S'mores Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 18

Cool Time: 2

Total Time: 2 48

Servings: cupcakes

Calories: 401kcal

Author: Becky Hardin

Skip the campfire and bake s'mores cupcakes instead! Rich chocolate cupcakes on a graham cracker crust topped with marshmallow meringue!

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

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.

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.

*Marshmallow fluff is not absolutely necessary, it just enhances the marshmallow flavor. If you wish to, you may leave it out completely.

Tips:

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!

Storage: Store s'mores cupcakes in an airtight container in the refrigerator for up to 3 days.