Introduction

These S’mores Cupcakes capture all the nostalgic flavors of a campfire classic in a delightful handheld treat. Combining a graham cracker crust, rich chocolate cake, creamy ganache filling, and fluffy toasted marshmallow frosting, they’re perfect for any occasion that calls for a sweet, impressive dessert.

A close-up image of a cupcake cut in half, showing four distinct layers, sitting on a white scalloped plate against a white marbled background. The bottom layer is a golden crumbly crust with a rough texture. Above it is a dense, dark chocolate cake layer with a moist, crumbly texture. In the center of this chocolate cake is a glossy, rich chocolate ganache filling that slightly drips downwards. The top layer is a thick, smooth, white cream, covered with a light brown toasted meringue that has a slightly browned, uneven surface. Thin chocolate drizzle lines run across the top of the meringue. Photo taken with an iphone --ar 4:5 --v 7

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 3 bars of 4.65 ounces each)
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

Step 1: Preheat your oven to 350ºF (177ºC). Line a 12-cup muffin pan with liners and lightly spray with nonstick spray.
Step 2: Make the graham cracker crust by mixing the cracker crumbs, 4 tablespoons sugar, melted butter, and 1/8 teaspoon salt until the mixture resembles wet sand and holds together when pressed.
Step 3: Press two tablespoons of this crumb mixture into each muffin liner, compressing firmly. Reserve extra crumbs if you’d like to garnish later. Bake for 5-6 minutes until just lightly browned around the edges, then let cool.
Step 4: In a medium bowl, sift together flour, cocoa powder, espresso powder, baking powder, baking soda, and 1/4 teaspoon salt.
Step 5: In another bowl, whisk eggs, 1/4 cup sugar, brown sugar, oil, vanilla extract, and buttermilk until combined.
Step 6: Pour the dry ingredients into the wet ingredients and stir gently until just combined; the batter will be thin.
Step 7: Divide the batter evenly over the graham cracker crusts in the muffin cups, filling almost to the top.
Step 8: Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
Step 9: For the chocolate ganache filling, bring heavy cream to a boil, remove from heat, and add chopped chocolate. Let sit 2 minutes, then stir until smooth. Refrigerate for at least 2 hours to thicken.
Step 10: Prepare the marshmallow frosting by combining egg whites, sugar, and corn syrup in a mixing bowl over simmering water (double boiler). Whisk by hand for about 4 minutes until sugar dissolves and temperature reaches 110ºF (43ºC).
Step 11: Transfer bowl to a stand mixer, add cream of tartar and vanilla, and whip on high for 7 minutes until glossy and fluffy.
Step 12: Core out the center of each cooled cupcake about halfway down, being careful to leave the base intact.
Step 13: Fill each cavity with chocolate ganache and replace the removed cake piece on top, pressing gently.
Step 14: Pipe or spoon the marshmallow frosting generously over each cupcake. Use a kitchen torch to lightly toast the marshmallow topping.
Step 15: Drizzle remaining ganache over the cupcakes and sprinkle with reserved graham cracker crumbs if desired. Serve and enjoy!

Tips & Variations

For a richer flavor, substitute brewed espresso for espresso powder in the cake batter.
Use a mix of bittersweet and milk chocolate for the ganache to balance sweetness.
To make frosting ahead, store in the refrigerator and re-whip briefly before using.
If you don’t have a kitchen torch, briefly broil the frosted cupcakes for a toasted effect—watch carefully to avoid burning.
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. Leftover ganache can be refrigerated and gently warmed before reuse. Marshmallow frosting is best enjoyed fresh but can be refrigerated and whisked again before use.

How to Serve

This close-up image shows a dessert slice with four distinct layers on a white plate with a fluted edge. The bottom layer is crumbly and golden brown, resembling a thick graham cracker crust. Above this is a dense, dark chocolate cake layer with a moist texture. In the middle of the chocolate cake layer, there is a melted, glossy chocolate filling that oozes slightly. On top, a thick, fluffy white cream layer covers the cake, with a toasted, lightly browned surface and crumb topping. The cream is drizzled with thin lines of chocolate sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and prepare the ganache a day ahead. Assemble and frost them the same day you plan to serve to keep the marshmallow frosting fresh and fluffy.

What if I don’t have a kitchen torch to toast the frosting?

You can place the frosted cupcakes under a broiler for a very short time—just seconds—to toast the marshmallow. Keep a close eye to prevent burning or scorching.