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S’mores Cupcakes Recipe

★★★★★

4.5 from 630 reviews
  • Author: Gabriel
  • Total Time: 2 hours 50 minutes
  • Yield: 12 cupcakes 1x

Description

Indulge in these decadent S’mores Cupcakes featuring a crunchy graham cracker crust, moist chocolate cupcakes filled with rich chocolate ganache, and topped with fluffy, toasted marshmallow frosting. This recipe brings the classic campfire treat to your cupcake tray with layers of chocolate and marshmallow goodness combined into a delightful dessert perfect for any occasion.

Ingredients

Scale

Graham Cracker Crust

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

Cupcake Batter

  • 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 oil recommended)
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

Chocolate Ganache Filling

  • 14 ounces chocolate (approximately 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: Preheat your oven to 350ºF (177ºC). Line a 12-cup muffin tin with paper liners and lightly spray each with nonstick spray to prevent sticking.
  2. Prepare Graham Cracker Crust: In a bowl, combine 1 cup graham cracker crumbs, 4 tablespoons melted butter, 4 tablespoons sugar, and 1/8 teaspoon salt. Mix until the texture resembles wet sand and holds together when pressed. Press about 2 tablespoons of this mixture firmly into the bottom of each muffin liner. Optionally, reserve some crumbs for garnish.
  3. Bake Graham Crust: Bake the crusts for 5-6 minutes until they’re just starting to brown around the edges. Remove from oven and allow them to cool completely.
  4. Mix Dry Ingredients for Cupcakes: In a medium bowl, sift together 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, and 1/4 teaspoon salt.
  5. Mix Wet Ingredients for Cupcakes: In another bowl, whisk together 2 large eggs, 1/4 cup sugar, 1/2 cup brown sugar, 1/3 cup neutral oil, 2 teaspoons vanilla, and 1/2 cup buttermilk until well combined.
  6. Combine Batter: Pour the dry ingredients into the wet ingredients and stir until just combined. The batter will be thin; be careful not to overmix to maintain lightness.
  7. Fill Muffin Cups: Divide the cupcake batter evenly over the cooled graham cracker crusts, filling each almost to the top, leaving about 1/2 inch of space.
  8. Bake Cupcakes: Bake in the preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove and allow cupcakes to cool completely.
  9. Prepare Chocolate Ganache: Heat 1/2 cup heavy cream in a small saucepan just to a boil, then remove from heat. Add 14 ounces chopped chocolate to the cream and let it sit for 2 minutes. Stir gently until smooth and creamy. Refrigerate for at least 2 hours until firm enough to pipe or spoon.
  10. Make Marshmallow Frosting: Set up a double boiler by placing the stand mixer bowl over a pot of boiling water. Add 4 egg whites, 3/4 cup sugar, and 1/4 cup corn syrup to the bowl. Whisk by hand for about 4 minutes until sugar dissolves and mixture reaches 110ºF (43ºC). You should not feel sugar granules when rubbed between fingers.
  11. Whip Frosting: Remove bowl from heat and attach to stand mixer fitted with a whisk attachment. Add 1/2 teaspoon cream of tartar and 1 teaspoon vanilla extract. Beat on high speed for 7 minutes until the frosting is glossy, thick, and fluffy.
  12. Core Cupcakes: Using a small knife, cut out the center of each cooled cupcake about halfway down, leaving a base intact.
  13. Fill Cupcakes: Spoon or pipe chocolate ganache into the hollow center of each cupcake, then replace the removed cake portion to cover the filling. Reserve 2-3 tablespoons ganache for drizzling.
  14. Frost Cupcakes: Generously pipe or spoon the marshmallow frosting on top of each cupcake in decorative swirls.
  15. Toast Marshmallow Frosting: Using a small kitchen torch, lightly toast the marshmallow frosting until golden and slightly caramelized on top. Be careful not to burn.
  16. Garnish and Serve: Drizzle reserved chocolate ganache atop the frosting and, if desired, sprinkle with reserved graham cracker crumbs for added texture and decoration. Serve and enjoy the s’mores-inspired treat!

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • Do not overmix the cupcake batter to keep cupcakes light and tender.
  • Use a stand mixer for marshmallow frosting to achieve proper volume and texture.
  • If you don’t have espresso powder, you can omit it, but it enhances the chocolate flavor beautifully.
  • Use a kitchen torch for perfect toasted marshmallow frosting, alternatively, you can broil very briefly but watch closely to avoid burning.
  • Ganache can be prepared ahead of time and refrigerated; allow to soften slightly before use.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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