Embark on a delightful baking adventure with these exquisite Strawberry S’mores Cupcakes, featuring the creamiest strawberry buttercream and the ultimate toasted marshmallow meringue. If you’re a fan of innovative and irresistibly delicious cupcake recipes, prepare to fall in love!
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Indulge in the Ultimate Strawberry S’mores Cupcakes
Hello, fellow baking enthusiasts! I’m thrilled to share my latest creation, perfect for those warm summer days and cozy evening gatherings: these incredible Strawberry S’mores Cupcakes. This recipe was born out of pure excitement for the #summerfunweekcollab, where S’mores took center stage as our theme. From the moment the idea sparked, I knew exactly what I wanted to craft – a cupcake that encapsulates the magic of S’mores with a delightful strawberry twist.
For years, I’ve admired the stunning, torched marshmallow-topped cupcakes gracing Pinterest and Instagram feeds. The idea of creating that perfectly golden, slightly caramelized meringue has always fascinated me, prompting me to even acquire my own kitchen torch for this very purpose! While Love In My Oven typically focuses on wholesome, healthy eats, when it comes to indulging in a decadent treat, I believe in going all in. No half measures here; just pure, unadulterated deliciousness.
These Strawberry S’mores Cupcakes are a testament to that philosophy. Imagine a rich, buttery graham cracker crust forming the perfect foundation. Nestled atop is a supremely moist chocolate cupcake, generously filled with a vibrant, intensely flavored strawberry buttercream. And to crown this masterpiece? A swirl of luscious, homemade marshmallow meringue, toasted to golden perfection. It’s a symphony of textures and flavors that will transport you straight to a campfire under a starry sky, but with an elegant berry twist.
You might be thinking, “This sounds like a lot of steps!” And yes, it involves a few components, but I promise, none of them are overly complicated. Each stage is straightforward, and the process truly doesn’t take an exorbitant amount of time. The reward for your effort is a batch of cupcakes that are not just beautiful, but truly unforgettable in taste and texture.
Crafting Your Strawberry S’mores Cupcakes: A Step-by-Step Guide
Let’s dive into the creation of these extraordinary cupcakes. The key to their magic lies in balancing the classic S’mores elements with the fresh, bright taste of strawberry. We’ll start from the ground up, building layers of flavor and texture that perfectly complement one another.
1. The Essential Graham Cracker Crust: Foundation of Flavor
Every great S’mores experience begins with that unmistakable graham cracker crunch, and our cupcakes are no exception. For this recipe, you’ll need approximately 6-8 sheets of graham crackers. If you don’t already have crumbs on hand, it’s incredibly simple to make your own. Just place the crackers in a large Ziploc bag, seal it securely, and use a rolling pin to crush them into fine crumbs. This method not only saves you money but also gives you control over the texture. Once crushed, combine them with melted unsalted butter, ensuring every crumb is coated. Press this mixture firmly into the bottom of your cupcake liners before a quick bake. This brief baking time helps set the crust, creating a sturdy and flavorful base that perfectly mimics a campfire s’more.
2. The Rich & Moist Chocolate Cupcakes: A Classic Reinvented
Once your graham cracker crusts are baked and ready, it’s time to prepare the heart of these treats: the chocolate cupcakes. This is a classic chocolate cupcake recipe, known for its deep cocoa flavor and wonderfully moist texture. The inclusion of espresso powder isn’t just for a coffee kick; it subtly enhances the chocolate, making it taste even richer and more profound without adding a distinct coffee flavor. Sift your dry ingredients together to ensure a lump-free batter, and be careful not to overmix the batter once the wet and dry ingredients are combined – this ensures tender, light cupcakes. After they’ve baked and cooled completely, you’ll use a long paring knife to carefully cut a 1-inch deep hole in the center of each cupcake. This little cavity is crucial for our next delicious step – the strawberry buttercream filling! It’s the same clever technique I employed for my popular gender reveal cupcakes, creating a delightful surprise inside.
I typically replace the little cake “plug” after filling the cupcake, but this is entirely optional. Some prefer to leave it out for an even more generous filling!
3. The BEST Strawberry Buttercream Frosting: A Burst of Berry Flavor
Now for a true showstopper: the strawberry buttercream. I discovered this amazing recipe on Sally’s Baking Addiction quite some time ago and have been eagerly waiting for the perfect occasion to try it. I even went as far as ordering freeze-dried strawberries from Amazon specifically for this purpose!
