S’Mores cupcakes are the perfect cupcakes to make this summer! A rich chocolate cupcake filled with graham cracker crumbs and chocolate ganache then topped with a marshmallow and chocolate bar. This S’Mores cupcake recipe is a must-make this summer.
S’mores Cupcakes Recipe
S’mores scream summer and with summer right around the corner there is no better time than to start planning tasty summer treats to make. These homemade chocolate cupcakes have all the flavors S’mores but in cupcake form.
Whether you’re craving a sweet treat for a special occasion or simply seeking a delightful pick-me-up, these S’mores Cupcakes are sure to satisfy your dessert cravings and leave you longing for s’more!
This homemade cupcake recipe is always a hit when I make it. Anyone who loves s’mores will love these s’mores cupcakes with chocolate cupcakes.
S’Mores Recipes
- Smores Cookie Pizza
- Chocolate Marshmallow Smores Dip
- Smores Cake
- Thumbprint S’Mores Cookies
- Smores Dipped Cookies
Variations of this recipe
Change up the cupcake flavor. For these S’mores Cupcakes, I like to use my chocolate cupcake recipe however I also use this amazing vanilla cupcake recipe at times too and they come out amazing. If you love peanut butter, then using a homemade peanut butter cupcake as the base is also a great option. However, my love for chocolate tends to win and I make them with chocolate most of the time!
Use homemade marshmallows. If you love store bought marshmallows, then you will love homemade marshmallows. If you have never enjoyed a homemade marshmallow you are in for a real treat and they are amazing on top of these cupcakes.
Change up the toasted marshmallows. While I love these s’mores cupcakes with a toasted marshmallow, if you want to change things up you can use homemade marshmallow fluff, store bought fluff or marshmallow frosting.
Use a kitchen torch. If you do not want to use the oven broiler, you can use a kitchen torch instead of the oven to brown the marshmallows.
Use chocolate buttercream. If you do not want to make chocolate ganache then you can make chocolate buttercream to use in place of the ganache.
Tips for Making Homemade cupcakes
Two ways to make Chocolate Ganache. You will be filling each each cupcake with a layer of chocolate ganache. Ganache is made by heating cream and pouring it over chopped chocolate, then stirring until smooth. Let the ganache cool slightly before spooning it onto the cupcakes. You can make the chocolate ganache by heating the heavy cream in the microwave or by using a double boiler.
Use High-Quality Ingredients. Use high-quality ingredients for the best flavor and texture. This includes using real vanilla extract, high-quality cocoa powder for chocolate cupcakes, and fresh eggs and dairy.
Room Temperature Ingredients. Ensure that your ingredients, especially butter, eggs, and dairy, are at room temperature before you start baking. Room temperature ingredients combine more evenly, resulting in a smoother batter and better texture.
Measure Accurately. Accurate measurement of ingredients is crucial in baking. Use measuring cups and spoons specifically designed for dry or wet ingredients, and level off ingredients like flour and sugar to ensure you’re using the correct amounts.
Mixing the cupcake batter. Mix the batter gently and just until the ingredients are combined. Overmixing can lead to tough cupcakes. I prefer to use my stand mixer, if you do not have one you can use an electric mixer and a large bowl. If you don’t have an electric mixer or a stand mixer you can mix everything by hand and use a whisk for the dry ingredients and then a spatula for the wet ingredients and when combining all of the ingredients.
Cooling Properly. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cooling in the pan helps them set and prevents them from falling apart. Then allow the cupcakes to fully cool before filling them and topping them.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best enjoyed within 48 hours of making them.
After frosting cupcakes, you can store them on the counter for a day or 2, after that they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
S’mores Cupcakes Recipe Ingredients
- Chocolate cupcakes or Vanilla cupcakes
- Homemade chocolate ganache
- 24 regular marshmallows
- 6 graham crackers
- 5 Hershey bars split into 24 pieces
How to Make S’mores Cupcakes Recipe
First, you are going to make the chocolate cupcakes. Once baked, allow the cupcakes to cool completely.
While the cupcakes are cooling you will make the microwave chocolate ganache. While the cupcakes are cooling, make the chocolate ganache.
Once the ganache is done cooking allow it to cool.
Once the ganache is cooled, use an apple corer to remove about one inch of the inside center of each cupcake.
Pour the cooled ganache into a piping bag and cut off the bottom of the bag.
Fill each cupcake with the ganache leaving a small space at the top for the graham crackers crumbs.
Crush 4-5 graham crackers to make 1/2 a cup of crushed graham cracker crumbs. Remember to crush the graham crackers finely to achieve a consistent texture for your crust or recipe. You can use a food processor, or blender, or even place the crackers in a sealed plastic bag and crush them with a rolling pin.
Fill each cupcake hole to the top with the graham cracker crumbs.
Next, break the 3 graham crackers and the chocolate bars into one-inch pieces.
