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How to make delectable s’mores chocolate cupcakes filled with ganache, iced with marshmallow meringue frosting, and all on top of mini graham cracker crusts!

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For many of us, summertime is best enjoyed around a bonfire passing out chocolate and marshmallows for s’mores while surrounded by our family, friends, and loved ones. That delightful combination of chocolate, marshmallows, and graham crackers has been the staple summer snack for, well, who knows how long. But have you ever wondered if you could take those sweet and toasty flavors to other dessert recipes? Well then, I am beyond excited to share this year’s new go-to summer snack: S’mores Cupcakes!

These irresistible cupcakes start with a yummy graham cracker crust base, then chocolate cupcakes, filled with chocolate ganache, topped with toasted marshmallow meringue frosting, and then dazzled with a few more homemade sweet treats. Wow, what a mouthful! Now, I know at first this fancy cupcake recipe might sound complicated but it is surprisingly easy, especially if you’re already familiar with making homemade cupcakes. Either way, these delectable cupcakes are way too good to pass up trying! In fact, I bet these S’mores Cupcakes turn out to be the next staple summer snack for many years to come!

Cupcake Equipment

There are quite a few kitchen tools and utensils that you will need for this fancy cupcake project. Try not to panic yet, though! Most of this equipment is just tools that are commonly found in most household kitchens, especially if you already have a love for baking.

Cupcake project equipment:

KitchenAid mixer

Glass mixing bowl
Blending whisk
Saucepan with a pouring lip

Hand mixer
Spatulas
Cake Spatula

Kitchen torch
Gold foil cupcake liners
- I always choose foil cupcake liners over paper ones because the foil liners are tougher and do not get soggy or tear up from the cupcake batter.

Cupcake pan
Rolling Pin
Dough scoop

Piping bags
Piping bag ties

Toasty S’mores Cupcake Ingredients

Making cupcakes is a project that usually involves several layers, especially with fancy cupcake recipes like this one, so you probably already guessed that you are also going to need quite a few ingredients. But again, nothing too complicated or out of the ordinary. In fact, this is overall a surprisingly easy process!

For the graham cracker crust:

7 graham crackers– crushed to about 1 ¼ cup of crumbs
3 tbsp butter– melted
3 tbsp brown sugar

Easy chocolate ganache ingredients:

⅓ cup heavy cream
1 cup chocolate chips

Chocolate cupcake ingredients:

1 cup all-purpose flour or cake flour
- I prefer to use cake flour instead of all-purpose because it makes the final texture and moisture of the cupcakes turn out way better!
½ cup unsweetened cocoa powder
¼ tsp salt

½ tsp baking soda
1 tsp baking powder
2 large eggs

⅓ cup vegetable oil
1 tsp vanilla extract
1 cup granulated sugar

½ cup buttermilk

For the marshmallow meringue frosting:

4 egg whites
1 cup granulated sugar

½ tsp cream of tarter
1 tsp vanilla extract

Homemade cupcake toppers:

18 Pink Mini Chocolate Bars

18 Star-shaped Chocolate Graham Crackers

How to Make the Very Best S’mores Cupcakes

Alright, now it’s time for me to break down the process step by step for you. If you follow along carefully, I think that you will find that making this recipe is easier than it may sound at first and it is actually a ton of fun! And once you taste the results you will know that this fancy cupcake recipe is an absolute keeper!

Making the graham cracker crust:

First, gather up and measure out all of the graham cracker crust ingredients and preheat the oven to 325°F.

Next, transfer the graham crackers to a large ziploc bag and seal it closed. Then, use the rolling pin to crush and ground the graham crackers completely.
Once crushed, cut the tip of the ziploc bag to easily pour the graham cracker crumbs into a measuring cup. Make sure you have exactly 1¼ cup of crumbs, then transfer the crumbs to a glass mixing bowl.
Next, add the brown sugar and melted butter to the graham cracker crumbs and combine them together completely with a spatula.

Line a cupcake pan with the gold foil cupcake liners.
Afterward, use a dough scoop to spoon 1 scoop (or about 1½ tbsp) of the graham cracker crust mixture into the bottom of each foil cupcake liner.
Then, use the back of a spoon to flatten all of the graham crusts.

Finally, bake the graham crusts for 7 minutes. Once baked, set the cupcake pan aside and let the crusts cool completely.

