Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate S’mores Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 12 servings

Description

These decadent Chocolate S’mores Cupcakes combine rich black cocoa-flavored cake with a delightful graham cracker butter filling and a beautifully toasted marshmallow meringue topping. Inspired by the classic campfire treat, these cupcakes are perfect for any occasion where you want a deliciously complex dessert with layers of chocolate, honey-sweetened creaminess, and a light, fluffy toasted meringue finish.

Ingredients

Cupcake Batter

  • 120 grams cake flour
  • 40 grams black cocoa powder
  • 1/4 tsp fine sea salt
  • 1/2 tbsp baking powder
  • 175 grams granulated sugar
  • 80 mL canola oil
  • 1 large egg
  • 75 grams sour cream or Greek yogurt
  • 120 mL hot coffee (Americano preferred)
  • 12-24 small chunks of graham crackers (to fit on the bottom of cupcake liners)

Graham Cracker Butter

  • 113 grams salted butter (softened)
  • 125 grams graham crackers (1 package, 8-9 full sheets), ground
  • 42 grams honey

Toasted Meringue

  • 150 grams granulated sugar
  • 1/4 tsp cream of tartar
  • 3 large egg whites
  • 2 tsp vanilla bean paste or extract
  • Tiny pinch of fine sea salt

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 325°F (convection recommended, or conventional if preferred). Line 12 muffin tins with cupcake liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together cake flour, black cocoa powder, baking powder, and fine sea salt until evenly combined.
  3. Combine Wet Ingredients: In a separate large bowl, whisk granulated sugar, canola oil, the egg, and sour cream or Greek yogurt until well combined and smooth.
  4. Incorporate Dry Into Wet: Sift the dry ingredients over the wet mixture and whisk gently about halfway to combine.
  5. Add Hot Coffee: Pour in the hot coffee and whisk thoroughly until the batter is completely smooth and homogenous, scraping the bowl edges as needed.
  6. Assemble Cupcakes: Place 1-2 small chunks of graham crackers at the bottom of each cupcake liner for texture. Fill each cupcake liner 2/3 to 3/4 full with batter (approximately 50 grams per cupcake).
  7. Bake: Bake for 16-19 minutes until the cupcakes no longer look wet and the center springs back when gently pressed. If uncertain, bake for an additional minute.
  8. Cool Cupcakes: Let cupcakes rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Prepare Graham Cracker Butter: Pulse graham crackers in a food processor until finely ground. Transfer to a bowl and mix in softened butter and honey with a spatula or wooden spoon until fully combined and spreadable.
  10. Core or Trim Cupcakes: Once cooled, either use a cupcake corer to remove a small center portion or slice off the dome top. Fill the hole or spread the bottom cupcake layer with graham cracker butter, then replace the top dome gently to ensure filling in every bite.
  11. Prepare Meringue Base: Bring a small pot of water to a boil, then reduce to a simmer on low heat. Wipe down your mixing bowl and whisk with vinegar or lemon juice to remove any grease.
  12. Combine Sugar and Cream of Tartar: Whisk granulated sugar and cream of tartar together in the cleaned mixing bowl.
  13. Add Egg Whites and Heat: Add egg whites to the sugar mixture and whisk to combine. Place the bowl over the simmering water, making sure the bowl bottom does not touch the water. Whisk frequently to prevent coagulation.
  14. Heat Meringue Mixture to 175°F: Continue whisking until the mixture reaches 175°F (80°C), typically between 10-15 minutes. Check temperature with a candy or instant-read thermometer to ensure safety and stability.
  15. Whip Meringue: Remove bowl from heat. Using a stand mixer fitted with a whisk attachment, beat egg whites at medium speed for 1 minute, then increase to medium-high for 10 minutes until thick, glossy, and marshmallow-like.
  16. Flavor Meringue: Add vanilla extract and a pinch of salt, mixing until well combined and scraping down the bowl’s sides.
  17. Pipe and Toast Meringue: Pipe the meringue generously on top of each cupcake. Use a culinary torch to toast the meringue to a golden brown. Optionally sprinkle with graham cracker crumbs for garnish.

Notes

  • Using hot coffee enhances the chocolate flavor and keeps the batter smooth.
  • The black cocoa powder gives an intense deep chocolate color and flavor; Dutch-processed cocoa powder can be a substitute but the color will be lighter.
  • The graham cracker butter filling adds richness and moisture contrast inside the cupcakes.
  • Ensure the meringue reaches 175°F to pasteurize the egg whites and achieve stable texture.
  • Be gentle when filling cupcakes to prevent breaking or compressing the crumb.
  • If you don’t have a culinary torch, briefly broil the meringue in the oven but watch closely to avoid burning.
  • Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Prep Time: 40 minutes
  • Cook Time: 19 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-smores-cupcakes-recipe/