S’mores Cupcakes Recipe

Introduction

S’mores Cupcakes bring the nostalgic flavors of a classic campfire treat into a delicious, portable dessert. With a graham cracker crust, rich chocolate cake, and fluffy meringue frosting topped with chocolate sauce, they are perfect for any occasion.

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 extract
• 1/2 cup (120ml) boiling water
• 4 egg whites
• 1 cup (207g) sugar (for meringue)
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract (for meringue)
• Chocolate sauce (such as Hershey’s Hot Fudge topping)
• Additional graham cracker crumbs for topping

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line a cupcake pan with liners.
2. Step 2: In a small bowl, combine graham cracker crumbs, melted butter, and 5 tablespoons sugar. Mix well to form the crust mixture.
3. Step 3: Press about 1 1/2 tablespoons of the crust mixture into the bottom of each cupcake liner evenly.
4. Step 4: Bake the crusts for 7 minutes, then remove from the oven and set aside.
5. Step 5: In a large bowl, whisk together the flour, 1 cup sugar, cocoa powder, baking soda, and salt.
6. Step 6: Add the egg, buttermilk, and vegetable oil to the dry ingredients, mixing until combined.
7. Step 7: Stir the vanilla extract into the boiling water, then gradually add this to the batter, mixing well.
8. Step 8: Pour the batter over the prepared crusts, filling each cupcake liner a little more than halfway.
9. Step 9: Reduce oven temperature to 300°F (149°C) and bake for 17-19 minutes until a toothpick inserted in the center comes out clean.
10. Step 10: Once baked, cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Step 11: To make the meringue frosting, combine egg whites, 1 cup sugar, cream of tartar, and 1 teaspoon vanilla extract in a heatproof metal bowl.
12. Step 12: Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture is warm (120-140°F or 49-60°C), about 4-6 minutes. Remove from heat.
13. Step 13: Using a mixer with a whisk attachment, beat the mixture starting on low speed and gradually increase to high until stiff, glossy peaks form, about 5-7 minutes.
14. Step 14: Pipe the meringue frosting onto the cooled cupcakes and top with chocolate sauce and additional graham cracker crumbs if desired.

Tips & Variations

• For a richer chocolate flavor, use dark cocoa powder or add a tablespoon of espresso powder to the batter.
• Replace buttermilk with plain yogurt mixed with a little milk if you don’t have buttermilk on hand.
• Use a kitchen torch to lightly toast the meringue topping for an authentic campfire effect.
• Try mini chocolate chips mixed into the batter for extra texture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Because of the meringue frosting, it’s best to keep them cool but bring to room temperature before serving. Reheat gently in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and store them without frosting for up to 2 days. Add the meringue frosting just before serving to keep it fresh and fluffy.

What if I don’t have cream of tartar for the meringue?

If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar to help stabilize the egg whites while whipping.

S’mores Cupcakes Recipe

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These S’mores Cupcakes combine all the nostalgic flavors of classic campfire s’mores in a moist chocolate cupcake base with a crunchy graham cracker crust and a fluffy meringue frosting. Topped with rich chocolate sauce and extra graham cracker crumbs, these cupcakes are a delightful treat reminiscent of summer nights and cozy gatherings.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 46 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/4 cup (168g) graham cracker crumbs
• 5 tbsp (70g) butter, melted
• 5 tbsp (65g) sugar

Cupcakes

• 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

Meringue Frosting

• 4 egg whites
• 1 cup (207g) sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract

Toppings

• Chocolate sauce (I used Hershey’s Hot Fudge topping)
• Graham cracker crumbs

Instructions

1. Prepare Oven and Crust: Preheat the oven to 325 degrees Fahrenheit and line a cupcake pan with liners. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
2. Form and Bake Crusts: Press about 1 1/2 tablespoons of the crust mixture into the bottom of each cupcake liner evenly. Bake the crusts for 7 minutes, then remove them from the oven and set aside to cool slightly.
3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, Hershey’s Special Dark Cocoa powder, baking soda, and salt until well combined.
4. Add Wet Ingredients: Add the egg, buttermilk, and vegetable oil to the dry ingredients and mix well to combine thoroughly.
5. Add Boiling Water with Vanilla: Combine the vanilla with the boiling water and slowly add this mixture to the batter, stirring continuously until smooth and well incorporated.
6. Bake Cupcakes: Pour the batter over the pre-baked crusts in the cupcake pan, filling each liner a little more than halfway. Reduce oven temperature to 300 degrees Fahrenheit and bake for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
8. Prepare Meringue Frosting: In a heatproof metal bowl, combine egg whites, sugar, cream of tartar, and vanilla extract. Place this bowl over a saucepan of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture reaches between 120 and 140 degrees Fahrenheit, about 4 to 6 minutes. Remove from heat.
9. Whip Meringue: Using a mixer with a whisk attachment, beat the warm egg white mixture starting at low speed and gradually increasing to high, until stiff, glossy peaks form, about 5 to 7 minutes.
10. Decorate Cupcakes: Pipe the meringue frosting onto each cooled cupcake using a piping tip. Drizzle with chocolate sauce and sprinkle with additional graham cracker crumbs for garnish, if desired.

Notes

• Be sure not to overbake the cupcakes to keep them moist and tender.
• Use a candy or instant-read thermometer to check the meringue temperature accurately to ensure proper sugar dissolution and safe egg whites.
• Double boiler technique is essential to gently heat the egg whites and sugar mixture without scrambling the eggs.
• For best results, use fresh egg whites at room temperature to achieve maximum volume in the meringue.
• Allow cupcakes to cool completely before frosting to prevent meringue from melting.

Keywords: s’mores cupcakes, chocolate cupcakes, meringue frosting, graham cracker crust, campfire desserts, chocolate dessert