If you have ever dreamed of capturing the nostalgic magic of campfire smores in a charming little cupcake, then you are in for a treat with this Smores Chocolate Marshmallow Cupcakes Recipe. It brings together the rich, moist chocolate cake, the crispy crunch of graham crackers, and the fluffy sweetness of toasted marshmallow and chocolate, all in one delightful handheld dessert. Every bite delivers that perfect balance of gooey, crunchy, and chocolaty goodness that will have you smiling with pure joy—and I promise this recipe will quickly become your new favorite indulgence!
Ingredients You’ll Need
This recipe is all about simple, classic ingredients that each play a crucial role in building the layers of flavor, texture, and color that make these cupcakes so irresistible. From the rich cocoa powder to the tangy buttermilk, every item is essential to creating that authentic smores experience.
- 125 g all-purpose flour: The sturdy base that gives structure to your cupcakes.
- 25 g unsweetened natural cocoa powder: For that deep, chocolatey flavor that’s not overly sweet.
- 3.8 g baking powder: Helps the cupcakes rise beautifully to a light, tender crumb.
- 2.5 g baking soda: Works with the buttermilk for the perfect lift and texture.
- 2.5 g fine salt: Balances sweetness and enhances flavors.
- 100 g packed brown sugar: Adds moisture and a subtle caramel note.
- 100 g granulated sugar: Sweetens and tenderizes the batter.
- 80 ml canola oil: Keeps the cupcakes moist and tender.
- 120 ml buttermilk: Adds a lovely tang and softness to the crumb.
- 1 large egg: Binds ingredients and contributes to the cupcake’s richness.
- 5 ml pure vanilla extract: Adds warmth and depth to the flavor.
- 100 g graham cracker crumbs: Essential for that authentic smores crunch topping.
- 4 large egg whites, room temperature: The foundation for the fluffy marshmallow meringue frosting.
- 200 g granulated sugar: Sweetens the meringue and stabilizes it.
- 1.25 ml cream of tartar: Helps maintain the meringue’s texture and volume.
- 1 pinch fine salt: Balances the sweetness in the meringue.
- 2.5 ml pure vanilla extract: Adds flavor to the marshmallow frosting.
- Graham crackers, broken into pieces: For decoration and extra crunch on top.
- Milk chocolate bars (such as Hershey’s), cut into segments: The ultimate finishing touch to bring the smores theme full circle.
How to Make Smores Chocolate Marshmallow Cupcakes Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 175°C. Line a 12-cup muffin tin with paper cupcake liners—this little step ensures your cupcakes come out clean and keeps them looking picture-perfect.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and fine salt in a large bowl until everything is evenly incorporated. This careful combination sets the stage for that rich chocolate flavor and perfect rise.
Step 3: Add Sugars to Dry Mix
Next, stir in both the brown and granulated sugars. Mixing them into the dry ingredients helps create tenderness and brings a delicate caramel note from the brown sugar that compliments the chocolate beautifully.
Step 4: Combine Wet Ingredients and Flour Mix
In goes the canola oil, buttermilk, egg, and vanilla extract. Stir until you just can’t see any streaks of flour. It’s important not to overmix here to keep your cupcakes tender, so take your time and fold gently.
Step 5: Fill Cupcake Liners
Divide that luscious batter evenly into the lined muffin tin, filling each cup about three-quarters full. This gives your cupcakes room to rise without spilling over.
Step 6: Add the Graham Cracker Topping
Sprinkle graham cracker crumbs on top of each filled cupcake for that iconic smores crunch baked right onto your cupcake tops. It’s a simple addition that makes a big difference.
Step 7: Bake to Perfection
Place the tin in the oven’s center and bake for about 21 to 23 minutes. You’ll know they’re done when a toothpick inserted in the middle comes out clean or with a few moist crumbs. Let the cupcakes cool completely in the tin—you want them totally cool before the next step!
Step 8: Prepare the Meringue
Fill a medium saucepan with about 2.5 cm of water and bring to a gentle simmer. This will act as your double boiler.
