Description

These S’mores Cupcakes feature a buttery graham cracker base, moist chocolate cake, rich chocolate ganache filling, and fluffy homemade marshmallow frosting. Toast the frosting for a classic campfire-inspired finish that makes these cupcakes perfect for parties, celebrations, and chocolate lovers.

Ingredients

Scale

Graham Cracker Base

1 cup graham cracker crumbs
4 tablespoons melted butter
4 tablespoons sugar
1/8 teaspoon salt

Chocolate Cake

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 oil recommended)
2 teaspoons vanilla
1/2 cup buttermilk

Chocolate Ganache Filling

14 ounces chocolate (the original recipe uses 3–4.65-ounce Hershey bars)
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

Prepare the graham cracker base: Mix the graham cracker crumbs, melted butter, sugar, and salt until evenly combined. Divide the mixture among lined muffin cups and press firmly into an even layer.
Mix the dry cake ingredients: Whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a bowl.
Prepare the wet ingredients: In a separate bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla until combined. Add the dry ingredients and buttermilk, mixing until a smooth batter forms without overmixing.
Fill and bake: Divide the chocolate batter evenly over the prepared graham cracker bases. Bake using the original recipe’s specified temperature and baking time, checking that the cupcakes are set and a toothpick inserted into the cake comes out without wet batter. Cool completely before filling.
Make the ganache: Chop the chocolate and place it in a heatproof bowl. Heat the heavy cream until hot, pour it over the chocolate, and let it stand briefly. Stir gently until smooth and glossy. Cool until thick enough to fill the cupcakes.
Fill the cupcakes: Use a small knife or cupcake corer to remove a little cake from the center of each cooled cupcake. Spoon or pipe the ganache into each opening.
Prepare the marshmallow frosting: Combine the egg whites, sugar, corn syrup, and cream of tartar in a clean heatproof bowl. Place over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk continuously and heat to the appropriate temperature for a reliable egg-white frosting method. Transfer to a mixer and whip until thick, glossy, and fluffy. Mix in the vanilla extract.
Frost and finish: Pipe or spread the marshmallow frosting over the filled cupcakes. If desired, carefully toast the frosting with a kitchen torch until lightly golden, keeping the flame away from cupcake liners and other flammable materials.

Notes

Press the graham cracker mixture firmly into the liners so the bases hold together.
Let the cupcakes cool completely before adding the ganache and marshmallow frosting.
For the safest preparation, use a reliable temperature-guided method for the egg-white frosting. Refrigerate finished cupcakes as appropriate for homemade egg-white frosting and follow food-safety guidance.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12 cupcakes
Calories: 450 calories per cupcake

Keywords: s'mores cupcakes, chocolate s'mores cupcakes, graham cracker cupcakes, marshmallow frosting cupcakes, chocolate ganache cupcakes, campfire cupcakes, s'mores dessert recipe