S’mores Cupcakes

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.

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Directions:

  1. Preheat Oven: Preheat to 350°F (175°C) and line 2 cupcake pans.
  2. 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.
  1. 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.
  1. 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.
  1. Frost Cupcakes: Pipe marshmallow frosting onto cooled cupcakes. Optionally, caramelize with a kitchen torch.
S'mores Cupcakes

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.
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 39 minutes
Course Dessert
Cuisine American
Servings 14
Calories 268 kcal

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.