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A scene of s'mores cupcakes with one on a plate with the wrapper pulled down in the center. There's half of one off to the side and a plateful on the other side.

S'mores Cupcakes

by 12 Kitchens
Can't have a summer treat without s'mores right!? Well if you're short on fire pits then you have got to try making these s'mores cupcakes! Graham cracker cake filled with rich chocolate ganache and then topped with torched meringue, this s'mores cupcake recipe will certainly curb your s'more cravings and your chocolate craving.
5 from 2 votes
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Category Cakes & Cupcakes
Difficulty Medium
Servings 12 Cupcakes
Calories 420 kcal

Equipment

  • 12 ea Cupcake tin
  • Stand or hand mixer
  • Blowtorch
  • Piping bag and tip

Ingredients
 
 

Graham Cracker Cupcakes

  • 165 g Granulated sugar
  • 100 g Shortening
  • 2 ea Egg yolks
  • 236 g Whole milk
  • 1 tsp Vanilla extract
  • 2 tsp Cinnamon, ground
  • ½ tsp Kosher salt
  • 268 g Graham cracker crumbs
  • 2 ea Egg whites

Dark Chocolate Ganache

  • 100 g Heavy cream
  • 50 g Corn syrup
  • 50 g Butter, unsalted
  • 114 g Dark chocolate 65% or higher

Swiss Meringue

  • 3 ea Fresh egg whites
  • 180 g Granulated sugar

Instructions
 

To Prepare the Graham Cracker Cupcakes

  • Preheat your oven to 350°F and line your cupcake tin with cupcake liners.
  • Using a spatula, cream together the sugar and shortening until evenly combined.
  • Add in the egg yolks and mix until combined.
  • Add in the dry ingredients and milk and whisk until combined.
  • In a separate bowl, whip the egg whites until stiff peaks then fold into your graham cracker cake batter.
  • Evenly portion into your cupcake tin about two-thirds of the way, and bake for about 20 minutes or until it springs back when poked.
  • Allow to cool, preferably in the fridge until cold.

To Prepare the Dark Chocolate Ganache

  • Bring the cream and corn syrup to a boil.
  • Pour over the chocolate and butter and whisk vigorously until smooth.
  • Allow to cool at room temperature until set. This can take a few hours, so I will usually make this the night before.

To Prepare the Swiss Meringue

  • In the bowl of your stand mixer, whisk together the egg whites and sugar.
  • Place over a double boiler and warm until the sugar dissolves whisking every so often.
  • Whip on high speed until stiff peaks form.

To Fill and Finish the S'mores Cupcakes

  • Using a serrated steak knife, apple corer, or melon baller, hollow out the center of the cupcake and fill with the chocolate ganache.
  • Fill a piping bag with a pastry tip and top the cupcake with the Swiss meringue. Alternatively, you can scoop or spoon the meringue on top of the cupcake for a more rustic look.
  • Gently and evenly torch with a blow torch. Serve at room temperature.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 3gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 23mgSodium: 287mgPotassium: 149mgFiber: 2gSugar: 41gVitamin A: 266IUVitamin C: 0.1mgCalcium: 60mgIron: 2mg
Keyword Chocolate dessert, Classic twist, Desserts with meringue, Nut free recipes, Summer Baking, Uses a Blowtorch
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!