S'mores Cupcakes

February 14, 2011

For months I've been having dreams about making these babies. It got to the point where I finally had to get up at 5am and just make a batch already.

They're everything I dreamed they would be. And more!

If you love s'mores and cupcakes (um...who doesn't?), this is the best of both worlds. The cupcakes even have adorable graham cracker bases. How cute is that?!

The cupcake is deep, dark and incredibly moist. But the best part is the marshmallow topping. It's made from scratch, so you don't have that weird store-bought-jar aftertaste. Plus you get to hold it under the broiler and watch it burn...always fun. Or, if you're lucky enough to have one, you can use a blow torch...even more fun.

S'mores Cupcakes
yields 24 cupcakes

Crust ingredients
1/4 cup of sugar
1 1/2 cups of graham cracker crumbs
5 1/2 Tablespoons of unsalted butter, melted
8 oz of finely chopped dark chocolate

cupcake ingredients
2 cups + 2 Tablespoons of sugar
1 3/4 cups of all purpose flour
3/4 cup + 1 Tablespoon of cocoa powder
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs, at room temperature
1 cup of whole milk (I used buttermilk)
1/2 cup of vegetable oil
2 teaspoons of pure vanilla extract
1 cup of Boiling water

marshmallow ingredients
8 egg whites, at room temperature
2 cups of sugar
1/2 teaspoon of cream of tartar
2 teaspoons of pure vanilla extract

Prepare the crust: Preheat the oven to 350F. Line 2 muffin tins (24 muffins all together.) In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Mix until well combined. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. I used the back of a measuring Tablespoon to so this. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven. Leave the oven at 350F.
Prepare the cupcakes: Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in into a medium bowl. Whisk to combine, set aside. In the bowl of your stand mixer, or any large mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for about 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (the batter will be thin, don't panic.)
Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
Prepare the marshmallow topping: Combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost the cooled cupcakes as desired.
If you have a blow torch, you can use it to carefully toast the marshmallow frosting. If you don't have one, slide the frosted cupcakes under your oven's broiler. (Note: I placed my cupcakes on a cookie sheet while doing this.) Keep moving the cookie sheet around while the cupcakes are under the broiler. They burn very fast, so don't wander around while they're toasting.
Remove and serve immediately

Adapted from Annie's Eats


  1. Man this week has been busy for me to...I just love this cupcake, it looks rich and delish

  2. This looks heavenly with a little devil in it ;-D Devil's food I meant~

  3. Oh, lovely! I really like the texture of those cupcakes.



  4. I've been daydreaming about reconstructed S'mores lately, and these cupcakes look divine. Your photographs are always wonderful! And every recipe of yours that I've tried is fantastic.

  5. These look amazing! Would love one with my coffee :)

  6. Wow...just wow. These look incredible....sinful...and delicious. :) Beautiful job.

  7. you are the original, and continue to be the best, fun baking blog. They may copy the name but that's where the challenge stops! ;) Amazing recipe- I may make this for my son's 1st grade class and get voted Mom of the Year....all thanks to you! I have a coffee shop and might put a few extra's out for lucky customers too. Your an inspiration- thanks for what you do :)

  8. I love that you made your own marshmallow! I just have one question - how well do they store? I've found that when I make things with a marshmallow top (i.e. brownies), the marshmallow gets really tough and sticky if you don't eat them right away. Is it different when you make it yourself?


  9. Thanks Dondy! (That's so sweet.)
    These cupcakes would make you mom of the year, just be sure to give your son lots of napkins, as these are quite sticky. :D

    Hi Mollie,
    You're right about the marshmallow, even the homemade kind tends to dry out fast. These cupcakes are best enjoyed on the same day that they're made. You could try keeping them in an air tight container at room temperature, but not for more than a day. My guess is that you won't have much trouble getting rid of them. :)

  10. I usually detest cupcakes as I see them as just conveyors of sickeningly sweet icing - but these.... these... these are ground breakers! These are novel! These are wildly new and different and absolutely stunningly gorgeous. I can understand why they felt like pillowy pills of happiness. Just looking at them and the idea of now being able to make them (thanks to you!) makes ME happy.
    I cannot WAIT to try these out.

  11. I just want to reach through the screen and grab this! I love toasted marshmallows and haven't used my torch for a while. Maybe I can be aunt of the year if I make these.

  12. OMG, these cupcakes look SO good...yum yum yum. :)

  13. Hey Valerie, your'e so funny:) You know, considering that I sometimes have the temper of the leprechaun from that movie 'The Leprechaun', I might have gotten a little upset too at finding a blog with the same name as mine. Have you seen that movie with the evil leprechaun that runs around killing people saying 'where's me shilling?'? You can only know what I speak of here if you've seen it. If not, I apologize for the rambling.
    Your cupcakes look amazing by the way. I love how you topped them-so nice!

  14. LOL Stella!
    I know exactly what you mean.

  15. I love it! You even got the marshmallow toasted perfectly. Beautiful cupcakes. I will bet they were delicious!

  16. What a fabulous idea, Valarie. They look perfect and can't help but be delicious. I really love that first photo. I hope you have a great day. Blessings...Mary

  17. No need for apologies after coming up with this gem of a cupcake! Oh my. It looks divine.

  18. Wow! Even from the image I can see that dark and intense chocolate cake. Imagine what it would taste like against that marshmallow topping..

  19. Your cupcakes look gorgeous and that chocolate cake looks so rich and delicious!!

  20. Valerie, I am finally home and getting caught up on everything and I LOVE the new look of your blog. FANTASTIC!! :-) And your cupcakes look amazing. The browned topping makes me happy and think of camping trips with dear ones. :-)

  21. Thank you Krista!
    Welcome home. I've enjoyed reading about your adventures and I have some serious travel-envy. :D

  22. Oh my Val! I want this, like now!

  23. Hard core chocolate lover describes me perfectly!!

    These look like ideal cookies.

  24. I made this recipe yesterday... I have to say... they were superb, best smores cupcakes tried!! Excelent, easy to make! Dont get scared, just try them and is and easy recipe to have little hands hel;ping as well!! My daughter was so proud!! Thanks!


  25. I'm so glad you liked these Marilisa...and that they made your daughter proud! :D

    Thanks for visiting!

  26. The s'mores cupcakes were absolutely amazing. I was able to eat most of them the day they were made, but some I brought to my boyfriend about 2-3 days after and they were still great. Thanks so much for sharing this...I made sure to post it :)

  27. Hi Leah,
    I'm happy to hear that you liked these...and that they're still good even a few days later!

  28. I just saw your pin - these look so delish! I wish we could have a baking party :).


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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