S’more Cupcakes

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

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.

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

Recipe Ingredients

• 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

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

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

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 160℉ 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

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.

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.

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

Related Recipes

• S’mores Ice Cream Bars
• No Bake S’mores Fudge Bars
• S’mores Pie
• Matcha Red Bean S’mores