S’mores Cupcakes

From their crushed cookie 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.

S'mores cupcake with a graham crust bottom, brownie cupcake middle and a toasted Swiss meringue top on a white surface.

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. Nevermind 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?)

S'mores cupcake with a graham crust bottom, brownie cupcake middle and a toasted Swiss meringue top. More cupcakes are in the background.

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 cookie crust 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.

S'mores cupcake with a graham crust bottom, brownie cupcake middle and a toasted Swiss meringue top, with a partially peeled cupcake liner.

Now, I’ve made these s’mores cupcakes gluten free by using gluten free digestive biscuits (but you can totally use your favourite plain gluten free cookies) 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 (or digestives or rich tea biscuits) 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.)

S'mores cupcake with a graham crust bottom, brownie cupcake middle and a toasted Swiss meringue top, with a bite having been taken out of it. More cupcakes are in the background.

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

So there you have it, friends. Toasted s’mores cupcakes that will set your tastebuds aflame with delight and will have you craving more… more of the baking, more of the torching and DEFINITELY more of the eating.

Enjoy.

S'mores cupcake with a graham crust bottom, brownie cupcake middle and a toasted Swiss meringue top. More cupcakes are in the background.

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S'mores Cupcakes (Gluten Free)

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.

Course Dessert
Cuisine Gluten Free
Keyword brownie cupcakes, chocolate cupcakes, easy cupcake recipe, gluten free cupcakes, s'mores cupcakes, Swiss meringue frosting
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 cupcakes
Author Kat | The Loopy Whisk

Ingredients

For graham cracker crust bottom:

  • 1 cup (100 g) crushed gluten free cookies of choice (such as gluten free digestives or rich tea biscuits, or gluten free graham crackers)
  • 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 tbsp (65 g) plain gluten free flour blend (I've used Doves farm plain gluten free flour blend, which doesn't contain xanthan gum)
  • 1/3 cup (32 g) almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • pinch of salt
  • 3/8 cup boiling hot water

For Swiss meringue frosting:

  • 8 medium egg whites
  • 1 3/4 cups (350 g) granulated sugar
  • 1/2 tsp cream of tartar

Instructions

For graham cracker crust bottom:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

  2. In a bowl, mix together the crushed cookie crumbs and melted butter until combined. Divide this mixture between the 12 cupcake liners (about 2 tbsp of mixture per cupcake), and press it down into an even layer.

  3. Bake at 355 ºF (180 ºC) for 8 - 10 minutes until it's a deep golden brown colour.

  4. Set aside and allow to cool slightly.

For brownie cupcakes:

  1. Reduce the oven temperature to 320 ºF (160 ºC).

  2. In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.

  3. Once melted, remove from the heat and allow to cool for a few minutes. Then, mix 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, and add them to the wet ingredients. Mix well until combined.

  6. Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.

  7. Divide the batter evenly among the 12 cupcakes (on top of the crushed cookie crust), so that each cupcake liner is about 3/4 full.

  8. Bake at 320 ºF (160 ºC) for 23 to 25 minutes, until an inserted toothpick comes out with a few moist crumbs attached. (You don't want the toothpick to come out completely clean, the cupcakes should be a bit fudgy in the middle.)

  9. Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For Swiss meringue frosting:

  1. Mix the egg whites, sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.

  2. Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.
  3. Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms stiff, glossy peaks. Do not over-whisk as you can lose some of the fluffiness.

Assembling the s'mores cupcakes:

  1. Transfer the Swiss meringue into a piping bag with a piping nozzle of choice.

  2. Pipe the Swiss meringue on top of each cupcake (be generous!) and toast it, using a kitchen blowtorch.

  3. Enjoy!

Storage:

  1. The s'mores cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.

S’mores Cupcakes (Gluten Free) - 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. Gluten free cupcakes. Chocolate cupcakes. Cupcakes recipes. Swiss meringue frosting. Easy cupcakes. Chocolate dessert recipes. Easy dessert recipes. Brownie cupcakes. Gluten free desserts. #smores #cupcakes S’mores Cupcakes (Gluten Free) - 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. Gluten free cupcakes. Chocolate cupcakes. Cupcakes recipes. Swiss meringue frosting. Easy cupcakes. Chocolate dessert recipes. Easy dessert recipes. Brownie cupcakes. Gluten free desserts. #smores #cupcakes S’mores Cupcakes (Gluten Free) - 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. Gluten free cupcakes. Chocolate cupcakes. Cupcakes recipes. Swiss meringue frosting. Easy cupcakes. Chocolate dessert recipes. Easy dessert recipes. Brownie cupcakes. Gluten free desserts. #smores #cupcakes

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