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These S’mores Cupcakes take the nostalgic campfire treat to a whole new level of deliciousness! Is there anything more heartwarming or comforting than a gooey, toasted s’more? These cupcakes are convenient to make year-round right in your own kitchen! Memories of long, sunny days at the beach come flooding back with just one bite!
These cupcakes take everything you love about the classic fire-kissed treat—crunchy graham cracker, rich chocolate, and fluffy toasted marshmallow—and pack it into one irresistible, handheld dessert.
With a buttery graham cracker base, moist chocolate cake, silky ganache center, and a cloud of marshmallow frosting toasted to perfection, these cupcakes are guaranteed to wow at any gathering. The campfire is optional!
I hope you’ll check out more s’more-tastic recipes, such as my s’more cookies made with browned butter, double chocolate s’more bars, and decadent s’more brownies!
BEFORE YOU BEGIN
→Ingredients At Room Temp: For best results, bring the eggs, butter, and buttermilk to room temperature before you begin. This allows for better incorporation. Cold ingredients can lead to a denser, less well-mixed batter.
→ Can I omit the Graham cracker crust? Yes, but it does add the authentic s’mores flavor and a nice texture. It’s delicious and I hope you don’t skip it!
→ Muffin Pan Prep: Line a standard muffin tin with standard muffin liners or grease-proof parchment baking cups. The latter will ensure the cake does not stick to the paper. If you prefer to use a nonstick baking spray, I suggest Baker’s Joy or Pam Baking Spray. Both contain flour, which helps release the cupcakes.
→ Equipment You’ll Need? Mixer, muffin pan, small pot, thermometer.
S’MORES CUPCAKES INGREDIENTS
- All-Purpose Flour: I like Gold Medal all-purpose flour. Softer, lower-protein flour—perfect for ultra-tender baked goods. It has a 10.5% protein level. Bob’s Red Mill Unbleached All-Purpose Flour and Ardent Mills’ all-purpose flour work well, too.
- Cocoa Powder: I use Hershey’s natural unsweetened cocoa.
- Espresso powder: I love adding this ingredient when I bake chocolate items. It deepens the chocolate flavor beautifully, but the cupcakes won’t taste like coffee.
RECIPE TIPS
- Tamp It Down: After adding the graham cracker mixture to cupcake liners, tamp it down by compacting it with a shot glass or measuring cup to press the crust evenly and firmly into the liners.
- Marshmallow Frosting: To toast the frosting, use a kitchen torch. The broiler will make a mess of the frosting, ruining it!
STORING + FREEZING + MAKE-AHEAD
- How To Store? Fully assembled cupcakes will stay moist for 3 days. Store them in an airtight container in the refrigerator and let them come to room temperature before serving.
- Can These Be Frozen? Unfilled and unfrosted cupcakes can be frozen for 2 months. The frosting won’t completely harden in the freezer, so I don’t recommend freezing frosted cupcakes.
- Make-Ahead Tips: Cupcakes and ganache can be made the day before assembling, covered, and stored in the refrigerator.
- Food Safety: If you’d like more info on food safety, check out this link.
HOW TO MAKE S’MORES CUPCAKES
MORE CUPCAKE RECIPES
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S'mores Cupcakes
Ingredients
Graham Cracker Base
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 4 tablespoons sugar
- 1/8 teaspoon salt
Chocolate Cake
- 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 I used grapeseed
- 2 teaspoons vanilla
- 1/2 cup buttermilk
Chocolate Ganache Filling
- 14 ounces chocolate (I used 3-4.65 ounce size 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
Set Up:
- Place muffin liners in a 12 standard-size muffin pan and lightly coat with nonstick spray; set aside. Preheat oven to 350ºF (177ºC).
For Graham cracker layer:
- Combine cracker crumbs (1 cup), sugar (4 tablespoons), butter (4 tablespoons), and salt (1/8 teaspoon). The mixture should look like wet sand and hold together when you squeeze it between your palm.
- Scoop two tablespoons of crumbs into each liner and press down to compress. *Reserve a tablespoon of crumbs if you want to sprinkle them on top for garnish.
- Bake for 5-6 minutes until just barely light brown around the edges. Allow to cool.
For cupcakes
- In a medium mixing bowl, sift together flour (3/4 cup), cocoa powder (1/2 cup), espresso (1 teaspoon), baking soda (1/2 teaspoon), baking powder (3/4 teaspoon), and salt (1/4 teaspoon).
- In a separate bowl, stir together eggs (2), sugar (1/4 cup), brown sugar (1/2 cup), oil (1/3 cup), vanilla (2 teaspoons), and buttermilk (1/2 cup).
- Pour the dry ingredients into the wet mixture and stir until all the dry ingredients are incorporated. Don’t overmix; the batter is relatively thin.
- Divide batter between 12 muffin cups. They will be almost full, with only about a 1/2 inch of room at the top.
- Bake for 16-18 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
Chocolate Ganache Filling
- Bring heavy cream (1/2 cup) to a boil, remove from heat and add the chocolate (14 ounces).
- Allow to sit for 2 minutes, and then stir together until smooth and creamy.
- Place in the refrigerator to firm up for at least 2 hours.
Marshmallow Frosting
- Remove the bowl of stand-up mixer from the stand. Add egg whites (4), sugar (3/4 cup), and corn syrup (1/4 cup) to the mixing bowl and place over a pot of boiling water, creating a double boiler.
- Whisk, by hand, for about 4 minutes until the sugar is fully dissolved and the temperature reaches 110ºF (43ºC). When you rub your fingers together, you shouldn’t feel any sugar.
- Return the bowl back to the stand-up mixer with the whisk attachment. Add the cream of tartar (1/2 teaspoon) and vanilla (1 teaspoon) and whip on high for 7 minutes. The mixture should be glossy and fluffy.
To Assemble
- With a small knife, core out a portion of the center of each cupcake. Only go about halfway in, making sure to leave some cake intact on the bottom.
- Fill each cupcake with chocolate ganache and replace the cake piece that was removed to cover it. Save 2-3 tablespoons of ganache for drizzling at the end.
- Generously pipe or spoon the marshmallow frosting on top of each cupcake. Lightly toast the marshmallow with a small kitchen torch. Warn reserved ganache and drizzle overfrosted cupcakes then sprinkle graham cracker crumbs if desired.
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Notes
- Tamp It Down: After adding the graham cracker mixture to cupcake liners, tamp it down by compacting it with a shot glass or measuring cup to press the crust evenly and firmly into the liners.
- Marshmallow Frosting: To toast the frosting, use a kitchen torch. The broiler will make a mess of the frosting, ruining it!
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