Melting and mixing the chocolate ganache:

Start by measuring out the chocolate ganache ingredients.
Then, heat the heavy cream and chocolate chips together in a saucepan with a pouring lip. While cooking, continuously stir the chocolate mixture with a spatula.

Once melted, pour the warm chocolate ganache into a glass mixing bowl to let cool.

Finally, scoop the chocolate ganache into a piping bag and close it off with a piping bag tie. Set aside until it’s time to use the ganache.

Baking the chocolate cupcakes:

First, measure out all of the chocolate cupcake ingredients.

Then, pour the flour, cocoa powder, salt, baking soda, and baking powder into a glass mixing bowl.
Combine the dry ingredients together using a blending whisk.
Then, in a separate large mixing bowl, whisk together the eggs, vegetable oil, vanilla extract, sugar, and buttermilk until completely combined.

Next, start to add the dry ingredient mixture to the wet ingredient mixture 1/3 at a time.
Continue to slowly add in the dry ingredient mixture, mixing well between each addition.
Continue blending all of the cupcake ingredients together until they are completely combined and the batter is smooth and free of any lumps.

Then, use a dough scoop to add 1 scoop of chocolate batter on top of each graham cracker crust.
Bake the cupcakes at 350°F for 17- 20 minutes. After baking, set the cupcake pan aside to let the cupcakes cool completely.
Once cooled, scoop out a little bit of cake from the middle of each cupcake.

Then, pipe the chocolate ganache into each of the cupcake holes.
Finally, re-cover each of the pockets of chocolate ganache using some of the bits of scooped out cake.

More Cupcakes Recipes

Pumpkin Cupcakes With Italian Buttercream Frosting

Cupcake Tools and Equipment

American Flag Mini Cupcakes

Marshmallow meringue frosting

Fancy Chocolate Cupcakes From Cake Mix

Raspberry Chocolate Cupcakes

Whipping up the marshmallow meringue frosting:

Start by measuring out all of the marshmallow meringue frosting ingredients.
Then, bring a small saucepan with a few inches of water to a simmer. Place a heat-safe mixing bowl in the hot saucepan, not touching the water, and in it combine the sugar, cream of tartar, vanilla extract, and egg whites.

Continue blending the ingredients together until the mixture temperature reaches 140°F, about 5- 7 minutes.
Next, carefully remove the hot mixing bowl from the saucepan and pour the meringue mixture into a large glass mixing bowl. Then, beat the mixture using a Kitchen Aid mixer, or any other electric hand mixer available, with whisk attachment.
Beat the meringue mixture for about 5- 7 minutes or until it’s light and fluffy and forms stiff peaks.

Frosting the s’mores cupcakes:

First, spoon a large dollop of meringue frosting on top of each cooled chocolate cupcake. Use a cake spatula to create swirls, peaks, and fun designs. Be messy and have fun with it!
Then, use a kitchen torch and very carefully toast the tips and peaks of the meringue frosting until browned on each cupcake.

Topping the s’mores cupcakes:

Finally, top the homemade s’mores cupcakes with the homemade mini chocolate bars and graham cracker stars, serve and enjoy!

Storing and Transporting Homemade S’mores Cupcakes

Whether you’re making these scrumptious s’mores cupcakes for a one-of-a-kind birthday treat or making them for a fun summer bonfire, they are sure to make the event even better and tastier! You can safely store or travel with these fancy cupcakes pretty easily if you know what to do.

To store s’mores cupcakes:

These delightful cupcakes are best enjoyed soon after making them!
- These s’mores cupcakes can be stored in an airtight container for 4- 5 days at room temperature or…
- Cover and store in the fridge for up to a week.
  - If this is your preferred storing method, then I recommend removing the graham cracker stars before refrigerating so the moisture doesn’t make the crackers soggy.

To safely travel with homemade cupcakes:

Just carefully transfer the decorated cupcakes to these paper cupcake boxes that have individual slots for each cupcake.
- This will keep the cupcakes from crashing into each other and messing up the meringue frosting and homemade toppings.

This is also a great option if you want to deliver these fun cupcakes to friends or loved ones.
Or if your little one’s birthday lands on a school day then box these up to send some tasty birthday magic to share with the class.

