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
Scale
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.
