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S’mores Cupcakes Recipe

★★★★★

4.9 from 83 reviews
  • Author: Lily
  • Total Time: 1 hour 10 minutes plus chilling time
  • Yield: 12 cupcakes 1x

Description

These decadent S’mores Cupcakes deliver all the nostalgic flavors of the classic campfire treat in a moist, chocolatey cupcake layered with a crunchy graham cracker base, rich chocolate ganache filling, and fluffy toasted marshmallow frosting. Perfectly balanced with a slightly bitter espresso powder and a smooth ganache center, these cupcakes are a delightful dessert to impress your friends and family.

Ingredients

Scale

Graham Cracker Layer

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

Cupcakes

  • 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 (e.g., grapeseed oil)
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

Chocolate Ganache Filling

  • 14 ounces chocolate (about 3–4.65 ounce 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

  1. Set Up: Place muffin liners in a 12-count standard muffin pan and lightly coat with nonstick spray. Preheat your oven to 350ºF (177ºC).
  2. Prepare Graham Cracker Layer: In a bowl, combine graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand and holds together when pressed. Scoop about two tablespoons into each liner and press down firmly to form a crust. Reserve some crumbs for garnish if desired. Bake for 5-6 minutes until slightly golden and set aside to cool.
  3. Make Cupcake Batter: In a medium bowl, sift together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. In a separate large bowl, whisk eggs, sugar, brown sugar, oil, vanilla, and buttermilk until combined. Gradually add the dry ingredients to the wet, stirring gently until just combined; avoid overmixing as the batter should be thin.
  4. Bake Cupcakes: Divide the batter evenly into the muffin cups atop the graham crusts, filling almost to the top leaving about 1/2 inch space. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  5. Prepare Chocolate Ganache: Heat heavy cream in a small saucepan until boiling. Remove from heat and add the chopped chocolate. Let sit for 2 minutes, then stir until smooth and creamy. Refrigerate for at least 2 hours to firm up.
  6. Make Marshmallow Frosting: Set a heatproof mixing bowl over a pot of simmering water (double boiler). Add egg whites, sugar, and corn syrup, whisking by hand until the sugar dissolves and the mixture reaches 110ºF (43ºC), about 4 minutes. Remove from heat and transfer the bowl to a stand mixer fitted with a whisk. Add cream of tartar and vanilla, then whip on high speed for 7 minutes until glossy and fluffy.
  7. Assemble Cupcakes: Using a small knife, carefully core out about half the center of each cupcake, leaving the bottom intact. Fill the hollow with chocolate ganache and replace the removed cake piece on top. Reserve some ganache for drizzling.
  8. Frost and Finish: Pipe or spoon generous amounts of marshmallow frosting onto each cupcake. Lightly toast the frosting using a kitchen torch until golden. Drizzle reserved ganache over the frosting and sprinkle with reserved graham cracker crumbs for garnish if desired.

Notes

  • Ensure eggs are at room temperature for better cupcake texture.
  • Do not overmix cupcake batter to keep them tender.
  • Use a thermometer for your marshmallow frosting to guarantee sugar is fully dissolved.
  • If you don’t have a kitchen torch, you can briefly broil the frosting in the oven but watch closely to prevent burning.
  • Leftover cupcakes store well in an airtight container in the refrigerator for 2-3 days.
  • For a richer flavor, use high-quality dark chocolate for ganache.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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