Smores Cupcakes
My Smores Cupcakes feature moist chocolate cupcakes and fluffy marshmallow meringue frosting. Garnish with more chocolate and you'll think you're sinking your teeth into a Smore in cupcake form.
I love the classic combination of Smores. I've previously shared Smores Cheesecake, Smores Pie, S'mores cake, and even Smores Rice Krispie Treats. Smores obsessed? You've got to try my Smores dip too! The rich chocolate, gooey marshmallow, and crunchy graham cracker work perfectly in these Smores cupcakes too. They're perfect for picnics, birthdays, or anytime you're craving a taste of summer.
Why I Love This Recipe
- Homemade Chocolate Cupcakes: Always super moist and tender.
- Meringue Frosting: Toasted meringue frosting tastes like a marshmallow.
- Garnish: Graham crackers are baked in and used in the garnish for authentic Smore flavor.
Ingredient Notes and Shopping Tips
- Cocoa Powder: Use unsweetened natural cocoa powder. I used Hershey's. Avoid Dutch Process cocoa powder which will not react as well with your learners to give your cupcakes height.
- Baking Powder: Be sure to replace yours every 6-12 months as it loses effectiveness.
- Baking Soda: Baking soda will react with buttermilk to help the cupcakes rise.
- Buttermilk: If you don't have buttermilk on hand, you can make your own. Use one tablespoon of lemon juice per vinegar per cup of milk.
- Flour: Spoon flour into your measuring cup. Never dip your cup into the flour, or you will get too much.
- Egg Whites: Use room temperature egg whites. I like to allow my eggs to sit out for around 30 minutes.
- Cream of Tartar: This will help stabilize our frosting, so don't skip it. Even though it is a baking ingredient ,it can usually be found next to the spices.
- Graham Cracker Crumbs: Approximately 14 graham crackers are needed to make 1 cup of crumbs.
How To Make Smores Cupcakes
- Make the Cupcakes: Mix the dry ingredients. Stir in the wet ingredients. Bake for around 21 minutes.
- Top: Top batter with graham cracker crumbs.
- Make the Frosting: Place the bowl in a small amount of water, simmering in a kettle. Whisk until it reaches 120 degrees.
- Assemble: Pipe frosting onto cooled cupcakes. Top with graham crackers and chocolate.
Leftovers
- Storage: Store in the fridge for up to 2 days.
- Freezing: Cupcakes can be frozen without frosting for up to 3 months.
Tips
- Don't Over Mix: Mix until the ingredients are just combined. Overmixing will lead to a tough, dense cake.
- Don't Over Bake: Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Overbaking will lead to a dry cupcake.
- Perfect Meringue: Use a clean bowl. Also, ensure there is no egg yolk in your egg whites, or they will not whip up as expected. Easily separate eggs by pouring back in forth between the shells. There are also a number of egg separators you can buy on Amazon.
- Doneness: If you don't have a candy thermometer, go by feel. It should feel silky smooth and not at all grainy.
- Broil Carefully: If using the boiler, place the cupcakes into the oven on the lowest rack away from the broiler grills. Keep a close eye on them too. They can go from toasty to burnt quickly.
More Cupcakes To Try
Chocolate Peanut Butter Cupcakes
Pineapple Upside Down Cupcakes
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📖 Recipe
Smores Cupcakes
My Smores Cupcakes feature moist chocolate cupcakes and fluffy marshmallow meringue frosting.
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Servings: 12 Cupcakes
Calories: 276kcal
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Ingredients
For the Cupcakes
- 1 Cup Flour
- ¼ Cup Unsweetened Cocoa Powder
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Brown Sugar
- ½ Cup White Sugar
- ⅓ Cup Canola Oil
- ½ Cup Buttermilk
- 1 Egg
- 1 Teaspoon Vanilla
- 1 Cup Graham Cracker Crumbs
Marshmallow Frosting
- 4 Egg Whites
- 1 Cup Sugar
- ¼ Teaspoon Cream of Tartar
- 1 Pinch Salt
- ½ Teaspoon Vanilla Extract
- Graham Crackers and Hershey Bars For Garnish
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Instructions
For the Cupcakes
- Preheat oven to 350°F. Line muffin pan with cupcake liners and set aside.
- In a large bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt.
- Add in the sugar and brown sugar stir until combined.
- Add the oil, buttermilk, egg, and vanilla extract. Mix until just combined.
- Fill cupcake liners ¾ of the way full.
- Sprinkle graham cracker crumbs on top of the batter.
- Bake for 21-23 minutes. Cool.
For the Frosting
- Fill a medium saucepan with ~1 inch of water. Bring to simmer.
- In a large bowl whisk egg whites, sugar, cream of tartar and salt.
- Place bowl over the simmering water. Make sure the bowl does not touch the water.
- Whisk constantly until it reaches 120 degrees.
- Remove the bowl from the water and stir in vanilla. Mix until it forms slightly stiff peaks.
- Spread or pipe onto cupcakes using a star tip.
- Toast using a kitchen torch or your broiler. I broiled mine for 2 minutes.
- Garnish with graham crackers and Hershey bars.
Notes
Ingredient Notes and Shopping Tips
- Cocoa Powder: Use unsweetened natural cocoa powder. I used Hershey's. Avoid Dutch Process cocoa powder which will not react as well with your learners to give your cupcakes height.
- Baking Powder: Be sure to replace yours every 6-12 months as it loses effectiveness.
- Baking Soda: Baking soda will react with buttermilk to help the cupcakes rise.
- Buttermilk: If you don't have buttermilk on hand, you can make your own. Use one tablespoon of lemon juice per vinegar per cup of milk.
- Flour: Spoon flour into your measuring cup. Never dip your cup into the flour, or you will get too much.
- Egg Whites: Use room temperature egg whites. I like to allow my eggs to sit out for around 30 minutes.
- Cream of Tartar: This will help stabilize our frosting, so don't skip it. Even though it is a baking ingredient ,it can usually be found next to the spices.
- Graham Cracker Crumbs: Approximately 14 graham crackers are needed to make 1 cup of crumbs.
- Don't Over Mix: Mix until the ingredients are just combined. Overmixing will lead to a tough, dense cake.
- Don't Over Bake: Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Overbaking will lead to a dry cupcake.
- Perfect Meringue: Use a clean bowl. Also, ensure there is no egg yolk in your egg whites, or they will not whip up as expected. Easily separate eggs by pouring back in forth between the shells. There are also a number of egg separators you can buy on Amazon.
- Doneness: If you don't have a candy thermometer, go by feel. It should feel silky smooth and not at all grainy.
- Broil Carefully: If using the boiler, place the cupcakes into the oven on the lowest rack away from the broiler grills. Keep a close eye on them too. They can go from toasty to burnt quickly.
Nutrition
Calories: 276kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 228mg | Potassium: 135mg | Fiber: 1g | Sugar: 36g | Vitamin A: 36IU | Calcium: 42mg | Iron: 1mg
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I just love smores and this S'mores cupcake recipe was a fun twist on a classic. The toasted marshmallow frosting was a really nice touch.
These cupcakes look amazingly delicious! My family will go crazy over them!
S'mores are pretty much one of my favorite treats and you've got these cupcakes!!! I love these as a great way to take a summer favorite into all the seasons. Very fun!
These cupcakes look amazing! I can't think of anything better than combining two of the greatest sweet treats known to man.