Toasted S’mores Cupcakes with Coffee-Enhanced Chocolate

S'mores capture the magic of a summer campfire, and these cupcakes bottle that magic into an elegant, hand-held form. A graham cracker crust anchors a rich chocolate cake, all crowned with a billowy marshmallow meringue toasted to golden perfection. They deliver every element of the beloved campfire treat — the graham, the chocolate, the toasted marshmallow — in a form that feels special enough for a party. Torch the tops to order, and watch everyone's eyes light up.

The Graham Crust and Chocolate Cake

Press a graham cracker crust into the bottom of each cup, then top with a rich chocolate cake batter and bake. The graham crust brings that unmistakable s'mores foundation, and the chocolate cake stands in for the melted chocolate bar — together they build the base for the toasted marshmallow crown to come.

The Toasted Marshmallow Meringue

Whip a billowy marshmallow meringue, pile it high on the cooled cupcakes, and toast the tops until golden. This toasted meringue is the crowning glory, standing in for the campfire marshmallow — a quick pass with a torch gives it that golden, slightly charred finish that makes these unmistakably s'mores.

Jorj Morgan

Toasted S’mores Cupcakes with Coffee-Enhanced Chocolate

These S'mores Cupcakes offer a sophisticated twist on a beloved campfire classic, where the soft yielding of toasted marshmallow meets the profound depth of coffee-enhanced chocolate. This surprising harmony of nostalgic sweetness and refined richness creates an unforgettable finale for any gathering.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 18 people

Course: Dessert

Ingredients Method

Ingredients

  

The Graham Cracker Crust

• 2 sleeves graham crackers about 72 crackers
• 4 tablespoons butter melted (½ stick)
• ¼ cup granulated sugar

Cake Dry Ingredients

• 2 cups unbleached all-purpose flour
• 2 cups granulated sugar
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

Cake Wet Ingredients

• 1 cup buttermilk
• 1 cup brewed coffee
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract

The Marshmallow Meringue Frosting

• 8 large egg whites room temperature
• 2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Method

 

Bake the Crust

1. Preheat the oven to 350°F.
2. Line two cupcake tins with paper liners.
3. Use a food processor to pulse the graham crackers into crumbs.
4. Pour in the melted butter and add the ¼ cup of sugar.
5. Continue to pulse until the crackers come together to form coarse crumbs.
6. Spoon 2 tablespoons of the crumbs into the bottom of each cupcake liner.
7. Press down gently with the back of the spoon to form a solid base.
8. Bake until the crumb crust is just beginning to turn brown, about 8 to 10 minutes.
9. Remove from the oven and cool to room temperature.

Mix and Bake the Cupcakes

1. Whisk together the flour, 2 cups of sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
2. Pour in the buttermilk, brewed coffee, and vegetable oil.
3. Whisk to combine.
4. Whisk in the eggs and vanilla.
5. Continue to whisk until the batter is completely smooth and shiny.
6. Pour the batter on top of the cooled graham cracker crusts, filling each liner to about ¾ full.
7. Bake until a tester inserted into the center of the cupcakes comes out clean, about 22 to 25 minutes.
8. Cool the cupcakes completely to room temperature.

Whip and Toast the Frosting

1. Place the egg whites, the remaining 2 cups of granulated sugar, and cream of tartar into a bowl sitting over a pot of simmering water to create a double boiler.
2. Whisk continuously until the sugar dissolves and the eggs are warm, about 5 minutes.
3. Pour the warmed mixture into the bowl of an electric stand mixer.
4. Beat the egg whites starting on low speed and gradually increasing to high speed.
5. Whip until the frosting is beautifully shiny and stiff peaks form, about 5 to 7 minutes.
6. Reduce the speed and mix in the vanilla extract.
7. Use an ice cream scoop to dollop a generous, towering mound of frosting onto each cooled cupcake.
8. Use a kitchen butane torch to gently brown the tips of the frosting to perfectly resemble a roasted campfire marshmallow.