S'mores Cupcakes


Recipes and photos and/or video courtesy of Erin Alvarez, Founder and Author of The Almond Eater.

What better way to enjoy s’mores than in a cupcake? These chocolate cupcakes are topped with meringue toasted to perfection, then sprinkled with graham crackers.


  1. Preheat oven to 350°.
  2. In a large bowl, stir flour, cocoa, baking soda, baking powder, and salt together.
  3. In a separate bowl, cream butter and sugar together; then, add milk, applesauce, vinegar, and vanilla and stir.
  4. Combine wet and dry ingredients, then divide the mixture evenly into a lined muffin tin.
  5. Bake cupcakes for 15-20 minutes, or until a toothpick comes out clean.
  6. While cupcakes are baking, make the meringue: whisk egg whites, cream of tartar, and salt together at a medium speed for 2 minutes, then at high speed for an additional 2 minutes until stiff peaks form. Then, add the sugar and whisk for 1 more minute.
  7. Once the cupcakes are done, wait for them to cool before adding the meringue.
  8. To add the meringue: use a spoon to place a dollop of meringue on top of each cupcake, then sprinkle with graham cracker crumbs. Use your Bernzomatic torch to toast the meringue to your liking.
  9. Enjoy!

What You'll Need


Maker Precision Torch

Product Info


5.6 oz. Butane Cylinder

Product Info

Ingredients for the Cupcakes

  • 2 cups all purpose flour
  • ½ cup cocoa powder
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ cup granulated sugar
  • ½ cup butter, softened
  • 1 ½ cups almond milk* may use other milk
  • ½ cup unsweetened applesauce
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 graham cracker, crumbled

Ingredients for the Meringue

  • 4 egg whites
  • ⅛ tsp cream of tartar
  • ⅛ tsp salt
  • 1 cup granulated sugar