Indulge in the nostalgic flavors of campfire s’mores transformed into irresistibly moist cupcakes. These Smores Chocolate Marshmallow Cupcakes combine rich cocoa-infused cake with a fluffy, toasted marshmallow frosting and a crunchy graham cracker topping, creating a harmonious blend of textures and tastes.
Perfect for dessert lovers and those craving a fun twist on a classic, these cupcakes deliver the warmth and sweetness of a summer bonfire in every bite. Whether for celebrations or cozy evenings, they bring smiles and sweet memories.
- Perfectly balances chocolate richness with light, airy marshmallow frosting.
- Crunchy graham cracker crumbs add delightful texture contrast to every bite.
- Finished with a toasted meringue and a piece of milk chocolate for authentic s’more flavor.
Ingredients
- All-purpose flour: Forms the base of the cupcake batter providing structure and tenderness.
- Unsweetened natural cocoa powder: Adds deep chocolate flavor and rich color to the cupcakes.
- Baking powder: A leavening agent that helps the cupcakes rise and become fluffy.
- Baking soda: Works with acidic buttermilk to create lightness and texture.
- Fine salt: Enhances the flavors and balances sweetness in the batter.
- Brown sugar: Offers moisture and a subtle molasses flavor for warmth in the cupcakes.
- Granulated sugar: Sweetens the batter evenly without altering texture.
- Canola oil: Keeps cupcakes moist and tender while adding subtle richness.
- Buttermilk: Adds acidity for a tender crumb and helps activate leavening agents.
- Large egg: Binds ingredients and provides structure and moisture to the cupcakes.
- Pure vanilla extract: Boosts the overall flavor with sweet and aromatic notes.
- Graham cracker crumbs: Adds crunch and authentic s’more character as a topping.
- Large egg whites: Whipped to create fluffy meringue marshmallow frosting with volume.
- Cream of tartar: Stabilizes the whipped egg whites for glossy and stable meringue.
- Milk chocolate bars: Cut into pieces for garnish, adding creamy chocolate bites.
Instructions
- Preheat Oven and Prepare Pan
Set your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners. This step ensures even baking and easy removal of cupcakes.
- Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Thorough mixing evenly distributes leaveners and flavor, which supports consistent texture.
- Add Sugars to Dry Mix
Incorporate brown and granulated sugars into dry ingredients, mixing until combined. This step prepares the base with both moisture and sweetness for balanced flavor.
- Combine Wet Ingredients with Dry
Add canola oil, buttermilk, egg, and vanilla extract to the bowl. Stir gently until just combined to avoid overmixing, which can result in dense cupcakes.
- Fill Cupcake Liners and Sprinkle Crumbs
Distribute batter evenly into liners, filling about three-quarters full for proper rise. Sprinkle graham cracker crumbs over each to add a crunchy s’more touch.
- Bake the Cupcakes
Place tin center in the oven and bake for 21-23 minutes. Test doneness with a toothpick; it should come out with a few moist crumbs for a perfect crumb.
- Cool Cupcakes Completely
Remove cupcakes from oven and allow to cool in the tin fully to set the crumb and avoid melting the frosting later.
- Prepare Water Bath for Meringue
Fill a medium saucepan with 2.5 cm of water and bring to a gentle simmer. This is essential for gently heating egg whites to create safe and stable meringue.
- Make Marshmallow Meringue
In a clean bowl, combine egg whites, sugar, cream of tartar, and salt. Set over simmering water, whisking constantly until sugar dissolves and mixture reaches 49°C, ensuring smooth texture.
- Whip Meringue to Stiff Peaks
Remove bowl from heat, add vanilla extract, then beat with an electric mixer on high until stiff, glossy peaks form. This results in a fluffy marshmallow frosting perfect for topping.
- Frost and Toast Cupcakes
Pipe or spread meringue on cooled cupcakes using a star tip for decoration. Lightly toast with a kitchen torch or broiler until golden for authentic toasted flavor and attractive appearance.
- Add Final Garnishes and Serve
Top each cupcake with a graham cracker piece and a milk chocolate segment. Serve immediately or store in a cool place to preserve texture and taste.
- Use room temperature egg whites to achieve maximum meringue volume and stability.
