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S’mores Cupcakes Recipe

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4.9 from 66 reviews

Delight in these decadent S’mores Cupcakes featuring a crunchy graham cracker crust, rich chocolate cocoa cupcakes, a creamy chocolate ganache filling, and fluffy marshmallow frosting toasted to perfection. This recipe perfectly captures the beloved flavors of classic s’mores in an irresistible cupcake form.

Ingredients

Scale

Graham Cracker Crust

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

Chocolate Ganache Filling

  • 14 ounces chocolate (about 3–4 Hershey bars, 4.65 ounces each)
  • 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-cup muffin pan and lightly coat with nonstick spray. Preheat the oven to 350ºF (177ºC).
  2. Prepare Graham Cracker Layer: In a bowl, combine 1 cup graham cracker crumbs, 4 tablespoons sugar, 4 tablespoons melted butter, and 1/8 teaspoon salt until the mixture resembles wet sand and holds together when squeezed. Scoop 2 tablespoons into each muffin liner and press to compress firmly. Reserve some crumbs for garnish if desired. Bake for 5-6 minutes until lightly browned at the edges. Let cool.
  3. Make Cupcake Batter: Sift together 3/4 cup flour, 1/2 cup cocoa powder, 1 teaspoon espresso powder, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl. In a separate bowl, whisk 2 eggs, 1/4 cup sugar, 1/2 cup brown sugar, 1/3 cup oil, 2 teaspoons vanilla, and 1/2 cup buttermilk. Gradually add dry ingredients to wet and stir gently until combined without overmixing. The batter will be thin.
  4. Bake Cupcakes: Divide batter evenly into muffin cups, filling almost to the top (leave about 1/2 inch space). Bake for 16-18 minutes until a toothpick inserted comes out clean. Cool cupcakes completely.
  5. Prepare Chocolate Ganache: Heat 1/2 cup heavy cream to a boil, then remove from heat and add 14 ounces chopped chocolate. Let sit for 2 minutes, then stir until smooth and creamy. Chill in the refrigerator for at least 2 hours until firm.
  6. Make Marshmallow Frosting: Combine 4 egg whites, 3/4 cup sugar, and 1/4 cup corn syrup in a mixing bowl placed over a pot of boiling water (double boiler). Whisk by hand for about 4 minutes until sugar dissolves and mixture reaches 110ºF (43ºC) — no sugar grains should be felt when rubbed between fingers. Transfer bowl to a stand mixer fitted with a whisk. Add 1/2 teaspoon cream of tartar and 1 teaspoon vanilla. Whip on high speed for 7 minutes until glossy and fluffy.
  7. Assemble Cupcakes: Using a small knife, core out a portion from the center of each cupcake about halfway down, leaving the bottom intact. Fill the cavity with the chilled chocolate ganache and replace the removed cake piece. Save some ganache for drizzling later.
  8. Frost and Finish: Pipe or spoon the marshmallow frosting generously on top of each cupcake. Lightly toast the frosting with a kitchen torch until golden. Drizzle reserved ganache over the frosted cupcakes and sprinkle with reserved graham cracker crumbs if desired.

Notes

  • Ensure eggs are at room temperature to achieve better batter consistency.
  • Be careful not to overmix the cupcake batter to keep cupcakes tender and moist.
  • Use a small kitchen torch to toast marshmallow frosting for an authentic s’mores flavor; alternatively, broil briefly but watch closely to avoid burning.
  • Ganache can be made ahead and refrigerated up to 2 days before assembling cupcakes.
  • Store cupcakes covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: S'mores cupcakes, chocolate cupcakes, graham cracker crust, marshmallow frosting, chocolate ganache filling, summer dessert, campfire sweets

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