Introduction

These S’mores Cupcakes capture the nostalgic flavors of a classic campfire treat in a fun, elegant dessert. With a crunchy graham cracker base, rich chocolate cake, creamy ganache filling, and fluffy marshmallow frosting, they’re perfect for any occasion.

The image shows a cross-section of a cupcake with four distinct layers. The bottom layer is a golden, crumbly crust that looks crunchy. Above that is a thick, dark chocolate cake layer with a moist and soft texture, containing a rich, melted chocolate center oozing out. On top of the chocolate layer is a thick, fluffy, white marshmallow layer with a smooth texture. The marshmallow is topped with small browned crumbs and thin drizzle lines of caramel and chocolate sauce running across it. The cupcake sits on a white scalloped cake stand with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

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). Line a 12-cup muffin pan with liners and lightly coat them with nonstick spray.
Step 2: For the graham cracker crust, combine graham cracker crumbs, 4 tablespoons sugar, melted butter, and 1/8 teaspoon salt until the mixture resembles wet sand that holds together when pressed.
Step 3: Press two tablespoons of the crumb mixture into the bottom of each muffin liner. Reserve a tablespoon of crumbs for garnish if desired. Bake for 5-6 minutes until edges are lightly browned, then cool.
Step 4: For the cupcakes, sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium bowl.
Step 5: In another bowl, whisk eggs, sugars, oil, vanilla, and buttermilk until combined.
Step 6: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. The batter will be thin.
Step 7: Divide the batter evenly over the baked graham cracker crusts, filling each liner almost full, leaving about 1/2 inch at the top.
Step 8: Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
Step 9: To make the chocolate ganache filling, heat heavy cream to a boil then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Chill in the refrigerator for at least 2 hours to firm up.
Step 10: For the marshmallow frosting, whisk egg whites, sugar, and corn syrup over a double boiler until sugar dissolves and temperature reaches 110ºF (43ºC), about 4 minutes.
Step 11: Transfer the mixture to a stand mixer and whip with cream of tartar and vanilla for 7 minutes on high until glossy and fluffy.
Step 12: Core out a small portion from the center of each cupcake halfway down. Fill with chilled ganache then replace the removed cake piece to cover it. Reserve a few tablespoons of ganache for drizzling.
Step 13: Pipe or spoon the marshmallow frosting on top of each cupcake. Lightly toast the frosting with a kitchen torch.
Step 14: Drizzle reserved ganache over the frosted cupcakes and sprinkle with graham cracker crumbs if desired before serving.

Tips & Variations

If you don’t have a kitchen torch, you can briefly place the frosted cupcakes under a hot broiler to toast the marshmallow topping—watch closely to avoid burning.
Use flavored chocolate like mint or salted caramel for a unique twist on the classic ganache filling.
Room temperature eggs help create a smoother cake batter and better rise.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. You can re-toast the marshmallow frosting lightly with a kitchen torch after chilling.

How to Serve

The image shows six chocolate cupcakes on a round wooden board with a few small white marshmallows scattered around. Each cupcake has two main layers with a chocolate cake base and a golden crumb layer underneath. On top, there is a thick white whipped marshmallow frosting with a toasted look and chocolate drizzle in thin lines. One cupcake in the middle is cut in half, revealing a shiny, smooth chocolate center inside. Around the cupcakes, there are a few broken pieces of chocolate and crumbs on the board. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and prepare the ganache and frosting a day in advance. Assemble and frost the cupcakes the day you plan to serve them for the freshest texture.

What if I don’t have buttermilk?

You can make a 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.