Favorite campfire treat in cupcake form! These s’more cupcakes feature graham cracker cakes, chocolate ganache filling, and toasted meringue frosting.

graham cracker cupcakes topped with toasted meringue topping garnished with milk chocolate bar.
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What was once reserved summers and camping trips, s’mores can be enjoyed all season long! This updated version of the classic childhood favorite treat is perfect for birthdays and celebrations.

s'mores cupcake sliced in half to showcase chocolate ganache filling interior.

Just like traditional s’mores, these cupcakes have three components: graham cracker cupcake, chocolate ganache filling, and toasted meringue frosting.

Recipe Ingredients

ingredients for smores cupcakes include flour, graham cracker crumbs, brown sugar, and butter.
  • All-Purpose Flour : For best results, measure your flour using a kitchen scale. Otherwise, use the stir and spoon method. For consistency, I test and create all my recipes using King Arthur Baking Company all-purpose flour.
  • Graham Crackers : Use any brand or variety of graham crackers such as honey grahams or chocolate grahams. Grind graham crackers in a food processor to a fine crumb. Alternatively, purchase graham cracker crumbs.
  • Butter and Oil : Recipes uses a mixture of melted butter and oil. Butter is used for flavor, while neutral flavored oil keeps the baked cupcakes soft and moist. Use neutral flavored oil such as grape seed oil, avocado oil, or vegetable oil.
  • Brown Sugar : Use either light brown or dark brown sugar. In a pinch, use granulated sugar.

Step By Step Instructions

These cupcakes have three components. Complete each component in this order: bake the cupcakes, make the ganache, and make the meringue topping.

Bake the Cupcakes

two images showing raw batter and baked cupcakes.

Super simple straight forward cupcake batter. Mix together the wet ingredients. Follow with the dry ingredients.

  1. Evenly distribute batter among lined muffin pan. The batter will be thick and runny. Fill the cupcake molds about 2/3 full.
  2. The cupcakes will bake up with a flat top. Cool in pan for 5 minutes. Then, unmold and transfer to wire cooling rack.

Make Chocolate Ganache

four steps showing how to make chocolate ganache.
  1. Heat heavy cream over stovetop or use a microwave. Pour hot heavy cream over chopped chocolate. Let mixture sit undisturbed for one minute.
  2. Use spatula to stir mixture. Begin in one spot, stirring in a small circle, then gradually increase size of circle.
  3. The ganache will come together as you continue to stir in circles.
  4. Stop mixing once ganache is smooth, shiny, and homogenous. Cover with plastic wrap and place in the fridge for 15 minutes to thicken.

Make the Meringue Frosting

use whisk attachment to beat meringue to stiff peaks.

Meringue is a simple mixture of egg whites and sugar whipped to a desired consistency. This recipes features a Swiss meringue.

Egg whites and sugar are heat to 160โ„‰ and then whipped to shiny, stiff peaks (as shown in the image above).

HELPFUL TIPS: Meringue 101

  • It is much easier to separate cold eggs than room temperature eggs.
  • Ensure no egg yolk residue is mixed into the meringue. Yolks will prevent meringue from properly whipping.
  • Once meringue is whipped, use immediately. Otherwise, it will start to deflate.

How To Fill and Assemble Cupcakes

cupcakes on cooling rack, marshmallow frosting in piping bag, and chocolate ganache in piping bag.

Have all the components ready before starting assembly. Ensure cupcakes have completely cooled to room temperature for assembling.

Use a 1-inch round cookie cutter or similar size cutter to punch out cupcakes. Alternatively, use a pairing knife or spoon to scoop out cupcake centers.

four steps how to fill and assemble s'mores cupcakes with meringue frosting.
  1. Punch a shallow hole into the center of each cupcake. Use a small round cookie cutter or pairing knife.
  2. Pipe chocolate ganache into each cupcake cavity.
  3. Pipe marshmallow meringue over ganache.
  4. Cupcakes are ready to enjoy! Or, get ready to toast the frosting.
sheet tray filled with meringue topped cupcakes ready to be torched.

