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S’mores Cupcakes Recipe

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★★★★★

4.8 from 73 reviews

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.

Ingredients

Scale

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

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