S’mores Cupcakes Marshmallow Chocolate (Print-Friendly Version)
Moist chocolate cupcakes layered with a buttery graham cracker crust and a fluffy toasted marshmallow topping.
# What You'll Need:
→ Chocolate Cupcake Batter
01 -
180 g all-purpose flour, sifted
02 -
65 g unsweetened natural cocoa powder
03 -
300 g granulated sugar
04 -
1½ teaspoons baking soda
05 -
1 teaspoon fine sea salt
06 -
2 large eggs, room temperature
07 -
240 ml whole milk, room temperature
08 -
120 ml neutral vegetable oil
09 -
2 teaspoons pure vanilla extract
10 -
120 ml boiling water
→ Graham Cracker Crust
11 -
1½ cups (about 10-12 sheets) graham cracker crumbs
12 -
50 g granulated sugar
13 -
85 g unsalted butter, melted
→ Marshmallow Meringue Topping
14 -
4 large egg whites, room temperature
15 -
200 g granulated sugar
16 -
½ teaspoon cream of tartar
17 -
1 teaspoon pure vanilla extract
→ Garnish
18 -
Miniature chocolate bars or chocolate chips
19 -
Extra graham cracker crumbs
# How to Make It:
01 -
Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners. In a bowl, mix graham cracker crumbs with sugar. Add melted butter and stir until mixture resembles wet sand. Press about 1½ tablespoons firmly into each liner's base. Par-bake 5-7 minutes until set and fragrant, then cool completely.
02 -
In a large bowl, whisk together sifted flour, cocoa powder, sugar, baking soda, and salt. In a separate bowl, combine eggs, milk, oil, and vanilla until smooth. Pour wet ingredients into dry and mix until just incorporated. Slowly add boiling water, stirring gently until batter is smooth and pourable.
03 -
Divide batter evenly among liners, filling each two-thirds full. Bake at 175°C for 18-22 minutes. Check doneness with a toothpick; it should come out clean or with few moist crumbs. Cool in pan 5-10 minutes, then transfer to wire rack to cool completely.
04 -
Set up a double boiler with simmering water. In a heatproof bowl, whisk egg whites, sugar, and cream of tartar constantly until mixture is hot and sugar dissolved. Remove from heat and beat with a mixer on high speed for 5-7 minutes until stiff, glossy peaks form. Beat in vanilla extract.
05 -
Pipe or spoon generous marshmallow meringue atop cooled cupcakes. Use a kitchen torch to toast meringue to golden brown and caramelized spots, moving continually to avoid burning. Alternatively, broil briefly while watching closely. Garnish with extra graham cracker crumbs and chocolate pieces. Serve immediately.
# Additional Tips:
01 -
Ensure eggs and milk are at room temperature to promote smooth batter emulsification. Par-baking the crust prevents sogginess. Avoid overmixing batter to maintain cupcake tenderness. Toast meringue evenly for optimal flavor.