S’mores Cupcakes
A s’mores cupcake recipe with all the flavor and textures you expect from a toasted s’more in a delicious cupcake.
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These s’mores cupcakes have all the flavor and elements you expect from a toasted s’more in the form of a cupcake. It is made by combining a chocolate cupcake on a graham cracker crust base, and is topped with a layer of ganache, graham cracker sprinkles, and a toasted Italian meringue.
Why you will love these s’mores cupcakes.
The combination of a chocolate cupcake topped with melty ganache on a graham crust, topped with a toasted meringue, all contribute to the texture and flavor of eating a toasted s’more.
This is the feedback I received from my testers while creating this recipe:
- The Italian meringue was voted best topping and won for its texture and flavor, surpassing a sweet marshmallow frosting or marshmallows. The Italian meringue has a smooth and silky marshmallow flavor.
- Keeping the Graham cracker crust was a must, not only for the Graham flavor but also for giving the Graham cracker texture and crunch of a s’more.
- Keeping the cake layer fairly thin by adding the batter over the graham cracker crust to fill the cupcake liner 3/4 helps to keep the cupcake easily edible.
- I tried scooping some of the top of the cupcake out and filling it with ganache. This made it complicated, and the excess ganache overpowered the other flavors. Instead, adding a thin layer under the meringue is just enough to get the gooey chocolate aspect you get from a s’more.
- Sprinkling extra crushed graham crackers over the ganache adds layered graham flavor, like a s’more
The s’mores cupcake recipe in steps
- Step 1. Prepare the graham cracker crust to line the cupcake liners.
- Step 2. Make the chocolate cupcake batter, and bake the cupcakes.
- Step 3. Prepare the ganache.
- Step 4. Make the meringue.
- Step 5. Top the cupcakes and toast the meringue.
Recipe Short Cuts:
Although this recipe requires multiple steps to make a cupcake that is worth the effort, there are some ways to simplify it.
- Buying pre-crushed graham cracker crumbs will help save time for the bottom layer.
- Use any chocolate box cake for the cake portion.
- If you don’t have a kitchen torch, place the cupcakes in the oven and bake at 350 degrees F. for a few minutes to toast the tops.
- Top the cupcake with a giant marshmallow and toast it instead of meringue.
S’more Cupcakes Recipe Tips
- Use good baking chocolate in the cake and for the ganache for the best flavor.
- To simplify this recipe, you can substitute the meringue for any marshmallow frosting or top with a giant marshmallow. Keep in mind that most marshmallow frostings may not toast without melting. (I tried)
- Spray the cupcake liners with cooking spray before filling them; this will prevent the cupcakes from sticking to the paper.
- The cupcake batter will rise well in the oven; don’t overfill the liner with batter. You want to keep the cupcake small and only rise to the top of the pan. This will help keep the finished cupcake more bite-sized.
Can you make s’mores cupcakes ahead of time?
To make ahead, bake the cupcake portion with the graham cracker bottom and store in an airtight container for up to 3-5 days. Prepare the ganache and meringue the day of, and top it fresh for the best results.
The assembled cupcakes will last at room temperature for 1-2 days with the merignue topping, and can be kept for 2-3 days in the refrigerator.
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S’mores Cupcake Recipe
A s'mores cupcake recipe has all the flavor and elements you expect from a toasted s'more in a delicious cupcake.
INGREDIENTS
For the Graham Cracker Crust
- 15 graham crackers crushed, about 2 1/4 cups
- 1/2 cup light brown sugar
- dash salt
- 6 tbsp unsalted butter
For the Cake
- 2 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1 stick unsalted butter (1/2 cup)
- 1 3/4 cup sugar
- 1/2 cup whole milk
- 4 oz baking chocolate
- 1/2 cup vegetable oil
- 2 tbsp coffee
- 1 tbsp vanilla
- 3 large eggs
For the Ganache
- 1 cup chocolate chips or chunks, semi-sweet
- 1/2 cup granulated sugar
- 1/2 cup heavy whipping cream
For the Meringue
- 5 egg whites, room temperature
- 1 cup granulated sugar
- 1/4 cup corn syrup
- 1/3 cup water
- 1/4 tsp cream of tartar
- 1 tsp vanilla
To sprinkle on ganache
- 1 Graham cracker crushed, reserve and set aside
Instructions
Prep
- Crack open and separate the egg whites from the yolks, set the yolks aside for another recipe. Let the egg whites sit out to bring them to room temperature.
Graham Cracker Crust
- Place crushed graham crackers in a large bowl and add brown sugar and salt.
- Melt the butter in a small microwave-safe bowl.
- Pour the butter into the graham cracker mixture and mix it with a fork until all the butter is incorporated. Keep mixing and add more butter as needed until you have a mixture that holds together if pressed.
Chocolate Cupcakes
- Place sugar and room-temperature butter in a mixer bowl.
- In a large bowl add flour, cocoa powder, baking soda, baking powder, and salt, and whisk well until well combined, removing any lumps.
- In a large bowl or measuring cup, add milk and baking chocolate, and melt in the microwave in small increments until hot. Remove from the microwave and whisk it well, melting the chocolate. Let cool.
- Once the milk mixture has cooled, add oil, coffee, vanilla, and eggs and whisk well.
- Starting with the dry ingredients, alternate in thirds, adding the dry and wet ingredients to the butter and sugar mixture. Once both are added, mix until incorporated; do not overmix.
- Line a cupcake pan with cupcake liners and lightly spray the inside of the liners with non-stick cooking spray.
- Fill each cupcake liner with a heaping tablespoon or more of the graham cracker crust.
- Press each one with a small glass to press the crust down and in place for a pressed crust that is 1/4 inch thick.
- Pour the cupcake batter over the pressed graham cracker, filling the liner 3/4 full.
- Bake the cupcakes at 350℉ for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool.
Prepare the Ganache
- In a medium microwave-safe bowl, melt the chocolate chips/chunks and sugar with the heavy cream in small 30-second increments, stirring well in between. Be careful not to overheat the chocolate.
- Set the ganache aside.
Making the Meringue
- Place the egg whites and cream of tartar in a mixer bowl with the whisk attachment or a large bowl with a hand-held beater. Set aside while you cook the sugar.
- In a small saucepan with a candy thermometer attached, bring the sugar, water, and corn syrup to a simmer on medium-low heat. Continue to let the sugar simmer on low and slowly bring the mixture to 240℉.
- Once the sugar mixture reaches 240℉, remove it from heat and turn the burner off. Let the sugar sit for a minute or two.
- While the sugar sits, begin to whip the egg whites on medium-high until frothy with soft peaks.
- Turn the mixer to low and very slowly pour the hot sugar into the whites. Be careful not to pour too fast to avoid splashing any hot sugar. The sugar pour should be thin, like the size of a pencil.
- Once all the sugar has been added, slowly turn the mixer speed from low to a high speed carefully to avoid splashing hot sugar. Continue to beat on high until stiff peaks form.
Assembling the Cupcakes
- Spread the ganache over the cooled cupcakes.
- Sprinkle the reserved crushed graham cracker over the ganache.
- Finally, top the cupcake with the meringue either with a spoon or a piping bag.
- Toast the tops with a kitchen torch or place the cupcakes in the pan and place them in the oven and bake at 350℉ for a few minutes or until the tops are browned.
- Serve immediately or store in an airtight container and keep at room temperature for 1-2 days or refrigerate for 2-3 days.
Servings: 3 Dozen
