Get ready to experience your favorite campfire treat in a brand new way with these incredible S’mores Cupcakes. This recipe transforms the classic combination of chocolate, graham cracker, and marshmallow into an unforgettable dessert. We’ve crafted a perfectly moist chocolate cupcake, built it on a buttery graham cracker crust, filled it with a decadent chocolate ganache, and topped it all with a billowy, perfectly toasted marshmallow frosting. This is the ultimate guide to creating a truly show-stopping treat that will have everyone asking for the recipe.
Forget simple buttercream; we are making a stable, silky marshmallow meringue that tastes just like a freshly toasted marshmallow. It’s the secret to what makes these the best S’mores Cupcakes you’ll ever have. Whether you’re baking for a birthday party, a summer barbecue, or just a Tuesday craving, this recipe is guaranteed to be a hit.
What Makes These S’mores Cupcakes Special?
There are many S’mores Cupcakes recipes out there, but this one stands apart. We’ve focused on perfecting each component to ensure a harmonious and delicious result every single time. This isn’t just a chocolate cupcake with some toppings; it’s a carefully constructed dessert experience.
- The Perfect Base: A crisp, buttery graham cracker crust provides the foundational crunch and flavor, just like a real s’more.
- Rich Chocolate Cupcake: Our chocolate cupcake is intensely flavorful and incredibly moist, providing the perfect canvas for the other elements.
- Hidden Ganache Core: A surprise pocket of rich chocolate ganache in the center elevates the chocolatey goodness.
- Authentic Toasted Topping: The star of the show is the homemade marshmallow meringue frosting. It’s stable, pipes beautifully, and toasts to a perfect golden brown, delivering that authentic campfire flavor. It’s a game-changer compared to using store-bought marshmallows.
Ingredients You’ll Need
Making these homemade S’mores Cupcakes from scratch is surprisingly straightforward. Here’s what you’ll need to gather for each component. Exact measurements are in the recipe card below!
For the Graham Cracker Crust:
- Graham Cracker Crumbs: You can buy pre-crushed crumbs or make your own by pulsing whole graham crackers in a food processor.
- Granulated Sugar: Adds a touch of sweetness to the crust.
- Unsalted Butter: Melted butter is the binder that holds the crust together.
For the Moist Chocolate Cupcakes:
- All-Purpose Flour: Provides the structure for the cupcakes.
- Unsweetened Cocoa Powder: Use a high-quality cocoa powder for the best, richest chocolate flavor.
- Baking Soda & Baking Powder: Our leavening agents that make the cupcakes rise and become fluffy.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Granulated Sugar: For sweetness and moisture.
- Large Egg: Binds the ingredients together. Make sure it’s at room temperature.
- Vegetable Oil: Guarantees a super moist cupcake crumb.
- Vanilla Extract: Adds depth of flavor.
- Buttermilk: The secret ingredient for a tender, moist cupcake. Room temperature is key.
- Hot Coffee: Blooming the cocoa powder in hot liquid intensifies the chocolate flavor. You won’t taste the coffee, I promise!
For the Chocolate Ganache Filling:
- Semi-Sweet Chocolate Chips: The heart of our rich filling.
- Heavy Cream: Creates a smooth, luscious ganache when heated and combined with the chocolate.
For the Marshmallow Meringue Frosting:
- Egg Whites: The base of our meringue. Use fresh, large egg whites.
- Granulated Sugar: Dissolves into the egg whites to create a stable, glossy meringue.
- Cream of Tartar: Helps to stabilize the egg whites, ensuring a strong meringue structure.
- Vanilla Extract: For that classic marshmallow flavor.
How to Make S’mores Cupcakes Step-by-Step
Let’s break down how to create these show-stopping cupcakes. We’ll start with the crust, then the cupcakes, the filling, and finally, the glorious frosting.
Step 1: Prepare the Graham Cracker Crust
First, preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner, creating a firm, even layer. Bake for 5 minutes, then set aside to cool.
Step 2: Bake the Chocolate Cupcakes
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. In a separate medium bowl, whisk the egg, vegetable oil, vanilla extract, and buttermilk. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! Finally, carefully pour in the hot coffee and whisk until the batter is smooth. The batter will be thin, which is exactly what you want.
Fill each cupcake liner about two-thirds full, right on top of the baked crust. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For a sweet and savory snack while you wait, try these amazing Garlic Ritz Snacks.
Step 3: Make the Ganache and Fill the Cupcakes
While the cupcakes cool, make the ganache. Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate chips. Let it sit for 5 minutes without stirring, then whisk until smooth and glossy. Let the ganache cool and thicken slightly.
Once the cupcakes are completely cool, use an apple corer or a small knife to carefully remove the center of each one. Fill a piping bag (or a small plastic bag with the corner snipped off) with the cooled ganache and pipe it into the hollowed-out center of each cupcake.
Step 4: Whip Up the Marshmallow Meringue Frosting
This frosting is what makes these the best S’mores Cupcakes. In a very clean, heatproof bowl (preferably the bowl of your stand mixer), whisk together the egg whites, sugar, and cream of tartar. Place the bowl over a saucepan of simmering water, creating a double boiler. Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch (about 160°F on an instant-read thermometer).
Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat on high speed for 8-10 minutes, until the meringue is stiff, glossy, and has formed beautiful peaks. Beat in the vanilla extract. The frosting is now ready to use!
Step 5: Assemble and Toast
Pipe a generous swirl of the marshmallow frosting onto each filled cupcake. Now for the fun part! Using a kitchen blow torch, carefully toast the frosting until it’s golden brown and smells just like a campfire marshmallow. If you don’t have a torch, you can place the cupcakes on a baking sheet and toast them under your oven’s broiler for 30-60 seconds. Watch them like a hawk, as they can burn in an instant!
For a final touch, you can garnish with a small piece of a Hershey’s chocolate bar and a sprinkle of graham cracker crumbs. If you love decadent chocolate desserts, you should also try this Chocolate Mousse Brownies (coming soon) recipe.
Tips for Success
Follow these tips to ensure your S’mores Cupcakes turn out perfectly every time.
- Room Temperature Ingredients: For the cupcakes, using a room temperature egg and buttermilk will help your batter come together smoothly and bake evenly.
- Don’t Overmix the Batter: Mix the cupcake batter only until the ingredients are just combined. Overmixing develops gluten and can lead to tough cupcakes.
- Cool Cupcakes Completely: Ensure your cupcakes are 100% cool before coring and filling them. A warm cupcake will fall apart.
- Clean Bowl for Meringue: Any trace of fat or grease in your bowl or on your beaters can prevent the egg whites from whipping up to their full, glorious volume.
- Toast with Care: A kitchen torch provides the most control for toasting the meringue. If using the broiler, do not walk away for even a second! It happens that fast.
Storage Instructions
Because of the meringue frosting, these S’mores Cupcakes are best enjoyed the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days. I do not recommend refrigerating them, as it can cause the graham cracker crust to become soft and the cupcake to dry out. If you love this, you might also enjoy our No-Bake Mint Chocolate Pie (coming soon).
These cupcakes are best enjoyed the day they are made for the optimal texture, especially for the crust and frosting. You can bake the chocolate cupcakes a day in advance and store them in an airtight container at room temperature before filling and frosting.
The key is to make a Swiss meringue frosting, as detailed in this recipe. By heating the egg whites and sugar together to 160°F, you create a very stable meringue that holds its shape beautifully for piping and toasting.
Store any leftovers in an airtight container at room temperature for up to 2 days. We don’t recommend refrigerating them, as it can dry out the cake and make the graham cracker crust soggy.
Our recipe features a rich and decadent chocolate ganache filling. It’s made from just two simple ingredients: semi-sweet chocolate chips and heavy cream, which creates a smooth, fudgy center.
A small kitchen blow torch offers the most control and gives you that authentic, evenly toasted marshmallow look and flavor. If you don’t have one, you can use your oven’s broiler, but you must watch them constantly as they can go from golden to burnt in under a minute.
These cupcakes are best enjoyed the day they are made for the optimal texture, especially for the crust and frosting. You can bake the chocolate cupcakes a day in advance and store them in an airtight container at room temperature before filling and frosting.
The key is to make a Swiss meringue frosting, as detailed in this recipe. By heating the egg whites and sugar together to 160°F, you create a very stable meringue that holds its shape beautifully for piping and toasting.
Store any leftovers in an airtight container at room temperature for up to 2 days. We don’t recommend refrigerating them, as it can dry out the cake and make the graham cracker crust soggy.
Our recipe features a rich and decadent chocolate ganache filling. It’s made from just two simple ingredients: semi-sweet chocolate chips and heavy cream, which creates a smooth, fudgy center.
A small kitchen blow torch offers the most control and gives you that authentic, evenly toasted marshmallow look and flavor. If you don’t have one, you can use your oven’s broiler, but you must watch them constantly as they can go from golden to burnt in under a minute.
Share Your Masterpiece!
You’ve done it! You’ve created the most delicious, decadent S’mores Cupcakes that look and taste like they came from a high-end bakery. We know you’ll love this recipe as much as we do. If you make them, please leave a comment below and let us know what you think. And don’t forget to share your beautiful creations on Pinterest!
S'mores Cupcakes: The Ultimate Recipe for Toasted Marshmallow Perfection
This S'mores Cupcakes recipe features a moist chocolate cupcake, graham cracker crust, ganache filling, and a homemade toasted marshmallow frosting. The ultimate guide to making this classic campfire treat into a decadent dessert.
Ingredients
Equipment
Notes
Ensure all bowls and utensils for the meringue are completely clean and free of grease.
Watch cupcakes closely under the broiler as they can burn in seconds.
Cupcakes are best enjoyed the same day they are made for the best texture.
S'mores Cupcakes: The Ultimate Recipe for Toasted Marshmallow Perfection
Ingredients
Equipment
Notes
Watch cupcakes closely under the broiler as they can burn in seconds.
Cupcakes are best enjoyed the same day they are made for the best texture.
