If you are a fan of all things gooey, chocolatey, and irresistibly sweet, then this Toasted S’mores Cupcakes Recipe is about to become your new obsession. Imagine biting into a moist graham cracker cupcake, filled with pillowy marshmallow fluff, crowned with silky chocolate buttercream, and topped off with show-stopping toasted marshmallow meringue that adds both drama and divine flavor. It’s everything you love about classic s’mores, elevated to cupcake perfection, making it an ideal treat for any season or celebration. This recipe is a joyful journey into the sweetest kind of nostalgia blended with a gourmet twist.
Ingredients You’ll Need
Keeping things simple is key for these cupcakes, but every ingredient plays an essential role in delivering that authentic s’mores taste and perfect texture. From the foundational graham cracker crumbs to the airy marshmallow meringue topping, each item helps build layers of flavor and fun.
- Graham cracker crumbs: These form both the crust and add texture to the cupcakes, giving that signature s’mores crunch and warmth.
- Granulated sugar: Sweetens the crust, cupcake, and meringue, balancing the flavors beautifully.
- Unsalted butter: Provides richness and moisture in the cupcake batter and the luscious chocolate buttercream.
- Cake flour: Creates a soft, tender crumb that’s light enough to perfectly showcase the fillings and toppings.
- Baking powder and baking soda: Help the cupcakes rise just enough for that fluffy, irresistible texture.
- Eggs: Bind and add richness while promoting a lovely rise.
- Vanilla extract: Adds a sweet, warm aroma that complements all other flavors.
- Whole milk: Ensures moistness and helps with a smooth batter consistency.
- Marshmallow fluff: The heart of the s’mores, this creamy center brings perfect gooeyness inside each cupcake.
- Powdered sugar: Sweetens and lightens the chocolate buttercream frosting.
- Unsweetened cocoa powder: Provides that deep, rich chocolate flavor in the buttercream.
- Egg whites: Whisked into a fluffy meringue that’s toasted for that campfire finish.
- Cream of tartar: Stabilizes the meringue to achieve those perfect stiff peaks.
How to Make Toasted S’mores Cupcakes Recipe
Step 1: Prepare the Graham Cracker Crust
Begin by mixing your graham cracker crumbs with sugar, then fold in melted butter until it sticks together nicely. This crust will sit at the bottom of your cupcake liners, giving each cupcake a fun, crunchy surprise with every bite.
Step 2: Make the Graham Cracker Cupcakes
Start by preheating your oven and lining your cupcake tins. Combine your dry ingredients—graham cracker crumbs, cake flour, baking powder, baking soda, and salt—in a bowl and whisk well. In a stand mixer, cream butter and sugar until fluffy, then incorporate eggs and vanilla. Alternate adding the dry mix and milk, mixing until just combined to keep the crumb tender. Spoon the batter over your graham cracker crusts, filling each just two-thirds full to allow room for rising, and bake until a toothpick comes out clean. Cool completely for the next steps.
Step 3: Prepare the Marshmallow Filling
Once cupcakes have cooled, carefully cut out centers using a knife or a piping tip. Fill each hollow generously with marshmallow fluff, adding that luscious, gooey heart true to s’mores tradition.
Step 4: Make the Chocolate Buttercream
Whip butter until it’s pale and creamy, then add powdered sugar, cocoa powder, milk, salt, and vanilla. Beat until smooth and spreadable. This rich frosting adds a luscious chocolate layer that perfectly balances the sweetness of the marshmallow.
Step 5: Create the Marshmallow Meringue Topping
Whisk egg whites, sugar, and cream of tartar over simmering water until sugar dissolves. Transfer to your mixer and whisk to stiff peaks, adding vanilla at the end. This glossy meringue is fluffy and sturdy, perfect for creating that toasted look when carefully browned with a culinary torch.
Step 6: Assemble and Toast
Pipe the chocolate buttercream over each marshmallow-filled cupcake, then artfully pipe the marshmallow meringue on top. Toast the meringue with a culinary torch until gorgeous golden peaks form, mimicking the campfire-roasted marshmallow that makes s’mores so iconic.
How to Serve Toasted S’mores Cupcakes Recipe
Garnishes
A sprinkle of extra graham cracker crumbs adds crunch, while mini chocolate chips or a drizzle of melted chocolate beautifully complement the final presentation and deepen the flavor profile.
Side Dishes
These cupcakes shine as a standalone dessert but pair wonderfully with a cold glass of milk or a cup of rich hot chocolate for an indulgent treat. For adults, a cup of coffee or a creamy latte balances the sweetness perfectly.
Creative Ways to Present
Try arranging the cupcakes on a wooden board with small bowls of extra graham crackers and chocolate chunks for guests to mix and match flavors. Personalize them with little flags or edible glitter to make them extra festive at parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your cupcakes in an airtight container at room temperature for up to one day to keep the marshmallow meringue soft and fresh. Avoid refrigerating as it may cause the meringue to weep.
Freezing
You can freeze the cupcakes (without the meringue topping) in airtight containers for up to one month. Freeze the chocolate buttercream separately if possible. Thaw in the fridge overnight and pipe fresh meringue before serving for best results.
Reheating
If you want to bring back that fresh-toasted meringue charm, gently warm the cupcakes in a low oven for a few minutes before adding a quick fresh torch of the meringue topping. Avoid microwaving as it will alter texture.
FAQs
Can I replace the marshmallow fluff with homemade marshmallow sauce?
Absolutely! Homemade marshmallow sauce can add a wonderful fresh flavor but make sure it’s thick enough so it doesn’t leak out of the cupcake centers. You might need to chill the cupcakes a bit before piping the filling.
Is it safe to use raw egg whites in the meringue topping?
