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Chocolate S’mores Cupcakes with Graham Cracker Crust and Fluffy Meringue Frosting Recipe

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These decadent S’mores Cupcakes combine a crunchy graham cracker crust, rich cocoa chocolate cupcake, and fluffy toasted meringue frosting topped with classic graham cracker pieces and Hershey chocolate squares. Perfect for a nostalgic treat that captures all the flavors of a campfire s’more in cupcake form.

Ingredients

For the Graham Cracker Crust:

  • 1 ½ cups Graham Cracker Crumbs
  • 4 Tablespoons butter (melted)
  • ¼ cup granulated sugar

For the Cupcakes:

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 cup milk (room temperature)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ¾ cup boiling water

For the Frosting:

  • 8 large egg whites
  • 2 cups granulated sugar
  • ½ teaspoon cream of tartar
  • 2 teaspoons vanilla extract

For the Topping:

  • 3 Graham Cracker Sheets (broken into 24 pieces)
  • 24 Hershey Chocolate Squares

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350 degrees Fahrenheit and line two cupcake tins with cupcake liners. In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner, using the bottom of a cup to firmly press it down. Bake for 5 minutes, then remove and let the crusts cool.
  2. Make the Cupcake Batter: In a medium bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and lump-free. Occasionally scrape down the sides of the bowl. Slowly beat in the boiling water, the batter will be thin.
  3. Bake the Cupcakes: Pour the batter over the graham cracker crusts in the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely on wire racks.
  4. Prepare the Meringue Frosting: In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar. Set this bowl over a saucepan of simmering water, whisking constantly until the sugar is fully dissolved and the mixture is warm to the touch. Transfer the mixture to an electric mixer bowl fitted with the whisk attachment. Beat on low speed, gradually increasing to high speed until stiff, glossy peaks form. Mix in the vanilla extract until combined.
  5. Frost and Top the Cupcakes: Pipe the meringue frosting on top of each cooled cupcake in a spiral motion. Use a kitchen torch to lightly brown the frosting. Finally, garnish each cupcake with a piece of graham cracker and a Hershey chocolate square.

Notes

  • Refrigerate leftover cupcakes, covered, for up to 5 days to maintain freshness.
  • Ensure eggs and milk are at room temperature for the best batter consistency.
  • Use a kitchen torch carefully to avoid burning the frosting.
  • For a richer flavor, consider using dark cocoa powder instead of unsweetened cocoa.

Find it online: https://flavorspath.com/chocolate-smores-cupcakes-with-graham-cracker-crust-and-fluffy-meringue-frosting-recipe/