• Cake
  • Frosting
  • YouTube
  • My Favorite Tools
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Cake
    • Cupcakes
    • Frosting
    • Ice Cream
    • Vegan
  • Cake Basics
  • Tutorials
  • Blog
  • About
  • Mobile Menu Widgets

    Connect

    Search

Sugar & Sparrow logo in script font

Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

  • Cake Basics
  • Recipes
    • Cake
    • Frosting
    • Cupcakes
    • Ice Cream
    • Vegan
  • Tutorials
  • Book
  • Blog
  • About

Toasted S’mores Cupcakes

June 30, 2020 · In: Cupcakes, Fall, Featured, Recipes, Seasonal, Summer

Jump to Recipe

I can’t tell you how many requests I’ve gotten for a cupcake version of my S’mores Cake with Toasted Marshmallow Buttercream. It’s one of my all-time favorite recipes (s’mores fan to the core, here!) and there are so many amazing flavors going on in it: graham cracker cake, decadent chocolate, toasted marshmallow buttercream. I had to get a little creative to capture the magic of these flavors in cupcake form, and I am so happy with how they turned out. Behold!

smores cupcake recipe by Sugar and Sparrow

These S’mores Cupcakes have a lot going on, but every step is totally worth the amazing flavor. It all starts with a graham cracker flavored cupcake baked on top of a graham cracker crust (my husband’s idea, and it is so genius). You basically mix up a quick graham cracker crust and press a spoonful of it into the bottom of the cupcake tin before adding the cupcake batter on top. Although the cupcake batter is already flavored with graham cracker crumbs, the crust adds the perfect amount of texture and really takes the graham cracker flavor to the next level! 

smores cupcakes filled with marshmallow
graham cracker cupcakes with chocolate buttercream and toasted marshmallow

After those tasty graham cracker cupcakes cooled, I filled them with marshmallow fluff and frosted them with my favorite chocolate buttercream. And since one thing I really loved about the S’mores Cake I made last year was the piped and toasted meringue, I decided to use that same technique to top these cupcakes! The marshmallow meringue recipe below is the perfect piping consistency, and toasting it is my favorite part of the whole recipe. 

chocolate marshmallow cupcakes
smores cupcakes with toasted marshmallow

If you don’t feel like going the extra mile to make marshmallow meringue, you can totally top these with a regular ol’ marshmallow and toast it with a culinary torch. The marshmallow meringue is so pretty and tasty, but it is the only thing in this recipe that can’t be made ahead of time. That being said, if you do decide to spend that extra 10 minutes making the meringue (worth it!), make sure you whip it up right before you’re gonna pipe it on. After you toast it, the meringue holds its shape for two days, whether it’s at room temp or refrigerated. 

toasted meringue on cupcakes

Whether you’re a hardcore s’mores fan or you’re making these for someone else who is, they are sure to please. Between the gooey marshmallow, the graham cracker cupcake, and the perfect hit of chocolate, these beauties are a little bit of s’mores heaven. Enjoy!

Toasted S’mores Cupcakes

5 from 1 vote
Graham Cracker Cupcakes filled with Marshmallow Fluff, topped with Chocolate Buttercream and Toasted Marshmallow Meringue – the perfect S'mores Cupcakes!
Print Recipe Pin Recipe
Prep Time:40 mins
Cook Time:17 mins
Servings: 14 cupcakes

Ingredients

Graham Cracker Crust

  • 1/2 Cup (52g) graham crackers, ground into crumbs
  • 2 Tbsp white granulated sugar
  • 2 Tbsp unsalted butter, melted

Graham Cracker Cupcakes

  • 1/2 Cup (52g) graham crackers, ground into crumbs
  • 1 1/4 Cups (133g) cake flour, sifted before measuring
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 Cup (71g) unsalted butter, room temperature
  • 2/3 Cup (137g) granulated white sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 Cup (120ml) whole milk, room temperature

Marshmallow Filling

  • 1/3 Cup Marshmallow Fluff

Chocolate Buttercream

  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1 1/2 Cups (180g) powdered sugar
  • 1/4 Cup (21g) natural unsweetened cocoa powder
  • 2 Tbsp whole milk, room temperature
  • 1 tsp vanilla extract
  • pinch of salt

Marshmallow Meringue Topping

  • 3 large egg whites, room temperature
  • 3/4 Cup (150g) granulated white sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

Make The Graham Cracker Crust

  • In a small bowl, stir together the graham cracker crumbs and granulated sugar. Add the melted butter and mix until well incorporated.

