Word on the street is it’s almost National S’mores Day (aka the best food-related holiday)! Since I’m a s’mores lover to the core, it honestly feels like every day could be National S’mores Day and I celebrate as often as I can. I love them so much that I whipped up this S’mores Cake with Toasted Marshmallow Buttercream last year, and this year I bring you the cupcake version. Behold!
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!
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.
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.
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
Graham Cracker Cupcakes filled with Marshmallow Fluff, topped with Chocolate Buttercream and Toasted Marshmallow Meringue – the perfect S'mores 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
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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
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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.
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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.
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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.
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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.
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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
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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
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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.
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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
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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.
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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.
Recipe 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!
These look sooooo good!
Graham cracker cupcakes sound amazing.
Thanks, Michele! They are heavenly and I hope you get the chance to try them!
Can these be done without the crumb bottom, daughter thinks she’s needing these for her wedding and that means 150 of them!
Hi Elena! These can certainly be made without the graham cracker crust and they still taste amazing 🙂 They would make such fun wedding cupcakes!