If you’re a fan of classic s’mores  you’re going to fall head over heels for these Perfect Smores Cupcakes. This recipe takes all the beloved elements of a traditional s’more—graham crackers, chocolate, and marshmallow—and transforms them into an irresistible cupcake. With a buttery graham cracker crust, moist chocolate cake, a gooey marshmallow filling, and a silky milk chocolate ganache, these cupcakes are the ultimate treat for any occasion.

Why You’ll Love This Perfect Smores Cupcakes : 

These cupcakes are the perfect blend of nostalgic flavors and modern dessert sophistication. Each bite offers a delightful combination of textures and tastes, from the crunchy graham cracker base to the smooth ganache topping. Whether you’re hosting a party, celebrating a special event, or just treating yourself, these cupcakes are sure to impress both kids and adults alike.

Ingredients For Perfect Smores Cupcakes :

For the Crust:

• 1 1/3 cup graham cracker crumbs
• 5 tablespoons sugar
• 5 tablespoons unsalted butter, melted

For the Chocolate Cupcakes:

• 1 cup sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 6 tablespoons Hershey’s cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk, room temperature
• 1/2 cup vegetable oil
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

For the Marshmallow Filling:

• 2 egg whites
• 1/2 cup sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

For the Milk Chocolate Ganache:

• 1 cup heavy whipping cream
• 10 oz. milk chocolate, finely chopped
• 1/2 tablespoon vegetable oil

Perfect Smores Cupcakes

How to Make Perfect Smores Cupcakes :

1. Make the Graham Cracker Crust:

• Preheat your oven to 325°F (165°C) and place the rack in the center. Line a cupcake tin with 16 cupcake liners and set aside.
• In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well with a fork until the crumbs are evenly coated with butter.
• Press about 1 1/2 tablespoons of the mixture into the bottom of each cupcake liner. Bake for 6 minutes, then remove from the oven and allow to cool.

2. Prepare the Chocolate Cupcakes:

• In a large mixing bowl, whisk together the cocoa powder, sugar, flour, baking powder, baking soda, and salt until well combined.
• Add the vegetable oil, milk, egg, and vanilla extract. Beat with a hand-held electric mixer on medium speed for about 2 minutes, or until the batter is smooth.
• Carefully add the boiling water to the batter and mix until fully incorporated. The batter will be thin, which is perfect for these cupcakes.
• Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan. Once cooled, use a sharp knife or a cupcake corer to hollow out the centers of each cupcake, reserving the removed tops for later.

3. Make the Marshmallow Filling:

• In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl.
• Whisk continuously until the sugar is fully dissolved and the mixture is warm to the touch. Remove from heat and beat with a mixer until stiff peaks form. Add vanilla extract and mix until combined.
• Transfer the marshmallow filling to a piping bag fitted with a round tip, or use a plastic bag with a corner cut off. Fill the hollowed-out cupcakes with the marshmallow filling, then replace the tops of the cupcakes.

4. Make the Milk Chocolate Ganache:

• In a small saucepan over low heat, melt the chopped milk chocolate with the vegetable oil, stirring constantly until smooth.
• Remove from heat and add the cold heavy whipping cream, stirring until the ganache is smooth and evenly combined.
• If the ganache is too runny, place it in the refrigerator briefly to thicken. Once ready, use a spoon to spread the ganache over the top of each cupcake.

5. Serve and Store:

• Once the ganache has set, your cupcakes are ready to be enjoyed! Store any leftovers in the refrigerator to keep them fresh.

Perfect Smores Cupcakes

Variations

• Dark Chocolate Twist: Substitute the milk chocolate with dark chocolate for a richer, more intense flavor.
• Topped with Marshmallows: For an extra s’mores experience, top the ganache with mini marshmallows and lightly toast them with a kitchen torch.
• Graham Cracker Topping: Sprinkle extra graham cracker crumbs over the ganache before it sets for added texture.

Equipment

• Cupcake tin with 16 liners
• Hand-held electric mixer
• Heatproof mixing bowl
• Saucepan
• Piping bag or plastic bag

Storage

These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Before serving, you can bring them to room temperature or enjoy them slightly chilled.

What to Serve with Smores Cupcakes ?

These cupcakes pair perfectly with a glass of cold milk or a hot cup of coffee. For a truly decadent Dessert, serve with a scoop of vanilla ice cream or a drizzle of Caramel sauce.

Tips For Perfect Smores Cupcakes : 

• Room Temperature Ingredients: Ensure that your milk and eggs are at room temperature before mixing for the best results.
• Boiling Water: The boiling water in the cupcake batter helps to bloom the cocoa powder, enhancing the chocolate flavor.
• Ganache Consistency: If the ganache is too thick to spread, you can gently warm it until it reaches the desired consistency.

FAQ For Perfect Smores Cupcakes :

Can I use store-bought marshmallow fluff instead of making the filling?

Yes, you can use marshmallow fluff as a shortcut, though the homemade filling offers a fresher flavor.

Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes. Thaw them in the refrigerator before adding the ganache and marshmallow filling.

Approximate Nutrition Information (per serving)

• Calories: 350
• Carbohydrates: 42g
• Protein: 4g
• Fat: 19g

Yield: 16 cupcakes

Perfect Smores Cupcakes

Print

Enjoy these Perfect S’mores Cupcakes—the ultimate indulgence for any chocolate and marshmallow lover!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

• Ingredients:
• Crust:
• 1 1/3 cup graham cracker crumbs
• 5 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• Chocolate Cupcakes:
• 1 cup sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 6 tablespoons Hershey’s cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk, room temperature
• 1/2 cup vegetable oil
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup boiling water
• Marshmallow Filling:
• 2 egg whites
• 1/2 cup sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Milk Chocolate Ganache:
• 1 cup heavy whipping cream
• 10 oz. milk chocolate, finely chopped
• 1/2 tablespoon vegetable oil

Instructions

Preheat oven to 325°F (165°C). Line a cupcake tin with 16 liners.

Combine crust ingredients and press into liners. Bake for 6 minutes.

Mix cupcake ingredients, bake for 20-25 minutes. Hollow out centers.

Make marshmallow filling, fill cupcakes, and replace tops.

Prepare ganache, spread over cupcakes. Let set and serve.

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