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S’mores Cupcakes Recipe

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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.

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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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