S’mores Cupcakes Marshmallow

These S’mores Cupcakes bring the cozy campfire classic into a refined yet playful dessert. With a rich chocolate cake resting on a buttery graham cracker crust and crowned by a fluffy marshmallow meringue toasted to a golden hue, they capture comforting flavors and textures in perfect harmony. Each bite offers deep cocoa richness, a sweet marshmallow cloud, and a satisfying crunch beneath, making them ideal for sharing during celebrations or quiet moments alike.

I made these for a weekend gathering and they disappeared before the night was over. Now they are my go-to dessert when I want to impress friends with little fuss but big flavor.

Ingredients

• All-purpose flour: sifted for a light, tender crumb that keeps cupcakes soft and fluffy
• Unsweetened cocoa powder: choose natural and good quality for deep, rich chocolate flavor
• Granulated sugar: sweetens the cake and crust perfectly without overpowering other flavors
• Baking soda: essential for helping the cupcakes rise and develop a nice fine crumb
• Salt: fine sea salt enhances the chocolate taste and balances sweetness
• Large eggs: room temperature help emulsify the batter for smooth texture
• Whole milk: room temperature keeps cupcakes moist and tender
• Vegetable oil: neutral flavor ensures the cake remains soft and moist
• Vanilla extract: pure vanilla adds warm aroma and depth
• Boiling water: unlocks cocoa flavor and keeps cupcakes super moist
• Graham cracker crumbs: finely crushed for a crunchy buttery base that complements chocolate beautifully
• Unsalted butter: melted binds crust crumbs and adds richness
• Large egg whites: room temperature whipped for marshmallow meringue topping
• Cream of tartar: stabilizes meringue and helps it hold shape
• Miniature chocolate bars or chips: garnish for an extra layer of chocolate delight
• Extra graham cracker crumbs: sprinkle on top to finish with crunchy texture and flavor

Step-by-Step Instructions

Sift Dry Ingredients:

In a large bowl sift together all-purpose flour and unsweetened cocoa powder. Add granulated sugar baking soda and salt then whisk until fully combined. This sifting creates a lump-free base and promotes a lighter cupcake texture.

Mix Wet Ingredients:

In a separate bowl whisk the large eggs whole milk vegetable oil and vanilla extract until smooth. Using room temperature ingredients allows them to combine easily and ensures even batter.

Combine Wet And Dry Mixtures:

Slowly pour the wet ingredient mixture into the dry ingredients bowl. Stir gently by hand or use a mixer on low speed until just combined. Some streaks of flour are normal here. Avoid overmixing to prevent tough cupcakes.

Add Boiling Water:

Carefully add boiling water to the batter while mixing on low for about 30 seconds until the mixture is smooth and thin like a thick soup. This step unlocks full cocoa flavor and keeps cupcakes moist.

Prepare The Graham Cracker Crust:

Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with sturdy paper liners. Mix graham cracker crumbs with some sugar then stir in melted unsalted butter until mixture resembles wet sand. Press about one and a half tablespoons into each liner evenly using the back of a spoon or a small glass to form a firm crust.

Par-Bake Crusts:

Bake crusts for 5 to 7 minutes until fragrant and slightly set. This prevents soggy bottoms by giving the crust a head start.

Fill Cupcake Liners:

Divide the thin chocolate batter evenly over the crusts filling each about two thirds full. Using an ice cream scoop or a measuring cup with a pour spout makes this step neat and easy.

Bake The Cupcakes:

Bake at 350 degrees Fahrenheit for 18 to 22 minutes. Check doneness by inserting a toothpick into the center it should come out clean or with a few moist crumbs. Keep the oven closed for at least 15 minutes to avoid sinking cupcakes.

Cool Cupcakes:

Let cupcakes rest in the tin for 5 to 10 minutes then transfer to a wire rack to cool fully. The cupcakes must be completely cooled before adding the marshmallow topping to avoid melting it.

Make Marshmallow Meringue Topping:

Set up a double boiler by simmering water in a saucepan and placing a heatproof bowl on top without touching the water. Whisk the egg whites sugar and cream of tartar constantly over simmering water until the mixture is hot and sugar dissolves about 3 to 5 minutes. Remove from heat then beat with a mixer at high speed for 5 to 7 minutes until thick glossy and forming stiff peaks. Mix in vanilla extract.

Assemble Cupcakes And Finish:

Spoon or pipe marshmallow meringue generously over each cooled cupcake. Toast the meringue with a kitchen torch moving it continuously to achieve an even golden brown without burning. If no torch is available briefly broil while watching carefully. Garnish with extra graham cracker crumbs and miniature chocolate pieces.

Bookmark

The toasting of the marshmallow meringue is my favorite moment. It instantly recalls warm summer nights around the fire and sharing these cupcakes with loved ones reminds me how food connects stories and family traditions.

Storage Tips

Store leftover cupcakes in an airtight container at room temperature up to two days. Marshmallow topping tastes best fresh but can keep if tightly covered. Avoid refrigeration as it dries the cake and makes topping sticky. For longer storage keep cupcakes without marshmallow topping and add it freshly before serving.

Ingredient Substitutions

Use a gluten-free flour blend equal to all-purpose flour if needed. Dairy-free milk options work well for moisture. Swap vegetable oil with light olive oil or melted coconut oil but avoid strong flavored oils that compete with chocolate. Pasteurized liquid egg whites are a practical alternative for fresh whites in the meringue.

Serving Suggestions

Enjoy these cupcakes with a cold glass of milk or rich coffee for balance. Pair with vanilla ice cream or drizzle caramel sauce to elevate indulgence. For an adult twist serve alongside dessert wine or coffee liqueur.

Cultural Context

S’mores have been a beloved American campfire treat since the early 1900s. This recipe pays tribute by transforming those simple nostalgic ingredients into an elegant year-round dessert. It keeps the warmth of outdoor gatherings alive without the mess of sticky fingers or burnt marshmallows.

Pro Tips

• Make sure no yolk contaminates the egg whites or the meringue will not whip properly
• Do not skip sifting flour and cocoa powder for the best cupcake texture
• If using broiler for toasting watch carefully as marshmallow can burn quickly

Common Recipe Questions

→ How is moisture maintained in the chocolate base?

Adding boiling water to the batter intensifies cocoa flavor and keeps the crumb tender and moist.

→ What role does the graham cracker crust play?

The crust adds a buttery, crunchy layer that contrasts the soft cake and fluffy marshmallow topping.

→ Can I use the oven broiler instead of a kitchen torch?

Yes, broiling for 1-2 minutes achieves a similar toasted effect; just watch closely to prevent burning.

→ How do I stabilize the marshmallow meringue topping?

Whisking hot egg whites with sugar and cream of tartar before beating to stiff peaks creates a glossy, stable meringue.

→ What variations can enhance these cupcakes?

Try adding espresso powder to the batter, sprinkling sea salt before toasting, or adding caramel or jam fillings for extra flavor.