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S’mores Cupcakes Recipe

S'mores Cupcakes Recipe
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★★★★★

5.2 from 22 reviews

Delight in these decadent S’mores Cupcakes, featuring a graham cracker crust, rich chocolate cupcake base, smooth chocolate ganache filling, and fluffy toasted marshmallow frosting. A perfect campfire-inspired dessert that combines the classic flavors of s’mores in an elegant 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, 4.65 oz 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

  1. Set Up: Place muffin liners in a 12-cup standard muffin pan and lightly coat with nonstick spray. Preheat oven to 350ºF (177ºC).
  2. Prepare Graham Cracker Crust: In a bowl, mix together graham cracker crumbs, sugar, melted butter, and salt until the texture resembles wet sand and holds when squeezed. Scoop two tablespoons of this mixture into each muffin liner and press down firmly. Reserve a tablespoon of crumbs for garnish if desired. Bake for 5-6 minutes until edges are lightly browned. Cool completely.
  3. Make Cupcake Batter: Sift together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium bowl. In another bowl, whisk eggs, sugar, brown sugar, oil, vanilla, and buttermilk until combined. Gradually add the dry ingredients into the wet mixture and stir gently until just combined. Batter will be thin.
  4. Bake Cupcakes: Divide batter evenly among the 12 muffin cups, filling each almost full with about 1/2 inch space at the top. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  5. Prepare Chocolate Ganache: Heat heavy cream in a small saucepan until boiling. Remove from heat and add chopped chocolate. Let it sit for 2 minutes, then stir until smooth and creamy. Refrigerate for at least 2 hours until firm.
  6. Make Marshmallow Frosting: Place egg whites, sugar, and corn syrup in a heatproof bowl over a pot of simmering water (double boiler). Whisk continuously for about 4 minutes until sugar dissolves and temperature reaches 110ºF (43ºC), ensuring no sugar granules remain. Transfer bowl to stand mixer, add cream of tartar and vanilla, and whip on high speed for 7 minutes until glossy and fluffy.
  7. Assemble Cupcakes: Using a small knife, carefully core out the center of each cupcake about halfway down, leaving some cake at the bottom. Fill the center cavity with chilled chocolate ganache and replace the removed cake piece on top. Save 2-3 tablespoons of ganache for drizzling.
  8. Frost and Finish: Generously pipe or spoon the marshmallow frosting on top of each cupcake. Lightly toast the frosting with a kitchen torch until golden. Drizzle reserved ganache over the frosting and sprinkle with reserved graham cracker crumbs if desired. Serve immediately or store appropriately.

Notes

  • For best results, use room temperature eggs to ensure a smooth batter.
  • If you don’t have espresso powder, you can omit it or substitute with instant coffee granules for enhanced chocolate flavor.
  • Use a neutral oil such as grapeseed or vegetable oil for a light texture.
  • Ensure the ganache is fully chilled and firm before filling cupcakes to prevent leakage.
  • Lightly toasting the marshmallow frosting with a kitchen torch adds flavor but use caution to avoid burning.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Let refrigerated cupcakes come to room temperature before serving for the best flavor and texture.

Nutrition

Keywords: S'mores cupcakes, chocolate cupcakes, graham cracker crust, marshmallow frosting, chocolate ganache, campfire desserts, homemade cupcakes

Find it online: https://thefoodrecipe.com/smores-cupcakes-recipe/