Forget the campfire, this S’mores Cupcake Recipe is so incredibly delicious & you don’t have to wait for summer, enjoy these anytime!
These S’mores Cupcakes are made with a homemade chocolate cupcake recipe, topped with rich chocolate frosting, crushed graham crackers & marshmallow meringue. They will definitely send your eyes rolling back with every bite.
These are definitely my favorite way to enjoy the flavors of s’mores!
**Don’t miss our 3-layer S’mores Cake for the ultimate celebration!
Growing up I wasn’t a huge fan of making traditional s’mores. For me the ratios were off with the graham cracker overpowering the chocolate and marshmallows. They were dry.
So because I do like the 3 ingredients to make s’mores I have spent a lifetime dreaming up different ways I could still combine them without the part I wasn’t really fond of.
These s’mores cupcakes were something I dreamt of making when I was really little. My mom (the professional cake decorator) helped me make the first ones decades ago. I just had to recreate them here for you now.
smores cupcakes
Here are some commonly asked questions
What is the best way to store leftover s’mores cupcakes?
Place any remaining cupcakes in an airtight container and keep refrigerated until ready to enjoy again. They should keep for up to 2 days. Let sit at room temperature before serving again.
Can s’mores cupcakes be frozen?
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them in plastic wrap, and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I also like to freeze the cupcakes once I have added the frosting. Often times I will get the cupcakes to this stage days before the event I’m making them for. Then just finish up the decorating the night before so things like sprinkles or graham cracker crumbs don’t get soggy or lose their color while in the fridge.
You can also place the completely decorated cupcakes on a plate and freeze until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw them in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
smores cupcake
What is the difference between Dutch-process cocoa powder and regular cocoa powder?
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
Can this recipe be doubled?
You can, and we do it often. You can bake the cupcake pans side-by-side and the frosting and marshmallow should double fine as well.
smores cake
HOW DO YOU MAKE THE CHOCOLATE CUPCAKES?
- Preheat the oven to 350 degrees.
- Line cupcake pans with wrappers or grease them.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, and baking powder.
- In a separate bowl, whisk together the granulated sugar and egg until well combined. Then whisk in the vanilla extract, vegetable oil, and buttermilk.
- Add the wet ingredients to the dry ingredients and mix just until combined. It’s okay if small lumps remain— you don’t want to overmix the batter.
- Divide the batter evenly in the prepared cupcake pan- filling until the cups are ⅔ full. I use a 1/4 cup cookie scoop to make sure they’re all the same size.
- Bake 15-18 minutes, or until a toothpick comes out clean.
- Remove the cupcakes from the pan to a cooling rack and allow them to cool fully before icing.
smores cake
What should I serve with these s’mores cupcakes?
If you are serving these at a summer pool party, birthday celebration or any other gathering – there are some other really great recipes you’ll want to include with these cupcakes. Check out the list below of our favorites.
- caramel popcorn
- chocolate chip cookie bars
- frozen bananas
- brownie batter cookie dough
- homemade kettle corn
smores cupcake recipe
HOW DO YOU MAKE CHOCOLATE GANACHE ICING?
- Heat the heavy cream until it is just warm— about 125F (or 30 seconds in the microwave).
- Add the chopped chocolate to a bowl and pour over the heavy cream. Allow it to sit for a minute before whisking it together. If the chocolate is having trouble melting, microwave it again for 15 seconds.
- Transfer the ganache to the fridge and allow it to sit until fully chilled— about 2 hours.
- Once the ganache has chilled, add it to the bowl of a stand mixer fitted with the whisk attachment and beat the ganache on high speed until it becomes light and airy— about 2-3 minutes.
- Transfer the mixture to a piping bag and pipe a 1.5” inch dollop on the top of each cupcake.
- Dip the icing into the crushed graham cracker and set the cupcakes aside.
smores cups
HOW DO YOU MAKE MARSHMALLOW MERINGUE?
- Place a heatproof bowl over a pot of simmering water.
- Add the egg whites and sugar to the bowl and whisk until the sugar has melted and the temperature reaches 165F on an instant-read thermometer.
- Transfer the meringue to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form— about 5 minutes.
