S’mores Cupcakes

S’mores are a nostalgic treat that brings to mind campfires, laughter, and gooey marshmallows sandwiched between chocolate and graham crackers. These cupcakes are a delightful twist on the classic dessert, offering all the familiar flavors in a handheld, easy-to-serve format. Whether you’re hosting a party, treating your family, or simply indulging your sweet tooth, these cupcakes deliver the perfect combination of chocolatey richness, marshmallow creaminess, and graham cracker crunch in every bite.

The History of S’mores
The origins of s’mores date back to the early 20th century, with the first known recipe appearing in a 1927 Girl Scouts publication called Tramping and Trailing with the Girl Scouts. This quintessential American treat was designed to be simple and portable, ideal for camping trips and outdoor adventures. The name “s’more” is believed to be a contraction of “some more,” reflecting the irresistible nature of this dessert. Today, s’mores are enjoyed in countless forms, from traditional campfire versions to sophisticated desserts like cheesecakes, brownies, and now, cupcakes.

Ingredients Breakdown

1. Graham Cracker Base: Crushed graham crackers form the foundation of these cupcakes, lending a signature crunch and toasty flavor. A touch of melted butter and sugar helps bind the crumbs together, creating a sturdy yet tender crust.
2. Chocolate Cupcake Batter: Rich cocoa powder, combined with sugar, eggs, and oil, creates a moist, decadent cake that mirrors the chocolate bar in a traditional s’more. The addition of coffee or hot water enhances the chocolate flavor.
3. Marshmallow Frosting: Fluffy marshmallow frosting serves as a nod to the roasted marshmallow, adding sweetness and creaminess to balance the cupcake. Torch it lightly for that iconic toasted finish.
4. Optional Garnishes: Mini chocolate bars, graham cracker shards, or even a drizzle of chocolate ganache elevate the presentation and flavor.

Step-by-Step Recipe

1. Prepare the Graham Cracker Base: Preheat your oven and line a cupcake pan with liners. Mix crushed graham crackers with melted butter and sugar, then press the mixture into the bottom of each liner to form a firm crust. Bake for 5 minutes to set.
2. Make the Chocolate Batter: In a large bowl, whisk together the dry ingredients, including flour, cocoa powder, baking powder, and salt. In a separate bowl, mix the wet ingredients, such as eggs, sugar, oil, and vanilla. Combine the wet and dry ingredients, then fold in hot coffee or water to create a smooth batter. Fill each cupcake liner two-thirds full over the graham cracker crust. Bake until a toothpick inserted in the center comes out clean.
3. Prepare the Marshmallow Frosting: In a stand mixer, beat softened butter until creamy, then add marshmallow fluff, confectioners’ sugar, and vanilla extract. Whip until light and fluffy.
4. Assemble the Cupcakes: Once the cupcakes have cooled completely, pipe the marshmallow frosting generously on top. Use a kitchen torch to lightly toast the frosting, mimicking the charred marshmallow flavor.
5. Garnish: Decorate each cupcake with a piece of chocolate, a graham cracker shard, or a drizzle of chocolate ganache for added flair.

Tips for the Perfect S’mores Cupcakes

• Use a food processor to crush the graham crackers evenly for a uniform crust.
• Allow the cupcakes to cool completely before frosting to avoid melting the marshmallow topping.
• If you don’t have a kitchen torch, place the frosted cupcakes under a broiler for a few seconds to toast the marshmallow.
• For an extra moist cupcake, use room-temperature ingredients and don’t overmix the batter.

Variations and Customizations

• Flavor Variations: Swap out the chocolate cupcake base for a vanilla or peanut butter version to change up the flavor profile.
• Add-ins: Mix chocolate chips or mini marshmallows into the cupcake batter for added texture.
• Dietary Adjustments: Use gluten-free graham crackers and flour for a gluten-free version. Substitute plant-based butter and aquafaba for a vegan-friendly treat.
• Decorations: Experiment with toppings like caramel drizzle, crushed nuts, or even edible glitter for a festive touch.

Health Considerations and Nutritional Value
While S’mores Cupcakes are undoubtedly indulgent, they can be modified to suit various dietary preferences. For example, using reduced-sugar marshmallow fluff and dark chocolate can lower the sugar content without sacrificing flavor. Keep portion sizes in mind, as these cupcakes are rich and satisfying. On average, a standard S’mores Cupcake contains approximately 250–300 calories, depending on the specific ingredients used.

FAQ

• Can I make these cupcakes ahead of time? Yes! Bake the cupcakes and store them in an airtight container for up to 2 days. Add the marshmallow frosting and toast just before serving.
• What if I don’t have a kitchen torch? You can use your oven’s broiler to toast the marshmallow frosting. Place the cupcakes on a baking sheet and broil for a few seconds, watching closely to avoid burning.
• Can I freeze S’mores Cupcakes? The cupcakes (without frosting) can be frozen for up to 2 months. Thaw completely before adding the frosting and garnishes.
  