This recipe tempers the egg whites by whisking them over simmering water, which gently heats and reduces risk. However, if you are concerned, you can look for pasteurized egg whites to use safely.
Can I make these cupcakes gluten-free?
Yes, by substituting the graham crackers and cake flour with certified gluten-free alternatives. Keep in mind that the texture might vary slightly but they’ll still be delicious.
What if I don’t have a culinary torch?
You can briefly broil the meringue-topped cupcakes in your oven. Watch closely because it can brown very fast, and you don’t want to melt the toppings or bake the marshmallow further.
How do I prevent the buttercream from melting on warm days?
Use refrigerated buttercream just before serving and keep the cupcakes in a cool place or air-conditioned room. Place them in the fridge only if you will serve within a few hours, then let the cupcakes come to room temperature before eating.
Final Thoughts
This Toasted S’mores Cupcakes Recipe truly captures the magic of that classic campfire treat in such a fun, elegant way. If you love desserts that bring smiles and make memories, these cupcakes will not disappoint. Go ahead and bake a batch for your next gathering, and watch as everyone falls in love bite after bite. Happy baking, and enjoy every gooey, toasty moment!
Toasted S’mores Cupcakes Recipe
- Prep Time: 40 mins
- Cook Time: 17 mins
- Total Time: 57 mins
- Yield: 14 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Toasted S’mores Cupcakes are a delightful treat combining a graham cracker crust base, moist graham cracker-infused cupcakes filled with fluffy marshmallow, topped with rich chocolate buttercream, and finished with a toasted marshmallow meringue topping. They capture the classic flavors of s’mores in a portable, elegant cupcake format perfect for any occasion.
Ingredients
Graham Cracker Crust
- 1/2 Cup (52g) graham crackers, ground into crumbs
- 2 Tbsp white granulated sugar
- 2 Tbsp unsalted butter, melted
Graham Cracker Cupcakes
- 1/2 Cup (52g) graham crackers, ground into crumbs
- 1 1/4 Cups (133g) cake flour, sifted before measuring
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 Cup (71g) unsalted butter, room temperature
- 2/3 Cup (137g) granulated white sugar
- 1 egg + 1 egg yolk, room temperature
- 1/2 tsp vanilla extract
- 1/2 Cup (120ml) whole milk, room temperature
Marshmallow Filling
- 1/3 Cup Marshmallow Fluff
Chocolate Buttercream
- 1/2 Cup (113g) unsalted butter, room temperature
- 1 1/2 Cups (180g) powdered sugar
- 1/4 Cup (21g) natural unsweetened cocoa powder
- 2 Tbsp whole milk, room temperature
- 1 tsp vanilla extract
- pinch of salt
Marshmallow Meringue Topping
- 3 large egg whites, room temperature
- 3/4 Cup (150g) granulated white sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Make The Graham Cracker Crust: In a small bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until fully incorporated. This will form the base crust for the cupcakes.
- Prepare The Graham Cracker Cupcakes: Preheat oven to 350˚F and line a muffin or cupcake pan with liners. Press a spoonful of the graham cracker crust mixture into the bottom of each liner. In a medium bowl, whisk together graham cracker crumbs, sifted cake flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a stand mixer with paddle attachment, cream butter on high for one minute. Scrape the bowl and paddle, add sugar, and cream on high for two minutes, scraping once in between. Switch to low speed, add egg and egg yolk, and mix until combined.
- Add flavorings and dry ingredients: Add vanilla extract and mix on medium speed for one minute. Turn mixer to low, add all dry ingredients, mixing just until combined. Then add milk all at once, scrape down the bowl and paddle, and mix on low for 30 seconds, careful not to overmix.
- Bake the Cupcakes: Pour batter over the graham cracker crust in each liner, filling no more than two-thirds full. Bake for 17 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely before filling or frosting.
- Make the Chocolate Buttercream: With paddle attachment, whip butter on medium speed for about four minutes until light and creamy. Scrape down bowl and paddle, then switch to low and add powdered sugar, cocoa powder, milk, salt, and vanilla extract. Increase speed to medium and beat for one full minute until smooth and fluffy.
- Prepare the Marshmallow Meringue: Whisk egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water, ensuring the bowl bottom doesn’t touch the water. Whisk constantly until sugar dissolves (about 4 minutes). Transfer mixture to stand mixer with whisk attachment, add vanilla, and whisk on high for 6 minutes until stiff peaks form, with peaks able to hold their shape upside down.
- Assemble the Cupcakes: Once cupcakes are cooled, cut out the center with a knife or inverted large piping tip. Fill the hollow centers with marshmallow fluff. Using a piping bag fitted with Wilton tip 1M, pipe a swirl of chocolate buttercream atop each cupcake. Sprinkle with additional graham cracker crumbs.
- Pipe Marshmallow Meringue Decorations: Fit two piping bags with Wilton tips 1M and 4B, both filled with marshmallow meringue. Pipe a small swirl on top using tip 1M, then pipe two stars next to it with tip 4B for texture variation.
- Toast the Meringue: Carefully use a culinary torch to toast the piped marshmallow meringue accents until lightly browned, mimicking the classic toasted marshmallow s’more top.
Notes
- Make Ahead Tips: Graham Cracker Cupcakes can be baked ahead and stored in an airtight container at room temperature for up to 1 day or frozen for up to 1 month. Thaw before filling and frosting.
- The Chocolate Buttercream can be made ahead and stored at room temperature for up to 1 day or refrigerated for up to 2 weeks. Bring to room temperature and rewhip before using.
- Be careful when toasting meringue with a culinary torch to avoid burning or melting the decorations too much.
- Ensure eggs and dairy are at room temperature for best blending and texture results.
- Do not overmix cupcake batter to keep cupcakes tender and light.
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