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S’mores Aren’t Just For Campfires Anymore! YUM!

S'mores Cupcakes Recipe

S’mores got their name after abbreviating “Some more” because who can go for just one S’more, right? This Homemade S’mores Cupcakes Recipe has not only matched the great classic flavor of S’mores, they have turned this campfire treat into a deliciously divine dessert.

These aren’t hard to make and the ingredients are kept simple! The video explains the instructions well so that you can easily make these AMAZING s’mores cupcakes at home! My absolute favorite part of these has to be the fluffy marshmallow meringue on top.

It comes out so light and fluffy. This makes the perfect topping to a delicious cupcake. Another thing I like about these is the buttery graham cracker crust. This is what really keeps the classic authenticity of the traditional “s’more”.

Cook Temp: 350 degrees F   Cooking Time: 20 Minutes 


Graham Cracker Crust 

1 1/2 cups graham cracker crumbs (9-10 graham crackers)
2 tablespoons granulated sugar
5 tablespoons butter, melted

S'mores Cupcakes RecipeChocolate Cupcake Batter (yields 18-24 cupcakes)

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
1 cup strong black coffee (or 1 heaping tablespoon espresso powder dissolved in 1 cup water)
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract

Marshmallow Meringue 

4 egg whites
1 cup granulated sugar 


For the crust:

In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. For full size cupcakes, place a tablespoon sized scoop of the mixture in the bottom of each baking cup. For mini cupcakes, place 1 teaspoon. Using a glass or end of a rolling pin, press down the graham cracker crumbs until they form a solid crust.
Bake at 350 F for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.

For the batter:

Preheat oven to 350 degrees F. Line cupcake tin with baking cups.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be liquidy.
Fill baking cups 2/3 of the way full and bake for 15-18 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.

For the Meringue

4 egg whites
1 cup granulated sugar
In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.

To Assemble
Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them closely.

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Watch The Video Tutorial 

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