S’mores Cupcakes

These S’mores cupcakes have all the layers of a s’more! They are moist chocolate cupcakes, filled with chocolate ganache, topped with a toasted marshmallow, and has graham cracker cream cheese frosting. These cupcakes taste like just like a campfire toasted s’more!

I absolutely love s’mores. So, I wanted to create s’mores cupcakes, that were ultra decadent and would wow my friends and family.

There are three parts of a s’more, graham crackers, toasted marshmallow, and chocolate. This cupcake has all three!

The best part about these cupcakes is the graham cracker cream cheese frosting. It taste like heaven! I added extra salt to it, to help balance this sweet cupcake.

For more S’mores recipes, try Pumpkin S’mores Cookies, S’mores Cookie Bars, and S’mores Fluffy Marshmallow Brownies

Why This Recipe Works

• Chocolate cupcakes- These cupcakes extra moist and easy to make. They don’t need a mixer! These cupcakes are seriously super soft.
• Filled cupcakes- The cupcakes are filled with chocolate ganache. They give an extra chocolaty taste!
• Toasted gooey marshmallow- A regular sized marshmallow goes on top of the cupcake and get broiled. Then, the marshmallow gets squished so it covers to whole cupcake.
• Graham cracker cream cheese frosting- This is a cream cheese frosting that has graham cracker crumbs inside.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Unsweetened cocoa powder- I like to use dutch process cocoa powder, this gives the cupcakes a more rich flavor.
• Eggs- Pull the large eggs out 2 hours before baking.
• Oil- Use canola oil or vegetable oil.
• Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
• Hot water- Use steaming water. Heat the water on the stove, so it is very hot.
• Chocolate chips- Use semisweet chocolate chips or dark chocolate chips. I don’t recommend milk chocolate chips because it will be too sweet.
• Marshmallows- Use regular size marshmallows.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
• Unsalted butter- Pull this out 30 minutes before baking so it is slightly cold.
• Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.
• Graham crackers- Use one sleeve of graham crackers.

Substitutions

• Oil- You can also use olive oil. I don’t recommend coconut oil.
• Buttermilk- You can also use 1/2 cup of milk with 1/2 Tablespoon of lemon juice. Let it sit for 10 minutes before using.
• Filling- You don’t have to fill the cupcakes if you don’t want too.
• Marshmallows- You can use vegan marshmallows.
• Cream cheese- You can use all butter instead for the frosting. Use 1 cup of butter and 2 1/2 cups of powdered sugar.
• Graham crackers- If you are not is the US, then you can also use digestive biscuits.

Step By Step Instructions- Cupcakes

Here is how to make and bake these chocolate cupcakes.

STEP 1: Mix the dry ingredients. First, sift the all-purpose flour and cocoa powder in a large bowl. Then, add in white sugar, baking powder, baking soda, and salt.

STEP 2: Mix the wet ingredients. In a separate bowl, whisk the oil, eggs, vanilla extract, and buttermilk. Then, heat the hot water and pour in the wet ingredients very slowly to not to over cook the eggs.

STEP 3: Pour the wet ingredients. Pour it into the flour mixture and whisk until combined. It will be a runny batter.

STEP 4: Scoop the cupcake batter. Fill a 12-cup cupcake pan with cupcake liners. Scoop the batter so it is 3/4ths full.

STEP 5: Bake. Bake the cupcakes for 16-18 minutes. Let them cool on the cooling rack or wire rack until completely cool.

Step By Step Instructions- Filling and Frosting

STEP 1: Make the chocolate ganache. Make this while the cupcakes are baking, so it thicken slightly.

In a medium bowl, pour the hot cream into the chocolate chips. Mix until smooth. If any chunks remain, heat it in the microwave in 10 second intervals.

STEP 2: Fill the cupcakes. First, use a cupcake corer to cut a hole into the middle of the cupcakes 2/3rds down. You can also use a sharp knife.

Use a 1/2 Tablespoon to fill the cupcakes with the chocolate ganache. Fill the cupcakes all the way to the top.

STEP 3: Broil the marshmallows. Top the cupcakes with the marshmallows and broil for 2-3 minutes until they are toasted. They will look like a campfire marshmallow! You can also use a kitchen torch if you want.

Use a spoon to squish the marshmallows down.

STEP 4: Prep the frosting. First, pull the butter out for 30 minutes for it to get slightly cold. While you wait, sift the powdered sugar in a large bowl. Use a food processor to blend the graham crackers into a fine crumb.

STEP 5: Beat the butter and cream. Beat these using either a stand mixer with a paddle attachment or a hand mixer on high speed for 3 minutes. It will be light and fluffy.

STEP 6: Add the wet ingredients. Slowly add in the powdered sugar and graham cracker crumbs on low speed. It will be very thick. Then, add in vanilla, salt, and heavy cream and mix until fluffy.

Decorating The Cupcakes

I used a Wilton tip 1M to pipe the graham cracker frosting. Use a piping bag to pipe a large swirl on top of the marshmallow.

Expert Baking Tips

• Flour- Make sure to spoon and level the flour. If you stick the measuring cup into a bag of flour, it will compact it. Compacted flour will cause a dry cupcake.
• When filling the cupcakes, you can discard the tops.
• After you pipe the frosting on top, freeze the cupcakes for 10 minutes or store in the fridge. Before serving, the frosting needs to firm slightly in the fridge. Otherwise it is super messy!

FAQ

Storing and Freezing

These s’mores cupcakes need to be stored in an airtight container and stored in the fridge up to 5 days. The cupcakes taste best when set at room temperature for 1 hour before eating.

Freezing

The decorated s’mores cupcakes can be frozen in an airtight container. Freeze up to 30 days. Thaw for 1-2 hours before eating.

Other Cupcake Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.