Step 9: Whisk Egg Whites and Meringue Ingredients
In a clean, large mixing bowl, combine the egg whites, granulated sugar, cream of tartar, and a pinch of salt. This mixture will become your fluffy marshmallow topping.
Step 10: Heat the Meringue Mixture
Place the bowl over the simmering water, making sure the bottom doesn’t touch the water, and whisk constantly until the mixture reaches 49°C (about 120°F) and the sugar has dissolved completely. This step is crucial for a perfectly smooth, stable meringue.
Step 11: Beat to Stiff Peaks
Remove from heat, add vanilla extract, then beat on high with an electric mixer until the meringue is glossy and holds slightly stiff peaks. You’ll be amazed at how thick and shiny it gets—this is the marshmallow frosting magic!
Step 12: Frost the Cupcakes
Spread or pipe the meringue onto your cooled cupcakes. Using a star tip creates charming swirls, adding a fancy touch that’s sure to impress.
Step 13: Toast the Meringue
For that classic toasted marshmallow look, lightly toast the meringue. You can use a kitchen torch if you have one, or place the cupcakes under the oven grill (broiler) on the lowest rack for about 2 minutes. Keep a close eye to avoid burning—it should be golden and inviting.
Step 14: Add the Finishing Touches
Top each cupcake with a piece of graham cracker and a segment of milk chocolate. These final additions bring all the iconic smores elements together beautifully, creating cupcakes that are as fun to look at as they are to eat.
How to Serve Smores Chocolate Marshmallow Cupcakes Recipe
Garnishes
Adding a small drizzle of melted chocolate or a sprinkle of extra graham cracker crumbs makes the presentation even more tempting. A few mini marshmallows toasted lightly on top can also add an adorable and tasty flourish.
Side Dishes
These cupcakes pair wonderfully with a simple cold glass of milk or a cup of rich hot chocolate. For an adult twist, serve alongside a creamy coffee or a mild dessert wine to complement the sweetness.
Creative Ways to Present
Try serving your Smores Chocolate Marshmallow Cupcakes Recipe on a rustic wooden board with scattered graham cracker crumbs and chocolate chunks around. Or place each cupcake in a small colorful paper box for a charming party favor or gift that your friends will adore.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cupcakes, store them in an airtight container at room temperature for up to two days. Keep them away from direct sunlight or heat to preserve the fluffy meringue topping.
Freezing
For longer storage, freeze the unfrosted cupcakes in an airtight container for up to one month. Thaw completely before frosting and serving to maintain the best texture and flavor.
Reheating
Because of the marshmallow frosting, reheating these cupcakes is best avoided. Instead, let frozen cupcakes thaw fully and enjoy them at room temperature for the perfect soft bite and that classic smores flavor.
FAQs
Can I use regular milk instead of buttermilk?
You can substitute regular milk mixed with a little lemon juice or vinegar to mimic buttermilk’s acidity. This helps achieve the same tender crumb and tasty tang in the chocolate cupcake base.
Is there a vegan version of this Smores Chocolate Marshmallow Cupcakes Recipe?
While this recipe uses egg whites for the marshmallow frosting and egg in the batter, you could experiment with aquafaba for the meringue and egg substitutes in the batter. However, the texture and flavor might differ from the original.
Can I make the meringue frosting ahead?
It’s best to make and frost the cupcakes just before serving for optimal texture, but you can prepare the meringue topping a few hours ahead and keep it refrigerated, then re-whip briefly before applying.
What’s the best chocolate for topping?
Milk chocolate bars like Hershey’s offer the perfect creamy sweetness that balances the bittersweet cupcake and tangy meringue. Feel free to experiment with dark or white chocolate for variety.
How do I prevent the meringue from weeping or deflating?
Use room temperature egg whites and make sure to dissolve the sugar fully over the simmering water. Whipping the meringue to stiff peaks and applying it immediately before toasting helps it hold its beautiful shape.
Final Thoughts
There is something truly special about the Smores Chocolate Marshmallow Cupcakes Recipe that makes it worthy of becoming your go-to dessert when you want to wow friends or simply treat yourself. It takes the beloved flavors of a classic campfire treat and elevates them into an elegant, irresistible cupcake form. I hope you enjoy making and sharing these cupcakes as much as I do – one bite, and you’ll be hooked for good!
