Recipe for

S'mores Cupcakes

I took a modern, gourmet twist on this girl scout favorite by transforming it into a cupcake, and I can honestly say I prefer this variation to the real thing. I love how these mini cakes are slightly less messy than actual s’mores, and the fact that I can enjoy all the deliciousness of s’mores without having my hair wreak of smoke. I admit, I’m one of those people who prefers “glamping" to camping.

Moist dark chocolate cake baked over a vanilla bean graham cracker crust, topped with fluffy marshmallow meringue frosting, toasted mini marshmallow, graham cracker crumbs, and Hershey’s bar pieces.


{Makes 24 standard size cupcakes} 2 1/2 cups graham cracker crumbs 10 tbsp unsalted butter, melted 1/2 cup brown sugar 1 whole vanilla bean 2 tsp vanilla extract 4 Hershey’s bars, chopped 2 cups all-purpose flour 3/4 cup plus 1 tsp cocoa powder 1 1/2 tsp baking powder 1 1/4 tsp baking soda 1/2 tsp salt 2 large eggs + 1 large egg yolk 1/2 cup whole milk 1/2 cup sour cream 1/2 cup canola oil 3 tsp vanilla extract 1 cup granulated sugar 3/4 cups + 2 tbsp brown sugar 2/3 cup boiling water 8 large egg whites 2 cups sugar Pinch of salt 3 tsp vanilla extract Graham cracker crumbs (left over from making the crusts) 2 Hershey’s Bars 24 mini marshmallows

Making the crust: Crush graham crackers using a rolling pin, food processor, or your hands. Next, add in vanilla bean caviar, sugar, vanilla extract, and melted butter and mix until crumbs are moist. Put a mounded tablespoon of the crumb mixture into your prepared baking cups and use the back of a spoon to flatten the crust.

Cover with Hershey’s bar chunks and bake until golden brown.   Allow crusts to cool completely before moving on. I know you will want to eat them already but resist the urge! It will be worth the wait, I promise!

Making the batter: In a large bowl, sift together flour, cocoa, baking powder, baking soda & salt. Next whisk together sour cream & milk in a small bowl. In the bowl of a stand mixer, beat together the sour cream mixture, oil, & sugars until smooth. Add the eggs, one at a time, mixing well after each addition. Add vanilla extract along with the final egg yolk. Add in flour mixture. Blend at low just until combined. Beat for 2 minutes until well blended. Add boiling water and stir lightly with a wooden spoon until texture is uniform. Let the batter rest for 15 minutes.

Pour chocolate batter over graham cracker crusts, filling cups 2/3 of the way full.

Bake at 325 degrees F for 16-20 minutes (or until toothpick inserted into center comes out clean). Be prepared to have your house filled with a heavenly aroma. *Note: Slight cracking is okay! It is normal for certain rich cupcakes, such as chocolate, to crack depending on the nature of recipe. As long as they aren’t burnt you’re fine! (I prefer the added texture anyways.)

To make the frosting: Place sugar, egg whites, and salt into a bowl and place over a pot of simmering water. Constantly whisk the egg mixure until the sugar is completely dissolved and the mixture is hot to the touch. (This should take about 10 minutes.) Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat for 5 minutes, adding the vanilla extract as you go. (Do not stop mixer until meringue is light and fluffy!)

Pipe a generous amount of frosting onto each cupcake.

The toppings: Place mini marshmallows on baking sheet lined with parchment paper or silicone baking mat. Put in oven with broiler on low. Watch closely to ensure  marshmallows do not burn. (You can also use a kitchen torch for this step.) Spread leftover graham cracker crumbs evenly in a pan lined with foil. Bake at 350 degrees for about 15 minutes, or until toasty. Take out of the oven and let cool before using. Garnish cupcakes with toasted mini marshmallows, Hershey’s bar piece, and graham cracker crumbs!

And Voila! You have successfully combined two of the greatest desserts on the planet to make S’mores Cupcakes! Enjoy!

Want to see s'more?

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