Moist S'mores Cupcakes with Marshmallow Meringue Frosting
These s'mores cupcakes consist of a moist chocolate cupcake with a graham cracker base and toasted marshmallow meringue frosting on top.
Servings: 12 cupcakes
Calories: 302kcal
Ingredients
For the Graham Cracker Crust:
- 87 g graham cracker crumbs (approx. 6 full-sheet crackers)
- 36 g granulated sugar
- 42 g unsalted butter melted
For the Chocolate Cupcakes:
- 2 large eggs (≈ 100g)
- 100 g granulated sugar
- 110 g dark brown sugar
- 80 g canola oil
- 1 teaspoon vanilla extract
- 60 g buttermilk room temperature
- 60 g milk room temperature
- 94 g all-purpose flour
- 43 g unsweetened natural or Dutch process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 batch marshmallow meringue frosting
Instructions
To Make the Graham Cracker Crust:
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners, then set it aside.
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Spoon about 1 tablespoon into each of the 12 cupcake liners and press the crust firmly into an even layer. Bake for 5 to 6 minutes and then remove from the oven.
To Make the Chocolate Cupcakes:
- In a large bowl, whisk together the eggs, sugars, oil, vanilla, buttermilk, and milk until well combined. Whisk in the flour, cocoa powder, baking powder, baking soda, and salt until just combined. The batter will be thin.
- Spoon the batter into the prepared muffin pan, filling each cup almost full; you’ll use 3 tablespoons of batter per cup. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Transfer the marshmallow meringue frosting to a piping bag and pipe onto cooled cupcakes using a large open star tip. If desired, use a kitchen torch to toast and top with a small graham cracker.
- Cover and store leftover cupcakes in the refrigerator for 2-3 days.
Nutrition
Serving: 1 cupcake | Calories: 302kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 178mg | Potassium: 172mg | Fiber: 2g | Sugar: 35g | Vitamin A: 149IU | Calcium: 52mg | Iron: 1mg
