S’mores Cupcakes with Toasted Marshmallow Frosting

S’mores Cupcakes with Toasted Marshmallow Frosting

Indulge in the ultimate campfire treat reimagined as a cupcake!

These S’mores Cupcakes are soft, chocolatey bites topped with a toasted marshmallow frosting that will transport you straight to cozy nights under the stars.

Perfect for parties or just because—it’s comfort dessert magic.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Bake the Chocolate Cupcakes
Start by preparing your rich chocolate cupcakes. Combine your dry ingredients—flour, cocoa powder, sugar, baking powder, and salt—in one bowl. In another, whisk together eggs, milk, oil, and vanilla extract before folding them into the dry mix. Pour the batter evenly into lined muffin tins, filling each about two-thirds full. Pop them into the oven until they spring back when lightly touched.

Step 2: Whip Up the Toasted Marshmallow Frosting
While the cupcakes cool, it’s time to tackle the star of the show—the toasted marshmallow frosting. Beat egg whites, cream of tartar, and sugar over a double boiler until warm and glossy. Transfer to a stand mixer and whip on high until stiff peaks form. Use a kitchen torch to toast the tops of the frosted cupcakes for that authentic s’mores vibe. (Pro tip: Don’t skip the torch step—it adds depth and flavor! )

Step 3: Add the S’mores Topping
Once your cupcakes are cooled and frosted, sprinkle crushed graham crackers generously over the top. For extra flair, place mini chocolate chips or chunks on each cupcake before serving. The combination of textures and flavors makes every bite irresistible!

Pro Tips

• Use room-temperature ingredients : Your frosting will come together smoother if the egg whites are at room temperature.
• Invest in a kitchen torch : If you don’t already own one, it’s worth it for recipes like this! It gives the perfect golden finish.
• Prep ahead : Bake the cupcakes a day in advance and store them in an airtight container to save time.
• Don’t overmix the batter : Overmixing can lead to dense cupcakes. Mix until just combined.
• Toast carefully : Keep the flame moving while using the torch to avoid burning the marshmallow frosting.

Storage

• Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Frosted cupcakes should be stored in the refrigerator but brought back to room temperature before serving.
• Freeze unfrosted cupcakes for up to 3 months; thaw overnight in the fridge before frosting.

S’mores Cupcakes with Toasted Marshmallow Frosting

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 10 mins Total Time 50 mins

Servings: 8 Calories: 350

Best Season: Suitable throughout the year, Summer

Dietary:

Vegetarian

Description

Soft chocolate cupcakes topped with homemade toasted marshmallow frosting and sprinkled with graham cracker crumbs—a must-try dessert for s’mores lovers!

Ingredients

Scale

1/2x 1x 2x 3x

For the Cupcakes:

• 1 cup all-purpose flour
• ¹⁄₂ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¹⁄₂ tsp salt
• ³⁄₄ cup granulated sugar
• 2 large eggs
• ¹⁄₂ cup whole milk
• ¹⁄₄ cup vegetable oil
• 1 tsp pure vanilla extract

For the Frosting:

• 4 large egg whites
• 1 cup granulated sugar
• ¹⁄₄ tsp cream of tartar
• 1 tsp pure vanilla extract

For the Topping:

• ¹⁄₂ cup crushed graham crackers
• ¹⁄₄ cup mini chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
3. In a separate bowl, beat eggs, milk, oil, and vanilla until smooth. Gradually add the wet ingredients to the dry mixture, stirring until fully incorporated.
4. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
5. To make the frosting, set up a double boiler. Whisk egg whites, sugar, and cream of tartar in a heatproof bowl placed over simmering water. Heat until the sugar dissolves and the mixture feels warm to the touch (about 160°F).
6. Transfer the mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form. Add vanilla and mix briefly to combine.
7. Pipe the frosting onto the cooled cupcakes. Use a kitchen torch to gently toast the tops of the frosting. Sprinkle with crushed graham crackers and mini chocolate chips. Serve immediately or chill until ready to serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 55g19%

Dietary Fiber 2g8%

Sugars 40g

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Ensure your egg whites are free of any yolk for successful meringue.
• Substitute almond milk for dairy-free options.
• Crush graham crackers finely for even distribution.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Cupcakes, S’mores, Dessert, Chocolate, Marshmallow Frosting, Graham Crackers