Put the cupcakes onto a sheet pan top each cupcake with a marshmallow and then place the cupcakes under the broiler until they are golden brown. This only takes a short bit of time, so be sure to keep an eye on them.
Once the marshmallow tops are browned, remove the baking sheet with the cupcakes on it from the oven.
While the marshmallows are still warm press down on the marshmallows to make them flat then press one piece of the chocolate and graham crackers into the top of each cupcake making sure you reach the cupcake so they don’t fall out.
Homemade Cupcake Recipes
- Pink Lemonade Cupcakes
- Blackberry Cupcakes
- Boston Cream Cupcakes
- Blueberry Cupcakes
- Chocolate Cupcakes with Chocolate Peanut Butter Buttercream Frosting
S’Mores Cupcakes Recipe
Material
- Stand mixer
- Rubber Spatula
- Large Cooke Scoop
- Cupcake Pan
- Apple corer
- Piping bags
Ingredients
- Chocolate cupcakes or Vanilla cupcakes
- Homemade chocolate ganache
- 24 regular marshmallows
- 6 graham crackers
- 5 Hershey bars split into 24 pieces
Chocolate Cupcakes Ingredients
- 1½ cups hot brewed coffee. The coffee must be hot you need it hot to bloom the cocoa powder.
- ¾ cup unsweetened cocoa powder
- 2¼ cups all-purpose flour
- 1½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons room temperature unsalted butter
- 1½ cup packed brown sugar
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
Homemade Ganache Ingredients
- 10 ounces Hershey milk chocolate chocolate bars you can also use milk chocolate chips.
- 1 cup heavy cream
Instructions
Chocolate cupcakes
- First you are going to make the chocolate cupcakes. Once baked, allow the cupcakes to cool completely.
- Preheat the oven to 350˚ F, put cupcake liners in your cupcake pan and brew the coffee
- In a bowl mix the
- In a bowl add the hot brewed coffee and cocoa powder and mix until the cocoa powder has dissolved.
- In a mixing bowl, add the flour, baking soda, baking powder and salt.
- In the bowl of your stand mixer add the butter, white sugar and brown sugar. Beat on medium-high speed of the mixer until it is light and fluffy. It takes about 3 minutes. If you do not have a stand mixer you can use a large mixing bowl and a hand mixer.
- Once the sugar and butter mixture is fluffy add in the eggs and the vanilla extract and mix on low speed.
- Continue mixing on low speed and add in 1/3 of the dry ingredients, then add in 1/3 of the coffee mixture and repeat until you have all of the coffee mixture and the dry ingredients combined. Stop mixing once everything is incorporated and then stop mixing to avoid over-mixing.
- Divide the batter between the prepared liners, filling each about two-thirds of the way full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Then you will make the microwave chocolate ganache. While the cupcakes are cooling, make the chocolate ganache.
How to Make Microwave chocolate ganache
- Chop the Hershey chocolate bar into pieces and place the chopped chocolate in a medium heat-safe bowl.
- In a medium sauce pan over medium heat add the heavy cream and bring it to a boil. Be sure to keep an eye on it so it doesn’t burn.
- Once the heavy cream is boiling, remove from the stove and pour the heavy cream over the chopped chocolate and cover the bowl with plastic wrap, let it set for 5 minutes.
- Using a rubber spatula start stirring the chocolate by making small circles in the middle of the bowl and slowly stirring, making your way to the outside of the bowl until all the heavy cream is incorporated.
- Allow the ganache to set for 15 minutes.
- Filling the cupcakes with graham cracker crust crumbs and chocolate ganache
- Using an apple corer remove about one inch of the inside center of each cupcake.
- Pour the cooled ganache into a piping bag and cut off the bottom of the bag.
- Fill each cupcake with the ganache leaving a small space at the top for the graham crackers crumbs.
- Crush 4-5 graham cracker to make 1/2 a cup of crushed graham cracker crumbs. Remember to crush the graham crackers finely to achieve a consistent texture for your crust or recipe. You can use a food processor, blender, or even place the crackers in a sealed plastic bag and crush them with a rolling pin.
- Fill each cupcake hole to the top with the graham cracker crumbs.
Top the cupcakes
- Next, break the 3 graham crackers and the chocolate bars into one-inch pieces.
- Put the cupcakes onto a sheet pan top each cupcake with a marshmallow and then place the cupcakes under the broiler until they are golden brown. This only takes a short bit of time, so be sure to keep an eye on them.
- Once the marshmallow tops are browned, remove the baking sheet with the cupcakes on it from the oven.
- While the marshmallows are still warm press down on the marshmallows to make them flat then press one piece of the chocolate and graham crackers into the top of each cupcake making sure you reach the cupcake so they don’t fall out.
15 Weight Watchers SmartPoints per cupcake on the Freestyle Program.
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