Meringue-Topped S’Mores Cupcakes

From their graham cracker crust bottoms to their toasted Swiss meringue tops, these s’mores cupcakes are a delight to make and eat. And, with the fudgy, chocolatey brownie cupcake in the middle… they’re nothing short of perfection.

Recently, a blowtorch moved into my kitchen. It’s been a long awaited addition to my various baking schnick schnack, and I’ve been itching to torch something to my heart’s content ever since.

There’s a particular kind of magic to taking what is basically an elegant, refined and controlled flamethrower to your dessert. Never mind the fact that a kitchen blowtorch is nothing like a flamethrower… I love the touch of drama it adds to baking.

(And if you’re a bit too enthusiastic and a bit too novice at this torching thing… it actually turns out the blowtorch can come dangerously close to mimicking a flamethrower. So, you know, just be careful, mmkay?)

Now, we all know that s’mores and fire are basically a match made in heaven – so here’s my (elegantly) torched offering to your sweet tooth: s’mores cupcakes.

With a crushed graham cracker bottom, ridiculously fudgy brownie cupcake middle and a toasted marshmallow (Swiss meringue) frosting top – these cupcakes are here to make your life infinitely sweeter and more delicious.

Now, I’ve made these s’mores cupcakes gluten free by using gluten free graham crackers (if you’re in the UK: rich tea biscuits work just as well) and a plain gluten free flour blend in the brownie cupcakes.

If you don’t need the cupcakes to be gluten free – just use the regular graham crackers and plain wheat flour instead. Because no matter your dietary requirements, trust me, you’ll want to make (and eat) these yummy little beauties.

Surprisingly, my favourite bit in these s’mores cupcakes isn’t the toasted marshmallow frosting – yes, even with how COMPLETELY OUT OF THIS WORLD it tastes and looks. (So delicious and soooo pretty!!!)

No, the crowning glory is the brownie cupcake bit in between the crushed cracker crust and the toasted Swiss meringue frosting.
You see, I didn’t want to settle for chocolate cupcakes. (Though.. is it really settling if chocolate cupcakes are involved?) I wanted fudgy bordering on gooey, intensely chocolatey and dangerously delicious.

And you know what? The brownie cupcakes totally 100% undoubtedly deliver. Oh boy, do they deliver. (They’re basically brownies in cupcake form – and yes, that tastes just as amazing as it sounds.)

And then, when you get the crunch of the crushed graham crackers, the gooey chocolateiness of the cupcake and the toasted, sweet softness of the frosting… well, it’s nothing short of fireworks.

Click HERE for the Swiss Meringue Frosting Recipe.

Meringue-Topped S’Mores Cupcakes

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• Author: Kat @ The Loopy Whisk
• Total Time: 55 minutes
• Yield: 12 cupcakes 1x

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Ingredients

Units USM Scale 1x2x3x

For graham cracker crust bottom:

• 1 cup (100 g) gluten free graham cracker crumbs (rich tea biscuits work too)
• 1/2 stick (56 g) unsalted butter, melted

For brownie cupcakes:

• 7 oz (200 g) dark chocolate, chopped
• 1 1/3 sticks (150 g) unsalted butter
• 1/8 cup (15 g) cocoa powder
• 3/4 cup (150 g) granulated sugar
• 3 medium eggs, room temperature
• 1/2 cup + 1/2 tablespoon (65 g) plain gluten free flour blend
• 1/3 cup (32 g) almond flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• Pinch of salt
• 3/8 cup boiling hot water

For Swiss meringue frosting:

• 4 large egg whites (about 120 g)
• 1 cup (200 g) granulated sugar
• Pinch of cream of tartar
• 1/2 teaspoon vanilla extract

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Instructions

For graham cracker crust bottom:

1. Pre-heat the oven to 355°F (180°C) and line a 12-hole cupcake tin with cupcake liners.
2. Mix the graham cracker crumbs with the melted butter until combined. Divide between the 12 liners (about 2 tablespoons per cupcake) and press into an even layer.
3. Bake at 355°F (180°C) for 8–10 minutes until deep golden brown. Set aside to cool slightly.

For brownie cupcakes:

1. Reduce the oven to 320°F (160°C).
2. In a heat-proof bowl set over a pot of simmering water, melt the chocolate and butter together.
3. Remove from the heat and cool for a few minutes. Stir in the cocoa powder and sugar.
4. Add the eggs one at a time, whisking well after each addition.
5. Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum, and salt. Add to the wet ingredients and mix well.
6. Add the boiling hot water and whisk until you have a smooth, glossy batter.
7. Divide the batter evenly among the 12 cupcakes (on top of the graham cracker crust), filling each about 3/4 full.
8. Bake at 320°F (160°C) for 23–25 minutes, until a toothpick comes out with just a few moist crumbs. Remove from the tin and cool completely on a wire rack.

For Swiss meringue frosting:

1. Combine the egg whites, sugar, and cream of tartar in a large heat-proof bowl. Set over a pot of simmering water (do not let the bowl touch the water).
2. Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C), about 3–5 minutes. Test by rubbing a bit between your fingers — it should feel smooth, not grainy.
3. Transfer to a stand mixer fitted with the whisk attachment. Beat on high speed until the meringue is thick, glossy, and holds stiff peaks, and the bowl is cool to the touch, about 8–10 minutes.
4. Beat in the vanilla extract.

Assembling the s’mores cupcakes:

1. Transfer the Swiss meringue into a piping bag fitted with a nozzle of your choice.
2. Pipe generously on top of each cooled cupcake and toast with a kitchen blowtorch. The cupcakes keep in a closed container in a cool dry place for 3–4 days.

Notes

The Swiss meringue is stable enough to pipe ahead of time, but it’s most dramatic when torched just before serving. Keep the blowtorch moving in sweeping passes so the meringue toasts evenly without burning.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Cake, Dessert

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