Let’s bring these S’mores Cupcakes to life! Follow these instructions carefully for the best results:

Step 1: Preheat and Prepare

Preheat your oven to the temperature listed on the cake mix box instructions. Line a standard 12-cup muffin tin with paper liners. First thing to do.

Step 2: Bake the Cupcakes

In a medium bowl, prepare the chocolate cake batter according to the box instructions. This usually involves combining the cake mix with water, oil.

Divide the batter evenly among the prepared muffin cups, filling each liner about two-thirds full. Use a spoon or scoop.

Bake the cupcakes according to the box instructions, or until a toothpick inserted into the center comes out clean. The time varies.

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Cool completely.

Step 3: Make the Marshmallow Frosting (Double Boiler Method)

In a small saucepan over medium heat, bring about 1/2 cup of water to a simmer. You don’t need much.

In a medium heatproof bowl, combine the egg whites and sugar. Whisk them together briefly. Be carefull.

Carefully place the bowl on top of the simmering water, creating a double boiler. Make sure the bottom of the bowl doesn’t touch the water.

Cook, stirring constantly with a whisk, until the sugar is completely dissolved and the mixture is warm to the touch. This should take about 5 minutes. Be patient.

Step 4: Whip the Frosting

Carefully remove the bowl from the saucepan (use oven mitts or a dry towel, as it will be hot). Be very carefull.

Using an electric mixer on high speed (or a stand mixer fitted with the whisk attachment), beat the egg white mixture until it resembles Marshmallow Fluff and forms soft, glossy peaks. This will take about 8 minutes. It’s magic.

Beat in the vanilla extract and salt until just combined. Do not overmix.

Transfer the frosting to a piping bag fitted with a large star tip. Set aside.

Step 5: Melt the Chocolate

In a clean, medium heatproof bowl, place the chocolate chips. Return it to the double boiler.

Carefully place the bowl over the reserved saucepan of simmering water (you may need to reheat the water slightly).

Cook, stirring constantly, until the chocolate is completely melted and smooth. This should take about 4 minutes. Do not burn.

Remove the bowl from the heat and keep the chocolate warm until ready to use.

Step 6: Prepare the Graham Crackers

Carefully break 2 of the graham crackers into 12 small (about 1-inch) squares. These will be used for garnish. Set them aside. Small squares.

Transfer the remaining 3 graham crackers to a resealable plastic bag. Seal the bag and crush the crackers into fine crumbs using a wooden spoon, rolling pin, or heavy pot. Easy to do.

Pour the graham cracker crumbs into a shallow bowl or plate. Set aside.

Step 7: Dip and Crumb the Cupcakes

Place a rack closest to the heating element in your oven and turn on the broiler. Get ready.

Dip the edges of each cooled cupcake into the melted chocolate, rotating it to coat the rim evenly. Be quick.

Immediately dip the chocolate-coated edge of each cupcake into the graham cracker crumbs, turning to coat. It will stick.

Step 8: Frost and Broil

Pipe the marshmallow frosting onto the cupcakes in a swirling motion, using the star tip to create a decorative design. I love this part.

Arrange the frosted cupcakes on a baking sheet. Very important step now.

Broil the cupcakes, watching them very closely, until the frosting is golden brown and toasted. This should only take about 30 seconds, but it can happen very quickly, so don’t walk away! Keep an eye.

Step 9: Garnish and Serve

Immediately garnish each cupcake with one of the reserved graham cracker squares. Serve and enjoy!