What could be a more perfect cupcake flavor for summer than s’mores? I first gave this recipe combo a try several years ago, and have since made them several times. They are always such a hit for summer parties! A delicious chocolate cupcake (using my go-to chocolate cupcake recipe) is paired with light and fluffy marshmallow frosting and topped with the traditional elements of s’mores… graham crackers and chocolate.
Chocolate S’mores Cupcakes
Chocolate Cupcakes
(makes 24-27 standard sized cupcakes)
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
3/4 cup boiling water
Directions-
1. Line muffin tin with paper liners. Heat oven to 350*F.
2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4. Stir in boiling water (the batter will be thin, don’t worry, this is right).
5. Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
6. Bake cupcakes for approximately 22-24 minutes.
7. Cool completely on wire rack before frosting.
Marshmallow Frosting
- 2 (large) egg whites
- 1 cup sugar
- 6 Tablespoons water
- 1 Tablespoon light corn syrup
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
- 1 teaspoon vanilla extract
Directions
1. In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
2. Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.
3. Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
4. In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
5. Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.
Assembly
Frost cooled Chocolate Cupcakes with Marshmallow frosting. I used a large french tip. If desired, use a kitchen torch to brown the frosting. Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker.
*Note- The graham cracker gets a bit soft from the frosting. If it’s important to you that it be nice and crisp, I would try baking the graham crackers (in a single layer on a baking sheet) about 5 minutes in a 325*F oven to dry them out a bit. I’ve never done this, but I will try it next time I make these.
As delicious as these cupcakes are, I just might have a few more s’mores themed recipes coming your way this week, so feel free to stock up on marshmallows, graham crackers and chocolate!
Oh the delicious flavors of summer!
More S’mores Desserts
- Brownie Strawberry S’mores
- S’mores Bars
- Easy S’mores Rice Krispies Treats
- S’mores Pops
- S’mores Decorated Cookies
How To Make S’mores Cupcakes
Chocolate S’mores Cupcakes
Ingredients
Chocolate Cupcakes
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa best quality available
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract best quality available
- 3/4 cup boiling water
Marshmallow Frosting
- 2 egg whites large
- 1 cup sugar
- 6 tablespoons water
- 1 tablespoon light corn syrup
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
- 1 teaspoon vanilla extract
Instructions
Chocolate Cupcakes
- Line muffin tin with paper liners. Heat oven to 350*F.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in boiling water (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
- Bake cupcakes for approximately 22-24 minutes.
- Cool completely on wire rack before frosting.
Marshmallow Frosting
- In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
- Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.
- Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
- In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
- Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.
Assembly
- Frost cooled Chocolate Cupcakes with Marshmallow frosting. I used a large french tip. If desired, use a kitchen torch to brown the frosting. Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker.
KR says
hey! cupcakes turned out great. i have made the frosting multiple times and it always comes out too runny, any suggestions/
Cara says
Whisk the whole time the mixture is on the stove and use a candy thermometer to make sure it gets all the way up to 160
Kim says
I made these cupcakes tonight, the cupcakes themselves turned out great! The frosting, however, was very watery/runny despite following the directions to a T. Any suggestions on how to thicken the frosting up?
thanks!
Angela says
Made this frosting in the morning before I served my cupcakes. Added one extra cup of marshmallow because I didn’t think it tasted enough like marshmallow and then whipped the crap out of it with my KitchenAid mixer. Turned out great. It held up awesome in the 90 degree heat.
Angela says
In the process of making these cupcakes. I added about 3/4 cups of melted chocolate chips to make these more chocolatey and I used cake flour instead of all purpose flour. They turned out absolutely fabulous. Can’t wait to do the frosting tomorrow.
Elajr says
Just wondering about the frosting, does it crust if left at room temperature at around 70F? Or will it still be good at room temperature for at least 2-3 days? Thanks.
Sharon says
My comments: cake a nice consistency and moist but felt it needed more chocolate. Next time will toss in some choc chips or a bit of melted baking chocolate. Frosting turned out just right. I used mixer for a long time and also tossed in some powdered sugar at the end. We crushed the Graham crackers and sprinkled on top then added small squares of Hershey's choc. Delish but crackers will lose crunch after a day or two. Best to garnish day of serving. Hershey's choc melted just a bit in the warm icing – liked that effect. Thx for recipe!
Anonymous says
Tried this recipe tonight and OMG they are AMAZING! Quite labour intensive for a cupcake but well worth it! As some others have mentioned my icing was way too runny initially to pipe. Luckily I was able to fix it. Added a whole other cup of melted marshmellows and beat with my electric mixer for like 10 more mins on medium until I could see it stiffing and forming peaks. Piped great after that! Yummy! Thanks for this recipe :o)
Sue says
These look amazing! I had been thinking about marshmallow frosting and how it could be done. Thank you for this!
Anna ~ RandomHandprints.com says
look amazing!
Susan @ The Weekly Sweet Experiment says
Hi Glory! I love these cupcakes. I made them and posted them on my blog – The Weekly Sweet Experiment. Thanks for the inspiration!