Indulge in the ultimate summer dessert: These Strawberry S’mores Cupcakes topped with the most delightful marshmallow meringue are a creative cupcake recipe you simply must try!
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Hello fellow baking enthusiasts! Get ready to elevate your dessert game with a treat that perfectly captures the essence of summer fun. As part of a special summer collaboration, I’m thrilled to share a recipe that combines the nostalgic charm of s’mores with the fresh, vibrant taste of strawberries: our incredible Strawberry S’mores Cupcakes!
If you’ve been dreaming of a dessert that delivers on both flavor and visual appeal, these cupcakes are your answer. For years, I’ve admired the stunning torched marshmallow-topped creations circulating on Pinterest and Instagram, and I finally decided it was time to master the technique myself. In fact, I even invested in my own kitchen torch for this very purpose – a decision I assure you, you won’t regret!
While my blog, Love In My Oven, primarily focuses on healthy food, there are times when a truly decadent treat is called for. And when I commit to an indulgent recipe, I go all in! These strawberry s’mores cupcakes are a testament to that philosophy, offering an explosion of flavors and textures in every single bite. They are designed to be a showstopper, perfect for summer gatherings, backyard BBQs, or simply a delightful weekend baking project.
So, let me paint a delicious picture for you. These magical strawberry s’mores cupcakes begin with a buttery, crisp graham cracker crust, providing that essential s’mores foundation. Nestled above is a rich, incredibly moist chocolate cupcake, baked to perfection. But the surprises don’t stop there! Each chocolate cupcake is generously filled with a luscious strawberry buttercream, adding a burst of fruity sweetness. Finally, the entire masterpiece is crowned with even more of that irresistible strawberry buttercream and, of course, a cloud of the BEST homemade marshmallow meringue, lightly toasted to golden perfection.
You might be thinking, “This sounds like a lot of steps!” And yes, you’d be right – there are a few layers to these gourmet cupcakes. However, I promise you that none of the individual steps are overly complicated. With a little organization and a dash of enthusiasm, you’ll find that creating these stunning strawberry s’mores cupcakes is a truly enjoyable and rewarding experience. The process is broken down into manageable parts, ensuring that even a novice baker can achieve impressive results. The effort is absolutely worth it for the unforgettable taste and presentation!
Crafting Your Perfect Strawberry S’mores Cupcakes
Let’s dive into the delicious details of how to bring these extraordinary cupcakes to life, step by step. Each component is designed to harmonize with the others, creating a symphony of s’mores and strawberry flavors.
Step 1: The Irresistible Graham Cracker Base
Every great s’more begins with that signature graham cracker crunch, and our cupcakes are no exception. This base adds a wonderful texture and a hint of honeyed sweetness that complements the chocolate and strawberry beautifully. To start, you’ll need graham cracker crumbs. I often keep a supply on hand, but if you don’t, it’s easy to make your own from about 6-8 sheets of graham crackers. Simply place them in a large Ziploc bag, seal it, and crush them into fine crumbs using a rolling pin. This little trick ensures a perfectly even crust. Once crushed, combine the crumbs with melted unsalted butter, making sure every crumb is coated. This helps the crust hold its shape and prevents it from becoming too dry. Press this mixture firmly into the bottom of your cupcake liners – this crucial step prevents a crumbly mess and gives you a sturdy foundation for your delicious cupcake. A brief bake in the oven sets the crust, creating a golden, aromatic layer that will be the first hint of s’mores magic.
After your graham cracker crust has had its quick bake and is cooling, it’s time to prepare the star of the show: the rich chocolate cupcakes. This is a fairly classic chocolate cupcake recipe, known for its deep cocoa flavor and wonderfully moist crumb. The secret to its richness often lies in incorporating hot water or coffee, which intensifies the chocolate. Once these beauties are baked and completely cooled, you’ll need a long paring knife to carefully cut out a small, circular hole in the center of each cupcake, about an inch deep. This creates the perfect pocket for our luscious strawberry filling! It’s the same clever technique I’ve used for surprise-filled treats like my gender reveal cupcakes, ensuring a delightful hidden center.
After filling the cupcake with delicious strawberry buttercream, I typically replace the small piece of cake I removed, creating a neat seal. However, this step is entirely optional; the buttercream will hold its own beautifully even without it.
NEXT – prepare yourself for the star filling: the strawberry buttercream!
Unveiling THE BEST Strawberry Frosting!
