Introduction

S’mores Cupcakes combine the classic campfire treat with a rich chocolate cake, creamy ganache filling, and fluffy toasted marshmallow frosting. This dessert delivers all the gooey, chocolatey goodness of traditional s’mores with an elegant twist perfect for gatherings or special occasions.

The image shows a cupcake cut in half with three visible layers, placed on a white marbled surface. The bottom layer is a golden brown crumbly crust with a rough texture. Above it is a thick, dark chocolate cake layer with a moist, slightly crumbly texture, which encloses a gooey, shiny dark chocolate center flowing out slightly. The top layer is a thick swirl of smooth white frosting with a creamy texture, drizzled with thin lines of milk chocolate sauce. There is a woman's hand holding the cupcake gently from the top left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Graham Cracker Base: 1 cup graham cracker crumbs, 4 tablespoons melted butter, 4 tablespoons sugar, 1/8 teaspoon salt
Chocolate Cake: 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 recommended), 2 teaspoons vanilla, 1/2 cup buttermilk
Chocolate Ganache Filling: 14 ounces chocolate (about 3 Hershey bars), 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

Step 1: Preheat your oven to 350ºF (177ºC). Line a 12-cup muffin tin with liners and lightly spray with nonstick spray.
Step 2: Prepare the graham cracker base by mixing graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand and holds together when squeezed.
Step 3: Press two tablespoons of this crumb mixture into the bottom of each muffin liner, compacting it firmly. Bake for 5-6 minutes until lightly browned around the edges. Let cool.
Step 4: In a bowl, sift together the dry ingredients for the cake: flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
Step 5: In another bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla, and buttermilk until combined.
Step 6: Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix—the batter will be thin.
Step 7: Divide the batter evenly among the muffin cups, filling almost to the top but leaving about 1/2 inch of space.
Step 8: Bake the cupcakes for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely.
Step 9: For the ganache, heat the heavy cream until boiling, then remove from heat and add chopped chocolate. Let sit for 2 minutes, then stir until smooth. Refrigerate for at least 2 hours to firm up.
Step 10: To make the marshmallow frosting, combine egg whites, sugar, and corn syrup in a mixing bowl set over boiling water (double boiler). Whisk by hand for about 4 minutes until sugar dissolves and temperature reaches 110ºF (43ºC). No graininess should be felt when rubbing fingers.
Step 11: Transfer the bowl to a stand mixer and whip with cream of tartar and vanilla on high speed for 7 minutes until glossy and fluffy.
Step 12: Core out the center of each cooled cupcake halfway down, removing a small cake portion.
Step 13: Fill each cupcake cavity with chocolate ganache and replace the removed cake piece on top.
Step 14: Pipe or spoon the marshmallow frosting generously over each cupcake. Use a kitchen torch to lightly toast the frosting.
Step 15: Drizzle remaining ganache over the frosted cupcakes and sprinkle graham cracker crumbs on top if desired.

Tips & Variations

Tamp down the graham cracker crust firmly using a shot glass or measuring cup to ensure it’s compact and even.
Use a kitchen torch to toast the marshmallow frosting for the best results; broiling can damage the texture and appearance.
Espresso powder enhances the chocolate flavor—don’t skip it or substitute with instant coffee carefully.
For a nutty twist, add toasted chopped nuts over the frosting along with the crumbs.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days but bring to room temperature before serving. Avoid freezing as the marshmallow frosting can change texture. Reheat gently if necessary but avoid microwave to preserve the frosting’s consistency.

How to Serve

The image shows a close-up of a layered dessert cupcake with four clear sections, placed on a white marbled surface. The bottom layer is a crumbly, golden brown crust with a sandy texture. Above it is a thick, dark chocolate cake layer with a soft, crumbly texture, filled with a smooth, glossy dark chocolate goo that oozes out in the center. The third layer is a thick, fluffy white cream topping with a light, airy texture. On top of the cream, there is a drizzle of two types of chocolate syrup, one milk chocolate and one darker chocolate, adding a fine contrast with a glossy finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, bake and cool the cupcakes up to two days in advance. Keep them covered to maintain freshness and assemble with ganache and frosting the day you plan to serve.

What can I use instead of buttermilk?

If you don’t have buttermilk, combine one tablespoon of lemon juice or white vinegar with just under 1/2 cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

S’mores Cupcakes Recipe

Print Recipe

★★★★★

4.4 from 69 reviews

Delight in these luscious S’mores Cupcakes featuring a buttery graham cracker crust, moist chocolate cake, rich chocolate ganache filling, and fluffy toasted marshmallow frosting. Perfect for bringing classic campfire flavors into an irresistible dessert treat.

Author: Ella
Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 3 hours including chilling and cooling
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Graham Cracker Base

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

Chocolate Cake

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 recommended)
2 teaspoons vanilla extract
1/2 cup buttermilk

Chocolate Ganache Filling

14 ounces chocolate (about 3 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

Set up the baking pan: Place 12 muffin liners in a standard muffin pan and spray lightly with nonstick spray. Preheat the oven to 350ºF (177ºC).
Make the graham cracker base: In a bowl, mix together the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand and holds together when pressed. Place two tablespoons into each liner and firmly press the crumbs down to compress an even crust. Reserve some crumbs for garnish if desired. Bake for 5-6 minutes until the edges are just lightly browned. Let cool completely.
Prepare the cake batter: In one bowl, sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, sugar, brown sugar, oil, vanilla, and buttermilk until combined. Add the dry ingredients to the wet and stir gently until incorporated. Avoid overmixing; batter will be thin.
Bake the cupcakes: Divide the batter evenly among the 12 muffin cups over the cooled crust, filling nearly to the top with about 1/2 inch space remaining. Bake for 16-18 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
Prepare the chocolate ganache: Heat the heavy cream to a boil, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth and creamy. Refrigerate for at least 2 hours until firm.
Make the marshmallow frosting: Combine egg whites, sugar, and corn syrup in the mixing bowl set over a pot of boiling water (double boiler). Whisk continuously for about 4 minutes until the sugar dissolves and the temperature reaches 110ºF (43ºC). The mixture should feel smooth when rubbed between fingers. Transfer the bowl to a stand mixer, add cream of tartar and vanilla, and whip on high for 7 minutes until glossy and fluffy.
Assemble the cupcakes: Core out the center of each cooled cupcake halfway down, leaving a sturdy base. Fill the cavity with the chilled chocolate ganache, then replace the cake piece on top. Reserve a few tablespoons of ganache for later drizzling.
Decorate: Pipe or spoon the marshmallow frosting generously on top of each cupcake. Lightly toast the frosting using a kitchen torch for that classic marshmallow finish. Drizzle the reserved ganache over the frosting and sprinkle with some reserved graham cracker crumbs if desired for garnish.

Notes

Tamp the graham cracker crust down firmly with a shot glass or small measuring cup to create an even, compact base.
Use a kitchen torch to toast the marshmallow frosting evenly. Avoid the broiler as it can make a mess and ruin the texture.
Ensure you let the ganache chill properly to hold shape inside the cupcakes for best results.
Room temperature eggs help create a lighter cake texture.

Keywords: s’mores cupcakes, chocolate cupcakes, marshmallow frosting, graham cracker crust, campfire dessert, chocolate ganache