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S’mores Cupcakes with Marshmallow Meringue Recipe

S’mores Cupcakes with Marshmallow Meringue Recipe

Forget smoky campfires and strumming Kumbaya. With a bit of this (chocolate! graham crackers!) and a dash of that (marshmallows!), you can enjoy the classic S'mores trio straight out of your oven. This recipe for S'mores Cupcakes with Marshmallow Meringue delivers the addictive trio of fudgy chocolate, crunchy graham crackers and ooey, gooey marshmallows all in a delicious, finger-licking-great cupcake.

Bite Me Bit

"Well, that's real swell, but it still doesn't get the cream in the cupcake."

-Samantha on 'Sex and the City'

Ingredients

Graham Cracker-Stuffed Brownie Cupcakes

1 cup butter
6 oz unsweetened chocolate
3 cups sugar
5 eggs
1 ½ cups flour
1/3 cup cocoa powder, sifted
½ tsp kosher salt

9 graham crackers, each broken in half

Marshmallow Meringue Topping

4 egg whites
¼ tsp cream of tartar
½ cup sugar
1 (7oz) jar marshmallow creme

Directions

1) Preheat oven to 350ºF. Line 18 muffin cups with paper liners and spray with non-stick cooking spray.

2) In a microwave safe bowl, combine butter and unsweetened chocolate. Melt on high heat for 1 minute, stir and melt for 30 seconds more, or until the chocolate and butter are melted and smooth.

3) In a large bowl, whisk sugar and eggs. Whisk in melted chocolate mixture. Stir in flour, cocoa powder and salt, just until flour disappears. Fill each muffin cup halfway with brownie batter. Place half of a graham cracker on the brownie batter and then cover with more batter until muffin cup is ¾ filled. Bake 20-22 minutes, remove from oven and prepare marshmallow meringue.

4) For the marshmallow meringue, increase oven temperature to 400ºF. Using an electric mixer with the whisk attachment, beat egg whites and cream of tartar on medium speed to soft peaks. Gradually beat in sugar on high speed until stiff glossy peaks form. Place the marshmallow creme into a separate bowl. Gently fold in half of the meringue at a time. Using a piping bag or a spoon, mound the meringue on top of each brownie cupcake. Return to oven for 5 minutes until top of meringue is lightly browned.

Makes 18 cupcakes


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