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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!

This post may contain affiliate links which will earn me a small commission, at no extra cost to you. 

Hi! This is my second post for the #summerfunweekcollab. Today’s theme is s’mores! Woop! Have you checked out my post for the grilling theme on Wednesday yet?! I knew what I wanted to make as soon as I was asked to join in on the s’mores summer collaboration on Instagram! Strawberry s’mores cupcakes!!

I’ve been eyeing up all of the pretty torched marshmallow-topped cupcakes on Pinterest and IG the past few years and I couldn’t wait to try my hand at it! I even bought my own personal torch for this very purpose 😉

Love In My Oven is a mostly healthy food blog, but when I do a decadent treat, I do it WELL. Both feet in, right!?

So let me tell you about these magical cupcakes. These strawberry s’mores cupcakes feature a graham cracker crust, a rich, moist, chocolate cupcake FILLED with strawberry buttercream, all topped off with more strawberry buttercream and THE BEST marshmallow meringue!

Probably, you’re thinking, this seems like a lot of steps…! Well, it is. BUT none of them are complicated and it really doesn’t take all that much time to make these! 

How do you make strawberry s’mores cupcakes?

First of all, start with your graham cracker base. I almost always have graham cracker crumbs on hand, but if you don’t, this recipe uses about 6-8 sheets. Throw the crackers into a big Ziploc, seal it, and crush it into crumbs with a rolling pin. 

After you bake the crust, make the chocolate cupcakes. It’s a pretty classic chocolate cupcake recipe! Once they’ve baked and cooled, you will want to use a long paring knife to cut out a hole in the center of the cupcakes, about 1″ deep. It’s the same technique I used in my gender reveal cupcakes!

I usually replace the plug after I’ve filled the cupcake, but you don’t have to.

filling a cupcake

NEXT – the strawberry buttercream!

THE BEST Strawberry Frosting!

I saw this recipe on Sally’s Baking Addiction a long time ago and have been dying to try it out. I even ordered freeze dried strawberries from Amazon for this very purpose! 

Guys, Sally is popular for a reason. This is THE BEST strawberry frosting! The freeze-dried strawberries ensure that the frosting doesn’t get too runny, and the flavour is intense. I highly recommend it! 

Consequently, this frosting is perfect for these strawberry s’mores cupcakes!

After you’ve filled the cupcakes, I would recommend running a line of strawberry frosting around the edge of the cupcakes, using a piping bag. Now you’re ready for the meringue!

HOW do you make marshmallow meringue!?

I’ve made meringue before, but toasted marshmallow meringue? This was a new endeavor. Luckily, it was way easier than it sounds. All you need is a couple of egg whites, cream of tartar, sugar and some salt. If you’re toasting it, you’ll need a torching device 😉 This is the one I have.

Due to the fun-ness factor of this torch, I’m just warning you, you’ll want to torch everything once you get it!!

A word about the meringue – you’ll want to serve the cupcakes that day, or add the meringue just before serving! The torch would be a fun party trick!

I found the texture of it started to break down a bit after the first day. It still tasted good though!

So, #summerfunweekcollab part 2 for me is now complete. I’ve got something else exciting coming on Monday – let’s just say my sweet tooth is going into overdrive these days! 

I hope you have a terrific weekend!


strawberry s'more cupcake

You had to know I was going to give you a few other cupcake recipes at the end of this post, right?! Beee tempted……!

Also, a couple of other strawberry treats for good measure:

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Strawberry S’mores Cupcakes

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5 from 4 reviews

  • Author: Katherine | Love In My Oven


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!



Graham Cracker Crust

  • 1 cup crushed graham crackers (~68 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
  • 12 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


  1. Preheat oven to 350F 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 tsp each. Press down firmly. Bake for 5 minutes then remove from the oven.
  2. Prepare the chocolate cupcakes. In a large mixing bowl, sift together the flour and cocoa powder, then whisk in the baking soda and salt. In another medium mixing bowl, whisk together the eggs and sugar, then add the oil and vanilla and whisk until thoroughly combined. In a measuring cup, combine the hot water and espresso powder until dissolved. Add the wet ingredients to the dry, alternating between the egg mixture and espresso. Stir just to incorporate (do not over-mix)! Divide the cupcake batter evenly between the cupcake tins (filling 3/4 full). Bake the cupcakes for 12-15 minutes, until a toothpick inserted in the center comes out clean. Mine took 14 minutes. Cool the cupcakes completely on a wire rack.
  3. Prepare the strawberry buttercream. While the cupcakes are baking, add the freeze-dried strawberries to a food processor or blender, and pulse them until they’re just a fine crumb. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter until smooth and creamy, 1-2 minutes. Add the powdered sugar, strawberries, cream and vanilla and beat again on low until just beginning to incorporate. Switch to high and run the mixer for 1-2 minutes until the frosting is thickened. Add more cream or powdered sugar, as needed to achieve the right consistency. Transfer the frosting to a piping bag fitted with a large tip (I used Wilton 8B).
  4. When the cupcakes have cooled, use a sharp paring knife to cut out a 1″ piece of cake from the center. Discard, or set aside to replace in the cupcake after filling. Using the piping bag of strawberry frosting, fill each cupcake with frosting. Pipe around the edges of the cupcake to create a trimming of strawberry.
  5. Prepare the marshmallow meringue. Bring a medium-sized saucepan filled about 2-3″ with water to a gentle simmer over medium heat on the stove. In a heat-proof bowl, whisk together the egg whites, sugar, cream of tartar and salt. Place the heat-proof bowl over the saucepan of simmering water and whisk continuously for about 5 minutes, or until the sugar is dissolved and the mixture reaches a temperature of 140F. If you’ve used the bowl of your stand mixer, place it into the mixer, fitted with the whisk attachment otherwise, empty the mixture into the bowl of your stand mixer. You can also use a handheld mixer, but it will take long! Beat on high for about 5 minutes, or until stiff peaks begin to form.  Transfer the meringue to another piping bag (I used the Wilton 1A tip) and pipe swirls of marshmallow meringue onto the center of your cupcakes. Use a kitchen torch to lightly brown the edges, or place the cupcakes under the oven broiler for a minute or two! Serve immediately.

As mentioned in the blog post above, the meringue begins to break down after the first day. The cupcakes will still be good but the meringue will have a different texture. Store the cupcakes in an airtight container, at room temperature for 1-2 days, or in the fridge for 3-4 days.


*Recipe adapted from Sally’s Baking Addiction

**I used castor sugar (also called berry sugar in Canada)

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Strawberry S\'mores Cupcakes

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. I’m loving the strawberry s’mores mash-up in cupcake form! That buttercream does sound fabulous. Now I want to order freeze dried strawberries and a torch for toasting meringue! These look so decadent and perfect for a Friday! Happy weekend Katherine!

  2. Now this is a fabulous summer cupcake! I love the combo of two of my favorite dessert categories: s’mores and strawberries! Genius.

  3. love the idea of adding strawberry to a s’mores cupcake! mmm, and toasted marshmellows are always a good move.

    1. Thanks Heather!! You so can’t go wrong with toasted marshmallows. So toasty, gooey and sweet!

  4. OK, how fast do you think I can run up to Canada to take a few of these beauties off your hands? OMG Katherine! You’ve outdone yourself! They look incredible! And your torching skills are amazing 🙂

    1. Haha – GO! I’ll time you 😉 Actually, if you can really make it all the way here I will make you a dozen all to yourself, Kelsie! Thanks friend!!

  5. Such a fantastic idea my friend! I would totally love these because I LOVE strawberries with that smores flavour! This is honestly so great for the summer.