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S'mores Cupcakes

with Marshmallow Frosting



    For cupcakes:
  • 4oz Vegetable oil
  • 1 1/2 cups Cake Flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 Cup Cocoa Powder
  • 1 1/3 cup Granulated sugar
  • 1 tsp Vanilla Extract
  • 8 oz Milk
    For frosting:
  • 3/4 cups Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Cream of Tartar
  • 1/2 cup Graham crumbs
  • Cupcake cups (18)
  • Piping bag
    From your pantry:
  • 5 Eggs


Chocolate cupcakes, airy marshmallow meringue, and toasted graham crackers bring the taste of the campfire to your kitchen.


No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer- safe. Biodegradable and eco-friendly, they’re great for gifts and parties.

To tell if the sugar is completely dissolved in your meringue, quickly dip your finger into the mixture (be careful, it’s very hot!) and rub the mixture between two fingers. There should be no gritty texture from the sugar; it should be smooth and silky. You can also use a thermometer: the mixture should be 160°F.



Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 325°F. Take 5 eggs out of your refrigerator; set 2 aside for the cupcake batter. In two small bowls, separate the other 3 eggs into whites and yolks. Reserve the whites for Step 4 and save your yolks for another culinary adventure! In a small bowl, whisk together milk and cocoa powder, adding a few tablespoons of milk at a time. Mix until smooth and there are no clumps.


Whisk together the cake flour, baking powder, baking soda, and salt (for cupcakes) in a medium bowl. Set aside. In a large bowl, whisk together sugar (for cupcakes) and oil until combined. Add 2 eggs, scraping down sides with a rubber spatula to incorporate fully. Alternate adding small amounts of the flour mixture and the cocoa-milk mixture until *just* combined. Line a baking sheet with 18 cupcake cups.


Divide the batter evenly among cupcake cups, filling each two-thirds full. Bake for 22 to 26 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack. Toast graham crumbs. Spread graham crumbs on a separate baking sheet and bake for 10 minutes at 325°F, stirring halfway to ensure even toasting.


In a medium heatproof bowl, whisk together egg whites, sugar (for frosting), and cream of tartar. Prepare a double boiler: fill a medium saucepan with 1 inch of water and bring to a simmer (it should bubble and steam, but not boil). Set the bowl with the egg-white mixture on top of the pan (but it should not touch the water). Whisk the mixture continuously, until the sugar has dissolved and the egg whites have thickened slightly but are still translucent, about 5 to 7 minutes.


The meringue is ready when the mixture is hot to the touch and the sugar is completely dissolved. Remove from the heat. Add salt (for frosting) and, using an electric mixer, whip meringue until it is completely cool and stiff peaks form. To test for stiff peaks, turn off the mixer and hold the beaters upside down. The peaks should remain fully upright without collapsing.


Once the meringue is whipped, frost cooled cupcakes using the piping bag provided. (Pro tip: meringue should be used right away to preserve airiness). To fill the bag, fold over the top to form a cuff, scoop in meringue, then unfold and twist to push meringue down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inward with meringue. Top with toasted graham crumbs and enjoy!

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