Introduction

S’mores Cupcakes capture all the nostalgic flavors of the classic campfire treat in a delightful, portable form. With a graham cracker crust, rich chocolate cake, creamy ganache filling, and fluffy marshmallow frosting, these cupcakes are a sure hit for any occasion.

A close-up of a layered dessert on a white fluted cake stand with a white marbled background, showing four distinct layers: the base is a thick, golden-brown crumbly crust; above it is a dense, dark brown chocolate cake layer; in the middle is a glossy, melted chocolate filling oozing slightly; and the top layer is a thick, fluffy white cream with a sprinkling of crushed crumbs and thin drizzles of milk chocolate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
4 tablespoons melted butter
4 tablespoons sugar (for graham cracker layer)
1/8 teaspoon salt (for graham cracker layer)
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 (for cupcake batter)
2 large eggs (room temperature)
1/4 cup sugar (for cupcake batter)
1/2 cup brown sugar
1/3 cup neutral oil (e.g., 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 (for frosting)
1/4 cup corn syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350ºF (177ºC). Line a 12-cup standard muffin pan with liners and lightly spray them with nonstick spray.
Step 2: Make the graham cracker crust by combining 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 into the bottom of each muffin liner. Reserve a tablespoon of crumbs if you’d like to garnish later. Bake for 5-6 minutes until edges are lightly browned, then let cool.
Step 4: In a medium 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: Add the dry ingredients to the wet ingredients and stir just until combined. The batter will be thin—avoid overmixing.
Step 7: Fill each muffin cup almost full (leave about 1/2 inch from the top) with batter. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before filling.
Step 8: For the ganache filling, bring heavy cream to a boil then remove from heat. Add the chocolate and let sit for 2 minutes before stirring until smooth. Refrigerate for at least 2 hours to firm up.
Step 9: To make marshmallow frosting, place egg whites, sugar, and corn syrup in a bowl over boiling water (double boiler). Whisk by hand for about 4 minutes until sugar dissolves and temperature reaches 110ºF (43ºC).
Step 10: Transfer bowl to a stand mixer. Add cream of tartar and vanilla, then whip on high speed for 7 minutes until fluffy and glossy.
Step 11: Core out a portion from the center of each cooled cupcake, going halfway down but leaving the base intact.
Step 12: Fill each cavity with the firmed ganache and replace the cake piece on top. Reserve a few tablespoons of ganache for drizzling.
Step 13: Pipe or spoon the marshmallow frosting generously onto each cupcake. Lightly toast the frosting with a kitchen torch if available.
Step 14: Drizzle reserved ganache over the frosted cupcakes and optionally sprinkle with reserved graham cracker crumbs before serving.

Tips & Variations

Use a kitchen torch for toasting the marshmallow frosting to get authentic s’mores flavor and texture. If you don’t have one, briefly broil the cupcakes while watching carefully.
Substitute espresso powder with instant coffee granules or omit if you prefer a milder chocolate flavor.
For a nutty twist, add chopped toasted almonds or hazelnuts to the graham cracker crust.
If you prefer a stovetop method to thicken the ganache faster, chill in the freezer for 20–30 minutes but stir frequently to prevent hardening.

Storage

Store s’mores cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The frosting and ganache can soften when warm, so toasting the frosting right before serving is ideal. You can also freeze unfrosted cupcakes for up to 1 month; thaw completely before filling and frosting.

How to Serve

The dessert is a close-up of a cupcake cut in half showing four clear layers. The bottom layer is a dense, crumbly, light brown graham cracker crust. Above it is a thick, moist, dark chocolate cake layer. In the center of the chocolate cake is a gooey, shiny, dark chocolate filling oozing out. On top of the cake is a thick layer of fluffy, white marshmallow cream. The marshmallow layer is topped with a toasted, light golden brown marshmallow crust drizzled with thin lines of melted chocolate. The cupcake sits on a white ceramic stand with a curved edge, placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without an espresso powder?

Yes, espresso powder enhances the chocolate flavor but is optional. You can either omit it or use instant coffee granules instead for a similar effect.

How do I toast marshmallow frosting without a kitchen torch?

If you don’t have a kitchen torch, place the cupcakes under a broiler for 10-20 seconds, watching closely to avoid burning. Alternatively, you can toast mini marshmallows on top for a quick textured topping.