S’mores Cupcakes Recipe

Introduction

S’mores Cupcakes capture all the nostalgia of the classic campfire treat in a portable, delightful dessert. Rich chocolate cake, a crunchy graham cracker base, creamy ganache, and fluffy marshmallow frosting come together for a fun twist on a beloved favorite.

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons melted butter
• 4 tablespoons sugar
• 1/8 teaspoon salt
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs (room temperature)
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1/3 cup neutral oil (such as grapeseed)
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk
• 14 ounces chocolate (about three 4.65-ounce Hershey bars)
• 1/2 cup heavy cream
• 4 large egg whites
• 3/4 cup sugar
• 1/4 cup corn syrup
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350ºF (177ºC) and line a 12-cup muffin pan with liners. Lightly spray the liners with nonstick spray and set aside.
2. Step 2: Make the graham cracker base by mixing graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand and sticks when squeezed. Press about two tablespoons into each liner, reserving some for garnish if desired. Bake for 5-6 minutes until edges are lightly browned. Cool completely.
3. Step 3: Prepare the cupcake batter by sifting together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a bowl. In another bowl, whisk eggs, sugar, brown sugar, oil, vanilla, and buttermilk. Combine wet and dry ingredients gently until just incorporated; the batter will be thin.
4. Step 4: Divide the batter evenly among the muffin cups almost to the top. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
5. Step 5: For the chocolate ganache, heat heavy cream to a boil, then pour it over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Refrigerate for at least 2 hours to thicken.
6. Step 6: To make the marshmallow frosting, combine egg whites, sugar, and corn syrup in a heatproof bowl set over simmering water. Whisk gently until the sugar dissolves and the mixture reaches 110ºF (43ºC). Transfer to a mixer, add cream of tartar and vanilla, and whip until glossy and fluffy, about 7 minutes.
7. Step 7: Carefully core out the center of each cooled cupcake halfway down. Fill the hole with chocolate ganache and replace the removed cake piece on top. Save a few tablespoons of ganache for drizzling.
8. Step 8: Pipe or spoon the marshmallow frosting generously over each cupcake. Use a kitchen torch to toast the frosting lightly until golden brown.
9. Step 9: Drizzle the reserved ganache over the frosted cupcakes and sprinkle with reserved graham cracker crumbs if desired. Serve and enjoy!

Tips & Variations

• Use a kitchen torch carefully to toast the marshmallow frosting for that authentic campfire flavor without melting the frosting completely.
• Espresso powder enhances the chocolate flavor but can be omitted if you prefer a milder taste.
• Substitute sour cream for buttermilk in equal amounts if you don’t have buttermilk on hand.
• For a fun twist, try mini chocolate chips inside the cupcake batter or folded into the ganache.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. Leftover ganache can be refrigerated for up to a week and gently reheated before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and make the ganache up to two days in advance. Assemble and frost them on the day you plan to serve for the best texture and flavor.

Is there a substitute for corn syrup in the marshmallow frosting?

Light honey or golden syrup can often replace corn syrup in equal amounts, but it may slightly change the sweetness and texture of the frosting.

S’mores Cupcakes Recipe

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★★★★★

4.8 from 105 reviews

These S’mores Cupcakes are a delightful twist on the classic campfire treat, featuring a crisp graham cracker crust, rich cocoa espresso chocolate cupcakes, creamy chocolate ganache filling, and fluffy marshmallow frosting lightly toasted to perfection. Ideal for parties or an indulgent dessert, these cupcakes combine layers of flavor and texture reminiscent of traditional s’mores.

• Author: Caleb
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 1 cup graham cracker crumbs
• 4 tablespoons melted butter
• 4 tablespoons sugar
• 1/8 teaspoon salt

Cupcakes

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs (room temperature)
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1/3 cup neutral oil (grapeseed oil recommended)
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk

Chocolate Ganache Filling

• 14 ounces chocolate (about 3–4 Hershey bars, 4.65 oz each)
• 1/2 cup heavy cream

Marshmallow Frosting

• 4 large egg whites
• 3/4 cup sugar
• 1/4 cup corn syrup
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Set Up: Place muffin liners in a 12-cup standard muffin pan and lightly coat with nonstick spray; set aside. Preheat the oven to 350ºF (177ºC).
2. Make Graham Cracker Crust: In a bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until the texture resembles wet sand and clumps when squeezed. Scoop about 2 tablespoons into each muffin liner and press down firmly to form a compressed layer. Reserve a tablespoon of crumbs for garnish if desired.
3. Bake Graham Crust: Bake the crusts for 5-6 minutes until slightly browned around the edges. Remove and let cool completely.
4. Prepare Dry Ingredients for Cupcakes: In a medium bowl, sift together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
5. Prepare Wet Ingredients for Cupcakes: In another bowl, whisk together eggs, sugar, brown sugar, oil, vanilla extract, and buttermilk until combined.
6. Combine Batter: Pour the dry ingredients into the wet mixture and gently fold until just incorporated. The batter will be somewhat thin; avoid overmixing.
7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling nearly to the top with about a 1/2 inch space remaining.
8. Bake Cupcakes: Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
9. Make Chocolate Ganache Filling: Heat heavy cream in a small saucepan until it reaches a gentle boil. Remove from heat and add chopped chocolate. Let sit for 2 minutes, then stir until smooth and creamy. Refrigerate for at least 2 hours until firm enough to fill cupcakes.
10. Make Marshmallow Frosting: Place egg whites, sugar, and corn syrup in a heatproof bowl over a simmering pot of water (double boiler). Whisk continuously for about 4 minutes until the sugar has fully dissolved and the mixture reaches 110ºF (43ºC). No sugar grains should be felt when rubbed between fingers.
11. Whip Frosting: Transfer bowl to a stand mixer fitted with a whisk attachment. Add cream of tartar and vanilla extract. Whip on high speed for about 7 minutes until the mixture is glossy and fluffy.
12. Core Cupcakes: Using a small knife, carefully remove a portion of the center from each cooled cupcake, about halfway down. Be sure to keep enough cake at the bottom to hold the filling.
13. Fill Cupcakes: Fill each hollowed cupcake with the chilled chocolate ganache. Replace the cake piece that was cut out to cover the ganache, pressing gently to seal. Reserve 2-3 tablespoons of ganache for garnish.
14. Frost and Toast: Pipe or spoon the marshmallow frosting generously atop each cupcake. Using a small kitchen torch, lightly toast the frosting until golden and bubbly.
15. Finish Decoration: Drizzle the reserved ganache over the frosted cupcakes. Sprinkle with reserved graham cracker crumbs if desired to enhance texture and appearance.

Notes

• If you don’t have graham cracker crumbs, you can crush graham crackers manually with a rolling pin.
• Room temperature eggs will result in a better batter texture and more even baking.
• Be careful when toasting the marshmallow frosting with a kitchen torch to avoid burning or melting the frosting too much.
• The chocolate ganache needs at least 2 hours to firm up properly in the refrigerator for easy filling.
• You can substitute neutral oil with vegetable or canola oil if grapeseed oil is unavailable.
• Ensure to sift dry ingredients well to avoid lumps in the batter.

Keywords: S’mores Cupcakes, Graham Cracker Crust, Chocolate Ganache, Marshmallow Frosting, Dessert Cupcakes, Chocolate Cupcakes