S’mores Cupcakes

These cupcakes have all of the same components of a melty gooey s’mores straight from the campfire with a chocolate cake layer as a bonus! You can even warm up the cupcakes gently before eating to melt the chocolate layer between the graham cracker and cake. Enjoy!

Yield: 18-20


  • Graham Cracker Layer:
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • Pinch of salt
  • 3 tablespoons unsalted butter
  • 1 cup chopped bittersweet chocolate
  • Chocolate Cupcakes:
  • 1 1/2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup oil
  • 1/2 cup coffee
  • 1 cup water
  • 2 teaspoons vanilla extract
  • 2 tablespoons apple cider vinegar
  • Toasted Marshmallow
  • 3 large egg whites, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar


  1. For the graham cracker layer, Preheat oven to 325°F.
  2. In a medium bowl, mix together graham cracker crumbs, granulated sugar, brown sugar and salt.
  3. In a small bowl, melt butter. Add to dry ingredients and stir to combine.
  4. Sprinkle 2 teaspoons of bittersweet chocolate on top of each graham cracker layer. Bake for 10 minutes and then allow to cool while you mix the chocolate cupcake layer.
  5. For the cupcakes, sift together flour, cocoa powder, baking soda, salt, and sugar into a medium bowl, and set aside.
  6. Combine oil, coffee, water, and vanilla in a small bowl.
  7. In an electric mixer fitted with the paddle attachment add the sifted dry mixture to the bowl, then add the wet ingredient mixture and mix on low to medium speed until combined. Scraping down bowl to insure no dry lumps remain on the bottom of the bowl. Once mixture is smooth and lump free, add the apple cider vinegar and mix on low speed until just combined.
  8. Portion batter into muffin pan, approximately 1/4 cup per cupcake. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 20-25 minutes. Transfer to a wire rack to cool before unmolding.
  9. For the marshmallow topping, combine egg whites, granulated sugar and vanilla extract in a heatproof bowl.
  10. Set bowl over a pot of simmering water and stir until sugar is dissolved and mixture is warm to the touch.
  11. Add salt and cream of tartar.
  12. In a mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks from and meringue is cooled.
  13. Fit a pastry bag with a 1/2 inch plain or star tip.
  14. Fill bag with meringue and pipe on top of cupcakes.
  15. With a butane or propane torch, toast the marshmallow to desired color.