S’mores Cupcakes
Published: July 22, 2025 / Updated: July 28, 2026
These S’mores Cupcakes combine a buttery graham cracker base, a fluffy marshmallow filling and a delicious chocolate ganache buttercream. They're the perfect treat for transitioning from summer into fall and are guaranteed to satisfy any chocolate lover.
I’m still on my little mission to create as many S’mores inspired desserts as possible. So far I’ve mostly focused on cookies because let’s be honest, cookies are the easiest way to experiment. But lately I’ve been wanting to try S’mores in other dessert forms and these cupcakes felt like the perfect next step. And oh my gosh… these turned out SO good. Like way better than I even expected!
Let’s talk about the layers because each one is simple, but together they taste amazing. The base is a classic graham cracker crust. I just crush the crackers and mix them with melted butter so they stick together nicely.
For the filling, I went with store bought marshmallow fluff. And I have to admit… I really love the taste of it. I know it’s basically just sugar and I know a lot of people roll their eyes at it because of the ingredients. But honestly? I don’t care. It’s nostalgic, it’s easy and it’s delicious. Plus it gives that gooey marshmallow vibe without having to toast or melt actual marshmallows.
Then we get to the frosting, which is my favorite part. Instead of just making a regular cocoa buttercream, I made a chocolate ganache buttercream. The ganache adds this deep, rich chocolate flavor. It makes the frosting smoother, more chocolaty and just perfect for a S’mores dessert.
WHY YOU’LL LOVE THIS RECIPE
🤎 Classic S'mores flavors in cupcake form - These cupcakes combine buttery graham crackers, gooey marshmallow fluff and rich chocolate into one irresistible dessert.
🤎 Soft and fluffy cupcakes - The cupcake base is incredibly moist, light and tender.
🤎 Rich chocolate ganache buttercream - The frosting is smooth, creamy and deeply chocolatey thanks to the homemade ganache.
🤎 Easy to make ahead - You can prepare the cupcakes and ganache in advance, making assembly much easier when you're ready to serve.
🤎 A fun twist on a nostalgic favorite: If you love traditional S'mores, these cupcakes deliver all those familiar flavors in one dessert.
Storage Tips
Store the cupcakes in an airtight container in the fridge for up to 3 days. They will firm up a bit in the fridge, especially the frosting, so I recommend letting them sit at room temperature for about 30 to 60 minutes before serving. This way the frosting softens and the texture feels just right again.
Notes, Tips and Tricks
→ Do not overbake - Cupcakes can go from perfectly soft to dry very quickly, so keep an eye on them near the end of the baking time. Overbaking will make the cupcake crumb dry and less enjoyable, especially since the graham cracker base is already slightly crumbly.
→ Let the cupcakes completely cool before filling and frosting - If you try to add the marshmallow fluff or frosting while the cupcakes are still warm, everything will melt and slide off. Give them enough time to cool on a wire rack before moving on to the next step.
→ Prepare the ganache in advance - Ganache needs time to cool and thicken before you whip it into the buttercream. If it’s too warm, it will melt the butter and ruin the frosting’s texture. I recommend making the ganache at least an hour ahead so it has time to cool to room temperature but still stays soft enough to mix in easily.
→ Let the cupcakes come to room temperature before serving - Because you have to store these in the fridge, the frosting will harden slightly and won’t have the same creamy texture. Bringing them back to room temperature for about 30-60 minutes makes the frosting soft and creamy again.
→ Bake on the middle rack - Always bake these cupcakes on the middle rack of your oven. If you place them too close to the bottom, the graham cracker crust can burn before the cupcake batter is fully baked.
SIMILAR RECIPES 🧸
Ingredients You Will Need For This Recipe
For the Crust
Graham crackers: These create the classic S’mores flavor and give the base a slight crunch.
Butter: Holds the crushed graham crackers together. Use unsalted butter so you can control the saltiness.
For the Batter
Butter: Gives the cupcake a tender, rich texture. I used unsalted, but if you’re using salted butter, make sure to adjust the added salt.
Granulated sugar and Brown Sugar: Sweetens the cupcakes and also helps with moisture. I used light brown sugar for this recipe, but dark brown works for a deeper flavor.
Eggs: Eggs give structure and moisture.
Vanilla Bean Paste: Enhances the overall taste. You can also use vanilla extract if that’s what you have.
Baking powder: Helps the cupcakes rise and stay fluffy.
All purpose flour: The main structure of the cupcake.
Crushed graham crackers: Mixing some crumbs into the batter adds extra S’mores flavor throughout the cupcake.
Milk and Yogurt: Adds moisture and makes the batter smooth.
Sunflower oil: Keeps the cupcakes soft and moist for longer. You can use any neutral oil like canola or vegetable oil if you don’t have sunflower oil.
For the Chocolate Ganache
Milk chocolate and Semi Sweet Chocolate
Heavy cream: Melts into the chocolate to create a smooth, silky ganache. Look for a cream with at least 32% fat.
For the Buttercream
The chocolate ganache: This is folded into the buttercream to make it extra chocolatey.
Butter: Forms the base of the buttercream and makes it creamy.
Powdered sugar: Sweetens the buttercream.
Cocoa powder: Deepens the chocolate flavor.
Extras
Marshmallows for topping
Marshmallow fluff for filling
Step By Step Instructions With Photos
1. Make the chocolate ganache first so it has time to cool and thicken completely.
2. In a small saucepan, heat the heavy cream until it just begins to simmer.
3. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes.