Make The Graham Cracker Cupcakes

  • Preheat the oven to 350˚F and line a muffin pan or cupcake pan with liners. Press a spoonful of the Graham Cracker Crust into the bottom of each cupcake liner.
  • In a medium sized bowl, add the graham cracker crumbs, sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  • In the bowl of a stand mixer with the paddle attachment, cream butter for one minute on high. Scrape down the bowl and paddle and add the sugar. Cream together on high for two minutes, scraping down the bowl and paddle once in between. Turn the mixer to low and add the egg and egg yolk until combined.
  • Add vanilla and mix on medium for one minute. Turn the mixer to low and add all of the dry ingredients at once until just combined, then add the milk all at once. Scrape down the bowl and paddle once more and mix on low for about 30 seconds. Do not overmix.  
  • Pour batter on top of the graham cracker crust bottomed liners to fill no more than ⅔ full. Bake for 17 minutes or until a toothpick inserted comes out clean. Cool completely before filling or frosting.

Make The Chocolate Buttercream

  • In a stand mixer fitted with a paddle attachment, whip butter on medium speed until creamy and light in color, about four minutes. Scrape down the bowl and paddle and turn the mixer to low, then add powdered sugar, cocoa powder, milk, salt, and vanilla extract. Increase the speed to medium and beat for one full minute.

Make The Marshmallow Meringue

  • Whisk the egg whites, sugar, and cream of tartar together in a small heatproof bowl. Set the bowl over a saucepan filled with an inch or two of simmering water, making sure the bottom of the bowl doesn’t touch the water (or else it will cook your eggs!). Whisk the mixture constantly until the sugar has dissolved, about 4 minutes.
  • Once the sugar has dissolved, pour the mixture into the bowl of your stand mixer fitted with the whisk attachment. Add the vanilla and whisk the mixture on high for 6 full minutes, until stiff peaks form. You should be able to dip the whisk into the meringue and it forms a peak that maintains its shape when turned right side up and upside down.

Assembly

  • Once the Graham Cracker Cupcakes are cooled, cut out the centers using a knife or inverted large piping tip. Fill the empty centers with Marshmallow Fluff. Fit a piping bag with Wilton tip 1M and fill it with Chocolate Buttercream, then pipe a swirl of chocolate buttercream on top of each cupcake. Sprinkle with graham cracker crumbs.
  • To get the look pictured, fit one piping bag with Wilton Tip 1M and another with Wilton Tip 4B. Fill both piping bags with Marshmallow Meringue. Pipe a small swirl with Wilton Tip 1M on top of each cupcake, then pipe two stars next to each small meringue swirl with Wilton Tip 4B. Toast the meringue accents (carefully!) with a culinary torch.

Notes

Make Ahead Tips:
The Graham Cracker Cupcakes can be made ahead and stored in an airtight container at room temperature for up to one day. Alternatively, you can place them in the freezer in an airtight container for up to one month before thawing and using. 
The Chocolate Buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency. 
The Marshmallow Meringue cannot be made ahead and must be made right before you’re ready to pipe and torch it. 

Did you make these cupcakes? I want to know how it went! Let me know in the comments below and be sure to tag @sugarandsparrowco on Instagram. I love to see what you’re caking!

By: Whitney · In: Cupcakes, Fall, Featured, Recipes, Seasonal, Summer · Tagged: cake decorating, chocolate buttercream, chocolate buttercream recipe, chocolate frosting, cupcake decorating, cupcake ideas, cupcake recipe, graham cracker crust, graham cracker cupcake recipe, graham cracker cupcakes, marshmallow meringue, pipeable meringue, smores, smores cupcake recipe, smores cupcakes, summer cupcake recipe, toasted marshmallow meringue, toasted meringue

you’ll also love

blackberry crisp layer cake recipe by sugar and sparrowBlackberry Crisp Layer Cake
smores ice cream cake recipe by sugar and sparrowThe Ultimate S’mores Ice Cream Cake
No-Churn S’mores Ice Cream

Join the List

Stay up to date & receive the latest posts in your inbox.