S’mores Cupcakes

S'mores Cupcakes combine the classic flavors of graham crackers, chocolate, and toasted marshmallows into a delightful dessert. Perfect for any occasion, these cupcakes are customizable, easy to make, and irresistibly delicious.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings 14

Ingredients

  

Chocolate Cupcake

• 1 1/2 cups all-purpose flour 190 grams, 6.75 oz
• 1/4 cup unsweetened cocoa powder 31 grams, 1.125 oz
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup canola oil 107 grams, 3.8 oz
• 1 cup brewed coffee
• 1 tablespoon white vinegar
• 2 teaspoons vanilla extract
• 1 cup granulated sugar 200 grams, 7 oz

Milk Chocolate Ganache

• 1 1/3 cups milk chocolate chopped (226 grams, 8 oz)
• 1/2 cup heavy cream 170 grams, 6 oz

Milk Chocolate Buttercream Frosting

• 1/2 cup unsalted butter at room temperature (113 grams, 4 oz)
• 3/4 cup milk chocolate ganache 170 grams, 6 oz (recipe above)
• 1 1/2 cups powdered sugar sifted (190 grams, 6.75 oz)
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Marshmallow Frosting

• 2 egg whites
• 1/2 cup granulated sugar 100 grams, 3.5 oz
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon fine sea salt
• 1 teaspoon vanilla extract

To Assemble

• 50 grams graham cracker crumbs 1.7 oz, about 4 crackers, crushed

Instructions

 

Chocolate Cupcake

• Preheat the oven to 350°F (175°C). Line a cupcake pan with liners or grease it with butter and flour.
• Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a large mixing bowl.
• In a separate bowl, combine the oil, coffee, vinegar, vanilla, and sugar, stirring until well mixed.
• Pour the dry ingredients into the wet ingredients and whisk briefly, just until incorporated.
• Distribute the batter evenly into the prepared cupcake liners. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cupcakes cool completely.

Milk Chocolate Ganache

• Finely chop the milk chocolate and place it in a heatproof bowl.
• Heat the heavy cream over medium heat until it is almost boiling, or microwave it in 15-second intervals until very hot. As soon as bubbles begin to appear, remove from heat.
• Pour the hot cream over the chopped chocolate and let it sit for a few seconds.
• Whisk the ganache until the chocolate is fully melted, creating a smooth and luscious mixture.
• Allow the ganache to cool to room temperature, which may take 1–2 hours. The ganache must be completely cooled before using it to fill the cupcakes or adding it to the buttercream.
• Set aside 170 grams (3/4 cup, 7 oz) of the ganache for the frosting. Use the remaining ganache to fill the cupcakes.

Milk Chocolate Buttercream Frosting

• Place the butter in the bowl of a stand mixer and cream on medium-high speed for about 1 minute, until smooth and creamy.
• Add the reserved ganache and mix until fully combined.
• Turn off the mixer and add the sifted powdered sugar, cocoa powder, and vanilla extract.
• Mix on low speed until incorporated, then whip on high speed for about 1 minute until light and fluffy.
• If the buttercream is too runny, add more powdered sugar to reach the desired consistency.

Marshmallow Frosting

• In a heatproof bowl, combine the sugar, egg whites, cream of tartar, and salt.
• Place the bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water.
• Whisk the mixture continuously while it sits over the double boiler.
• Continue whisking until the mixture reaches 140°F (60°C) to ensure the egg whites are safe to consume.
• Remove the bowl from the heat and immediately beat the mixture with an electric mixer on high speed for 3–5 minutes, until stiff peaks form.
• Add the vanilla extract and mix to combine.

To Assemble

• Use a small teaspoon or cupcake corer to remove the center of each cupcake.
• Fill the hollowed center with the milk chocolate ganache.
• Transfer the milk chocolate buttercream to a piping bag and pipe a mound of frosting onto each cupcake.
• Process the graham crackers in a food processor to create fine crumbs. Sprinkle the crumbs over the sides of the buttercream frosting.
• Refrigerate the cupcakes while you prepare the marshmallow frosting.
• It’s best to prepare the marshmallow frosting just before using it, as it is freshest when made and piped immediately. If left in a bowl or piping bag for too long, the frosting may begin to deflate and lose its shape.
• Transfer the marshmallow frosting to a piping bag fitted with your desired tip (a large open star tip works well). Pipe the marshmallow frosting onto each cupcake.
• If desired, use a kitchen torch to lightly toast the marshmallow frosting.

Storage

• Store the S’mores Cupcakes in the refrigerator for 4–5 days.

Notes

Chocolate: You can use either chopped chocolate or chocolate chips. I used milk chocolate, but you can opt for semi-sweet or dark chocolate if you prefer.

Ganache: Ensure the ganache is completely cooled before adding it to the frosting. If the ganache is warm or hot, it will melt the butter in the buttercream and affect the texture.