S’mores Cupcakes: Your New Favorite Indulgent Treat!

Delight in irresistible S’mores Cupcakes that blend graham cracker, chocolate, and toasted marshmallow flavors.

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Prep Time 25

Cook Time 30

Cooling Time 30

Total Time 1 25

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crunchy Base

1 cup Graham Cracker Crumbs Can substitute with digestive biscuits.
1/4 cup Melted Unsalted Butter Opt for unsalted for better control over seasoning.
2 tablespoons Sugar Using brown sugar can deepen flavor.

For the Chocolate Cake

1 cup All-Purpose Flour Can substitute with gluten-free blend.
1/2 cup Unsweetened Cocoa Powder Dutch-processed for deeper flavor.
1 teaspoon Espresso Powder Can omit if sensitive to caffeine.
1 teaspoon Baking Powder Ensure freshness.
1 teaspoon Baking Soda Ensure freshness.
2 large Eggs Room temperature for smoother blending.
1/3 cup Neutral Oil Grapeseed, vegetable or canola oil works.
1 teaspoon Vanilla Extract Pure preferred, but imitation can work.
1/2 cup Buttermilk Quick substitute with milk and lemon juice or vinegar.

For the Chocolate Ganache

1/2 cup Heavy Cream Bring to boil before adding chocolate.
1 cup Chocolate Dark chocolate for a luxurious treat.

For the Toasted Marshmallow Frosting

2 large Egg Whites Room temperature for best results.
1 cup Sugar Granulated sugar for consistency.
1/4 cup Corn Syrup Can substitute honey.
1/4 teaspoon Cream of Tartar Stabilizes egg whites.
1 teaspoon Vanilla Use pure for best flavor.

Equipment

Muffin tin
Mixing bowls
Whisk
Saucepan
cupcake liners
Kitchen torch

Method

Step‑by‑Step Instructions for S’mores Cupcakes

Preheat oven to 350°F (177°C) and line muffin tin with cupcake liners.
Combine graham cracker crumbs, sugar, melted butter, and salt; press into muffin liners and bake for 5-6 minutes.
Sift together flour, cocoa powder, espresso powder, baking powder, and baking soda; whisk eggs, oil, vanilla, and buttermilk in another bowl.
Gently fold dry ingredients into wet mixture until just combined.
Divide batter among muffin cups, filling two-thirds full; bake for 16-18 minutes and cool completely.
Heat heavy cream to a boil; remove from heat and stir in chocolate until smooth; refrigerate for 30 minutes.
Remove center of each cupcake and fill with ganache, then replace cake tops.
Whisk egg whites and sugar over simmering water until warm; whip until stiff peaks form.
Pipe frosting on cupcakes and toast with a kitchen torch; drizzle with ganache and sprinkle with graham crumbs.

Nutrition

Serving: 1cupcakeCalories: 310kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 200IUCalcium: 30mgIron: 2mg

Notes

Store in an airtight container; best at room temperature for up to 3 days, refrigerate up to 1 week, or freeze for up to 2 months.

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