Reader Interactions

Comments

  1. Michele Mallory-Davidson says

    August 9, 2019 at 10:13 am

    These look sooooo good!
    Graham cracker cupcakes sound amazing.

    Reply
    • Whitney says

      August 9, 2019 at 10:15 am

      Thanks, Michele! They are heavenly and I hope you get the chance to try them!

      Reply
  2. Elena says

    August 24, 2019 at 6:19 am

    Can these be done without the crumb bottom, daughter thinks she’s needing these for her wedding and that means 150 of them!

    Reply
    • Whitney says

      August 24, 2019 at 8:40 am

      Hi Elena! These can certainly be made without the graham cracker crust and they still taste amazing 🙂 They would make such fun wedding cupcakes!

      Reply
  3. Kristie says

    October 31, 2020 at 8:06 pm

    I’m about to make these! I don’t have a culinary torch though. Any tips for an alternate? Thank you!

    Reply
    • Whitney says

      November 2, 2020 at 6:50 am

      Hi Kristie! Unfortunately, I haven’t been able to find an alternative to a culinary torch for toasting the meringue. I’ve tried a lighter/matches and it just doesn’t give the same effect. Sorry for the inconvenience!

      Reply
  4. Ashley says

    November 9, 2021 at 10:13 am

    5 stars
    These are 100% worth the effort. Great recipe I’ll be making again and again.

    Reply
    • Whitney says

      November 10, 2021 at 9:07 am

      Yay, Ashley! I’m so happy you loved these cupcakes!

      Reply
  5. Grace says

    August 4, 2022 at 10:43 am

    Hello! Thank you for sharing this! If I wanted to make a smaller batch, would it be possible to just half the recipe of the cupcakes, frosting, etc? If so, would that work for the other cupcakes recipes too?

    Thank you!

    Reply
    • Whitney says

      August 4, 2022 at 6:15 pm

      Hi Grace! Yes – if you want to make a smaller batch you can absolutely half this recipe or any of my recipes!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Coming Soon: Cake Basics

Primary Sidebar

Welcome to Sugar & Sparrow

Welcome to Sugar & Sparrow

Helping you whip up pretty desserts with confidence and creativity. And hopefully sharing a few laughs with you along the way!

Learn More

Connect

let’s bake!

Get my very best recipes, baking tips, and decorating tutorials sent to your inbox

Featured Posts

Sky High Cookies & Cream Ice Cream Cake

Our Sweet Baby Boy is Here!