For years, I’d seen this highly acclaimed strawberry frosting recipe on Sally’s Baking Addiction and was absolutely eager to try it. My excitement was so high that I even went ahead and ordered freeze-dried strawberries from Amazon specifically for this recipe! And let me tell you, it did not disappoint.
There’s a very good reason why Sally’s recipes are so popular and beloved. This isn’t just a good strawberry frosting; it is, without a doubt, THE BEST strawberry frosting I have ever made or tasted! The brilliance of using freeze-dried strawberries cannot be overstated. Unlike fresh strawberries, which can introduce too much moisture and make your frosting runny, freeze-dried strawberries provide an intense, concentrated strawberry flavor without compromising the frosting’s perfect, creamy texture. The flavor is incredibly vibrant and authentic, making this buttercream truly stand out. I cannot recommend it highly enough!
Consequently, this robust and flavorful frosting is absolutely perfect for these strawberry s’mores cupcakes. It provides the ideal balance of fruity tang and creamy sweetness against the rich chocolate and crunchy graham cracker. After you’ve filled each cupcake with a generous dollop of this magnificent strawberry buttercream, I recommend using a piping bag to create a delicate border of strawberry frosting around the edge of each cupcake. This not only adds another layer of flavor but also creates a beautiful visual frame for the dramatic marshmallow meringue that comes next.
HOW to Create Fluffy Marshmallow Meringue!
While I’ve made meringue before, delving into the world of toasted marshmallow meringue was a new and exciting adventure for me. And to my pleasant surprise, it was far easier and more forgiving than it sounds! The key to success is a simple list of ingredients and a bit of technique.
For this incredible topping, you’ll need just a few basic ingredients: egg whites, granulated sugar, a touch of cream of tartar, and a pinch of salt. These humble ingredients, when combined and whipped correctly, transform into a glossy, stable meringue that tastes just like fluffy marshmallows. The cream of tartar is essential here; it acts as a stabilizer, helping the egg whites reach and hold their stiff peaks, which is crucial for a robust meringue.
The magic truly happens when you toast the meringue. For this, you’ll definitely need a torching device. If you don’t have one, I highly recommend investing in a kitchen torch – it’s a fantastic tool for many desserts, not just these cupcakes! This is the precise model I use, and it performs beautifully. Be warned, though: once you get your hands on a kitchen torch, you’ll want to torch everything in sight! From creme brulee to baked Alaska, the possibilities are endless and incredibly fun.
A quick but important note about the meringue: it’s at its absolute best when served the same day it’s made. The glorious, toasted texture and fluffy consistency are most prominent shortly after preparation. If you’re planning ahead, consider adding and toasting the meringue just before serving. This makes for a fantastic party trick, delighting your guests with the visual and aromatic experience of fresh-torched meringue!
I found that while the meringue still tasted good on the second day, its pristine texture began to break down slightly. It loses some of that initial crispness and airy fluffiness, becoming a bit softer. So, for the ultimate experience, fresh is definitely best!
And just like that, #summerfunweekcollab part 2 is complete! These Strawberry S’mores Cupcakes are truly a labor of love, but every moment spent crafting them is rewarded with an incredibly delicious and visually stunning dessert. I’ve got something else equally exciting coming your way on Monday, so keep an eye out – my sweet tooth is definitely working overtime these days!
I hope you have a terrific weekend filled with joy, sunshine, and perhaps a little baking adventure of your own. These cupcakes are sure to bring smiles wherever they go!
XO
You knew I couldn’t leave you without a few other tempting cupcake recipes, didn’t you? Get ready to be tempted by more delightful treats from my kitchen!
- Chocolate Cherry Chip Cupcakes
- Caramel Apple Cupcakes
- Carrot Cake Cupcakes
- Gender Reveal Cupcakes
- Vanilla Funfetti Birthday Cupcakes
And for good measure, here are a couple of other fantastic strawberry treats to satisfy your cravings:
- Chocolate and Strawberry Marshmallows
- Strawberry Nutella Galette
- 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 and moist. Divide them evenly between the cupcake liners, using about 2-3 teaspoons for each. Press down firmly with the back of a spoon or a small glass. Bake for 5 minutes, which helps to set the crust and enhance its flavor, then remove from the oven and let cool slightly while you prepare the cupcake batter.
