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Toasted S’mores Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 61 reviews
  • Author: Elina
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://recipes.mbeams.com/toasted-smores-cupcakes-recipe-2/