We’ve shared our love for s’mores cupcakes before. Our obsession began with the occasional trip to Sprinkles Cupcakes when we were kids — no matter how many flavors filled the case, we always searched for the s’mores cupcake. At first glance it looks like a chocolate cupcake, but it’s the hidden layers that make it special. Over the years we refined this recipe and it may be our favorite cupcake of all time.
What sets these cupcakes apart are the layers: a crisp graham cracker crust at the base, a moist chocolate cake, a gooey chocolate ganache center, and a generous crown of toasted marshmallow frosting. Peel back the liner and you’ll find a golden graham layer beneath the cake. Cut into the cupcake and a luscious ganache spills out. The toasted marshmallow on top finishes the s’mores experience — all the familiar flavors in a single, bite-sized treat.
There are four components to make these cupcakes, each straightforward on its own. Taken together they recreate the classic s’mores flavors with satisfying texture and richness.
1. GRAHAM CRACKER CRUST:
Start by making the graham cracker crust. Crush one package of graham crackers until fine using a food processor or a ziploc bag and rolling pin. Combine the crumbs with ⅓ cup melted butter and ¼ cup sugar, mixing until uniform. Divide the mixture among a lined cupcake pan, about 2 tablespoons per cup, and press it down firmly to form a compact layer. Bake briefly to set the crust, then let it cool while you prepare the cake batter.
2. CHOCOLATE CAKE
For the cake batter, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Add vanilla, eggs, buttermilk, and oil, stirring until incorporated. Finish by mixing in hot coffee — the batter will be thin, but it yields a tender, moist cupcake once baked. Spoon the batter over the baked crust and bake at 350°F for about 20 minutes or until a toothpick inserted in the cake comes out clean. Allow the cupcakes to cool before filling.
3. CHOCOLATE GANACHE FILLING
While the cupcakes bake, make a simple ganache. Place chopped chocolate, butter, salt, and vanilla in a bowl. Heat the cream and sugar until hot but not boiling, then pour it over the chocolate mixture and stir until smooth. Chill the ganache until it’s cool but still pipeable — it should have a frosting-like texture.
When both cupcakes and ganache are cooled, fill a piping bag fitted with a ¼” metal tip (or a ziploc with a corner cut) and pipe the ganache into the center of each cupcake. To do this, create a small hole in the top of the cupcake with the tip or a knife, insert the tip to the bottom, and slowly squeeze while pulling upward so the ganache fills the core evenly.
4. MARSHMALLOW FROSTING
For the marshmallow frosting, use a double boiler or a bowl set over a pan of simmering water. Combine egg whites, sugar, and cream of tartar in the bowl and warm gently, stirring constantly until the sugar is dissolved — avoid cooking the egg whites. Remove from heat and whip the mixture on high until glossy, thick, and stiff peaks form. Add vanilla, then transfer the marshmallow to a piping bag and top each cupcake with a generous swirl.
S’mores cupcakes NOTES:
- Piping bags: No piping bag? Use a ziploc bag — cut a ¼” hole for the ganache and a ½” hole for the marshmallow frosting.
- Pastry tips: If you don’t have a pastry tip to create the filling hole, a small knife works fine. A metal tip is easier to use for filling than plastic.
- Filling technique: Fold the top of your ziploc or piping bag over a measuring cup to keep the edges clean while you fill it.
- Toasting: Toast the marshmallow topping with a kitchen blow torch for the best effect, or place the cupcakes under the oven broiler for 1–2 minutes until golden — watch closely so they don’t burn.
S’mores Cupcakes
Ingredients
Graham cracker crust:
- 1.5 cups graham crackers 1 package
- ⅓ cup butter melted
- ¼ cup sugar
Cupcakes:
- 1 cup sugar
- 7/8 cup flour 105 grams
- 3/8 cup cocoa powder 36 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup neutral oil
- 1/2 cup buttermilk
- ½ cup hot coffee
Ganache:
- 2.5 oz chopped chocolate
- 2 tablespoons butter
- ⅜ cup sugar
- ⅜ cup heavy cream
- 1 teaspoon vanilla
- Pinch of salt
Marshmallow frosting:
- 4 egg whites
- 1 cup sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla or 1 tablespoon vanilla bean paste
Instructions
Graham cracker crust:
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Preheat the oven to 350°F.
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Grind one package of graham crackers to fine crumbs using a food processor or a ziploc bag and rolling pin.
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Combine the crumbs with ⅓ cup melted butter and ¼ cup sugar.
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Mix until uniform, then scoop about 2 tablespoons into each lined cupcake cup and press to form an even layer.
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Bake the crust layers for about 8 minutes and set aside to cool.
Cupcakes:
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Whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
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Add vanilla, eggs, buttermilk, and oil, stirring until incorporated.
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Stir in hot coffee; the batter will be thin. Pour over the baked crust layers.
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Bake at 350°F for about 20 minutes or until a toothpick comes out clean. Cool before filling.
Ganache:
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Place chopped chocolate, butter, salt, and vanilla in a bowl.
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Heat cream and sugar until hot but not boiling, then pour over the chocolate and stir until smooth.
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Chill until cool but pipeable, then transfer to a piping bag with a ¼” tip or a ziploc with a ¼” corner cut.
Marshmallow frosting:
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Set up a double boiler with about 1″ of warm water. Place the bowl over the pan so it is heated by steam but not touching the bottom.
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Combine egg whites, sugar, and cream of tartar in the bowl. Heat on low, stirring constantly until the sugar dissolves and the mixture is gently warmed.
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Remove from heat and whip on high until glossy, thick, and stiff peaks form. Add vanilla and transfer to a piping bag. If needed, use a ziploc with a ½” hole.
To compose the S’mores cupcakes:
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Poke a hole in the center of each cooled cupcake and pipe in the ganache filling.
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Pipe the marshmallow frosting on top of each cupcake.
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Serve as-is or carefully toast the marshmallow with a blow torch for a classic s’mores finish. Alternatively, broil for 1–2 minutes until golden, watching closely so they don’t burn.
