With this S’mores Cupcakes recipe, campfire feeling is guaranteed. Soft graham cracker cupcakes with a crunchy graham cracker crust, topped with delicious chocolate ganache, and fluffy marshmallow frosting. By the way, have you tried my brownie cupcakes?
For the graham cracker cupcakes, I used this S’mores Cake recipe as a starting point. I decided to replace a part of the flour with finely crushed graham cracker crumbs to get graham cracker taste into my cupcakes.
The graham cracker cupcakes are soft, moist, and have a great flavor. They fit perfectly to the chocolate ganache and the marshmallow frosting. I added a little crunch to the cupcakes by adding a graham cracker crust that is baked on the bottom of the cupcakes.
I recommend making the chocolate ganache in the beginning and let it stay until you start frosting the cupcakes. When it is too warm, it is too thin and would run down the cupcakes.
Spoon the cooled chocolate ganache on top of the cooled cupcakes. If the chocolate ganache is not smooth anymore, reheat it in the microwave for a few seconds.
Go with the brand you love, but for me, nothing can compete with Hershey's milk chocolate bars.
You can decide:
- make your own marshmallow meringue frosting that tastes like marshmallow cream but is stiff enough that it holds its shape
- frost your cupcakes with store-bought marshmallow cream
- top your cupcakes with big marshmallows
The marshmallow meringue frosting can be toasted with a kitchen torch like marshmallows.
Using store-bought marshmallow fluff would be super delicious as well, but the consistency is not the best for frosting cupcakes. We all love marshmallow cream, and we all do know that it is super gooey. It wouldn't stay on top of your cupcakes. It would run down the sides.
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The Best S'mores Cupcakes Recipe
- 1 cup chocolate bars, finely chopped (170g)
- ⅓ cup heavy cream (80ml)
graham cracker crust
- ⅔ cup graham cracker crumbs (80g)
- 3 tablespoon butter, melted (42g)
- 1 tablespoon granulated white sugar (12g)
graham cracker cupcakes
- ¾ cup graham cracker crumbs (90g)
- ⅜ cup all-purpose flour (45g)
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup oil (120ml)
- ½ cup granulated white sugar (100g)
- 1 large egg
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- ½ cup buttermilk (120ml)
marshmallow meringue frosting
- 3 large egg whites
- ¾ cup caster sugar (150g)
- ¼ teaspoon cream of tartar
- Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with cupcake liners (this recipe yields about 16 cupcakes). Set aside.
- Make the chocolate ganache: Place chopped chocolate in a heatproof bowl. Set aside. Heat heavy cream in the microwave for about 1 minute or until very hot and almost boiling. Pour over chocolate. Stir until chocolate is completely melted and combined. If chocolate doesn't melt completely, then put the bowl into the microwave a few seconds. Set aside until you start frosting the cupcakes.
- Make the graham cracker crust: In a small bowl combine graham cracker crumbs, butter, and sugar until evenly moist. Press into the bottoms of your cupcake liners. Bake for 5 minutes until the tops are set. Set aside.
- Make the graham cracker cupcakes: In a medium-sized bowl, stir graham cracker crumbs, flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat egg and sugar on medium speed until creamy and combined for about 2 minutes. Add oil and vanilla* and mix on low speed until combined. Alternately add dry ingredients and buttermilk to the batter and mix on low speed just until combined. Begin and end with dry ingredients.
- Spoon batter with an ice cream scoop into the cupcake liners on top of the baked graham cracker crust and fill ⅔ that your cupcakes don't sink or spill over the sides. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. I baked mine for 18 minutes. Let cool to room temperature before frosting.
- Make the marshmallow meringue: Fill a saucepan 2 inches high with water and bring to a simmer over medium-low heat. Place egg whites, sugar, and cream of tartar in a heatproof bowl (preferably glass) and set over the saucepan. The bowl should not touch the water. Whisk continuously for 3-5 minutes until sugar is completely dissolved. (Make sure the meringue doesn't get too hot, or the egg whites will cook through, and the meringue won't be stiff but lumpy. Remove from saucepan in-between to cool down a bit, if necessary.) The meringue should be warm to the touch. Remove from heat and beat with an electric mixer fitted with a whisk attachment on high speed until shiny, glossy, and stiff peaks form, for about 5-7 minutes.
- Spread the chocolate ganache on top of the cupcakes. Frost cupcakes and store in an airtight container at room temperature or the fridge for up to 2 days.
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