Toasted S’mores Cupcakes with Coffee-Enhanced Chocolate
Pulse graham crackers with melted butter and sugar into coarse crumbs, press 2 tablespoons into each lined cupcake cup, and bake until just beginning to brown. Whisk a batter of flour, sugar, cocoa, buttermilk, brewed coffee, oil, eggs and vanilla until smooth and shiny, pour it over the crusts, and bake at 350° until a tester comes out clean. Top each cooled cupcake with a scoop of egg white frosting, whisked over simmering water and beaten to shiny peaks, and brown the tips with a kitchen torch if desired.
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.
Toasted S’mores Cupcakes with Coffee-Enhanced Chocolate
Ingredients
Method
- Preheat your oven to 350°.
- Line two cupcake tins with paper liners.
- Use a food processor to pulse the graham crackers into crumbs.
- Pour in the butter and add ¼ cup sugar.
- Continue to pulse until the crackers come together to form coarse crumbs.
- Spoon 2 tablespoons of crumbs into the bottom of the cupcake liners.
- Press down gently with the back of the spoon.
- Bake until the crumb crust is just beginning to turn brown, about 8 to 10 minutes.
- Cool to room temperature.
- Whisk together the flour, 2 cups sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Pour in the buttermilk, coffee, and vegetable oil.
- Whisk to combine.
- Whisk in the eggs and vanilla.
- Continue to whisk until the batter is smooth and shiny.
- Pour the batter on top of the graham crusts to about ¾ full.
- Bake until a tester inserted into the center of the cupcakes comes out clean, about 22 to 25 minutes.
- Cool the cupcakes to room temperature.
- For the frosting, place the egg whites, 2 more cups granulated sugar, and cream of tartar into a bowl sitting over simmering water (double boiler).
- Whisk until the sugar dissolves and the eggs are warm, about 5 minutes.
- Pour the mixture into the bowl of an electric mixer.
- Beat the warmed egg whites, starting on low and gradually increasing the speed to high, until the frosting is shiny and peaks form, about 5 to 7 minutes.
- Reduce the speed and mix in the vanilla.
- Use an ice cream scoop to dollop a scoop of frosting on top of each cupcake.
- You can use a kitchen torch to gently brown the tips of the frosting to resemble roasted marshmallows.
The Heart of the Table
A tray of toasted s'mores cupcakes is playful, joyful generosity — they bring the fun of a campfire to any gathering. There is a warm, nostalgic hospitality in reimagining a beloved treat this way, the kind of dessert that delights children and grown-ups alike and turns a party into a celebration.
The Art of the Host
Toast the meringue tops just before serving so they are freshly golden, using a kitchen torch for the best control. Pile the meringue high for drama, and serve them soon after toasting when the contrast of warm meringue and cool cake is at its best.
Neighborly Grace
- The Preparation: Bake the cupcakes and even top them with meringue ahead, then toast the tops just before serving for that fresh-from-the-campfire finish. This keeps them looking and tasting their best for a party.
- The Pour: A cup of coffee or a glass of dessert wine suits the rich chocolate for the grown-ups; for a non-alcoholic pairing, a mug of hot chocolate leans right into the campfire theme.
- The Vibe: Arrange them on a tray, meringue toasted to order, for a party, a birthday, or a summer gathering. These are playful, nostalgic treats — the campfire classic reimagined as an elegant cupcake, made to delight a crowd of all ages.