And let me tell you, it was worth every bit of anticipation. Sally is a culinary legend for a reason, and this truly is THE BEST strawberry frosting I have ever tasted! The genius of using freeze-dried strawberries cannot be overstated. Unlike fresh strawberries, which can introduce too much moisture and make frosting runny, freeze-dried berries provide an intense, concentrated strawberry flavor without compromising the buttercream’s perfect consistency. The result is a vibrant pink frosting bursting with natural fruitiness, making it an absolutely ideal complement to our chocolate and graham cracker base. Once you’ve filled the cupcakes, I highly recommend piping a beautiful ring of this luscious strawberry frosting around the edge of each cupcake using a piping bag. This creates a lovely border and adds another layer of strawberry goodness, perfectly preparing your cupcakes for their grand meringue topping.
4. Mastering the Marshmallow Meringue: The Perfect Toasted Topping
I’ve made meringue before, but a truly toasted marshmallow meringue was a new and exciting challenge. Happily, it turned out to be far simpler than it sounds! The secret lies in a classic Swiss meringue, which involves gently heating egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches a safe temperature of 140°F. This step is crucial for both food safety and for creating a stable, glossy meringue that holds its shape beautifully. You’ll then whip this warm mixture with a touch of cream of tartar and a pinch of sea salt until it transforms into stiff, cloud-like peaks. The cream of tartar acts as a stabilizer, ensuring your meringue reaches its full, fluffy potential.
To achieve that iconic S’mores look, you’ll need a torching device. This is the exact kitchen torch I use, and I can’t recommend it enough! Just a friendly warning: once you experience the sheer fun of torching this meringue to a beautiful golden brown, you’ll want to torch everything in sight! The subtle caramelization adds an incredible depth of flavor and a visually stunning finish that truly elevates these cupcakes.
Serving & Storage Tips for Perfect Meringue
A little note on the meringue: for the absolute best experience, I recommend serving these cupcakes the same day you make them, or at least adding the meringue just before serving. The vibrant toasted texture is at its peak immediately after preparation. While the cupcakes will still taste delicious the next day, the meringue’s texture tends to soften and break down slightly over time, losing some of its crisp, fluffy charm. Having a kitchen torch on hand to toast them fresh at a party would be a fantastic and impressive party trick!
My contribution to #summerfunweekcollab part 2 is now complete, and what a delicious journey it has been! Get ready for another exciting recipe coming this Monday – my sweet tooth is definitely working overtime these days, and I can’t wait to share more delectable treats with you. Until then, I hope you have a truly terrific weekend filled with joy and perhaps some baking adventures of your own!
XO
Couldn’t let you leave without a few more temptations, could I? If you’ve enjoyed this creative cupcake recipe, be sure to explore more from my collection. Get ready to be tempted by these other delightful cupcake recipes:
- Decadent Chocolate Cherry Chip Cupcakes
- Sweet & Spiced Caramel Apple Cupcakes
- Classic Carrot Cake Cupcakes with Cream Cheese Frosting
- Fun & Festive Gender Reveal Cupcakes
- Joyful Vanilla Funfetti Birthday Cupcakes
And for those who can’t get enough of the fresh, sweet flavor of strawberries, here are a couple of other delightful strawberry treats for good measure:
- Homemade Chocolate and Strawberry Marshmallows
- Rustic Strawberry Nutella Galette
- Fluffy Baked Strawberry Buttermilk Donuts
Print Recipe
Strawberry S’mores Cupcakes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 4 reviews
Author: Katherine | Love In My Oven
Description
If you love the idea of chocolate strawberry cupcakes and you’re a fan of creative cupcake recipes, you’ll LOVE these strawberry s’mores cupcakes with the BEST marshmallow meringue!
Ingredients
Graham Cracker Crust
- 1 cup crushed graham crackers (~6–8 sheets)
- 3 tbsp unsalted butter, melted
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup oil (grapeseed, canola, vegetable)
- 1 tsp pure vanilla extract
- 3/4 cup hot water (boiling)
- 1 1/2 tsp espresso powder
Strawberry Buttercream Frosting*
- 1/2 cup freeze-dried strawberries
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1–2 tbsp heavy cream
- 1/2 tsp pure vanilla extract
Marshmallow Meringue
- 2 egg whites
- 1/3 cup granulated sugar**
- 1/4 tsp cream of tartar
- pinch sea salt
Instructions
- Preheat oven to 350F (175C) and line a muffin tin with 12 cupcake liners. In a small bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated. Divide them evenly between the liners, about 2-3 teaspoons each. Press down firmly with the back of a spoon or a small glass. Bake for 5 minutes, then remove from the oven and let cool slightly while you prepare the cupcakes.
