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Why You’ll Love This Recipe

There’s something about summer that brings out the craving for toasted marshmallows, gooey chocolate, and crunchy graham crackers. But instead of waiting for the next bonfire night, I decided to turn those campfire flavors into a handheld treat: s’mores cupcakes. And not just any cupcakes—these are layered, filled, frosted, and finished with the perfect toasted swirl on top.

These start with a buttery graham cracker crust, then a rich chocolate cupcake filled with silky ganache. I finish each one with a generous scoop of homemade marshmallow meringue frosting, toasted to golden perfection. These are my go-to cupcakes for summer birthdays, cookouts, and back-to-school celebrations. They’re easy enough to bake on a relaxed weekend, yet stunning enough to impress at any event.

If you’ve ever made my Chocolate Ganache Frosting, this recipe builds on that—just with extra flair. I also love pairing these with Mini Chocolate Bars, Star-Shaped Chocolate Graham Crackers, or serving them next to my 4th of July Charcuterie Board.

To help this blog post rank better in search, I’ve included semantic keywords like “toasted marshmallow frosting,” “homemade ganache filling,” “chocolate cupcake recipe,” “easy summer desserts,” and “how to make s’mores cupcakes.”

Watch how I make this recipe

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Tools That Make It Easier

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.

• 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

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What You’ll Need From Your Pantry

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

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Before You Start: My Quick Tip

• Always go with foil liners. I’ve had too many graham crusts soak through paper liners—foil holds up beautifully and looks fancier too.
• I use a cookie scoop for both the crust and batter. It saves time and makes all the cupcakes the same size.
• No kitchen torch? I’ve used my broiler in a pinch—just stick the cupcakes under for about 30 seconds, but do not walk away. They go from golden to burnt fast.
• When filling with ganache, freeze the cupcakes for 10 minutes first. It makes scooping and piping way easier, especially if your kitchen is warm.
• Sprinkle on some extra crushed graham crackers or edible glitter after toasting the meringue—it gives them a bakery finish.
• If I want taller domes, I fill each liner about ¾ full and always bake one tray at a time in the center rack.

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Let’s Make It Together

Prepare the Graham Cracker Crust

1. Preheat the oven to 325°F (165°C).
2. Place 7 graham crackers in a zip-top bag and crush with a rolling pin until finely ground.
3. Measure 1¼ cups of crumbs and pour them into a mixing bowl.
4. Add 3 tablespoons melted butter and 3 tablespoons brown sugar. Stir with a spatula until evenly combined.
5. Line a cupcake pan with foil cupcake liners.
6. Spoon about 1½ tablespoons of crust mixture into each liner.
7. Press the mixture down firmly using the back of a spoon.
8. Bake for 7 minutes. Remove and let cool completely.

Make the Chocolate Ganache

1. In a small saucepan, heat ⅓ cup heavy cream and 1 cup chocolate chips over medium-low heat.
2. Stir continuously until the chocolate is melted and smooth.
3. Pour the ganache into a bowl and let it cool slightly.
4. Transfer to a piping bag, seal with a tie, and set aside.

Prepare the Chocolate Cupcake Batter

1. In a medium bowl, add 1 cup of cake flour, ½ cup of unsweetened cocoa powder, ¼ teaspoon of salt, ½ teaspoon of baking soda, and 1 teaspoon of baking powder. Whisk everything together until well combined and smooth.
2. Crack 2 large eggs into a large mixing bowl and whisk until smooth. Add ⅓ cup vegetable oil, 1 teaspoon vanilla extract, 1 cup granulated sugar, and ½ cup buttermilk. Continue whisking until everything is fully blended and the mixture looks creamy and cohesive.
3. Gradually mix the dry ingredients into the wet mixture. Stir until smooth and lump-free.
4. Use a dough scoop to fill each cupcake liner with batter, right over the cooled graham crust.
5. Bake at 350°F (175°C) for 17–20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cupcakes completely on a wire rack.
7. Once cool, scoop out a small hole from the center of each cupcake.
8. Pipe chocolate ganache into the center and replace the cupcake tops.

Make Marshmallow Meringue Frosting

1. Fill a small pot with a few inches of water and bring to a simmer.
2. In a heat-safe bowl placed over the simmering pot (making sure it does not touch the water), add 4 egg whites, 1 cup of granulated sugar, ½ teaspoon of cream of tartar, and 1 teaspoon of vanilla extract. Whisk continuously until everything dissolves and the mixture becomes slightly warm and glossy.
3. Whisk constantly until the mixture reaches 140°F, about 5–7 minutes.
4. Transfer the warm mixture to a stand mixer fitted with the whisk attachment.
5. Beat on high speed for 5–7 minutes, or until the meringue forms stiff, glossy peaks.

Decorate and Serve

1. Spoon or pipe the meringue frosting generously on top of each cupcake.
2. Toast the frosting with a kitchen torch until golden brown.
3. Garnish each cupcake with mini chocolate bars or star-shaped graham crackers.

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Recipe variations

• Nutella Ganache: Swap the ganache for Nutella for a hazelnut twist.
• Peanut Butter Swirl: Add a peanut butter core instead of chocolate ganache.
• Oreo Crust: Replace graham crackers with crushed Oreos.
• Classic Buttercream: If marshmallow meringue feels intimidating, a chocolate or vanilla buttercream still tastes amazing.
• Mini Cupcakes: Use mini cupcake tins for bite-size party desserts.

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Storing & Transporting

• Store in an airtight container at room temp for 4–5 days.
• Or refrigerate up to a week (remove graham toppers to avoid sogginess).
• To transport: use cupcake boxes with individual slots to keep them safe and photo-ready.

These are also great to gift or bring to school parties. I box them up in paper cupcake holders and tie with ribbon if we’re delivering a batch to friends.

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Serving Ideas & More S’mores

These cupcakes are perfect for:

• Bonfires and backyard cookouts
• Birthday parties
• School bake sales
• Family movie nights
• Sleepovers and summer celebrations

Want more ways to enjoy s’mores flavors?

• Grilled S’mores
• Fruit S’mores
• S’mores Charcuterie Board
• Top with Toasted Coconut Flakes

For more summer favorites, check out:

Watermelon Popsicles with Chocolate Drizzle

Watermelon Bites Dipped in Chocolate

Fruit and Veggie Snack Boards

4th of July Charcuterie Board

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Final Thought

These cupcakes are sweet, nostalgic, and an absolute showstopper. They’re surprisingly easy to pull together and bring a whole lot of joy—especially when toasted marshmallow frosting meets gooey ganache. Whether you’re baking with your kids or prepping a tray for a summer gathering, these s’mores cupcakes are a delicious way to make memories.

Want more cupcake ideas?

Try my Red Velvet Valentine’s Cupcakes, Chocolate Ganache-Filled Bundt Cakes, or Mini Vanilla Cupcakes with Ombre Frosting next!

From My Kitchen to Yours

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