S’mores Cupcakes

Introduction & Inspiration

This recipe, “S’mores Cupcakes,” cleverly captures the essence of the classic campfire treat, s’mores, in a sophisticated and delicious cupcake form.

The inspiration comes from a love for s’mores, with their combination of graham crackers, toasted marshmallows, and melted chocolate.

These cupcakes feature a chocolate cake base (made with a box mix for convenience), a toasted marshmallow frosting, a dip in melted chocolate, and a garnish of graham cracker crumbs and squares.

It’s a recipe that’s perfect for summer gatherings, birthday parties, or any time you’re craving the flavors of s’mores without the campfire.

Nostalgic Appeal (with an Elevated Twist)

These cupcakes tap into the deep nostalgia of s’mores, a treat that evokes memories of campfires, summer nights, and childhood fun.

The combination of chocolate, marshmallow, and graham crackers is a classic for a reason, appealing to a wide range of tastes.

However, this recipe elevates the s’mores experience, transforming it into a more refined and elegant dessert.

The cupcake format, the homemade marshmallow frosting, and the carefully crafted presentation make these s’mores cupcakes a step above the traditional campfire treat.

Semi-Homemade Convenience

This recipe utilizes a clever shortcut: a boxed chocolate cake mix for the cupcake base.

This “semi-homemade” approach saves time and effort without sacrificing flavor, especially when paired with the homemade marshmallow frosting and thoughtful decorations.

It’s a perfect example of how you can create a seemingly complex dessert with minimal fuss, thanks to a few strategic shortcuts.

The use of a store-bought cake mix makes this recipe accessible to bakers of all skill levels, even beginners.

Flavor Goal

The primary flavor goal is a faithful recreation of the classic s’mores experience: a rich chocolate cake base, a gooey toasted marshmallow topping, and the distinct flavor of graham crackers.

The chocolate cake mix provides a moist and chocolatey foundation.

The homemade marshmallow frosting, made with egg whites and sugar, is light, airy, and perfectly toasted under the broiler.

The melted chocolate dip adds an extra layer of rich chocolate flavor.

The graham cracker crumbs and squares provide the essential graham cracker element, adding a slightly sweet and nutty flavor and a satisfying crunch.

It’s a flavor combination that’s both familiar and decadent, perfect for satisfying your s’mores cravings.

Ingredient Insights

Let’s break down each ingredient:

For the Cupcakes:

• Box Chocolate Cake Mix (plus ingredients called for on box): This provides the base for the cupcakes, offering convenience and a consistent chocolate flavor.

For the Marshmallow Frosting:

• Fresh Large Egg Whites: These form the base of the marshmallow frosting, creating a light, airy, and meringue-like texture. Using fresh egg whites is crucial for achieving the best results.
• Granulated Sugar: This sweetens the frosting and helps to stabilize the egg whites.
• Pure Vanilla Extract: This enhances the flavor of the frosting, adding a warm, aromatic note.
• Kosher Salt: This balances the sweetness and enhances the other flavors.

For Assembly:

• Semisweet Chocolate Chips: These are melted and used to dip the edges of the cupcakes, adding an extra layer of chocolate flavor.
• Graham Crackers (divided): Two graham crackers are broken into squares for garnish, and the remaining three are crushed into crumbs for coating the chocolate-dipped edges.

Essential Equipment

Here’s the equipment you’ll need:

• Muffin tin (standard 12-cup): For baking the cupcakes.
• Paper liners: To line the muffin tin and prevent sticking.
• Medium bowl: For preparing the cupcake batter.
• Small saucepan: For heating water to create a double boiler.
• Medium heatproof bowls (2): One for the egg white mixture and one for melting the chocolate chips.
• Electric mixer (hand mixer or stand mixer with whisk attachment): For beating the egg white mixture into a meringue.
• Piping bag with a large star tip: For piping the marshmallow frosting onto the cupcakes.
• Resealable plastic bag: For crushing the graham crackers.
• Wooden spoon or heavy pot: For crushing the graham crackers.
• Shallow bowl or plate: For holding the graham cracker crumbs.
• Baking Sheet

That’s a fairly standard list of baking equipment, with the addition of the double boiler setup for the meringue.

