S’mores Cupcakes

If there’s a dessert that screams summer campfire vibes, it’s S’mores. But why wait for a bonfire when you can have that perfect combination of crunchy graham, melty chocolate, and toasted marshmallow in cupcake form? These cupcakes take everything you love about traditional s’mores and turn it into a bite-sized, dreamy dessert. Imagine biting into a sweet, buttery graham base, followed by rich, fudgy chocolate cake, a gooey chocolate ganache center, and crowned with fluffy marshmallow frosting—pure bliss in every bite.

These cupcakes are not just desserts; they’re an experience. The smell of chocolate, the warmth of toasted marshmallow, the crunch of the graham cracker base—it’s all there. Trust me, your taste buds are in for a treat!

Recipe Origin

Inspired by the classic s’mores you know and love, these cupcakes are a playful, modern twist on a campfire favorite. They bring all the nostalgia of roasting marshmallows and sandwiching chocolate between graham crackers, without the need for an actual fire. Perfect for parties, summer get-togethers, or just when you want to indulge in a little chocolatey nostalgia.

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk and electric mixer (for marshmallow frosting)
• Measuring cups and spoons
• Cupcake pan and liners
• Saucepan (for chocolate ganache)
• Spatula
• Piping bag (optional, for frosting)

Why You’ll Love S’mores Cupcakes

All-in-One Treat:

Each cupcake is a complete dessert—crunch, chocolate, and marshmallow—no need for separate plates or toppings.

Kid-Friendly & Crowd-Pleasing:

Perfect for birthday parties, family gatherings, or potlucks. Even adults can’t resist these nostalgic bites.

Customizable:

Swap milk chocolate for dark, add a sprinkle of sea salt, or drizzle extra chocolate on top.

Fun to Make:

The layers and textures make baking these cupcakes an enjoyable process—plus, kids can help assemble.

Gourmet Touch at Home:

With a silky ganache filling and fluffy marshmallow frosting, these cupcakes feel elevated without requiring hours in the kitchen.

Chef’s Pro Tips for Perfect Results

• Room Temperature Ingredients: Eggs, butter, and cream help everything mix smoothly.
• Measure Flour Correctly: Spoon and level to avoid dense cake.
• Use a Water Bath: For marshmallow frosting, a double boiler ensures glossy, stable peaks.
• Chill Ganache: For easy piping, let it cool slightly before filling cupcakes.
• Toast Marshmallow Top: Use a kitchen torch or broiler for that golden, gooey finish.

Ingredients in S’mores Cupcakes

(Note: the full ingredients list with measurements is provided in the recipe card directly below.)

Graham Cracker Base

Graham Cracker Crumbs: The buttery, crunchy foundation.
Butter: Adds richness and helps the crumbs stick together.
Sugar & Salt: Sweetens and balances the base perfectly.

Chocolate Cake

Flour, Cocoa Powder, Espresso Powder: Creates a rich, fudgy base with depth of flavor.
Baking Powder & Baking Soda: Lightens the cake while keeping it moist.
Eggs: Structure and richness.
Sugars: Brown sugar adds moisture; granulated sugar adds sweetness.
Oil & Vanilla: Keeps cake tender and flavorful.
Buttermilk: Reacts with leaveners for soft, fluffy texture.

Chocolate Ganache Filling

Chocolate Bars: Silky, decadent center.
Heavy Cream: Smooths the chocolate and creates a luscious filling.

Marshmallow Frosting

Egg Whites: Whipped to create airy, fluffy peaks.
Sugar & Corn Syrup: Stabilizes the meringue and adds sweetness.
Cream of Tartar: Helps stabilize the egg whites for glossy peaks.
Vanilla Extract: Rounds out the flavor with warmth.

Instructions

Prepare Graham Base: Mix graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of cupcake liners to form a solid base.

Make Chocolate Cake: In a bowl, combine dry ingredients (flour, cocoa, espresso, baking powder, baking soda, and salt). In another bowl, mix wet ingredients (eggs, sugars, oil, vanilla, and buttermilk). Combine wet and dry ingredients until smooth. Spoon batter over graham cracker base.

