If you have a soft spot for the nostalgic flavors of campfire treats, the Smores Chocolate Marshmallow Cupcakes Recipe will instantly become one of your favorites. Imagine sinking your teeth into a moist, cocoa-rich cupcake crowned with fluffy, toasted marshmallow meringue, and finished off with crunchy graham cracker pieces and melting milk chocolate—it’s everything you love about classic s’mores, transformed into a delightful handheld dessert. These cupcakes not only satisfy your sweet tooth but also bring that warm, cozy feeling straight to your kitchen. Whether it’s for a special celebration or a delightful weekend bake, this recipe delivers joy in every bite.
Ingredients You’ll Need
The magic behind the Smores Chocolate Marshmallow Cupcakes Recipe lies in its simple yet purposeful ingredients. Each one plays a crucial role, from providing a tender crumb and rich chocolate flavor to crafting the perfect light and fluffy meringue topping. Gather these essentials for a recipe that’s straightforward but delivers stunning results every time.
- 125 g all-purpose flour: Forms the soft, sturdy base of the cupcake, giving it structure without heaviness.
- 25 g unsweetened natural cocoa powder: Adds that deep chocolate intensity, balancing the sweetness beautifully.
- 3.8 g baking powder: Helps the cupcakes rise and stay light.
- 2.5 g baking soda: Works alongside the baking powder for extra lift and tenderness.
- 2.5 g fine salt: Enhances the sweetness and rounds out the flavors.
- 100 g packed brown sugar: Brings moistness and a subtle caramel note.
- 100 g granulated sugar: Provides sweetness and helps the batter set perfectly.
- 80 ml canola oil: Keeps the cupcakes moist and tender with a neutral flavor.
- 120 ml buttermilk: Adds moisture and a slight tang, improving texture and flavor depth.
- 1 large egg: Binds the ingredients together and contributes to a tender crumb.
- 5 ml pure vanilla extract: Adds warmth and enhances the chocolate notes.
- 100 g graham cracker crumbs: Sprinkled on top for that signature crunchy, slightly sweet s’mores texture.
- 4 large egg whites, room temperature: Essential for creating the luscious marshmallow meringue topping.
- 200 g granulated sugar: Sweetens the meringue and helps it hold its glossy shape.
- 1.25 ml cream of tartar: Stabilizes the egg whites, ensuring a fluffy meringue.
- 1 pinch fine salt: Balances out the sweetness in the meringue.
- 2.5 ml pure vanilla extract: Adds an inviting aroma and smooth flavor to the marshmallow topping.
- Graham crackers, broken into pieces: For garnish, recreating that authentic campfire vibe.
- Milk chocolate bars, cut into segments: Melt slightly on the warm frosting, completing the s’mores experience.
How to Make Smores Chocolate Marshmallow Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 175°C. Line a 12-cup muffin tin with paper cupcake liners to keep those cupcakes from sticking and make cleanup a breeze. Setting this foundation early means your batter will go right into a perfectly prepped pan when ready.
Step 2: Whisk Dry Ingredients
In a large bowl, thoroughly whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures your cocoa is evenly spread and the leavening agents are well distributed so your cupcakes rise beautifully and bake evenly—no patchy spots here!
Step 3: Combine Sugars with Dry Mix
Add both the packed brown sugar and granulated sugar to the dry ingredients, stirring until well integrated. This step helps build a rich and moist crumb as the sugars will blend with the fats and liquids in the next stages.
Step 4: Mix Wet Ingredients into Dry
Now it’s time to add the oil, buttermilk, egg, and vanilla extract. Stir gently but thoroughly just until you no longer see any streaks of flour. Overmixing can toughen your cupcakes, so stop as soon as it’s combined for a tender bite.
Step 5: Fill Cupcake Liners
Divide the batter evenly between the liners, filling each about three-quarters full to leave room for rising without spilling over. Even distribution ensures uniform baking and cupcakes that look as good as they taste.
Step 6: Sprinkle Graham Cracker Crumbs
Sprinkle a generous layer of graham cracker crumbs on top of the batter in each cupcake liner. These crumbs bake into a delicate, crunchy topping that hints at the s’mores flavors to come.
Step 7: Bake and Cool
Place the muffin tin in the center of the oven and bake for 21 to 23 minutes. Use a toothpick test to check—they’re done when it comes out clean or with just a few moist crumbs attached. Let them cool completely right in the tin to avoid tearing the tops during removal.