4. Stir until completely smooth, then set aside to cool and thicken at room temperature.
5. Prepare the crust.
6. Finely crush the graham crackers and mix them with the melted butter.
7. Spoon about 1 tablespoon of the mixture into each cupcake liner and press it firmly into the bottom using the base of a small glass or measuring cup.
8. Place the pan in the refrigerator to firm up while you prepare the batter. Reserve the remaining crushed graham crackers for the topping.
9. Preheat the oven to 180°C (350 °F).
10. Make the cupcake batter.
11. In a large bowl, cream together the softened butter, granulated sugar, brown sugar and oil until well combined.
12. Add the eggs along with the vanilla and mix until fluffy.
13. Stir in the yogurt and milk.
14. Add the flour, baking powder, crushed graham crackers and salt. Mix only until just combined, do not overmix.
15. Divide the batter evenly among the prepared liners.
16. Bake in the preheated oven for 18 minutes, or until a toothpick inserted in the center comes out clean.
17. Once ready, let the cupcakes cool completely. Cover them loosely with a clean tea towel while they cool to keep the tops from drying out.
18. While the cupcakes are cooling, prepare the buttercream.
19. In a large bowl (or the bowl of a stand mixer), beat the softened butter with the powdered sugar on medium-high speed until the mixture turns pale and fluffy, about 8-10 minutes.
20. Sift in the cocoa powder, then add the cooled, thickened chocolate ganache.
21. Continue mixing for about 1 minute until everything is fully combined and smooth.
22. Once the cupcakes are completely cool, use the back of a piping tip (or a small knife) to cut a small well in the center of each cupcake.
23. Spoon about 1 teaspoon of marshmallow fluff into each well, then gently replace the piece of cake you removed.
24. Frost each cupcake with the chocolate ganache buttercream and finish with a sprinkle of the reserved crushed graham crackers.
25. Enjoy!
S’mores Cupcakes
These S’mores Cupcakes have a graham cracker base, they are filled with marshmallow fluff and topped with a rich chocolate ganache buttercream. They’re perfect for a late August snack or a cozy fall dessert. If you love S’mores inspired treats, you should definitely give these a try!
Ingredients
- 150g graham crackers/butter biscuits, crushed - 1 cup + 2 teaspoons
- 85g unsalted butter, melted - 1/3 cup + 2 teaspoons
- 130g unsalted butter, softened - 1/3 cup + 1 tablespoon
- 200g granulated sugar - 1 cup
- 2 eggs
- 1 teaspoon vanilla extract
- 8g baking powder - 1 teaspoon + 1/2 teaspoons
- 200g all purpose flour - 1 2/3 cup
- 50g crushed graham crackers/butter biscuits - 1/3 cup + 1 tablespoon
- 180g milk - 3/4 cup
- 50g sunflower oil - 1/4 cup
- 200g milk chocolate - 1 2/3 cup
- 120g heavy cream - 1/2 cup
- The chocolate ganache we made earlier
- 180g unsalted butter, softened - 3/4 cup + 2 teaspoons
- 65g powdered sugar - 1/2 cup + 1 tablespoon
- 25g cocoa powder - 1/3 cup
- Marshmallows, for topping
- Marshmallow fluff, for filling
Instructions
- First, make the chocolate ganache because it needs to cool completely before you use it.
- In a small saucepan, heat the heavy cream until it just starts to simmer.
- Pour it over the chocolate chips and let it sit for 5 minutes.
- After 5 minutes, stir it together until smooth.
- Set it aside to cool completely.
- Next, prepare the crust.
- Finely crush the graham crackers and mix them with the melted butter.
- Weigh out 50g and set it aside, as we’ll need this later for the batter.
- Divide the rest of the graham cracker mixture evenly between the 20 cupcake liners in a muffin tin, pressing it down firmly with the bottom of a cup.
- Place the tin in the fridge while you make the batter.
- Preheat your oven to 170•C (fan setting)
- Now let’s make the cupcake batter.
- In a large bowl, beat together the softened butter and sugar.
- Then mix in the eggs and vanilla.
- Add the flour, baking powder, the crushed graham crackers you set aside, milk and oil. Mix until everything is just combined.
- Scoop the batter into the cupcake liners (don’t fill them all the way) and bake in the preheated oven for 18 to 20 minutes.
- Once they’re done, let them cool completely.
- When the cupcakes are cool, scoop out a little bit from the center. Add about a teaspoon of marshmallow fluff into the middle, then gently place the piece you scooped out back on top.
- Now it’s time for the buttercream.
- Put the softened butter in a large bowl and beat it on medium speed for 5 minutes. Then sift in the powdered sugar and mix for another 5 minutes.
- Once it’s creamy and smooth, sift in the cocoa powder and mix for about 2 minutes. Finally, add the cooled chocolate ganache and mix for another minute.
- Transfer the buttercream to a piping bag and decorate the cupcakes. Top each one with a marshmallow.
- Enjoy!
Nutrition Facts
Calories
388Fat
39 gSat. Fat
22 gCarbs
21 gFiber
4 gNet Carbs
19 gSugar
7 gProtein
113 gSodium
124 mgCholesterol
63 mg
These S’mores Cupcakes combine a buttery graham cracker base, a fluffy marshmallow filling and a delicious chocolate ganache buttercream. They're the perfect treat for transitioning from summer into fall and are guaranteed to satisfy any chocolate lover.