S’Mores Cupcakes

I read an article a week or two ago about how cupcakes are (according to Wall Street, because as we all know, they’re a mover and shaker among food trends) indeed passé and even good ol’ Main Street is finally getting that message. Yeah, okay. I happen to live in an area of the country where trends often take a couple years to show up. I don’t know when they opened, but down in Sioux Falls, Oh My Cupcakes! is still a pretty big deal. Until recently, I had not been to the cupcakery or had one of their cupcakes (let’s be honest, they are sort of a competitor). However, one of my dear friends/coworkers had been in Sioux Falls, stopped by the shop and brought back an assortment of goodies. And was nice enough to let me sample a couple. One of the was the S’mores Cupcake.

Now, not to knock Oh My Cupcakes, but Michelle and I both agreed, I could probably do better. I liked the graham cracker cupcake. Chocolate ganache is always delicious. However, to me, the marshmallow frosting didn’t taste like marshmallows, it tasted like cream cheese. Perhaps I need my tastebuds adjusted. Even still, it just wasn’t quite as good as it could’ve been. So I decided to try my hand at it. Which meant I could buy one of these:

Kitchen torch

Aww, yeah. Fire. Excuse me while I turn into Beavis for a second….

Anyway…So I got to work on the cupcakes. I didn’t want to go to the trouble of doing like I’d seen a few blogs do, and making a graham cracker crust on the bottom of the cupcakes. Instead, I crushed a few graham crackers and added those to the cupcake batter. And I made a marshmallow-meringue frosting, which I then toasted with my new toy (managing NOT to burn the house down while I was at it).

S'mores Cupcake 1

And they turned out DELICIOUSLY perfect. They’re a bit rich, but traditional s’mores are pretty rich themselves. One is usually enough for me, and after having one cupcake, I think that’s enough for now.

Yield: 24-28

S'Mores Cupcakes

S'mores Cupcake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


For the cupcakes

  • 2 C sugar
  • 1 3/4 C all purpose flour
  • 1/2 C unsweetened cocoa
  • 1/4 C graham cracker crumbs (about 2 sheets, crushed)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 1 C milk
  • 1/2 C butter, melted
  • 2 2 vanilla extract
  • 3/4 C boiling water

For the frosting

  • 2 large egg whites
  • 1 C sugar
  • 6 Tbsp water
  • 1 Tbsp light corn syrup
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 7-ounce container of Marshmallow Creme (or Fluff)
  • 1 tsp vanilla extract
  • 16 graham cracker sheets, broken into squares
  • 2 1/2 Hershey bars, broken into pieces


To make the cupcakes

Preheat the oven to 350 degrees F. Line 2 muffin tins with paper liners and set aside.

In a large mixing bowl, stir together sugar, flour, cocoa, graham cracker crumbs, baking powder, baking soda and salt. Add the eggs, milk, melted butter and vanilla. Using an electric mixer, beat on medium speed for one minute. Stir in boiling water (the batter will be thin).

Fill liners 2/3 full and bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans 10 minutes, then cool completely on a wire rack.

To make the frosting

In the bowl of a stand mixer, combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.

Set the bowl over a double boiler (or a saucepan filled with simmering water, making sure the bottom doesn't touch the water) and heat, whisking constantly until the sugar has dissolved and the mixture is very warm to the touch, about 5 minutes (rub a small portion of the mixture between your fingers--If it's smooth, the sugar has dissolved).

Using the whisk attachment, beat on medium-high speed, about 2 minutes. Reduce the speed to low and add the marshmallow creme and vanilla. Continue beating on low until the frosting is completely smooth (about 3-4 minutes). Use frosting right away, and pipe as desired. Lightly toast the frosting with a kitchen torch and decorate with the extra graham crackers and Hershey bar pieces.

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Take that, Oh My Cupcakes! ;)

S'mores Cupcake 2

The bulk of these went into work, just because there’s no way we need to eat them all. And I got a lot of compliments on them, which I thought was rather nice. I think I need to tackle Crème Brûlée next. I haven’t decided if it will be in traditional or cupcake form, though.

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9 Replies to “S’Mores Cupcakes”

    • Thanks! As far as trends go, I thought pie was supposed to be the next big thing? I also thought macarons were yesterday’s news, but I still see plenty of those being made/photographed/eaten. Wall Street doesn’t know what it’s talking about. ;)

  1. Pingback: Classic Vanilla Cupcakes with Vanilla Bean Buttercream | TramplingroseTramplingrose

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