Step 8: Heat the Water Bath
Pour about 2.5 cm of water into a medium saucepan and bring it to a gentle simmer. This will be your double boiler for crafting the perfect smooth marshmallow meringue.
Step 9: Whisk Meringue Ingredients
In a large, clean bowl, combine the egg whites, granulated sugar, cream of tartar, and salt. You’ll whisk this mixture into soft peaks filled with fluffy marshmallow magic.
Step 10: Create Your Meringue
Set the bowl over the simmering water, ensuring it doesn’t touch the water to avoid overheating. Whisk constantly until the sugar has fully dissolved and the mixture reaches around 49°C. This step is crucial for safety and achieving that silky texture.
Step 11: Beat Until Glossy Peaks Form
Remove from heat and add the vanilla extract. Now switch to an electric mixer and beat on high until the meringue forms slightly stiff peaks and shines like a glossy cloud—perfectly fluffy and light.
Step 12: Frost the Cupcakes
Use a spatula or put your meringue in a piping bag fitted with a star tip, decorating each cupcake with swirls of marshmallow fluff that practically beg to be toasted.
Step 13: Toast the Meringue
Gently toast the meringue frosting with a kitchen torch or place the cupcakes under the oven grill on the lowest rack for about 2 minutes. Watch closely so the tops turn a perfect golden brown without burning—this elevates the flavor and mimics that campfire char perfectly.
Step 14: Garnish and Finish
Top each cupcake with a piece of crunchy graham cracker and a segment of milk chocolate. The warm meringue softens the chocolate just enough to create a luscious, gooey finish. Serve these straight away or keep them cool for later indulgence.
How to Serve Smores Chocolate Marshmallow Cupcakes Recipe
Garnishes
Extra graham cracker pieces and chocolate shards make for the ideal finishing touches. Not only do they add texture contrasts, but their nostalgic crunch and melt-in-your-mouth sweetness amplify the classic s’mores experience.
Side Dishes
These cupcakes shine as a dessert star, but they also pair wonderfully with a simple vanilla bean ice cream or a dollop of whipped cream for those who want an extra creamy companion. Hot chocolate or a frothy latte complement their chocolatey goodness beautifully too.
Creative Ways to Present
For a fun twist, present your cupcakes on a rustic wooden board with mini skewers holding marshmallows, chocolate, and graham crackers on the side—ideal for a party setting where guests can customize their own s’mores toppings. Or dust the cupcakes lightly with cocoa or powdered sugar for a snowy look that’s just irresistible.
Make Ahead and Storage
Storing Leftovers
Store your leftover cupcakes in an airtight container at room temperature if you plan to eat them within 1-2 days. Keep them away from direct sunlight or heat to preserve the marshmallow topping’s texture and prevent the chocolate from melting too early.
Freezing
You can freeze the unfrosted cupcakes for up to 2 months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. When ready to enjoy, thaw them at room temperature and prepare the meringue and garnishes fresh for the best flavor and texture.
Reheating
Warm thawed cupcakes slightly in a low oven (about 150°C) for 5 to 7 minutes before frosting to refresh their soft crumb. Toast or re-toast the meringue if needed to recapture that beautiful golden finish.
FAQs
Can I use a different type of oil instead of canola?
Absolutely! Light-flavored oils like vegetable or sunflower work well too. Avoid olive oil as it can add an unwanted savory note.
What if I don’t have a kitchen torch to toast the meringue?
No worries! Simply place the cupcakes under the oven’s grill (broiler) on the lowest rack and watch closely. It only takes a couple of minutes to get that perfect toast.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just make sure your baking powder is gluten-free as well, and the texture should remain nice and tender.
How important is the buttermilk?
Buttermilk adds moisture and tenderness, plus a slight tang that balances the sweetness. If you don’t have it, add 1 tablespoon of lemon juice or vinegar to 120 ml of milk as a substitute.
Why do the egg whites need to be room temperature?
Room temperature egg whites whip more easily and form a more stable meringue that holds its shape beautifully while toasting.
