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 3-4 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

Step 1: Preheat your oven to 350ºF (177ºC) and line a 12-cup muffin pan with liners, lightly spraying them with nonstick spray.

Step 2: For the graham cracker crust, mix graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand and holds together when pressed.

Step 3: Press about two tablespoons of the crumb mixture firmly into the bottom of each muffin liner. Bake for 5-6 minutes until edges just start to brown, then let cool.

Step 4: In a bowl, sift together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.

Step 5: In another bowl, whisk eggs, sugar, brown sugar, oil, vanilla, and buttermilk until combined.

Step 6: Pour the dry ingredients into the wet, stirring gently to combine without overmixing. The batter will be thin.

Step 7: Divide the batter evenly over the graham cracker crusts in the muffin pan, filling almost to the top.

Step 8: Bake cupcakes for 16-18 minutes until a toothpick inserted into the center comes out clean. Cool completely.

Step 9: To make the chocolate ganache, heat heavy cream to a boil, remove from heat, and stir in chopped chocolate. Let sit for 2 minutes, then stir until smooth. Refrigerate for at least 2 hours to firm up.

Step 10: For the marshmallow frosting, whisk egg whites, sugar, and corn syrup in a heatproof bowl over simmering water until sugar dissolves and temperature reaches 110ºF (43ºC).

Step 11: Transfer the bowl to a stand mixer, add cream of tartar and vanilla, then whip on high speed until glossy and fluffy, about 7 minutes.

Step 12: Using a small knife, carefully core out the center of each cupcake about halfway down. Fill with chocolate ganache and replace the removed cake piece on top.

Step 13: Pipe or spoon marshmallow frosting generously onto each cupcake. Lightly toast the frosting with a kitchen torch for that classic s’mores look and flavor.

Step 14: Drizzle remaining ganache over the cupcakes and sprinkle with a few graham cracker crumbs if desired before serving.

Tips & Variations

Use a small cookie scoop to ensure even cupcake portions and uniform baking.

Espresso powder enhances the chocolate flavor but can be omitted if unavailable.

If you don’t have a kitchen torch, you can place the frosted cupcakes briefly under a hot broiler, watching carefully to avoid burning.

Substitute the heavy cream in the ganache with coconut cream for a dairy-free version.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Allow refrigerated cupcakes to come to room temperature before serving and re-toast the marshmallow frosting if desired. They can also be frozen without frosting; thaw and frost before serving.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and freeze the cupcakes without frosting, then thaw and assemble when ready to serve. Prepare the ganache and frosting fresh for best results.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.