each cupcake. Use a kitchen torch to carefully toast the peaks of the frosting until golden brown, mimicking a campfire s’more.

Notes

  • For a stable graham cracker base, press the crumb mixture firmly into the liners before the initial bake.
  • If you do not have a kitchen torch, you can place the frosted cupcakes briefly under a preheated broiler (watch constantly to prevent burning).
  • This recipe makes a very tall, fluffy frosting; use a large piping tip for the best visual effect.

Nutrition

Find it online: https://hearthbite.com/smores-cupcakes-recipe-tutorial/