how to prepare cake pans

How to Prepare Cake Pans for Easy Release

Search

Archives

Follow Along

@sugarandsparrowco

BANANA BISCOFF CARAMEL CAKE 🍌🎂 these flavors BANANA BISCOFF CARAMEL CAKE 🍌🎂 these flavors are so warm and cozy together: layers of my favorite extra-moist banana cake, Biscoff cookie butter frosting, gooey salted caramel, and crushed Biscoff crumbs. Top it with a salted caramel drip + a Biscoff sprinkled buttercream rope border to go the extra mile. It’ll be worth it imo! ✨ ⁣⁣
⁣⁣⁣
This is one of four EXTRA EXCLUSIVE bonus recipes you’ll get when you preorder my book, Anyone Can Cake! Click the “Anyone Can Cake: Bonus Recipes” link in my bio for all the info ⁣⁣
⁣⁣
#biscoffcake #lotusbiscoff #bananacake  #saltedcaramel #caramelcake #buttercream #bakedfromscratch #frosting #bananacaramel #bake #anyonecancake #cakesofinstagram #cake #layercake #cakedecorating
4-INGREDIENT OREO TRUFFLES ✨These bite-sized no- 4-INGREDIENT OREO TRUFFLES ✨These bite-sized no-bake desserts are completely irresistible, super easy to make, and perfect for Valentine’s Day (or any day!)⁣
⁣
OREO TRUFFLES⁣
Yield: 30⁣
⁣⁣
INGREDIENTS⁣⁣
36 Oreo cookies⁣⁣
8 Oz cream cheese, brick-style not the spread⁣⁣
1/2 tsp pure vanilla extract⁣⁣
10 Oz (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)⁣⁣
⁣⁣
INSTRUCTIONS⁣⁣
1. Place the Oreo cookies into a food processor and pulse into fine crumbs.⁣⁣
2. In a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), beat the cream cheese until smooth and creamy. Set aside 2 Tablespoons of the Oreo cookie crumbs, then add the rest to the cream cheese. Add the vanilla and mix on low speed until well combined.⁣⁣
3. Roll the Oreo mixture into 1 inch balls and place on a lined baking sheet. Freeze for at least 15 minutes.⁣⁣
4. Coat the Oreo balls with @ghirardelli melting wafers or tempered chocolate. Garnish with cookie crumbs immediately after coating, while the chocolate is still wet.⁣⁣
5. Serve after the chocolate coating has set or store in the refrigerator for up to 2 weeks.⁣⁣
⁣⁣
Full recipe is linked in my bio! ✨⁣⁣
⁣⁣
#oreos #truffles #chocolate #chocolatelover #nobake #oreo #baking #dessert #bakersofinstagram #easydessert #bakinglove #bakedfromscratch
TODAY! Watch me make this pretty pink ombré funfe TODAY! Watch me make this pretty pink ombré funfetti cake from the cover of my book LIVE on @talkshoplive at 12PM PT/3PM ET 🥳 I’ll be chatting all about Anyone Can Cake and answering all your questions while I decorate, so don’t miss it! You can even grab a SIGNED COPY of the book while you’re there ♥️ livestream link is in my bio + Story and I can’t wait to connect with you all 🫶🏽 ⁣
⁣
#funfetti #funfetticake #ombrecake #pinkcake #cakedecorating #anyonecancake #cakeideas #cakeart #sprinkles #bakingfun #bake #cakesofinstagram #cake #ombre #buttercreamcake #frosting
We have another little chef joining us early this We have another little chef joining us early this summer! Theo keeps calling it “baby sis” and we are so excited to see if he’s right in just a couple weeks 🥳⁣
⁣
PS I had to bribe Theo with an Oreo to take a photo with the ultrasound pics + then he just stuffed them into his dinosaur’s mouth so I think he’s off to a good start as big bro 😆⁣
⁣
#pregnancyannouncement #motherhood #bakersofinstagram #pregnant #19weekspregnant #toddlermom #blogger #bloggersofinstagram #mama #littlechef #bakinglove #baking
This Raspberry Buttercream (recipe below!) 😍♥ This Raspberry Buttercream (recipe below!) 😍♥️ I LOVE using freeze dried raspberries for the most authentic flavor + just look at that natural color! It’s silky smooth, ideal for decorating cakes and cupcakes, and perfect for your Valentine’s Day bakes.⁣
⁣
RASPBERRY BUTTERCREAM⁣
Yield: 3 Cups⁣
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3/4 Cup (18g) freeze-dried raspberries⁣
3 Tbsp (45ml) whole milk, room temperature⁣
1 tsp pure vanilla extract⁣
3 Cups (360g) powdered sugar⁣
pinch of salt⁣
⁣
INSTRUCTIONS⁣
1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.⁣
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes. Add the vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.⁣
3. Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.⁣
⁣
Click the “Raspberry Buttercream” link in my bio for the full recipe + flavor pairing ideas ✨⁣
⁣
#raspberry #raspberrybuttercream #raspberrycake #buttercream #frosting #cakedecorating #cakeideas #bakinglove #bake #valentinesdayideas #freezedried

Footer

On the Blog

  • Cake Basics
  • Recipes
  • Tutorials

Info

  • About
  • Privacy Policy & Disclosure

stay in the know

Copyright © 2023 · Theme by Sugar & Sparrow