S’mores Cupcakes

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It’s been so hot for the last couple of days here in the valley!! Today I went for my hike and it was super hard to get to the top of the hill, I really should go earlier before the heat hits hard! I have good news about my dog Pom Pom, she was tested for Addison’s disease (super expensive test) and she does not have it! We’re so happy! She just needs to stay with her special diet and hope she doesn’t feel sicky anymore.

Sunny and hot days make me want to eat s’mores!! Who doesn’t like chocolate, graham crackers and toasted marshmallow combo? I love it! This recipe will take a couple of hours but it’s worth it! First, you have to make the crust with graham crackers, then the cake part which is a soft chocolate cake and finally the marshmallow frosting (do not be afraid of making this!).

Also, don’t forget to follow me on Instagram! I post pictures of all the stuff I cook and bake! Follow : Pastry_Tales


Makes 24 regular size cupcakes


For the graham cracker crust:
2  cups graham cracker crumbs
¼ cup sugar
6 1/2 tbsp. unsalted butter, melted

For the cake:
½ cup plus 3 tsp. cocoa powder (sifted)
½ cup plus hot water
2¼ cups all-purpose flour (sifted)
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream

For the frosting:
4 large egg whites, at room temperature
1 cup white granulated sugar
¼ tsp. cream of tartar
1 tsp. vanilla extract


For the crust:

Preheat the oven to 350 F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with your hands or 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.Bake for 7 minutes. Remove from the oven and let the pans cool. You will have some leftover of the graham cracker crumbs, reserve it for later.

For the cake:

Preheat the oven to 350 F.

In a small bowl, combine the cocoa powder and hot water and whisk until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.

Divide the batter evenly between the prepared liners, filling each about ¾-full. Sprinkle some of the graham cracker crumbs on the top. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting:

To make the frosting, combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water. 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. DO NOT OVERMIX. Using a pastry bag, frost the cupcakes (I used 1 M Wilton tip).

If you have a kitchen torch, brown them but do not burn the frosting. If you don’t have a kitchen torch, you can use the broil option of your oven, but you have to be VERY careful because they can get dark super fast.


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