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S’mores Cupcakes Recipe

★★★★★

4.6 from 116 reviews
  • Author: Zoe
  • Total Time: 2 hours 50 minutes
  • Yield: 12 cupcakes 1x

Description

These decadent S’mores Cupcakes combine a buttery graham cracker crust, rich chocolate cupcakes, smooth chocolate ganache filling, and fluffy marshmallow frosting toasted to perfection. Inspired by the classic campfire treat, these cupcakes deliver layers of chocolate and toasted marshmallow flavors in every bite, perfect for satisfying your sweet tooth or impressing guests at parties.

Ingredients

Scale

Graham Cracker Crust:

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

Cupcake Batter:

  • 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 (3 to 4 Hershey bars, approx. 4.65 ounces 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: Prepare a 12-cup standard muffin pan by placing liners and lightly spraying with nonstick spray. Preheat your oven to 350ºF (177ºC).
  2. Make the Graham Cracker Crust: In a bowl, mix 1 cup graham cracker crumbs, 4 tablespoons sugar, 4 tablespoons melted butter, and 1/8 teaspoon salt until the mixture resembles wet sand and holds together when squeezed.
  3. Press and Bake Crust: Scoop about two tablespoons of the crust mixture into each muffin liner and press down firmly to compress. Reserve some crumbs for garnish if desired. Bake crusts for 5 to 6 minutes until lightly browned at the edges, then let cool.
  4. Prepare Dry Ingredients for Cupcakes: Sift together 3/4 cup flour, 1/2 cup cocoa powder, 1 teaspoon espresso powder, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.
  5. Mix Wet Ingredients: In a separate bowl, whisk 2 eggs, 1/4 cup sugar, 1/2 cup brown sugar, 1/3 cup neutral oil, 2 teaspoons vanilla, and 1/2 cup buttermilk until smooth.
  6. Combine Batter: Pour the dry ingredients into the wet mixture and stir gently until just combined. The batter will be thin—avoid overmixing.
  7. Fill Muffin Cups and Bake: Divide the batter evenly into the prepared muffin liners, filling nearly to the top but leaving about 1/2 inch of space. Bake for 16 to 18 minutes or until a toothpick inserted comes out clean. Cool completely.
  8. Make Chocolate Ganache: Heat 1/2 cup heavy cream until boiling, then remove from heat and add 14 ounces chopped chocolate. Let sit for 2 minutes, then stir until smooth and creamy. Refrigerate for at least 2 hours to firm up.
  9. Prepare Marshmallow Frosting: Set a metal mixing bowl over simmering water to create a double boiler. Add 4 egg whites, 3/4 cup sugar, and 1/4 cup corn syrup; whisk by hand for about 4 minutes until sugar dissolves and mixture reaches 110ºF (43ºC). There should be no graininess when rubbed between fingers.
  10. Whip Frosting: Transfer bowl to a stand mixer fitted with a whisk attachment. Add 1/2 teaspoon cream of tartar and 1 teaspoon vanilla. Whip on high speed for 7 minutes until glossy, thick, and fluffy.
  11. Assemble Cupcakes: Using a small knife, core out the center of each cooled cupcake about halfway down, leaving the bottom intact. Fill each hole with chocolate ganache and replace the removed cake piece on top to cover the filling.
  12. Frost and Toast: Pipe or spoon generous amounts of marshmallow frosting onto each cupcake. Use a kitchen torch to lightly toast the frosting until golden and slightly caramelized.
  13. Finish Garnish: Drizzle reserved ganache over the frosted cupcakes and sprinkle with reserved graham cracker crumbs if desired. Serve and enjoy!

Notes

  • Cupcakes must be completely cool before coring and filling to prevent melting the ganache.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • If you don’t have a kitchen torch, you can briefly place cupcakes under a hot broiler—watch carefully to prevent burning.
  • Use neutral oil like grapeseed or vegetable oil for a light texture; avoid olive oil due to strong flavor.
  • For best results, allow ganache to chill fully so it firms enough for filling.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: s'mores cupcakes, chocolate cupcakes, marshmallow frosting, graham cracker crust, ganache filling, dessert, baked treats

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Find it online: https://cookingwithzoe.com/smores-cupcakes-recipe/