Home · Recipes · Cupcakes & Muffins S’more Cupcakes Author: Maryanne CabreraPublished: Oct 5, 2011Updated: Sep 1, 2023 View Recipe4 ReviewsThis post may contain affiliate links. Read our disclosure policy. Favorite campfire treat in cupcake form! These s’more cupcakes feature graham cracker cakes, chocolate ganache filling, and toasted meringue frosting. Table of contentsS’mores Cupcakes with Toasted Marshmallow FrostingRecipe IngredientsStep By Step InstructionsHow To Fill and Assemble CupcakesRelated Recipes S’mores Cupcakes with Toasted Marshmallow 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. Evenly distribute batter among lined muffin pan. The batter will be thick and runny. Fill the cupcake molds about 2/3 full. 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 Heat heavy cream over stovetop or use a microwave. Pour hot heavy cream over chopped chocolate. Let mixture sit undisturbed for one minute. Use spatula to stir mixture. Begin in one spot, stirring in a small circle, then gradually increase size of circle. The ganache will come together as you continue to stir in circles. 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). Meringue 101Helpful Tips 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. Punch a shallow hole into the center of each cupcake. Use a small round cookie cutter or pairing knife. Pipe chocolate ganache into each cupcake cavity. Pipe marshmallow meringue over ganache. 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 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! Prep Time: 30 minutes minutesCook Time: 20 minutes minutesCooling Time: 1 hour hourTotal Time: 1 hour hour 50 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe IngredientsGraham Cracker Cupcakes½ cup graham cracker crumbs (62 g)1 ¼ cup all-purpose flour (165 g)1 ½ teaspoon baking powder½ teaspoon kosher salt½ teaspoon ground cinnamon optional1 cup brown sugar (200 g), packed½ cup unsalted butter (113 g) melted, slightly cooled2 Tablespoon grapeseed oil (25 g) or other neutral flavored oil2 teaspoon pure vanilla extract2 large eggs room tempGanache Filling⅔ cup dark chocolate (114 g) chopped½ cup heavy cream (114 g)Meringue Frosting4 large egg whites (140 g)1 cup granulated sugar (200 g)¼ teaspoon cream of tartar1 teaspoon pure vanilla extract Instructions CupcakesPreheat the oven to 350℉. 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 FillingPlace 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 FrostingIn the bowl of a stand mixer, whisk together egg whites and sugar. 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 160℉.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. AssemblyPunch 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. NotesBest served immediately. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: smores cupcakes, graham cracker cupcakes, meringue frosting, chocolate ganache Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.