List of Ingredients with Measurements

Here’s the ingredient list with precise measurements:

Cupcakes:

• 1 (15.25-oz.) box chocolate cake mix, plus ingredients called for on box

Marshmallow Frosting:

• 4 fresh large egg whites
• 1 cup (200 g.) granulated sugar
• 1 tsp. pure vanilla extract
• ½ tsp. kosher salt

Assembly:

• ½ cup semisweet chocolate chips
• 5 graham crackers, divided

Step-by-Step Instructions

Let’s walk through the process:

1. Make Cupcakes: Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. Prepare the chocolate cake batter according to the package instructions.
2. Bake Cupcakes: Divide the batter evenly among the cupcake liners. Bake the cupcakes according to the box instructions, or until a toothpick inserted into the center of a cupcake comes out clean.
3. Cool Cupcakes: Let the cupcakes cool completely.
4. Make Marshmallow Frosting: While the cupcakes are cooling (or even before baking), make the marshmallow frosting. In a small saucepan over medium heat, heat ½ cup of water until simmering. In a medium heatproof bowl, combine the egg whites and sugar, then carefully place the bowl on top of the saucepan to create a double boiler. Cook, stirring constantly, until the sugar is dissolved and the mixture is warm to the touch, about 5 minutes.
5. Whip Meringue: With oven mitts or a dry towel, carefully remove the egg white mixture from the saucepan; reserve the saucepan and water. Using an electric mixer on high speed (or attach the bowl to a stand mixer fitted with the whisk attachment), beat the mixture until it resembles marshmallow fluff and forms soft peaks, about 8 minutes.
6. Add Flavorings: Beat in the vanilla extract and salt. Transfer the frosting to a piping bag fitted with a large star tip.
7. Melt Chocolate: In a clean medium heatproof bowl, place the chocolate chips. Carefully place the bowl over the reserved saucepan of simmering water. Cook, stirring, until melted, about 4 minutes. Remove from heat and keep warm until ready to use.
8. Prepare Graham Crackers: Carefully break 2 graham crackers to form 12 (1″) squares; set aside. Transfer the remaining 3 graham crackers to a resealable plastic bag and smash with a wooden spoon or heavy pot to create fine crumbs. Transfer the crumbs to a shallow bowl or plate.
9. Assemble the Cupcakes Once cooled.
10. Dip in Chocolate: Dip the edges of each cupcake into the melted chocolate, rotating to coat the rim.
11. Coat in Crumbs: Dip the edge of each cupcake into the graham cracker crumbs and turn to coat.
12. Pipe Frosting: Pipe the marshmallow frosting onto the cupcakes.
13. Broil (Carefully!): Arrange the frosted cupcakes on a baking sheet and broil, watching closely, until the frosting is golden brown, about 30 seconds. This step requires extreme vigilance, as the frosting can burn very quickly.
14. Garnish: Garnish with the reserved graham cracker squares.

Troubleshooting

Here are a few potential issues and solutions:

• Cupcakes Sinking in the Middle: This can happen if the oven temperature is too low or if the batter is overmixed. Make sure your oven is properly preheated and mix the batter until just combined.
• Cupcakes Too Dry: This can happen if you overbake them. Watch the cupcakes carefully while they bake and check for doneness with a toothpick.
• Meringue Not Whipping: Make sure your bowl and whisk are completely clean and free of any grease or oil. Even a tiny bit of fat can prevent the egg whites from whipping properly. Also, make sure your egg whites are fresh and at room temperature.
• Chocolate Seizing: Make sure that no water comes into contact with the melted chocolate, as this can cause it to seize and become grainy.
• Marshmallow Toasting Watch very carefully when toasting the marshmallow.

Tips and Variations

Here are some ways to customize this recipe:

• Different Cake Mix Flavors: Use a different flavor of cake mix, such as vanilla, yellow, or red velvet.
• Add Extract to Frosting: Add different extracts for different flavor profiles.
• Add a Filling: Before frosting the cupcakes, use a small spoon or a piping bag to create a small well in the center of each cupcake and fill it with jam, caramel, or chocolate ganache.
• Different Chocolate: Use milk chocolate or dark chocolate for dipping instead of semisweet.
• Add Nuts: Sprinkle chopped nuts, such as pecans or walnuts, over the melted chocolate before it sets.
• Make Mini Cupcakes: Use mini muffin tins and adjust the baking time accordingly.
• Skip the Broiler: If you don’t want to broil, just pipe and don’t toast!

