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Toasted S’mores Cupcakes

Toasted S’mores Cupcakes: Delicious Campfire Treats at Home

Toasted S’mores Cupcakes capture nostalgic flavors with chocolate, graham cracker crunch, and toasted marshmallow frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Dark or Semisweet Chocolate Chips Substitute with milk chocolate for a sweeter version.
  • ¾ cup Dark Cocoa Powder Cannot be replaced with other flours.
  • 1 cup Boiling Water Be sure it's boiling.
  • 1 cup All-Purpose Flour Can substitute with 1:1 gluten-free flour blend.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1 tsp Baking Soda Baking powder can be used as an alternative.
  • ½ tsp Salt Use sea salt for a gourmet touch.
  • ½ cup Vegetable Oil Can substitute with melted coconut oil or butter.
  • 2 large Eggs Flax eggs can be used for a vegan version.
  • 1 tsp Vanilla Extract Use pure vanilla for the best flavor.
For the Graham Cracker Crust
  • 1 cup Graham Cracker Crumbs Can be replaced with crushed digestive biscuits.
  • ¼ cup Butter Substitute with margarine for dairy-free.
For the Marshmallow Meringue Frosting
  • 4 large Egg Whites Aquafaba can be a vegan alternative.
  • 1 tsp Cream of Tartar Cornstarch can be a substitute.
For the Ganache
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free.
  • 2 whole Additional Graham Crackers For decoration.

Equipment

  • Mixer
  • Double Boiler
  • cupcake pan
  • piping bag
  • kitchen torch

Method
 

Step‑by‑Step Instructions
  1. Prepare Graham Cracker Crunch by mixing graham cracker crumbs with melted butter and sugar in a bowl until combined.
  2. Make Cupcake Batter: Preheat oven to 350°F. Combine boiling water, chocolate chips, and cocoa until melted. In a bowl, whisk flour, sugar, baking soda, and salt. Add melted mixture, oil, eggs, and vanilla; whisk until smooth.
  3. Assemble Cupcakes: Line cupcake pan. Scoop graham cracker crunch into liners, press down. Fill with batter. Bake for 20 minutes. Cool for 5 minutes before transferring.
  4. Prepare Marshmallow Frosting: Combine egg whites, sugar, and cream of tartar in a double boiler. Whisk until warm and sugar dissolves. Beat until stiff peaks form, then fold in vanilla.
  5. Create Ganache: Combine chocolate chips and cream in a bowl. Microwave until melted and smooth.
  6. Assemble Cupcakes: Pipe frosting on cooled cupcakes. Toast meringue with kitchen torch. Drizzle ganache over cupcakes and add graham cracker crumbs.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

To store, keep unfrosted cupcakes in an airtight container for up to 3 days. Frost just before serving. For frozen storage, freeze unfrosted cupcakes for up to 3 months.

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