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–+ servings
S'mores Cupcake

S'more Cake & Cupcakes

The perfect combination of chocolate espresso cake, lighter than marshmallow meringue frosting & a graham cracker sprinkle finish. A showstopper dessert that is as delicious as it is beautiful.
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Recipe by - Tabetha Klein
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 24 cupcakes
Calories 270 kcal

Equipment

Ingredients
  

Meringue Frosting

  • 5 Egg Whites
  • 1 ¼ cup Granulated Sugar
  • ¾ teaspoon Cream of Tartar
  • 2 teaspoon Vanilla Extract

Chocolate Espresso Cake

  • 2 cups Granulated Sugar
  • 2 cups All-Purpose Flour
  • ¾ cup Cocoa Powder
  • 2 teaspoon Baking Soda
  • 2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Whole Milk
  • ½ cup Vegetable Oil
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Coffee

Graham Cracker Bottom

  • 2 cups Graham Cracker Crumbs
  • 6 tablespoon Unsalted Butter - melted
  • ⅓ cup Granulated Sugar

Instructions
 

Graham Cracker Bottom

  • In a small bowl mix together your graham cracker crumbs, 6 tablespoon melted butter, and ⅓ cup sugar a mix together.
  • Line your cupcake pan, and add 1-2 tablespoons of your graham cracker crust base to each one. Pressing down slightly until you've created a solid bottom and then set them aside.

Chocolate Espresso Cake

  • Preheat the oven to 350 degrees.
  • Mix the dry ingredients to a large mixing bowl or stand mixer. This would include your flour, sugar, cocoa powder, baking soda, baking powder, & salt.
  • Add the coffee/espresso, milk, oil, eggs, and vanilla to the dry ingredient bowl and mix until thoroughly combined. Note the batter will be thin.
  • Pour on top of the graham cracker base cupcake liners until each is about ⅔ full.
  • Bake 20-25 minutes for cupcakes.
  • While your cupcakes are baking & cooling, let's work on the frosting!

Meringue Frosting

  • Separate the egg whites from the egg yolks. I highly suggest doing this in a small bowl one by one, then adding them to your larger bowl. This will prevent you from accidentally getting any yolk mixed in.
  • In a medium/large glass bowl, mix together the sugar, cream of tartar, and egg whites.
  • Place your bowl on top of a pot of simmering water. An inch of water will do here. We are looking for a double-boiler kind of situation.
  • Using a small whisk or spatula, mix the egg whites slowly until it reaches around 155 degrees. I highly recommend a digital thermometer for this!
  • Once you're at temp, remove your bowl off the stove (be careful the bottom and sides will be hot) and add your vanilla extract.
  • Using an electric mixer, whisk your sugary egg whites for 8-10 minutes or until you have nice stiff peaks.
  • Make sure your cake or cupcakes are completely cooled before adding your frosting.
  • Note: Use a pastry bag & simple circle tip for decorating the cupcakes!
  • If you'd like to toast your marshmallow meringue, decorate your cake or cupcakes as desired, and then using a mini torch toast the edges/sides/peaks until you are happy with your masterpiece.

Video

Nutrition

Calories: 270kcalCarbohydrates: 45gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 291mgPotassium: 117mgFiber: 2gSugar: 32gVitamin A: 124IUCalcium: 47mgIron: 1mg
Keyword dessert, fall dessert, Frosting, marshmallow, Meringue,
Tried this recipe?Mention @tabethas.table!