Print
Smores Chocolate Marshmallow Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These S’mores Chocolate Marshmallow Cupcakes combine rich chocolate cake with a graham cracker crust and a fluffy, toasted marshmallow meringue frosting. Inspired by the classic campfire treat, these cupcakes are topped with pieces of graham cracker and milk chocolate, delivering a delightful blend of textures and flavors perfect for any occasion.
Ingredients
Cake Batter
- 125 g all-purpose flour
- 25 g unsweetened natural cocoa powder
- 3.8 g baking powder
- 2.5 g baking soda
- 2.5 g fine salt
- 100 g packed brown sugar
- 100 g granulated sugar
- 80 ml canola oil
- 120 ml buttermilk
- 1 large egg
- 5 ml pure vanilla extract
- 100 g graham cracker crumbs
Meringue Frosting
- 4 large egg whites, room temperature
- 200 g granulated sugar
- 1.25 ml cream of tartar
- 1 pinch fine salt
- 2.5 ml pure vanilla extract
Toppings
- Graham crackers, broken into pieces
- Milk chocolate bars (such as Hershey’s), cut into segments
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 175°C (347°F). Line a 12-cup muffin tin with paper cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine salt until well combined and uniform in texture.
- Add Sugars: Incorporate both the packed brown sugar and granulated sugar to the dry ingredients, mixing thoroughly to blend the sugars evenly.
- Add Wet Ingredients: Pour in the canola oil, buttermilk, whole egg, and vanilla extract. Gently stir the mixture just until no flour streaks remain; be careful not to overmix, which could make the cupcakes dense.
- Fill Muffin Cups: Evenly divide the batter among the 12 prepared cupcake liners, filling each roughly three-quarters full to allow room for rising during baking.
- Add Graham Cracker Crumbs: Sprinkle the 100 g of graham cracker crumbs evenly over the top of the batter in each muffin cup for that classic S’mores crust texture.
- Bake the Cupcakes: Place the muffin tin in the center rack of the preheated oven and bake for 21 to 23 minutes. Test doneness by inserting a toothpick into a cupcake center; it should come out clean or with just a few moist crumbs. Remove and let cool completely in the tin.
- Prepare Water Bath: Fill a medium saucepan with about 2.5 cm (1 inch) of water and bring it to a gentle simmer to create a double boiler setup for the meringue.
- Start Meringue Mixture: In a large, clean mixing bowl (preferably metal or glass), combine the 4 egg whites, 200 g granulated sugar, cream of tartar, and a pinch of salt.
- Heat the Egg Whites: Set the mixing bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 49°C (120°F) and the sugar is fully dissolved, ensuring smooth, glossy meringue.
- Beat the Meringue: Remove the bowl from heat. Add the vanilla extract and use an electric mixer on high speed to beat the mixture until stiff, glossy peaks form, which will create a marshmallow-like texture.
- Apply Meringue Frosting: Spread or pipe the prepared meringue onto the cooled cupcakes. Use a star piping tip if desired to add decorative swirls and texture.
- Toast the Meringue: Lightly toast the meringue topping either by using a kitchen torch for an even, controlled browning or by placing the cupcakes under the oven grill (broiler) on the lowest rack for approximately 2 minutes. Keep a close eye to prevent burning and achieve a golden finish.
- Add Final Toppings and Serve: Top each cupcake with a piece of graham cracker and a chocolate segment. Serve these decadent S’mores cupcakes immediately or store them in a cool place for later enjoyment.
Notes
- Ensure egg whites are at room temperature before making the meringue for better volume and stability.
- Do not overmix the cake batter to maintain light, tender cupcakes.
- If you don’t have a kitchen torch, the broiler method works well but watch carefully to prevent burning the meringue.
- Store cupcakes in an airtight container at room temperature for up to 2 days. Avoid refrigeration to keep the meringue soft.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and verify that graham cracker crumbs are gluten-free.
