Skip the campfire and make my fluffy s’mores cupcakes instead! I baked rich chocolate cupcakes on a crunchy graham cracker crust and topped them off with a fluffy marshmallow meringue. These cupcakes taste just like s’mores but are light, fluffy, and don’t require a burn permit. This is one of my favorite boxed cake mix ideas yet!
Chocolate Cupcakes with Graham Cracker Crust and Marshmallow Meringue
I made these s’mores cupcakes easy with a simple 3-ingredient graham cracker crust and chocolate cupcakes from a box cake mix so I could focus on getting the marshmallow meringue just right. I always thought meringue was super complicated, but it’s surprisingly easy to make and so worth the extra time and effort. Finishing off these cupcakes with a quick flame gives them a beautiful toasted look–like they came straight from the campfire!
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One Simple Tip!
If the egg whites are not whipped to stiff peaks, you may end up with a runny frosting. To ensure that your egg whites whip well, make sure they are cold and place them in a cold, clean bowl. Any residual fat in the bowl (or bits of yolk in the egg whites) could ruin your meringue.
S’mores Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
- Kitchen Torch
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (from about 14 cracker sheets)
- 6 tablespoons unsalted butter melted (¾ stick)
- 1 tablespoon granulated sugar
For the Cupcakes
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs room temperature
For the Meringue
- 4 large egg whites
- ¼ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ cup marshmallow fluff *
Instructions
For the Crust
- Preheat oven to 350°F. Line a 12-count cupcake tins with paper liners.
- In a medium sized bowl, mix together the crust ingredients. Divide between the cupcake liners and press down to form a crust base.1½ cups graham cracker crumbs, 6 tablespoons unsalted butter, 1 tablespoon granulated sugar
For the Cupcakes
- Once the crust is made, make the cupcake batter: Mix the cake mix, water, oil, and eggs in a large bowl.13.25 ounces chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Fill each cupcake liner ¾ full of batter.
- Place into the oven and bake for 18 minutes, or until a toothpick inserted comes out clean or with moist but not wet crumbs.
- Remove from the oven and place onto a cooling rack to cool completely, about 2 hours.
For the Meringue
- While the cupcakes are cooling, make the meringue: Place the egg whites into the clean bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed for about a minute, or until a microfoam begins to form.4 large egg whites
- Add in the salt and cream of tartar and continue whisking for another minute or two until the microfoam has increased in volume.¼ teaspoon kosher salt, ¼ teaspoon cream of tartar
- Slowly pour the sugar in and continue whisking on low for about 12 minutes, or until a meringue with soft peaks has formed.¾ cup granulated sugar
- Add in the marshmallow fluff and whisk for another 2 minutes or until stiff peaks have formed.½ cup marshmallow fluff
- Fill a piping bag fitted with a tip with the meringue. Pipe the meringue onto the cupcakes.
- Using a kitchen torch at a medium-low flame, toast the meringue. Keep the flame about an inch away from the meringue and be sure not to linger in one spot for too long as you will burn the meringue.
Notes
- Be sure to mix the cupcake batter as little as possible to ensure fluffy and tender cupcakes.
- Let the cupcakes cool completely before frosting them; otherwise, the frosting will melt off.
- When making the meringue, do not get impatient and rush it. Speeding up the meringue will only result in an inconsistent texture and can cause it to fall later.
- If you don’t have a kitchen torch, you can broil these cupcakes in the oven. Watch carefully so they don’t burn!
How to Make S’mores Cupcakes Step-by-Step
Make the Crust: Preheat your oven to 350°F, then line a 12-count cupcake tin with paper liners. In a medium-sized bowl, mix together 1½ cups of graham cracker crumbs, 6 tablespoons of melted unsalted butter, and 1 tablespoon of granulated sugar. Divide between the cupcake liners and press down to form a crust base.
Mix the Batter: Mix 13.25 ounces (1 box) of chocolate cake mix, 1 cup of water, ½ cup of vegetable oil, and 3 large eggs in a large bowl.
Portion the Cupcakes: Fill each cupcake liner ¾ full of batter.
Bake the Cupcakes: Place into the oven and bake for 18 minutes, or until a toothpick inserted comes out clean or with moist but not wet crumbs. Remove from the oven and place onto a cooling rack to cool completely, about 2 hours.
Whisk the Egg Whites: Place 4 large egg whites into the clean bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed for about a minute, or until a microfoam begins to form.
Stabilize the Egg Whites: Add in ¼ teaspoon of kosher salt and ¼ teaspoon of cream of tartar and continue whisking for another minute or two until the microfoam has increased in volume.
Add the Sugar and Fluff: Slowly pour ¾ cup of granulated sugar in and continue whisking on low for about 12 minutes, or until a meringue with soft peaks has formed. Add in ½ cup of marshmallow fluff and whisk for another 2 minutes, or until stiff peaks have formed.
Frost the Cupcakes: Fill a piping bag fitted with a tip with the meringue. Then pipe the meringue onto the chocolate cupcakes.
Torch the Cupcakes: Using a kitchen torch at a medium-low flame, toast the meringue. Keep the flame about an inch away from the meringue and be sure not to linger in one spot for too long as you will burn the meringue.
How to Store
Store assembled s’mores cupcakes in an airtight container in the refrigerator for up to 3 days. If you plan to freeze these cupcakes, I recommend leaving the meringue off, because it will begin to weep once thawed. But the cupcakes will keep in the freezer for up to 3 months. Let them thaw overnight in the refrigerator before topping with the fresh meringue and serving.
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