Smores Cupcake

S’mores Cupcakes

Total Time:
45 mins
Prep Time:
25 mins
Cook Time:
20 mins
18 servings
Dish Size:
Muffin pan
print this recipe
January 29, 2016



  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 Tablespoons butter, melted
  • 1/2 teaspoon vanilla


  • 1 box devil's food cake mix
  • Egg, oil & water for cake mix


  • 8 large egg whites, room temperature
  • 2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla


  1. Preheat oven to 350 degrees. 
  2. Line your temp-tations® 6-cup muffin pan with paper cupcake liners. If using one pan you will need to bake these in 3 batches. 
  3. In a small bowl mix together all crust ingredients with a fork. Place one heaping tablespoon in the bottom of each cupcake liner. Press down with your fingers or the bottom of a drinking glass. Bake for 5 minutes. 
  4. Place all cake ingredients in a large bowl. Mix until smooth. Pour enough batter over each cooled graham cracker crust to fill cupcake liner two-thirds full. 
  5. Bake according to box instructions. Cool completely before adding the topping. 
  6. For the topping, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Whisk constantly until mixture reaches 160 degrees. Remove from heat. 
  7. Using a hand mixer fitted with the whisk attachment whisk on low speed, gradually increasing the speed to medium-high. As soon as stiff glossy peaks form turn off mixer and add in vanilla. Mix once more until vanilla is fully incorporated. 
  8. Spread meringue on top of each cooled cupcake with butter knife or pastry bag. Lightly brown the top with a kitchen torch and decorate with a wedge of chocolate. 
Tell us what you think!
comments powered by Disqus