Description

These S’mores Cupcakes are the ultimate summer treat! With a graham cracker crust, moist chocolate cupcake center, and fluffy toasted marshmallow frosting, they bring the campfire vibes right into your kitchen—no flame required.

Ingredients

For the Graham Cracker Crust:

1 cup graham cracker crumbs (about 8 full sheets)
2 tbsp granulated sugar
1/4 cup unsalted butter, melted

For the Chocolate Cupcakes:

1/2 cup unsweetened natural cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup vegetable oil
2 tsp vanilla extract
1/2 cup buttermilk

For the Marshmallow Frosting:

4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Optional Garnish:

Crushed graham crackers
Chocolate pieces
Mini marshmallows

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Instructions

Preheat oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
Make the crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Spoon about 1 tablespoon into each liner and press down firmly. Bake crusts for 5 minutes, then remove from oven.
Make the cupcakes: In a large bowl, whisk cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk eggs, sugars, oil, and vanilla. Mix the wet and dry ingredients together, then add buttermilk and mix until smooth.
Fill each cupcake liner ¾ full over the pre-baked crust. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely before frosting.
Make the frosting: In a heatproof bowl over a saucepan of simmering water, whisk egg whites, sugar, and cream of tartar until sugar dissolves (about 4 minutes). Transfer to a mixer and beat on high until stiff peaks form, about 5–7 minutes. Mix in vanilla.
Pipe or spoon frosting onto cupcakes. Use a kitchen torch to lightly toast the frosting, if desired.
Optional: Garnish with extra graham cracker crumbs, chocolate pieces, or a toasted mini marshmallow.

Notes

You can make the frosting a few hours in advance, but it’s best served the same day.
Store leftovers in the fridge for up to 3 days.
Don’t skip the crust—it gives the full s’mores flavor experience!