A S’more is a timeless Summer classic. A bite-sized treat made of marshmallow, milk chocolate, and graham cracker. What’s not to love? Wait! It can improved! Why not turn it into a cupcake?

I’ve had these cupcakes bookmarked for a long time now. I’ve just never had the right reason to make them, but when we had a family get together at camp this past weekend I knew S’mores, ahem S’mores Cupcakes, would be perfect!

These cupcakes turned into a family event from the get go. Alan enjoyed helping out by torching the topping and Caroline enjoyed watching Mommy pipe marshmallow and Daddy torching the cupcakes. These cupcakes went pretty fast. Even people who tend to not indulge in sweets ate one, or two, of these!

S’mores Cupcakes


Ingredients:

Graham cracker crust:

• 1½ cups graham cracker crumbs

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• ¼ cup sugar

• 5 1/3 tbsp. unsalted butter, melted

• 8 oz. bittersweet chocolate, finely chopped

Cake:

• 2 cups plus 2 tbsp. sugar

• 1¾ cups all-purpose flour

• ¾ cup plus 1 tbsp. cocoa powder

• 1½ tsp. baking powder

• 1½ tsp. baking soda

• 1 tsp. salt

• 2 large eggs

• 1 cup whole milk

• ½ cup vegetable oil

• 2 tsp. vanilla extract

• 1 cup boiling water

Frosting:

• 8 large egg whites, at room temperature

• 2 cups sugar

• ½ tsp. cream of tartar

• 2 tsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners. (I found that using tinfoil liners worked better when it came time to torch. The paper burned a little.) In a small mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven and maintain the oven temperature.

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed just to combine.  In a small bowl, combine the eggs, milk, vegetable oil, and vanilla extract and whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine. The batter will be thin.

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar, and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate or graham cracker segments.

Store in an airtight container.

I found that I got 32 cupcakes out of this recipe.

Source: adapted from Annie’s Eats, originally attributed to Trophy Cupcakes.