- Add the vanilla and mix just until combined.
- Transfer the mixture to a piping bag and pipe your desired size dollop on top of the icing (I like a pretty big meringue). Toast the meringue with a kitchen torch, if desired.
- Add 1 piece of chocolate to the top of the cupcake for decoration.
- Store the cupcakes in an airtight container in the fridge for up to two days. Bring to room temperature before enjoying.
smores recipe
Ingredients for S’mores Cupcake Recipe
- all-purpose flour
- cocoa powder
- baking soda
- baking powder
- granulated sugar
- eggs
- pure vanilla extract
- vegetable oil
- buttermilk- see notes
Icing
- heavy whipping cream
- chocolate chopped
- graham crackers
Marshmallow Meringue
- egg whites
- granulated sugar
- pure vanilla extract
- Hershey bar squares for garnish
smores cake recipes
How to crush graham crackers?
My favorite way to crush graham crackers is to place them in a small food processor and pulse for a couple of seconds until they are coarsely crushed.
You can also place the crackers in a zip-top bag and lightly pound them with a rolling pin or meat tenderizer. This will give a more crushed result – which for these cupcakes will add more fine pieces to sprinkle – it’s really a personal choice for these cupcakes.
smores recipes
Products I love when making s’mores cupcakes…
This cupcake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe.
- all-purpose flour
- cocoa powder
- baking soda
- baking powder
- granulated sugar
- pure vanilla extract
- vegetable oil
- buttermilk
- chocolate
- graham crackers
- Hershey bar squares
- torch
If you love this delicious s’mores cupcake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Other Creative Cupcakes
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S’mores Cupcakes
Ingredients
Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder not Dutch-processed
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup vegetable oil
- ½ cup buttermilk see notes
Icing
- ½ cup heavy whipping cream
- 4 ounces chocolate chopped
- 4-5 graham crackers crushed
Marshmallow Meringue
- 2 large egg whites
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- Hershey bar squares for garnish – opt
Instructions
Cupcake
- Preheat the oven to 350 degrees.
- Line cupcake pans with wrappers or grease them.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, and baking powder.
- In a separate bowl, whisk together the granulated sugar and egg until well combined. Then whisk in the vanilla extract, vegetable oil, and buttermilk.
- Add the wet ingredients to the dry ingredients and mix just until combined. It’s okay if small lumps remain— you don’t want to overmix the batter.
- Divide the batter evenly in the prepared cupcake pan- filling until the cups are ⅔ full. I use a 1/4 cup cookie scoop to make sure they’re all the same size.
- Bake 15-18 minutes, or until a toothpick comes out clean.
- Remove the cupcakes from the pan to a cooling rack and allow them to cool fully before icing.
Chocolate Ganache Icing
- Heat the heavy cream until it is just warm— about 125F (or 30 seconds in the microwave).
- Add the chopped chocolate to a bowl and pour over the heavy cream. Allow it to sit for a minute before whisking it together. If the chocolate is having trouble melting, microwave it again for 15 seconds.
- Transfer the ganache to the fridge and allow it to sit until fully chilled— about 2 hours.
- Once the ganache has chilled, add it to the bowl of a stand mixer fitted with the whisk attachment and beat the ganache on high speed until it becomes light and airy— about 2-3 minutes.
- Transfer the mixture to a piping bag and pipe a 1.5” inch dollop on the top of each cupcake.
- Dip the icing into the crushed graham cracker and set the cupcakes aside.
Marshmallow Meringue
- Place a heatproof bowl over a pot of simmering water.
- Add the egg whites and sugar to the bowl and whisk until the sugar has melted and the temperature reaches 165F on an instant-read thermometer.
- Transfer the meringue to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form— about 5 minutes.
- Add the vanilla and mix just until combined.
- Transfer the mixture to a piping bag and pipe your desired size dollop on top of the icing (I like a pretty big meringue). Toast the meringue with a kitchen torch, if desired.
- Add 1 piece of chocolate to the top of the cupcake for decoration.
- Store the cupcakes in an airtight container in the fridge for up to two days. Bring to room temperature before enjoying.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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