S’mores Cupcakes

A recipe for S’mores Cupcakes to celebrate Tara’s Multicultural Table’s tenth birthday! These graham cracker cupcakes are filled with a milk chocolate ganache and topped with a marshmallow buttercream frosting.

Today my blog turns 10!! It has been a fantastic decade and I am so excited to celebrate by sharing a favorite flavor, S’mores, in cupcake form.

A graham cracker cupcake base is baked until set, allowed to cool to room temperature, then the center is removed to make room for a creamy milk chocolate ganache. The cupcakes are finally topped with an indulgent marshmallow frosting to bring together that S’mores flavor in every bite.

To garnish, I added a toasted marshmallow, graham cracker (plus a sprinkling of extra crushed graham cracker), and milk chocolate piece immediately before serving.

A Few Cupcake Tips

Finely crush the graham crackers before adding to the flour mixture. I like to use a food processor to quickly create a fine texture. If unavailable, you can also place them in a ziplock bag and hit with a rolling pin until completely crushed.

Fill each prepared muffin tin about 2/3rds full (do not overfill). I like to use a standard ice cream scoop for a consistent size in each cupcake.

Bake the cupcakes just until cooked through. If needed, use a toothpick and stick through the center. If the toothpick comes out dry or with a couple of crumbs, the S’mores Cupcakes are done. They will continue to set a little further as they cool.

Allow the cupcakes to cool completely to room temperature before scooping out the center and filling with the milk chocolate ganache.

Add just enough milk if needed to the frosting to create a light and fluffy texture. If it is too wet, add a little more powdered sugar. If too thick to pipe, add a splash more milk at a time.

Once filled with the ganache and topped with the frosting, the cupcakes are best served within a couple of hours or refrigerated in an airtight container.

Do not add the toasted marshmallow and graham cracker garnish until immediately before serving. They will start to soften with time.

The unfrosted cupcakes without the ganache filling can be made a day or two in advance and stored in an airtight container at room temperature.

Looking for more S’mores inspired recipes?

Try my:

• Frozen S’mores
• S’mores Latte
• Baked S’mores Doughnuts

S’mores Cupcakes Recipe

Adapted from Garnish & Glaze

Print Pin

S’mores Cupcakes

A recipe for S'mores Cupcakes! These graham cracker cupcakes are filled with a milk chocolate ganache and topped with a marshmallow buttercream frosting.

Course Dessert

Cuisine N/A

Keyword cake, chocolate, cupcake, dessert, frosting, marshmallow, marshmallow cream, s’mores

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12 Cupcakes

Ingredients

Graham Cracker Cupcakes:

• 1/2 cup (113 grams) unsalted butter softened at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 1/4 cup (60 milliliters) maple syrup
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups (190 grams) all-purpose flour
• 1/2 cup (55 grams) finely crushed graham crackers
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Pinch freshly grated nutmeg
• 1/2 cup (120 milliliters) milk

Milk chocolate ganache:

• 6 ounces (170 grams) milk chocolate chips
• 1/2 cup (120 milliliters) heavy cream

Marshmallow Frosting:

• 1/2 cup (113 grams) unsalted butter softened at room temperature
• 1 cup (110 grams) marshmallow fluff
• 3 cups (375 grams) powdered sugar
• 2 tablespoons (30 milliliters) milk

Garnish:

• Toasted Marshmallows
• Milk Chocolate Pieces
• Graham crackers and graham cracker crumbs

Instructions

To make the cupcakes:

• Preheat oven to 350˚F (180˚C). Line 12 muffin tins with liners or grease.
• In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
• Mix in the maple syrup, then the eggs one at a time, and the vanilla extract.
• In a medium bowl, combine the flour, crushed graham crackers, baking powder, baking soda, salt, and nutmeg.
• Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour.
• Transfer the mixture to the prepared muffin tins, filling them 2/3 full (I used an ice cream scoop).
• Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 18-20 minutes. Allow to cool on wire racks.

To make the milk chocolate ganache:

• Pour cream into small saucepan over medium heat. Right before coming to a boil, remove from heat and add the chocolate chips.
• Allow to rest for 30 seconds before whisking until smooth.
• Transfer to a small bowl, cover, and refrigerate, whisking occasionally, until firm enough to pipe.

To make the marshmallow frosting:

• In a large bowl, beat together the butter and marshmallow fluff until smooth.
• Slowly beat in the powdered sugar. Beat in just enough milk to make a smooth and light marshmallow buttercream. Refrigerate until needed.

To assemble:

• Use a small spoon to remove the center of each cupcake.
• Pipe the prepared milk chocolate ganache into the center of each cupcake.
• Transfer the marshmallow frosting to a piping bag with desired tip and pipe over each cupcake.
• Garnish with toasted marshmallows, graham crackers, and chocolate immediately before serving.