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S'mores Cupcakes on FoodApparel.com

S'mores Cupcakes

Course cupcakes, Dessert
Author Tammy Blankenship


For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter melted

For the Cupcakes:

  • 1 1/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup sugar
  • 3 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ounces bittersweet chocolate melted and cooled
  • 1/2 cup buttermilk or whole milk at room temperature
  • 1/2 cup boiling water
  • 4 ounces semisweet or milk chocolate finely chopped, or 2/3 cup store-bought mini chocolate chips

For the Frosting:

  • 4 large egg whites at room temperature
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


For the Crust:

  1. Preheat the oven to 350° F.
  2. Line two cupcake pans with paper liners.
  3. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
  4. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: The bottom of a small cup or bottle works well here.)
  5. Bake for 5 minutes.
  6. Remove from the oven, and maintain the oven temperature.

For the Cupcakes:

  1. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
  2. Add the sugars and continue to beat for another 3 minutes.
  3. Add the eggs one by one, beating for 1 minute after each addition.
  4. Beat in the vanilla; don't be concerned if the mixture looks curdled.
  5. Reduce the mixer speed to low and mix in the melted chocolate.
  6. When chocolate is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting.
  7. Still working on low speed, mix in the boiling water, which will thin the batter considerably.
  8. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate.
  9. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 14-16 minutes, rotating the pans halfway through baking.
  10. Let cool in the pan about 2-3 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

  1. Combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water. (Note: I use my clean, dry mixer bowl right off the bat to avoid dirtying two bowls.)
  2. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.
  3. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.
  4. Whisk, starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.
  5. Mix in the vanilla until combined.
  6. Transfer the frosting to a pastry bag fitted with a decorative tip and apply frosting starting at the edges and working in and up.
  7. Toast frosting with a kitchen torch and garnish with chocolate and graham cracker segments (optional).