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Making these s’mores cupcakes takes some time and effort (and you’ll need to wash quite a few dishes), but the result is worth it. You’ll end up with a delicious treat featuring a crunchy graham cracker crust, a rich chocolate cake center, and a fluffy toasted marshmallow frosting.
Jump to RecipeDirections:
- Preheat Oven: Preheat to 350°F (175°C) and line 2 cupcake pans.
- Make Crust:
- Mix graham cracker crumbs, melted butter, brown sugar, salt, nutmeg, and cinnamon.
- Press 1 tablespoon of the mixture into each liner and bake for 8-10 minutes. Let cool.
- Make Cupcakes:
- Whisk boiling water, cocoa powder, and espresso powder; cool slightly.
- Beat butter, oil, and brown sugar until fluffy. Add egg, vanilla, and salt; beat for 3 minutes.
- Add cocoa mixture, then flour, baking powder, and baking soda. Mix in sour cream.
- Fill liners 2/3 full with batter and bake for 20-25 minutes. Cool completely.
- Make Frosting:
- Broil marshmallows until golden brown.
- Beat egg whites, sugar, water, cream of tartar, and salt over simmering water until stiff peaks form (8-10 minutes).
- Add toasted marshmallows, vanilla, and almond extract. Beat until smooth and stiff peaks form again (5-7 minutes).
- Transfer to a piping bag.
- Frost Cupcakes: Pipe marshmallow frosting onto cooled cupcakes. Optionally, caramelize with a kitchen torch.
S’mores Cupcakes
These s'mores cupcakes take quite a bit of time (and dishes) to make—I won’t lie. However, the end result is a gorgeously delicious confection with a crisp graham cracker crust, rich chocolate cake middle, and a billowy toasted marshmallow frosting.
Equipment
- Microwave Oven
Ingredients
- Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 6 tablespoons firmly packed brown sugar
- 1 pinch salt
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- Chocolate Cupcakes
- 1/2 cup boiling water
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder
- 4 tablespoons unsalted butter softened
- 2 tablespoons vegetable oil
- 1 cup firmly packed brown sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup sour cream at room temperature
- Marshmallow Frosting
- 18 large marshmallows
- 4 large egg whites at room temperature
- 2/3 cup white sugar
- 6 tablespoons cold water
- 1/2 teaspoon cream of tartar
- 1 pinch salt
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line 2 cupcake pans.
- Make Crust:
- Mix graham cracker crumbs, melted butter, brown sugar, salt, nutmeg, and cinnamon.
- Press 1 tablespoon of the mixture into each liner and bake for 8-10 minutes. Let cool.
- Make Cupcakes:
- Whisk boiling water, cocoa powder, and espresso powder; cool slightly.
- Beat butter, oil, and brown sugar until fluffy. Add egg, vanilla, and salt; beat for 3 minutes.
- Add cocoa mixture, then flour, baking powder, and baking soda. Mix in sour cream.
- Fill liners 2/3 full with batter and bake for 20-25 minutes. Cool completely.
- Make Frosting:
- Broil marshmallows until golden brown.
- Beat egg whites, sugar, water, cream of tartar, and salt over simmering water until stiff peaks form (8-10 minutes).
- Add toasted marshmallows, vanilla, and almond extract. Beat until smooth and stiff peaks form again (5-7 minutes).
- Transfer to a piping bag.
- Frost Cupcakes: Pipe marshmallow frosting onto cooled cupcakes. Optionally, caramelize with a kitchen torch.
