Super Moist And Awesome S’mores Cupcakes

Written by on in Mini Cakes & Cupcakes

Super Moist And Awesome S’mores Cupcakes Recipe

There’s no reason for you to dislike this sweet thing. In fact, you may have a hard time staying away after tasting it.

Please scroll down below to see the full printable recipe for this delicious dessert recipe!




Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Super Moist And Awesome S’mores Cupcakes

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (9-10 graham crackers)
  • 2 tablespoons granulated sugar
  • 5 tablespoons butter, melted

Chocolate Cupcake Batter (yields 18-24 cupcakes)

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 1 cup strong black coffee (or 1 heaping tablespoon espresso powder dissolved in 1 cup water)
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Marshmallow Meringue

  • 4 egg whites
  • 1 cup granulated sugar

Graham Cracker Crust

  1. In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. For full size cupcakes, place a tablespoon sized scoop of the mixture in the bottom of each baking cup. For mini cupcakes, place 1 teaspoon. Using a glass or end of a rolling pin, press down the graham cracker crumbs until they form a solid crust.

  2. Bake at 350 F for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.

Chocolate Cupcake Batter (yields 18-24 cupcakes)

  1. Preheat oven to 350 degrees F. Line cupcake tin with baking cups.

  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be liquidy.

  3. Fill baking cups 2/3 of the way full and bake for 15-18 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.

Marshmallow Meringue

  1. In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.

To Assemble

  1. Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them closely.

  2. Serve and enjoy!

Recipe from: youtube.com