S’more Cupcake Serving Ideas

Were you under the impression that s’mores were best served in the traditional fire-roasted method? Well, surprise! Because not only are these s’mores cupcakes pretty hard to beat but there are actually all kinds of ways to enjoy the toasty flavors of s’mores in many sweet summer recipes.

Other fun-filled s’more recipes:

Grilled s’mores
Fruit S’mores
Try this recipe topped with Toasted Coconut Flakes

S’mores Charcuterie board

Other soothing summer recipes:

Fruit- Infused Water
Fruit and Vegetable Snack Board

July 4th Charcuterie Board
Summer Cucumber Salad
Watermelon Bites Dipped in Chocolate

Watermelon Popsicles with Chocolate Drizzle

Serve for:

Bonfires and campfires
Cookouts and gatherings

Summer, fall, or winter birthday parties
A sleepover party
Family movie night

To celebrate awards day for school or kid’s sports’ teams
For family cookouts or gatherings
School bake sales

S’mores cupcakes

Arina Habich

How to make delectable s’mores chocolate cupcakes filled with ganache, iced with marshmallow meringue frosting, and all on top of mini graham cracker crusts!

Print Recipe Pin Recipe

Prep Time 40

Cook Time 25

Total Time 1 5

Course Dessert

Cuisine American

Servings Cupcakes

Equipment

Ingredients

Graham cracker crust

7 pieces graham crackers 1 ¼ cup, crumbs

3 tbsp Butter melted
3 tbsp brown sugar

Cupcake toppers

Instructions

Graham cracker crust

First, gather up and measure out all of the graham cracker crust ingredients and preheat the oven to 325°F.

Next, transfer the graham crackers to a large ziploc bag and seal it closed. Then, use the rolling pin to crush and ground the graham crackers completely.
7 pieces graham crackers
Once crushed, cut the tip of the ziploc bag to easily pour the graham cracker crumbs into a measuring cup. Make sure you have exactly 1¼ cup of crumbs, then transfer the crumbs to a glass mixing bowl.
Next, add the brown sugar and melted butter to the graham cracker crumbs and combine them together completely with a spatula.
3 tbsp Butter, 3 tbsp brown sugar

Line a cupcake pan with the gold foil cupcake liners.
Afterward, use a dough scoop to spoon 1 scoop (or about 1½ tbsp) of the graham cracker crust mixture into the bottom of each foil cupcake liner.
Then, use the back of a spoon to flatten all of the graham crusts.

Finally, bake the graham crusts for 7 minutes. Once baked, set the cupcake pan aside and let the crusts cool completely.

Chocolate ganache

Start by measuring out the chocolate ganache ingredients.
Then, heat the heavy cream and chocolate chips together in a saucepan with a pouring lip. While cooking, continuously stir the chocolate mixture with a spatula.
⅓ cup heavy cream, 1 cup Chocolate Chips

Once melted, pour the warm chocolate ganache into a glass mixing bowl to let cool.
Finally, scoop the chocolate ganache into a piping bag and close it off with a piping bag tie. Set aside until it’s time to use the ganache.

Chocolate cupcake

First, measure out all of the chocolate cupcake ingredients.
Then, pour the flour, cocoa powder, salt, baking soda, and baking powder into a glass mixing bowl.
1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ tsp salt, ½ tsp baking soda, 1 tsp baking powder
Combine the dry ingredients together using a blending whisk.
Then, in a separate large mixing bowl, whisk together the eggs, vegetable oil, vanilla extract, sugar, and buttermilk until completely combined.
2 large eggs, ⅓ cup vegetable oil, 1 tsp vanilla extract, 1 cup granulated sugar, ½ cup buttermilk
Next, start to add the dry ingredient mixture to the wet ingredient mixture 1/3 at a time.
Continue to slowly add in the dry ingredient mixture, mixing well between each addition.
Continue blending all of the cupcake ingredients together until they are completely combined and the batter is smooth and free of any lumps.
Then, use a dough scoop to add 1 scoop of chocolate batter on top of each graham cracker crust.
Bake the cupcakes at 350°F for 17- 20 minutes. After baking, set the cupcake pan aside to let the cupcakes cool completely.
Once cooled, scoop out a little bit of cake from the middle of each cupcake.
Then, pipe the chocolate ganache into each of the cupcake holes.
Finally, re-cover each of the pockets of chocolate ganache using some of the bits of scooped out cake.