- Toast marshmallow frosting carefully, watching closely to prevent burning and maintain flavor.
- These cupcakes keep well in an airtight container for a couple of days without losing freshness.
Storage Tips
Store cupcakes in an airtight container at room temperature or in a cool place for up to two days. Avoid refrigeration to prevent meringue from weeping or becoming sticky.
Serving Suggestions
Serve these cupcakes at room temperature for the best texture. Pair with a glass of cold milk or a hot cup of coffee or tea for a cozy treat experience.
- If you don’t have a kitchen torch, use the oven broiler on low and watch closely to evenly toast frosting.
- Allow batter to rest briefly before filling liners to help air bubbles settle and improve crumb structure.
- Gently folding in dry ingredients preserves the batter’s lightness for fluffier cupcakes.
FAQs
- Can I use egg substitute for the meringue?
Egg whites provide essential structure and stability for meringue, so egg substitutes generally won’t produce the same glossy, stiff peaks.
- What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 120 ml of milk and letting it sit for 5 minutes before use.
- How do I prevent the meringue from weeping?
Ensure sugar is fully dissolved and beat the meringue to stiff peaks. Toasting helps seal the meringue and reduces weeping over time.
- Can these cupcakes be frozen?
It is best to freeze only the cupcakes without meringue. Thaw completely, then frost with marshmallow before serving.
- What kind of chocolate works best?
Milk chocolate bars like Hershey’s emulate classic s’more flavor, but you can try dark chocolate for a richer contrast.
- Can I use a stovetop instead of an oven broiler?
Using a kitchen torch is preferred for precise toasting; however, the broiler on a low rack can also toast meringue effectively if closely monitored.
Smores Chocolate Marshmallow Cupcakes
Equipment
- 1 12-cup muffin tin
- 1 mixing bowl
- 1 electric mixer
- 1 medium saucepan
- 1 kitchen torch optional for toasting frosting
Ingredients
- 1 cup all-purpose flour 125 g
- ⅓ cup unsweetened cocoa powder 25 g
- 1 teaspoon baking powder 3.8 g
- ½ teaspoon baking soda 2.5 g
- ½ teaspoon fine salt 2.5 g
- ½ cup packed brown sugar 100 g
- ½ cup granulated sugar 100 g
- ⅓ cup canola oil 80 ml
- ½ cup buttermilk 120 ml
- 1 large egg
- 1 teaspoon pure vanilla extract 5 ml
- ¾ cup graham cracker crumbs 100 g
- 4 large egg whites room temperature
- 1 cup granulated sugar 200 g
- ¼ teaspoon cream of tartar 1.25 ml
- pinch of fine salt
- ½ teaspoon pure vanilla extract 2.5 ml
- Graham crackers broken into pieces (for topping)
- Milk chocolate bars cut into segments (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
- Add brown sugar and granulated sugar to the dry ingredients and mix well.
- Stir in canola oil, buttermilk, egg, and vanilla extract just until combined, avoiding overmixing.
- Divide the batter evenly into cupcake liners, filling each about three-quarters full.
- Sprinkle graham cracker crumbs over the batter in each cup.
- Bake for 21 to 23 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow cupcakes to cool completely in the tin.
- Fill a medium saucepan with about 1 inch of water and bring to a gentle simmer.
- In a large, clean mixing bowl, whisk together egg whites, granulated sugar, cream of tartar, and salt.
- Place the bowl over the simmering water without the bottom touching the water and whisk constantly until the mixture reaches 120°F (49°C) and sugar dissolves.
- Remove the bowl from heat, add vanilla extract, then beat with an electric mixer on high speed until glossy, stiff peaks form.
- Spread or pipe the meringue frosting over the cooled cupcakes using a star tip for decoration.
- Lightly toast the meringue with a kitchen torch or place under the oven broiler on the lowest rack for about 2 minutes until golden brown, watching closely.
- Top each cupcake with a piece of graham cracker and a segment of milk chocolate. Serve immediately or store in a cool place.
Notes
- Use room temperature egg whites for maximum meringue volume.
- Watch closely when toasting frosting to prevent burning.
- Store cupcakes in an airtight container for up to two days.