- Prepare the chocolate cupcakes. In a large mixing bowl, meticulously sift together the all-purpose flour and cocoa powder to ensure there are no lumps and the ingredients are well aerated. Then, whisk in the baking soda and salt, ensuring they are evenly distributed. In a separate medium mixing bowl, whisk together the large eggs and granulated sugar until light and fluffy. Add the oil and pure vanilla extract, continuing to whisk until thoroughly combined. In a heat-proof measuring cup, combine the hot (preferably boiling) water with the espresso powder; stir until the espresso powder is completely dissolved. This step is crucial as hot liquid helps to bloom the cocoa, intensifying its flavor. Gradually add the wet ingredients to the dry ingredients, alternating between the egg mixture and the espresso mixture, beginning and ending with the dry ingredients. Stir just until the ingredients are incorporated; be very careful not to over-mix, as this can lead to dry and tough cupcakes. Divide the cupcake batter evenly between the prepared cupcake tins, filling each about 3/4 full. Bake the cupcakes for 12-15 minutes, or until a toothpick inserted into the center comes out clean. My batch typically takes 14 minutes for perfect results. Once baked, 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, you can make the vibrant strawberry buttercream. Begin by adding the freeze-dried strawberries to a food processor or a high-speed blender. Pulse them until they are transformed into a fine powder or crumb. Set this aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened unsalted butter on medium speed until it is smooth, light, and creamy, which usually takes about 1-2 minutes. Gradually add the powdered sugar, the freeze-dried strawberry powder, 1 tablespoon of heavy cream, and the pure vanilla extract. Beat on low speed initially until the ingredients are just beginning to combine, preventing a cloud of powdered sugar. Increase the speed to high and beat for another 1-2 minutes, or until the frosting becomes thick, light, and wonderfully fluffy. If the frosting seems too stiff, add the second tablespoon of heavy cream, or more as needed, one teaspoon at a time, until you achieve the desired smooth, pipeable consistency. If it’s too soft, add a little more powdered sugar. Transfer this delicious frosting to a piping bag fitted with a large tip (I used a Wilton 8B tip for its generous opening).
- When the cupcakes are completely cooled, use a sharp paring knife to carefully cut out a 1-inch piece of cake from the center of each cupcake, about 1 inch deep. You can either discard these small plugs or set them aside to replace after filling, sealing the buttercream inside. Using your piping bag of strawberry frosting, generously fill each cupcake with the luscious strawberry buttercream. Then, pipe a charming line of strawberry frosting around the top edge of each cupcake, creating a beautiful and delicious trimming. This prepares your cupcakes perfectly for the final, show-stopping meringue layer.
- Prepare the marshmallow meringue. Bring a medium-sized saucepan, filled with about 2-3 inches of water, to a gentle simmer over medium heat on your stovetop. In a heat-proof bowl (preferably the bowl of your stand mixer if it’s heat-proof, otherwise use a separate one), whisk together the egg whites, granulated sugar, cream of tartar, and a pinch of sea salt. Place this heat-proof bowl over the saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Continuously whisk the mixture for about 5 minutes, or until the sugar is completely dissolved and the mixture reaches a temperature of 140F (60C) on an instant-read thermometer. This hot sugar syrup technique ensures a stable and safe meringue. If you used a separate heat-proof bowl, carefully transfer the hot mixture to the bowl of your stand mixer, fitted with the whisk attachment. If you’re using a handheld mixer, be prepared for a slightly longer beating time. Beat the mixture on high speed for about 5-7 minutes, or until incredibly stiff, glossy peaks begin to form and the bowl feels cool to the touch. The meringue should be thick enough to stand straight up when the whisk is lifted. Transfer the marshmallow meringue to another piping bag (I recommend a Wilton 1A tip for a classic swirl). Pipe beautiful swirls of marshmallow meringue onto the center of your prepared cupcakes, covering the strawberry frosting border. For that signature s’mores finish, use a kitchen torch to lightly brown the edges and peaks of the meringue, creating a beautiful golden char. Alternatively, you can place the cupcakes under a hot oven broiler for just a minute or two (watch them very closely, as they can burn quickly!). Serve these delightful Strawberry S’mores Cupcakes immediately to enjoy the meringue at its perfect texture.
As mentioned in the blog post above, the marshmallow meringue is best enjoyed on the day it’s made, as its texture begins to soften and break down slightly after the first day. However, the cupcakes themselves will still be delicious! Store the cupcakes in an airtight container at room temperature for 1-2 days, or in the refrigerator for 3-4 days for extended freshness, though the meringue will not be as crisp.
Notes
*Strawberry Buttercream Frosting recipe adapted from Sally’s Baking Addiction.
**I used castor sugar (also known as berry sugar in Canada) for the meringue, which dissolves quickly and yields a smoother texture.
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