S’mores Cupcakes Recipe

Introduction

These S’mores Cupcakes capture all the nostalgic flavors of the classic campfire treat in a moist, chocolatey cupcake. Topped with toasted meringue frosting, chocolate sauce, and a crunchy graham cracker crust, they make for a delightful dessert that’s perfect for any occasion.

Ingredients

• 1 1/4 cup (168g) graham cracker crumbs
• 5 tbsp (70g) butter, melted
• 5 tbsp (65g) sugar
• 1 cup (130g) all purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup (120ml) boiling water
• 4 egg whites
• 1 cup (207g) sugar (for meringue)
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract (for meringue)
• Chocolate sauce (such as Hershey’s Hot Fudge topping)
• Additional graham cracker crumbs for topping

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and line a cupcake pan with liners.
2. Step 2: In a small bowl, mix the graham cracker crumbs, melted butter, and 5 tablespoons sugar until combined.
3. Step 3: Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each cupcake liner.
4. Step 4: Bake the crusts for 7 minutes, then remove from oven and set aside.
5. Step 5: In a large bowl, whisk together the flour, 1 cup sugar, cocoa powder, baking soda, and salt.
6. Step 6: Add the egg, buttermilk, and vegetable oil to the dry ingredients and mix well to combine.
7. Step 7: Stir vanilla extract into the boiling water, then gradually add this to the batter while mixing until smooth.
8. Step 8: Fill each cupcake liner a little more than halfway with batter, then bake at 300°F (149°C) for 17-19 minutes, or until a toothpick inserted comes out clean.
9. Step 9: Remove cupcakes from oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10. Step 10: To make the meringue frosting, combine the egg whites, sugar, cream of tartar, and 1 teaspoon vanilla extract in a heatproof metal bowl.
11. Step 11: Place the bowl over simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture reaches 120-140°F (49-60°C), about 4-6 minutes. Remove from heat.
12. Step 12: Using a mixer with a whisk attachment, beat the mixture on low speed, gradually increasing to high, until stiff, glossy peaks form — about 5 to 7 minutes.
13. Step 13: Pipe or spread the meringue frosting onto the cooled cupcakes.
14. Step 14: Drizzle chocolate sauce over the top and sprinkle with extra graham cracker crumbs, if desired.

Tips & Variations

• Use regular cocoa powder if you don’t have Hershey’s Special Dark, but the flavor will be slightly lighter.
• For a smoky twist, lightly toast the graham cracker crumbs before mixing with butter.
• Try adding mini marshmallows on top before torching the meringue for a campfire effect.
• If you don’t want to make meringue frosting, a simple marshmallow or chocolate buttercream frosting can work well too.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. Because of the meringue topping, refrigeration is not recommended as it may cause the frosting to weep. If storing longer, keep them in the fridge in an airtight container and bring to room temperature before serving. Gently reheat chocolate sauce if needed before topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them without frosting. Prepare and pipe the meringue frosting just before serving for the best texture.

How do I know when the meringue is ready?

The meringue is ready when it forms stiff, glossy peaks and feels smooth when you rub a small amount between your fingers without grittiness—this means the sugar has fully dissolved.