Description

Delight in these decadent S’mores Cupcakes featuring a crispy graham cracker crust, moist chocolate cupcake, rich chocolate ganache filling, and fluffy toasted marshmallow frosting. Perfect for recreating the campfire classic in cupcake form!

Ingredients

Scale

Graham Cracker Crust

1 cup graham cracker crumbs
4 tablespoons melted butter
4 tablespoons sugar
1/8 teaspoon salt

Cupcake Batter

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 recommended)
2 teaspoons vanilla extract
1/2 cup buttermilk

Chocolate Ganache Filling

14 ounces chocolate (about 3–4 Hershey bars sized 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

Set Up: Place muffin liners in a 12-cup standard muffin pan and lightly spray with nonstick spray. Preheat your oven to 350ºF (177ºC).
Prepare Graham Cracker Layer: In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand and holds together when squeezed.
Press Crust into Pan: Scoop about 2 tablespoons of the crumb mixture into each muffin liner and press down firmly to form a crust layer. Reserve a tablespoon of crumbs to sprinkle later if desired.
Bake Crust: Bake crusts for 5-6 minutes until edges are lightly browned. Remove from oven and allow to cool completely.
Mix Dry Ingredients for Cupcakes: Sift together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium bowl.
Combine Wet Ingredients: In another bowl, whisk eggs, sugar, brown sugar, oil, vanilla extract, and buttermilk until smooth.
Make Batter: Pour the dry ingredients into the wet mixture and stir until just combined; do not overmix. Batter will be thin.
Fill Muffin Cups: Divide the batter evenly into the prepared muffin cups, filling nearly to the top, leaving about 1/2 inch of space.
Bake Cupcakes: Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before proceeding.
Prepare Chocolate Ganache: Heat heavy cream to a boil, remove from heat, then add chopped chocolate. Let sit for 2 minutes, then stir until smooth and creamy. Refrigerate for at least 2 hours to set.
Make Marshmallow Frosting: Place egg whites, sugar, and corn syrup in a bowl over simmering water (double boiler). Whisk for about 4 minutes until sugar dissolves and temperature reaches 110ºF (43ºC). Transfer bowl to a stand mixer, add cream of tartar and vanilla extract, then beat on high for 7 minutes until glossy and fluffy.
Core Cupcakes: Using a small knife, carefully cut and remove a portion from the center of each cooled cupcake about halfway down, leaving the bottom intact.
Fill Cupcakes: Spoon chocolate ganache into the hollow centers and replace the removed cake piece to cover the filling. Reserve 2-3 tablespoons of ganache for drizzling.
Frost and Toast: Generously pipe or spoon marshmallow frosting on top of each cupcake. Use a kitchen torch to lightly toast the frosting until golden and slightly caramelized.
Garnish and Serve: Drizzle reserved ganache over the frosted cupcakes and sprinkle with reserved graham cracker crumbs if desired. Serve and enjoy!

Notes

Room temperature eggs ensure better mixing and cupcake texture.
Do not overmix cupcake batter to keep cupcakes tender.
Chilling ganache is essential for perfect filling consistency.
Be careful when toasting marshmallow frosting with a torch; keep the flame moving to avoid burning.
Use a serrated knife or cupcake corer for clean hollowing of cupcakes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

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