Final Thoughts
If you’re craving a dessert that captures the fun of campfire s’mores but in cupcake form, this Smores Chocolate Marshmallow Cupcakes Recipe is your go-to. With its fudgy chocolate base, light-as-air toasted marshmallow topping, and crunchy graham cracker goodness, it’s a feast for both the eyes and the taste buds. Trust me, once you make them, they’ll be a beloved recipe to return to again and again. So grab your ingredients, get baking, and prepare for some seriously delicious smiles!
Print
Smores Chocolate Marshmallow Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These S’mores Chocolate Marshmallow Cupcakes bring the nostalgic flavors of classic campfire s’mores into a delightful cupcake form. Featuring a moist chocolate cupcake base topped with a graham cracker crumb layer and finished with a glossy toasted marshmallow meringue, each bite bursts with rich chocolate, crunchy graham cracker, and sweet marshmallow goodness. Perfect for parties or a fun dessert treat.
Ingredients
Cupcake Batter
- 125 g all-purpose flour
- 25 g unsweetened natural cocoa powder
- 3.8 g baking powder
- 2.5 g baking soda
- 2.5 g fine salt
- 100 g packed brown sugar
- 100 g granulated sugar
- 80 ml canola oil
- 120 ml buttermilk
- 1 large egg
- 5 ml pure vanilla extract
- 100 g graham cracker crumbs
Meringue Frosting
- 4 large egg whites, room temperature
- 200 g granulated sugar
- 1.25 ml cream of tartar
- 1 pinch fine salt
- 2.5 ml pure vanilla extract
Toppings
- Graham crackers, broken into pieces
- Milk chocolate bars (such as Hershey’s), cut into segments
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (347°F). Line a 12-cup muffin tin with paper cupcake liners to prevent sticking and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and fine salt until evenly combined. This ensures a balanced distribution of leavening agents and flavor.
- Add Sugars: Incorporate both the brown sugar and granulated sugar into the dry mixture and stir until combined, adding sweetness and moisture retention.
- Combine Wet Ingredients: Add the canola oil, buttermilk, one large egg, and vanilla extract into the dry mixture. Stir gently just until no flour streaks remain, avoiding overmixing to keep the cupcakes tender.
- Fill Cupcake Liners: Evenly divide the batter among the lined cupcake cups, filling each about three-quarters full to allow room for rising during baking.
- Add Graham Cracker Crumbs: Sprinkle graham cracker crumbs over the top of the batter in each cup to add texture and the signature s’mores flavor.
- Bake Cupcakes: Place the muffin tin in the center of the oven and bake for 21 to 23 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from the oven and allow the cupcakes to cool completely in the tin.
- Prepare Double Boiler: Fill a medium saucepan with about 2.5 cm of water and bring it to a gentle simmer to make sure the water does not touch the bottom of the mixing bowl placed above.
- Combine Meringue Ingredients: In a large, clean mixing bowl, whisk together the egg whites, granulated sugar, cream of tartar, and a pinch of salt to begin the meringue base.
- Heat Meringue Mixture: Place the mixing bowl over the simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until the mixture reaches 49°C (120°F) and the sugar has fully dissolved. This step gently cooks the egg whites to stabilize the meringue.
- Whip Meringue: Remove the bowl from heat. Add the vanilla extract, then use an electric mixer to beat the meringue on high speed until slightly stiff peaks form and it becomes glossy and smooth.
- Decorate Cupcakes: Using a spatula or a piping bag fitted with a star tip, spread or pipe the meringue frosting onto the cooled cupcakes for an attractive, textured finish.
- Toast Meringue: Lightly toast the meringue with a kitchen torch until golden brown, or place the cupcakes under the oven grill (broiler) on the lowest rack for about 2 minutes, watching carefully to prevent burning and achieve a toasted effect.
- Add Final Toppings: Place a piece of graham cracker and a segment of milk chocolate on top of each cupcake for a classic s’mores finish.
- Serve or Store: Serve these cupcakes immediately to enjoy the gooey toasted meringue, or store them in a cool place to maintain freshness.
Notes
- Ensure egg whites are at room temperature to achieve maximum volume in the meringue.
- Do not overmix the batter to keep cupcakes light and fluffy.
- If you don’t have a kitchen torch, use the oven broiler method carefully and watch closely to avoid burning.
- For best texture, consume cupcakes the same day they are made.
- To make these cupcakes vegan, substitutions would be needed for eggs, but this recipe as given is not vegan.
