Introduction

These decadent S’mores Cupcakes capture the nostalgic flavors of a campfire treat in an irresistible dessert. With a graham cracker crust, rich chocolate cake, creamy ganache filling, and fluffy marshmallow frosting, they’re perfect for any occasion where you want to impress.

Four dark brown chocolate cupcakes sit upright on a round white cake stand with small raised dots along the edge. Each cupcake is topped with a thick swirl of white whipped frosting that has a soft, smooth texture. On top of each swirl, two toasted marshmallows with a golden-brown charred surface lean against each other. Crumbled golden-brown biscuit crumbs are sprinkled over the frosting and the cake stand’s surface. The background shows out-of-focus soft pink and white flower blooms against a white marbled surface, with a pale pink cloth draped beneath the cake stand. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
4 tablespoons melted butter
4 tablespoons sugar
1/8 teaspoon salt
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 (e.g., grapeseed oil)
2 teaspoons vanilla bean paste
1/2 cup buttermilk
14 ounces chocolate (e.g., Hershey Bars), chopped
1/2 cup heavy cream
4 large egg whites
3/4 cup sugar
1/4 cup corn syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla bean paste

Instructions

Step 1: Preheat your oven to 350ºF (177ºC). Line a 12-cup muffin pan with cupcake liners and lightly coat each liner with nonstick spray for easy removal.
Step 2: In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press about 2 tablespoons into the bottom of each liner. Bake for 5-6 minutes until lightly browned, then set aside to cool.
Step 3: Sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a separate bowl for a smooth batter.
Step 4: In another bowl, whisk eggs, granulated sugar, brown sugar, oil, vanilla bean paste, and buttermilk until combined. Gradually mix in the dry ingredients until smooth. Divide the batter evenly over the graham cracker crusts.
Step 5: Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before continuing.
Step 6: For the ganache, heat heavy cream until boiling and pour over chopped chocolate. Let sit 2 minutes, then stir until smooth. Refrigerate for about 2 hours until firm.
Step 7: To make the marshmallow frosting, whisk egg whites, sugar, and corn syrup over simmering water until mixture reaches 110ºF. Transfer to a mixer, add cream of tartar and vanilla bean paste, and whip on high for 7 minutes until stiff, glossy peaks form and cool.
Step 8: Core out the center of each cooled cupcake. Fill cavities with chilled ganache, then replace the tops. Pipe marshmallow frosting on each cupcake and toast with a kitchen torch until golden brown. Drizzle remaining ganache over the frosting and sprinkle with extra graham cracker crumbs to finish.

Tips & Variations

Use a kitchen torch carefully to toast the marshmallow frosting evenly without burning.
For extra richness, try using bittersweet chocolate in the ganache filling.
Substitute vanilla bean paste with pure vanilla extract if unavailable.
To make cupcakes nut-free, ensure all ingredients and toppings are free from nuts.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Avoid freezing as the marshmallow frosting and ganache may change texture upon thawing.

How to Serve

Four chocolate cupcakes sit on a white cake stand with raised edges, placed over a light pink cloth. Each cupcake has a thick dark brown base with fine ridges. On top is a tall swirl of white whipped cream frosting, soft and smooth. Each swirl is topped with two toasted marshmallows, golden brown with some dark spots, and sprinkled with light brown cookie crumbs. The background is soft with blurred white and pink flowers, and the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes and prepare ganache and frosting ahead. Assemble and pipe the frosting just before serving for best presentation.

What can I use if I don’t have buttermilk?

Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to thicken and sour before using as a substitute.