150-Calorie Decadent S’mores Cupcakes

150-Calorie Decadent S’mores Cupcakes

What is better than the toasty, warm, and gooey experience
of eating s’mores? How about reinventing that deliciousness into a rich,
chocolately, decadent cupcake that is packed with chocolate chips and melting
marshmallows? And what if it could be perfectly moist and topped with a golden
meringue frosting and bits of sweet graham crackers?

Let’s take this even farther. What if I told you that you
could have this delectable treat for less than 150 calories? Would you believe

Well you should, because that creation could be on your
table in no time if you look at the following recipe!

I have a major weakness for s’mores, and when I found myself
with the craving for a cupcake I decided that combining the two would be… well…
just as freaking delicious as it sounds! And while I was at it, I figured that
I should be able to make it healthy enough to be able to eat (one) (two) as
many as I wanted!

This recipe doesn’t taste low-calorie—it tastes sinfully
rich and moist (heck, ask the 18 people who devoured them at the party I
attended). The chocolate flavor is deep, and the marshmallows get all toasty
and melty and amazing. Not only that, but they look gorgeous and are super fun
to make (and to all you parents out there—they aren’t nearly as messy to clean up)!

Can you wait any longer? I can’t!! Let’s check out this
drool-worthy treat!

Mind-Blowing S’mores

Adapted from CanYouStayForDinner

Makes 12 regular-sized cupcakes             

Calories/Cupcake (with frosting): 148                  (without frosting): 138


For the cake:

  • 1c. light vanilla soy milk or skim milk
  • 1 tsp apple cider vinegar
  • 1c (5oz) flour
  • 1/3c (1oz) unsweetened cocoa powder
  • 3/4tsp baking soda
  • 1/2tsp baking powder
  • 1/4tsp salt                                                           
  • 1/4c. splenda
  • 1/2c. (3oz) packed brown sugar
  • 1/2c. no sugar added applesauce
  • 1tsp vanilla
  • 1/4c. semi-sweet or milk chocolate chips
  • 1c. mini marshmallows
  • 2tbl graham cracker crumbs

For the Frosting:

  • 4 large egg whites
  • 1/2tsp cream of tartar
  • 12tsp vanilla
  • 1/2c. splenda
  • 12 mini marshmallows
  • 12 semi-sweet/milk chocolate chips


  1. In a small bowl, combine (soy)milk and vinegar. Set aside
    and let sit for 15 minutes.
  2. Meanwhile, preheat the oven to 350 degrees and grab a
    12-holder cupcake/muffin pan. Either spray it with cooking spray or line it
    with cupcake liners/
  3. In a medium bowl, sift together flour, cocoa powder, baking
    soda, baking powder, salt, and splenda. Add in the brown sugar.
  4. Combine the applesauce, milk mixture, and vanilla. Add the wet
    ingredients to the dry in batches, stirring to ensure everything is well-mixed
    and not clumped. Fold in chocolate chips. Batter should be runny. To assemble
    the cupcakes, fill each cupcake liner 1/3 of the way up with batter. Divide the
    marshmallows evenly among the cupcakes, and top with remaining batter (cupcake
    liners should, in the end, be about 2/3 of the way full). Sprinkle each cupcake with 1/2tsp graham cracker crumbs.
  5. Bake in the 350 degree oven for 18-28 minutes, or until a
    toothpick inserted in the center of the cupcake comes out clean. Wait 5
    minutes, then remove from pan (carefully). Allow to cool completely before devouring (trust me, I know this is hard, but you
    must wait—if not, it sticks to the liners. When it cools, this problem
  6. To make frosting, take a large casserole dish and fill it
    partly with boiling water. Place the eggs in a large, heat-proof bowl and place
    the bowl in the water (don’t let any water get into the eggs). Beat the eggs on
    HIGH until they get very foamy and almost reach “soft-peak” stage. Add in the
    vanilla and cream of tartar.  Beat until
    medium peaks form, and slowly incorporate splenda until stiff peaks form.
  7. Take a large ziplock bag and carefully spoon the egg white
    mixture into a corner of the bag. Trim off the end of the corner, allowing a
    medium-large space for piping. Evenly divide the mixture among the tops of the cooled cupcakes.
  8. Turn on your broiler. Place the cupcakes on a large baking
    sheet and place them under the broiler, turning as the frosting touches the
    flame and becomes golden (this gives it that nice toasty flavor and looks
    incredible!) Make sure all sides of the frosting are golden, and remove from
    oven. Garnish with a marshmallow and a chocolate chip. Best eaten right away,
    but will last in the fridge for up to 2 days (or up to 5 unfrosted).

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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