S'mores cupcakes
These S’mores Cupcakes are the ultimate summer treat, combining buttery graham cracker crusts, rich chocolate cake, silky ganache filling, and toasted marshmallow meringue frosting. With layered textures and nostalgic campfire flavor, they’re perfect for birthdays, cookouts, or cozy evenings at home. Easy to make, fun to decorate, and impossible to resist—these cupcakes bring a little campfire magic to your kitchen.
Equipment
Ingredients
Graham cracker crust
- 7 pieces graham crackers 1 ¼ cup, crumbs
- 3 tbsp Butter melted
- 3 tbsp brown sugar
Chocolate ganache
- ⅓ cup heavy cream
- 1 cup Chocolate Chips
Chocolate cupcake
- 1 cup all-purpose flour or cake flour
- 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
Marshmallow meringue frosting
- 4 eggs whites
- 1 cup granulated sugar
- ½ tsp cream of tarter
- 1 tsp vanilla extract
Cupcake toppers
Instructions
Graham cracker crust
- First, gather and measure all of the graham cracker crust ingredients and preheat your oven to 325°F (165°C).
- Place the graham crackers into a large zip-top bag, seal it, and crush them with a rolling pin until they're completely ground.7 pieces graham crackers
- Cut the tip of the bag and pour the crumbs into a measuring cup. Once you have exactly 1¼ cups, transfer the crumbs to a glass mixing bowl.
- Add in 3 tablespoons of brown sugar and 3 tablespoons of melted butter, then stir everything together with a spatula until the mixture is well combined.3 tbsp Butter, 3 tbsp brown sugar
- Line your cupcake pan with gold foil cupcake liners.
- Scoop about 1½ tablespoons of the crust mixture into each liner using a dough scoop.
- Use the back of a spoon to flatten the crust evenly in each liner.
- Bake the graham crusts for 7 minutes, then remove and let them cool completely in the pan.
Chocolate ganache
- Measure out the ganache ingredients first.
- In a small saucepan, combine ⅓ cup heavy cream and 1 cup chocolate chips over medium-low heat. Stir constantly with a spatula until melted and smooth.⅓ cup heavy cream, 1 cup Chocolate Chips
- Transfer the warm ganache to a glass bowl and let it cool slightly.
- Scoop the ganache into a piping bag, secure it with a tie, and set it aside for later use.
Chocolate cupcake
- Start by measuring all the cupcake ingredients.
- In a medium bowl, whisk together 1 cup flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, ½ teaspoon baking soda, and 1 teaspoon baking powder.1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ tsp salt, ½ tsp baking soda, 1 tsp baking powder
- In a separate large bowl, whisk together 2 large eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, 1 cup sugar, and ½ cup buttermilk until smooth.2 large eggs, ⅓ cup vegetable oil, 1 tsp vanilla extract, 1 cup granulated sugar, ½ cup buttermilk
- Gradually add the dry mixture to the wet ingredients, 1/3 at a time, mixing well between each addition until the batter is smooth and lump-free.
- Scoop the chocolate batter over the cooled graham crust using a dough scoop.
- Bake at 350°F (175°C) for 17–20 minutes, or until a toothpick comes out clean. Cool completely.
- Scoop out a small center from each cooled cupcake.
- Pipe the prepared ganache into the center holes.
- Use the reserved scooped-out cake pieces to gently cover the ganache.
Marshmallow meringue frosting
- Measure all frosting ingredients.
- Bring a saucepan with a few inches of water to a simmer. Place a heat-safe bowl over the simmering water (not touching the water). In the bowl, combine 1 cup sugar, 4 egg whites, ½ teaspoon cream of tartar, and 1 teaspoon vanilla extract.1 cup granulated sugar, 4 eggs, ½ tsp cream of tarter, 1 tsp vanilla extract
- Whisk constantly until the mixture reaches 140°F, about 5–7 minutes.
- Transfer the mixture to a large bowl or the bowl of a stand mixer.
- Beat on high speed for 5–7 minutes with a whisk attachment until stiff peaks form and the frosting is glossy and fluffy.
Frosting cupcakes
- Spoon or pipe the meringue frosting generously on top of each cupcake. Use a cake spatula to create swirls and fun textures.
- Lightly toast the frosting with a kitchen torch until the peaks are golden brown.
Cupcake toppers
- Finish each cupcake with a pink mini chocolate bar and a star-shaped chocolate graham cracker. Serve and enjoy!18 Pink mini chocolate bars, 18 Star shaped chocolate graham crackers
Video
Nutrition
Calories: 234kcalCarbohydrates: 38gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 65mgSodium: 134mgPotassium: 111mgFiber: 1gSugar: 31gVitamin A: 213IUVitamin C: 0.03mgCalcium: 46mgIron: 1mg
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