S’mores Cupcakes Marshmallow (Printer-Friendly Version)
Moist chocolate cupcakes with a crunchy graham base and fluffy toasted marshmallow meringue topping.
# Required Ingredients:
→ Cake
01 -
120 g all-purpose flour, sifted
02 -
30 g unsweetened cocoa powder, natural, good quality
03 -
150 g granulated sugar
04 -
5 g baking soda
05 -
2 g fine sea salt
06 -
2 large eggs, room temperature
07 -
120 ml whole milk, room temperature
08 -
60 ml vegetable oil, neutral
09 -
5 ml pure vanilla extract
10 -
120 ml boiling water
→ Crust
11 -
90 g graham cracker crumbs, finely crushed
12 -
15 g granulated sugar
13 -
30 g unsalted butter, melted
→ Meringue Topping
14 -
3 large egg whites, room temperature
15 -
150 g granulated sugar
16 -
1 g cream of tartar
17 -
5 ml pure vanilla extract
→ Garnish
18 -
Extra graham cracker crumbs for sprinkling
19 -
Miniature chocolate bars or chips
# Step-by-Step Instructions:
01 -
In a large bowl, sift together all-purpose flour and cocoa powder. Add granulated sugar, baking soda, and sea salt, whisking to combine evenly.
02 -
Whisk eggs, whole milk, vegetable oil, and vanilla extract in a separate bowl until smooth and homogenous.
03 -
Gradually add wet ingredients to the dry mixture. Stir gently until just combined, avoiding overmixing to maintain tender crumb.
04 -
Carefully incorporate boiling water into the batter, mixing on low speed for 30 seconds until smooth and thin.
05 -
Preheat oven to 175°C. Mix graham cracker crumbs with sugar and melted butter until texture resembles wet sand. Divide approximately 22 g into each of 12 lined muffin cups and firmly press to form crust.
06 -
Bake crusts for 5–7 minutes until fragrant and slightly set to prevent sogginess.
07 -
Distribute the thin chocolate batter evenly over the crusts, filling each about two-thirds full.
08 -
Bake at 175°C for 18–22 minutes. Check doneness with a toothpick; it should come out clean or with moist crumbs. Avoid opening oven before 15 minutes to prevent sinking.
09 -
Allow cupcakes to cool in the tin for 5–10 minutes, then transfer to a wire rack until completely cooled before applying topping.
10 -
Over a double boiler, whisk egg whites, sugar, and cream of tartar constantly until hot and sugar dissolves (3–5 minutes). Remove from heat, then beat at high speed 5–7 minutes until stiff, glossy peaks form. Fold in vanilla extract.
11 -
Pipe or spoon marshmallow meringue generously atop each cooled cupcake. Toast evenly with a kitchen torch to golden brown, moving continuously to avoid burning. Alternatively, broil briefly while monitoring closely. Garnish with extra graham crumbs and miniature chocolates.
# Handy Cooking Tips:
01 -
No yolk must contaminate egg whites for stable meringue. Sifting flour and cocoa powder is critical to achieve light texture. Toast meringue just before serving for best flavor.
02 -
Store in airtight container at room temperature for up to two days. Avoid refrigeration to keep cake moist and topping stable.