S’mores cupcakes are the perfect treat to bring the nostalgic flavors of campfire s’mores to your kitchen. These delightful cupcakes combine the classic elements of a s’more: a crunchy graham cracker crust, rich chocolate cake, gooey marshmallow filling, and a luscious chocolate ganache topped with marshmallow frosting. Whether you’re making these for a special occasion or just to satisfy a sweet craving, this recipe will guide you through creating the ultimate s’mores cupcake experience.

S’mores Cupcakes Recipe

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• ½ cup boiling water

For the Marshmallow Filling:

• 1 cup marshmallow fluff
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped

For the Marshmallow Frosting:

• 3 large egg whites
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Preparing the Graham Cracker Crust:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, combine graham cracker crumbs and sugar.
3. Add melted butter and mix until the crumbs are evenly coated.
4. Press about 1 ½ tablespoons of the mixture into the bottom of each cupcake liner.
5. Bake for 5 minutes, then set aside to cool.

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2. Making the Chocolate Cupcakes:

1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
3. Gradually add the boiling water to the batter, mixing slowly until well combined. The batter will be thin.
4. Pour the batter over the graham cracker crust in each cupcake liner, filling each about ¾ full.
5. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cupcakes to cool completely in the tin before removing.

3. Preparing the Marshmallow Filling:

1. In a medium bowl, beat the marshmallow fluff and softened butter until smooth and fluffy.
2. Gradually add the powdered sugar and vanilla extract, beating until well combined.
3. Transfer the filling to a piping bag fitted with a small round tip.

4. Filling the Cupcakes:

1. Once the cupcakes are completely cool, use a small knife or cupcake corer to create a hole in the center of each cupcake.
2. Fill each hole with the marshmallow filling.

5. Making the Chocolate Ganache:

1. Place the finely chopped chocolate in a medium bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
4. Stir until the chocolate is completely melted and the ganache is smooth.
5. Let the ganache cool slightly until it thickens but is still pourable.

6. Topping the Cupcakes with Ganache:

1. Spoon the chocolate ganache over the filled cupcakes, allowing it to spread to the edges.
2. Let the ganache set at room temperature or refrigerate for a few minutes to speed up the process.

7. Making the Marshmallow Frosting:

1. In a heatproof bowl, whisk together the egg whites, sugar, and cream of tartar.
2. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
3. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) on a candy thermometer.
4. Remove the bowl from the heat and beat the mixture on high speed until stiff, glossy peaks form.
5. Add the vanilla extract and mix until combined.

8. Frosting the Cupcakes:

1. Transfer the marshmallow frosting to a piping bag fitted with a large star tip.
2. Pipe the frosting onto the cupcakes in a swirl pattern.
3. Optional: Use a kitchen torch to lightly toast the marshmallow frosting for an authentic s’mores look.

Conclusion

These s’mores cupcakes are a delightful twist on the classic campfire treat, perfect for any occasion. The combination of graham cracker crust, moist chocolate cake, gooey marshmallow filling, rich chocolate ganache, and fluffy marshmallow frosting will make these cupcakes a hit with everyone who tries them. Enjoy!