Keto S’mores Cupcakes

Keto chocolate cupcakes are amazing, but Keto chocolate cupcakes with a graham cracker crust and toasted marshmallow frosting are out of this world. This dessert might need a bit more time in the kitchen, but it is worth it! These Keto s’mores cupcakes are a hit at gatherings and birthday parties, so make sure you prepare a big batch.

Are these cupcakes moist?

We know what you’re thinking; nothing is worse than biting into a dry and crumbly cupcake. Don’t worry because these Keto s’mores cupcakes are mouthwatering. The secret to their pillowy texture is the cream cheese in the batter. You can substitute the cream cheese with sour cream, but make sure not to skip it. An essential factor in this recipe is to use cream cheese and butter at room temperature; otherwise, you’ll end up with a lumpy batter.

Can you prepare this recipe ahead of time?

You can prepare the cupcakes with the crumb base up to 3 days in advance and store them in an airtight container in the fridge. The meringue frosting, however, should be prepared right before serving. Even though frosting will hold its shape, it might become grainy on the inside after one day.

Can you toast the frosting without a torch?

We get it, a torch may not be on your list of essential kitchen tools, but we think it’s an excellent investment. If you don’t have one, you can use your oven broiler to toast these cupcakes. Place the cupcakes back in the pan, and pipe the meringue. Set the broiler to high, and place the frosted cupcakes in the oven. Let them broil for 1-2 minutes, checking on them every 30 seconds.