![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-5436-2-809x630.jpg)
This s’mores dessert is fantastic, it has everything from a s’more, but in a cupcake. The base consists of a delicious graham cracker crust, that is paired with a rich, chocolaty cupcake, and topped with a marshmallowy frosting that is toasted for that signature campfire flavour.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-5404-775x630.jpg)
Preheat your oven to 350°F, and line a 12-cupcake tin with liners. In a bowl, stir together the graham crackers, brown sugar, salt, and cinnamon.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-5405-793x630.jpg)
Stir in the vanilla extract and melted butter until evenly coated.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4187-812x630.jpg)
Divide among the cupcake liners, and firmly press into the bottom. Bake for 7 minutes until set.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4189-769x630.jpg)
Sift the dry ingredients into a bowl, and stir to combine.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4190-791x630.jpg)
Cream together the butter and sugar until light.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4192-806x630.jpg)
Whisk in the egg until fluffy.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4193-828x630.jpg)
Add in the vanilla extract, sour cream, and oil.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4194-800x630.jpg)
Mix in half of the dry ingredients until barely combined.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4196-1-784x630.jpg)
Mix in the the milk and coffee until combined.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4197-1-818x630.jpg)
Fold in the rest of the dry ingredients until incorporated.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4198-833x630.jpg)
Divide among the liners, and bake for 18-22 minutes until golden brown, rotating halfway.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4199-1-840x630.jpg)
Remove and cool in the tin for 3 minutes before transferring to a wire rack.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4202-787x630.jpg)
Place over a pot of simmering water, and whisk until the mixture is warm.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4203-775x630.jpg)
Whip until stiff and glossy, and mix in the vanilla extract.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4207-860x626.jpg)
Pipe the frosting onto each cupcake.
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-4208-860x630.jpg)
Toast the cupcakes with a blow torch, and top with graham cracker crumbs
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-5436-3-809x630.jpg)
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-5434-860x506.jpg)
Enjoy!
![](https://www.closethecooks.com/wp-content/uploads/2020/07/IMG-5436-2-280x180.jpg)
- 6 crushed graham crackers
- 2 tbsp light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp melted unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup dutch-processed cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup softened unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tbsp full-fat sour cream
- 2 tbsp canola oil
- 1/3 cup full-fat milk
- 1 tsp white vinegar
- 1/4 cup strong coffee
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 3/4 tsp pure vanilla extract
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Preheat oven to 350°F, and line a 12-cupcake tin with liners.
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In a bowl, combine the graham cracker, brown sugar, salt, and cinnamon.
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Mix in the butter until evenly coated.
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Divide among the cupcake tins, and firmly press into the bottom.
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Bake for 7 minutes until just set.
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In a bowl, sift the dry ingredients, and mix to combine.
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In a separate bowl, cream the butter and sugar until lightened.
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Whisk in the egg until fluffy.
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Mix in the vanilla extract, sour cream, and oil until incorporated.
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Add in half of the dry ingredients, and mix until barely combined.
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Add in the milk and coffee until incorporated, and fold in the last of the dry ingredients.
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Divide among the cupcakes, and bake for 18-22 minutes, until a toothpick inserted into the center comes out with moist crumbs, rotating halfway.
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Cool the cupcakes in the tins for 3 minutes before removing and cooling completely on a wire rack.
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In a bowl, add in the egg whites, sugar, cream of tartar, and salt.
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Place over a pot of simmering water, and whisk constantly until the mixture is warm.
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Remove from the heat, and whisk until stiff and glossy.
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Add in the vanilla extract until incorporated.
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Place the frosting into a piping bag fitted with the desired tip.
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Pipe the frosting on each cupcake.
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Toast the marshmallows using a blow torch, and top with crushed graham crackers.
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Enjoy!