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!
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. I actually think I love these even more than the S’mores cookies I’ve made before. They’re soft, rich, a little gooey in the center and so satisfying.
Let’s talk about the layers because each one is simple, but together they taste amazing. The base is a classic S’mores graham cracker/butter biscuit 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. It makes the frosting smoother, more chocolaty and just perfect for a S’mores dessert.
Now, I already have my next S’mores cupcake idea in mind. I’d love to make another version with an actual cocoa cupcake batter instead of vanilla and then top it with a fluffy marshmallow frosting. Kind of like a reverse version of this recipe. But for now, I’m obsessed with how these turned out. They’re cozy, delicious and surprisingly easy to make. If you’re like me and love S’mores in any form, these cupcakes are definitely worth trying.
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. I don’t recommend freezing these cupcakes, as the filling and frosting don’t thaw as nicely.
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 base
Graham crackers or butter biscuits: These create the classic S’mores flavor and give the base a slight crunch.
Butter: Holds the crushed crackers together. Always use unsalted butter so you can control the saltiness.
For the batter
Butter: Gives the cupcake a tender, rich texture.
Granulated sugar: Sweetens the cupcakes and also helps with moisture. Regular white sugar works best here, but you can swap part of it for brown sugar for a slightly deeper flavor.
Eggs: Eggs give structure and moisture.
Vanilla extract: Enhances the overall taste.
Baking powder: Helps the cupcakes rise and stay fluffy.
All purpose flour: The main structure of the cupcake.
Crushed graham crackers or butter biscuits: Mixing some crumbs into the batter adds extra S’mores flavor throughout the cupcake.
Milk: 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: This gives the frosting a sweet, creamy chocolate flavor that’s closer to the taste of a S’more rather than dark chocolate. Use a good quality milk chocolate like Lindt. If you prefer a richer taste, you can mix milk 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. First, make the chocolate ganache because it needs to cool completely before you use it.
2. 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.
3. Next, prepare the crust.
4. 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.
5. 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
6. Preheat your oven to 170•C (fan setting)
7. Now let’s make the cupcake batter.
8. In a large bowl, beat together the softened butter and sugar. Then mix in the eggs and vanilla.
9. Add the flour, baking powder, the crushed graham crackers you set aside, milk and oil. Mix until everything is just combined.
10. 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.
11. Once they’re done, let them cool completely.
12. 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.
13. Now it’s time for the buttercream.
14. 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.
15. 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.
16. Transfer the buttercream to a piping bag and decorate the cupcakes. Top each one with a marshmallow.
17. 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 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!