If you love the classic campfire treat of s’mores, you’re in for a treat with our “S’mores Chocolate Cupcakes.” These delightful cupcakes combine the rich flavor of chocolate with a crunchy graham cracker crust and are topped with a creamy, toasted marshmallow frosting.
Perfect for any occasion, these cupcakes bring the nostalgic taste of s’mores to your kitchen. Easy to make and irresistibly delicious, they will surely be a hit with family and friends.
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S’mores Chocolate Cupcakes
This S’mores Chocolate Cupcakes recipe is sure to become a favorite. Its rich chocolate flavor, crunchy graham cracker crust, and toasted marshmallow frosting are perfect for any occasion.
Ingredients
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
For the Toasted Marshmallow Frosting:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract.
Instructions
Step 1: Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Spoon about 1 tablespoon of the mixture into each cupcake liner and press down firmly to form a crust.
- Bake in the preheated oven for 5 minutes. Remove and set aside.
Step 2: Prepare the Chocolate Cupcake Batter
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Stir in the buttermilk until fully incorporated.
- Carefully add the hot water to the batter, mixing slowly until the batter is thin and smooth.
Step 3: Bake the Cupcakes
- Fill the cupcake liners, on top of the graham cracker crust, about 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Step 4: Make the Toasted Marshmallow Frosting
- In a heatproof bowl, combine the egg whites, sugar, and cream of tartar.
- Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
- Whisk the mixture constantly until the sugar dissolves and the mixture is warm to the touch (about 3-4 minutes).
- Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form (about 5-7 minutes).
- Add the vanilla extract and beat until incorporated.
Step 5: Assemble the Cupcakes
- Once the cupcakes are completely cooled, spread or pipe the marshmallow frosting on top.
- If desired, use a kitchen torch to lightly toast the marshmallow frosting for a classic s’mores look.
- Add optional toppings like mini chocolate chips, graham cracker pieces, or mini marshmallows for extra flair.
Notes
Tips and Tricks for Perfect S’mores Cupcakes
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes.
Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
Can I use a different frosting?
Absolutely! You can use any frosting you like, such as chocolate buttercream or cream cheese frosting.
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