Use a kitchen torch to brown and toast meringue frosting. If desired, garnish with a piece of chocolate.

overhead of assembled s'mores cupcakes garnished with milk chocolate bar.
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S’more Cupcakes

Sweet graham cracker cupcakes filled with chocolate ganache and topped with toasted meringue frosting. It's your favorite campfire treat in cupcake form!
Servings: 12
arranged s'mores cupcakes topped with toasted meringue frosting and garnished with chocolate bar.
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
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Ingredients

Graham Cracker Cupcakes

  • ยฝ cup graham cracker crumbs, (62 g)
  • 1 ยผ cup all-purpose flour, (165 g)
  • 1 ยฝ teaspoon baking powder
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon ground cinnamon, optional
  • 1 cup brown sugar, (200 g), packed
  • ยฝ cup unsalted butter, (113 g) melted, slightly cooled
  • 2 Tablespoon grapeseed oil, (25 g) or other neutral flavored oil
  • 2 teaspoon pure vanilla extract
  • 2 large eggs, room temp

Ganache Filling

  • โ…” cup dark chocolate, (114 g) chopped
  • ยฝ cup heavy cream, (114 g)

Meringue Frosting

  • 4 large egg whites, (140 g)
  • 1 cup granulated sugar, (200 g)
  • ยผ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Instructions 

Cupcakes

  • Preheat the oven to 350โ„‰.ย Line muffin tray with liners. Set aside.
  • Whisk together graham cracker crumbs, flour, baking powder, salt, and cinnamon. Set aside.
  • In the the bowl of a stand mixer fitted with a paddle attachment, mix brown sugar, melted butter, oil, and vanilla on medium speed until well combined. Add eggs one at a time and beat until smooth.
  • Add the dry flour mixture to wet ingredients. Mix on low speed until just combined. Scrape down the sides of the bowl to ensure thorough mixing.
  • Distribute batter evenly into prepared muffin pan. Bake in center rack of preheated oven for 20-22 minutes, until the tops of cupcakes are golden brown. Toothpick inserted in center of cupcakes should come out clean. Cool in muffin pan for 5 minutes. Then, unmold and transfer cupcakes to wire cooling rack.

Ganache Filling

  • Place chopped chocolate in a small bowl.
  • Bring cream to a boil (stove top or microwave). Pour hot cream over chocolate. Let mixture sit undisturbed for one minute.
  • Using a heat-resistance spatula stir the mixture until smooth. Begin in one spot, stirring in a small circle, then gradually increasing size of circle. Cover the bowl with plastic wrap. Place ganache in the fridge for about 15 minutes to thicken.
  • Give mixture a good stir. Then, transfer to a piping bag fitted with a plain medium round tip. Set aside until assembly.

Meringue Frosting

  • In the bowl of a stand mixer, whisk together egg whites and sugar. ย Place bowl over a pot of simmering water to create a double boiler. Make sure simmering water does not touch the bottom of the bowl. Whisk sugar egg mixture until it reaches 160โ„‰.
  • Return bowl to stand mixer fitted with a whisk attachment. Add in cream of tartar and vanilla. Beat at medium speed until mixture holds stiff peaks. Mixture will be pale white in color and should be shiny and glossy.
  • Prepare a piping bag with a large decorator's tip. Spoon frosting into the piping bag and prepare for assembly.

Assembly

  • Punch a shallow hole into each cupcake using a small round cookie cutter. Or, simply use a pairing knife to cut out shallow hole.
  • Pipe chocolate ganache filling into each cupcake cavity. Pipe marshmallow frosting over ganache to keep it hidden.
  • Use a kitchen torch to brown and toast the meringue frosting. If desired, garnish with a piece of chocolate. Serve immediately.

Notes

Best served immediately.ย 

Nutrition

Calories: 398kcal, Carbohydrates: 52g, Protein: 5g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 63mg, Sodium: 214mg, Potassium: 168mg, Fiber: 2g, Sugar: 38g, Vitamin A: 431IU, Vitamin C: 0.1mg, Calcium: 72mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. Russell at Chasing Delicious says:

    Yum! I love all the ingredients in this. The recipe sounds scrumptious.

  2. the little epicurean says:

    @ Sara- Thank you! @Tina-Thanks, Tina. It was my first time using graham flour. I think I’ll be using it more often now!

  3. Tina says:

    I like the fact that these are more graham than most smore cupcakes. They really do look delicious-thanks for sharing these-yum!

  4. Sara says:

    These cupcakes are so beautiful! Love the browned marshmallow on top. These look delicious!