Go Back
+ servings
The Best S'mores Cupcakes Recipe
Print Recipe
4.63 from 8 votes

The Best S'mores Cupcakes Recipe

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. With video!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: the best s'mores cupcakes recipe
Servings: 16 cupcakes
Calories: 308kcal


chocolate ganache

  • 1 cup chocolate bars, finely chopped (170g)
  • cup heavy cream (80ml)

graham cracker crust

  • 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)
  • 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 cupcakesIn 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. 



*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.


Calories: 308kcal