Bake Cake: Bake at preheated oven for 18–22 minutes, or until a toothpick comes out clean. Let cupcakes cool completely.

Prepare Ganache: Heat heavy cream until just simmering, then pour over chopped chocolate. Stir until smooth and glossy. Cool slightly, then fill the center of each cupcake using a piping bag or spoon.

Make Marshmallow Frosting: In a heatproof bowl, whisk together egg whites, sugar, corn syrup, and cream of tartar over simmering water until sugar dissolves. Beat with electric mixer until glossy and stiff peaks form. Add vanilla.

Assemble Cupcakes: Pipe or spread marshmallow frosting over each cupcake. Toast tops with a kitchen torch or under the broiler until golden brown.

Serve: Enjoy immediately for melty marshmallow goodness or refrigerate briefly if needed.

Nutrition Facts

Servings: 12 cupcakes
Calories per serving: ~350–400

Preparation Time

Prep Time: 30 minutes
Cook Time: 20–25 minutes
Total Time: ~1 hour

How to Serve S’mores Cupcakes

• Classic Dessert: Perfect alone or with a glass of cold milk.
• Party Tray: Arrange on a platter for birthdays or potlucks.
• Gourmet Touch: Sprinkle with sea salt or drizzle extra chocolate.
• Summer Snack: Great for outdoor picnics and casual gatherings.

Make-Ahead and Storage Tips

• Store: Refrigerate in an airtight container for 2–3 days.
• Freeze: Freeze un-iced cupcakes for up to a month. Frost and toast marshmallow after thawing.
• Reheat: Briefly warm cupcakes in the oven to refresh chocolate and soften frosting.

Variations to Try

• Peanut Butter Addition: Add a layer of peanut butter between cake and ganache.
• Mini Version: Make in mini cupcake tins for bite-sized treats.
• Flavor Swap: Use milk, dark, or white chocolate for ganache.
• Extra Crunch: Top with crushed graham crackers before frosting.

Additional Tips

• Don’t overmix the batter—keep it light and airy.
• For extra shine on frosting, use a kitchen torch to lightly caramelize the peaks.
• Chill ganache slightly to make filling easier and less messy.

FAQ Section

Q1: Can I use boxed cake mix instead of making from scratch?
A1: Yes, but the depth of flavor will be slightly less rich than the scratch version.

Q2: Can I make these gluten-free?
A2: Substitute the flour with a 1:1 gluten-free blend and use gluten-free graham crackers.

Q3: Can I skip the marshmallow frosting?
A3: Sure! Top with whipped cream or buttercream for a different twist.

Q4: How long will cupcakes stay fresh?
A4: About 2–3 days at room temperature in a sealed container; longer if refrigerated.

Q5: Can I make ganache ahead of time?
A5: Yes, refrigerate for up to a week and gently warm before filling cupcakes.

Q6: Can I toast marshmallow frosting in the oven?
A6: Yes, use the broiler setting and watch carefully—it browns quickly.

Q7: Can I use mini chocolate chips instead of chocolate bars?
A7: Yes, but chocolate bars melt more smoothly for ganache.

Q8: Are these suitable for kids?
A8: Absolutely, but adult supervision is recommended when using a torch.

Q9: Can I double the recipe?
A9: Yes—just bake in batches or use multiple pans.

Q10: Can I use almond milk or dairy-free cream for ganache?
A10: Yes, but the texture and flavor may vary slightly.

Conclusion

S’mores Cupcakes are the ultimate treat for chocolate lovers, marshmallow fans, and anyone who loves a fun, nostalgic dessert. They’re playful, indulgent, and surprisingly easy to make at home. Perfect for parties, summer gatherings, or just a cozy night in, these cupcakes capture all the magic of a classic campfire s’more without ever leaving your kitchen.

So grab your chocolate, graham crackers, and marshmallows, and get ready to bake a batch of happiness in cupcake form—you deserve it!

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