Baking and desserts · American
S’mores Cupcakes
Moist chocolate cupcakes with graham cracker crumbs and a glossy toasted marshmallow-style frosting.
Jump to recipe35 min prep · 20 min cook
The recipe
S’mores Cupcakes
12 servings
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup neutral oil
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee or water
- 1/2 cup graham cracker crumbs
- 3 large egg whites
- 3/4 cup granulated sugar for frosting
- 1/4 teaspoon cream of tartar
- 2 ounces dark chocolate, shaved
Instructions
- Heat the oven to 350°F and line a 12-cup muffin pan. Whisk the flour, sugar, cocoa, baking soda, and salt.
- Whisk the egg, buttermilk, oil, and vanilla, then stir into the dry ingredients. Slowly mix in the hot coffee. Divide among the cups and sprinkle each with graham crumbs.
- Bake 17 to 20 minutes, until the tops spring back. Cool completely.
- Set the egg whites, frosting sugar, and cream of tartar over barely simmering water. Whisk until the sugar dissolves and the mixture reaches 160°F. Beat off the heat to glossy stiff peaks.
- Pipe onto the cupcakes. Toast carefully with a kitchen torch and finish with chocolate shavings.
Cook’s notes
- The thin cupcake batter is normal and produces a moist crumb.
- Keep the torch moving and toast only the frosting surface; never torch paper liners.
Storage and reheating
Store covered at cool room temperature for 1 day or refrigerate for up to 3 days. Bring to room temperature before serving.
Frequently asked questions
Can I skip the coffee?
Yes. Hot water works; coffee simply deepens the chocolate flavor.
Can I use marshmallow creme?
You can spoon it on shortly before serving, although it will be softer and sweeter than the cooked frosting.