The Biggest, Fluffiest High-Hat S'more Cupcakes Ever—Summer Party Ready & Easy To Make!

Just when you thought summer s'mores couldn't get any better, someone turns 'em into the fluffiest cupcakes ever! Marshmallow Fluff is my favorite ingredient—remember these!?—and I love adding it to meringue. It gives the plain egg-white topping extra flavor, which (lets be honest), it desperately needs.   

So what goes with fluffy marshmallow frosting? Chocolate and graham crackers, obvs! Each cake has a graham cracker bottom crust, similar to a cheesecake cupcake, with lots of butter and salt. YUM!  

Top that with an easy chocolate cake batter loaded with mini chocolate chips—things are looking real good. I half thought about adding a molten center to really play up the ooey, gooey s'mores effect but I was feeling lazy. Mini chocolate chips melt through out the cake giving you a similar gooey-ness which was good enough for me.

If you're short on time, you can absolutely skip the meringue-making and just top these with marshmallow creme straight from the jar. Keep in mind that it slides and oozes, so don't over do it! You can still pop them under the broiled for a few minutes to get things all toasty. Just an easy shortcut if you need one... 

HIGH-HAT SMORE CUPCAKES
MAKES: 12

FOR THE CRUST
1 sleeve graham crackers
4 tablespoons unsalted butter, melted
Pinch of salt

FOR THE CAKE
1 cup whole milk
1 teaspoon apple cider vinegar 
3/4 cup granulated sugar 
1/2 cup canola oil 
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
3/4 teaspoon baking soda 
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup miniature chocolate chips

FOR THE MARSHMALLOW TOPPING
2 large egg whites
1 cup marshmallow cream
2 tablespoons sugar
Pinch of salt
1/4 teaspoon vanilla extract

1. Preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners.

2. Make the crust: Pulse the graham crackers in a food processor until coarsely ground. Add the butter and salt and pulse until the mixture resembles wet sand. Divide among the prepared muffin cups (about 1 tablespoon each; press into the bottom.

3. Make the cake: Stir together the milk and vinegar in a liquid measuring cup; set aside.  Whisk together the sugar, oil and vanilla in a large bowl. In another bowl, whisk the flour, cocoa, baking soda, baking powder and salt. Add the flour mixture to the oil mixture, alternating with the milk mixture, in 2 additions, stirring gently with a rubber spatula until combined and almost smooth. Fold in the chocolate chips

4. Divide the batter among the prepared cups and bake until the cupcakes spring back when lightly pressed,16 to 18 minutes. Let cool in the pan 2 minutes, then transfer the cupcakes to a wire rack and let cool completely.

5. Make the marshmallow topping: Preheat the broiler (or use a kitchen torch). Put the egg whites, marshmallow cream, sugar, salt and vanilla in the bowl of an electric mixer fitted with the whisk attachment; beat until stiff-peaks form. Transfer to a pastry bag fitted with a plain round tip or gallon-size resealable plastic bag (snip one corner). Pipe meringue onto cupcakes. Place under the broiler or use a kitchen torch to toast the meringue until golden brown, about 30 seconds.