S’Mores Cupcakes

S’Mores Cupcakes




20 min


20 min


Honey Graham Crackers 1 1/2 package (170g)
Unsalted Butter, melted 5 tbsp (70g)
Sugar 5 tbsp (65g)

Chocolate Cupcake

all purpose flour 1 cup (120g)
sugar 1 cup (200g)
cocoa powder 6 tbsp (45g)
baking soda 1 tsp (5g)
kosher salt 1/2 tsp (2.5g)
egg 1
buttermilk 1/2 cup (120ml)
vegetable oil 1/2 cup (120ml)
boiling water 1/2 cup (120ml)
vanilla extract 1 tsp (5ml)

Swiss Meringue Frosting

pasteurized egg whites 1 cup (240ml)
sugar 1 cup (200g)
cream of tarter 1/2 tsp
vanilla extract 1 tsp (5ml)


chocolate sauce
graham cracker cumbs


  1. Preheat oven to 325° F
  2. line cupcake pan with liners
  3. In a small bowl, combine crust ingredients and mix well.
  4. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
  5. Bake crusts for 7 minutes set aside.
  6. Add all dry ingredients to a large bowl and whisk together.
  7. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well on low speed if using stand mixer
  8. Add vanilla to boiling water and add to mixture. continue to mix on low speed until mixed well
  9. Fill prebaked crusts just over half full
  10. bake at 300° F for about 15-20 minutes, or until tester comes out clean
  11. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
  12. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.
  13. Place over a saucepan with simmering water (or use a double boiler).
  14. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
  15. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
  16. Pipe frosting onto cupcakes and top with chocolate sauce and graham cracker crumbs

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