Serving and Pairing Suggestions

These S’mores Cupcakes are perfect for:

• Summer Gatherings: They capture the essence of summer campfires and outdoor fun.
• Birthday Parties: They’re a fun and festive alternative to a traditional birthday cake.
• Potlucks and Barbecues: They’re easy to transport and serve a crowd.
• Everyday Treats: They’re a perfect way to satisfy your s’mores cravings any day of the week.

They pair well with a cold glass of milk, a cup of coffee, or hot chocolate.

Nutritional Information

These cupcakes are a treat, so they contain sugar and fat from the cake mix, butter, chocolate, and marshmallow frosting.

The exact nutritional information will vary depending on the specific brands of ingredients you use.

It’s best to enjoy them in moderation as part of a balanced diet. They are an occasional treat.

Print

Recipe Summary and Q&A

Recipe Summary: S’mores Cupcakes are chocolate cupcakes topped with a toasted marshmallow frosting, dipped in melted chocolate, and coated in graham cracker crumbs. They’re a fun and delicious twist on the classic campfire treat!

Q: Can I make these ahead of time? A: You can bake the cupcakes and make the frosting a day or two in advance. Store the components separately and assemble the cupcakes just before serving.

Q: How long do they last? A: Stored in an airtight container at room temperature, they should stay fresh for up to 2-3 days.

Q: Can I freeze them? A: You can freeze the unfrosted cupcakes for up to 2-3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or container. Frost and decorate them after thawing.

Q: Can I use store-bought marshmallow fluff instead of making the frosting? A: Yes, you can use store-bought marshmallow fluff as a shortcut, but the homemade meringue frosting has a superior flavor and texture.

Q: Do I have to broil the frosting? A: No, you can skip the broiling step if you prefer. The frosting will still be delicious, but it won’t have the toasted marshmallow flavor and appearance.

The History of S’mores

To continue expanding this article, let’s explore the history of s’mores, the classic campfire treat that inspired these cupcakes.

S’mores, a contraction of the phrase “some more,” are a traditional nighttime campfire treat popular in the United States and Canada.

They consist of a roasted marshmallow and a layer of chocolate sandwiched between two graham crackers.  

The earliest known recipe for s’mores appeared in a 1927 publication called “Tramping and Trailing with the Girl Scouts.”

The recipe was credited to Loretta Scott Crew, who is believed to have created the treat for Girl Scout gatherings.  

The recipe was originally called “Some Mores,” and it quickly became a popular campfire treat.

Over time, the name was shortened to “s’mores,” and the treat gained widespread popularity.

Today, s’mores are enjoyed year-round, not just around campfires. They’ve inspired countless variations and adaptations, from s’mores bars and s’mores cookies to s’mores ice cream and, of course, our S’mores Cupcakes.

The Science of Toasting Marshmallows

Toasting marshmallows, as we do with the frosting in this recipe, involves a complex series of chemical reactions.

Marshmallows are primarily made of sugar, gelatin, and air.

When heated, the sugar begins to caramelize, creating a golden brown color and a rich, nutty flavor.

The gelatin melts, giving the marshmallow a soft, gooey texture.

The air bubbles within the marshmallow expand, causing it to puff up.

If the marshmallow is heated too quickly or for too long, it can burn, resulting in a bitter taste and a charred appearance.

The broiling step in this recipe is designed to quickly toast the marshmallow frosting, creating a golden brown color and a slightly caramelized flavor without melting the frosting completely. Careful monitoring is essential to prevent burning.

The Importance of Using Fresh Egg Whites

Using fresh egg whites for the marshmallow frosting is crucial for achieving the best results.

Fresh egg whites whip up to a greater volume and create a more stable meringue than older egg whites.

The proteins in fresh egg whites are stronger and more elastic, allowing them to trap more air and create a lighter, fluffier texture.

Older egg whites have thinner whites, which don’t whip up as well and can result in a denser, less stable meringue.

To check the freshness of your eggs, you can use the “float test.” Place the egg in a bowl of water. If it sinks and lies flat on its side, it’s fresh. If it sinks but stands on one end, it’s still good but should be used soon. If it floats, it’s no longer fresh and should be discarded.

Using fresh egg whites will ensure that your marshmallow frosting is light, airy, and perfectly delicious.