- Prepare the chocolate cupcakes. In a large mixing bowl, sift together the all-purpose flour and cocoa powder. Whisk in the baking soda and salt to ensure even distribution. In a separate medium mixing bowl, whisk together the large eggs and granulated sugar until light and fluffy. Add the oil (grapeseed, canola, or vegetable work well) and pure vanilla extract, whisking until thoroughly combined. In a measuring cup, combine the hot water and espresso powder, stirring until the espresso is completely dissolved. Gradually add the wet ingredients to the dry, alternating between the egg mixture and the espresso mixture, stirring gently until just incorporated. Be careful not to over-mix, as this can lead to tough cupcakes. Divide the cupcake batter evenly between the prepared cupcake tins, filling each liner about 3/4 full. Bake the cupcakes for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Mine took exactly 14 minutes. Cool the cupcakes completely on a wire rack before proceeding to the next step.
- Prepare the strawberry buttercream. While the cupcakes are baking and cooling, prepare the intensely flavorful strawberry buttercream. Add the freeze-dried strawberries to a food processor or high-speed blender and pulse until they form a fine powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the unsalted butter (at room temperature) until it is smooth and creamy, which usually takes 1-2 minutes. Add the powdered sugar, strawberry powder, 1 tablespoon of heavy cream, and pure vanilla extract. Beat on low speed until the ingredients just begin to combine, then increase the speed to high and beat for 1-2 minutes until the frosting is thick, fluffy, and smooth. Add the second tablespoon of heavy cream or a little more powdered sugar if needed to achieve your desired consistency. Transfer the frosting to a piping bag fitted with a large tip (I used Wilton 8B for a beautiful swirl).
- When the cupcakes have completely cooled, use a sharp paring knife or a cupcake corer to cut out a 1-inch piece of cake from the center of each cupcake, about 1 inch deep. You can discard these cake plugs, or save them to replace in the cupcake after filling, depending on your preference. Using the piping bag filled with strawberry frosting, generously fill each cupcake cavity with the luscious buttercream. Then, pipe a decorative line or swirl of strawberry frosting around the edges of the cupcake to create an appealing border and add another layer of flavor.
- Prepare the marshmallow meringue. To make the perfect marshmallow meringue, bring a medium-sized saucepan filled about 2-3 inches with water to a gentle simmer over medium heat on the stove, creating a double boiler setup. In a heat-proof bowl (preferably the bowl of your stand mixer if it’s heat-proof), whisk together the egg whites, granulated sugar, cream of tartar, and a pinch of sea salt. Place this bowl over the saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously for about 5 minutes, or until the sugar is completely dissolved and the mixture reaches a temperature of 140°F (60°C). This heating process is vital for creating a stable meringue. Remove the bowl from the heat. If you used your stand mixer bowl, place it onto the mixer fitted with the whisk attachment. Otherwise, transfer the mixture to the bowl of your stand mixer. Beat on high speed for approximately 5-7 minutes, or until stiff, glossy peaks begin to form and the meringue cools down. Transfer the marshmallow meringue to another piping bag (I used a Wilton 1A tip for large, fluffy swirls) and pipe generous swirls onto the center of your prepared cupcakes. Use a kitchen torch to lightly brown the edges of the meringue, mimicking the toasted look of a campfire marshmallow. Alternatively, you can place the cupcakes under a preheated oven broiler for 1-2 minutes, watching them very carefully to prevent burning. Serve immediately for the best texture.
As mentioned in the blog post above, the meringue’s perfect toasted texture and stability are best enjoyed on the day it’s made. While the cupcakes will still be delicious on subsequent days, the meringue may begin to break down and have a slightly different, softer texture. Store any leftover cupcakes in an airtight container at room temperature for 1-2 days, or in the fridge for up to 3-4 days for optimal freshness.
Notes
*Strawberry Buttercream Frosting recipe adapted from Sally’s Baking Addiction.
**For the marshmallow meringue, I used castor sugar (also known as berry sugar in Canada) which dissolves quickly, but regular granulated sugar works perfectly too.
Shop the Recipe! Essential Tools & Ingredients for Success:
Butane Torch, Kollea Kitchen Blow Torch Refillable Cooking Torch |
Nutristore Freeze Dried Sliced Strawberries (Pack of 2) |
Amazon Basics Nonstick Round Muffin Baking Pan, 12 Cups (Set of 2) |
Pridebit Cupcake Decorating Tips Extra Large Piping Icing Tips