S’mores Cupcakes with Toasted Marshmallow Fluff
These S’mores Cupcakes bring the magic of the classic campfire treat to your kitchen! They’re an irresistible treat for any occasion with a crunchy graham cracker crust, rich chocolate cupcake, gooey ganache, and toasted marshmallow topping.
A Decadent Twist on the Classic Campfire Treat
If you love s’mores but don’t want the hassle of a campfire, these cupcakes are the perfect solution. They have all the beloved flavors—graham crackers, chocolate, and marshmallow—but in a soft, decadent dessert.
Ideal for parties, celebrations, or a fun baking day, this recipe will quickly become a family favorite. The best part? That perfectly toasted marshmallow topping!
Why You Should Make This Recipe
- Classic s’mores flavors in a fun cupcake form.
- A rich and moist chocolate base with a crunchy graham cracker crust.
- Topped with homemade ganache and toasted marshmallow for the ultimate treat.
- Perfect for parties, gatherings, or whenever you need a chocolate fix!
Ingredients You Will Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
Graham Cracker Crust:
- 2 cups graham crackers, crushed
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tablespoons espresso powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ¾ cup warm water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 3 ½ ounces dark chocolate, chopped
- ¾ cup heavy cream
Topping:
- Marshmallow Fluff
Substitutions & Variations
- Swap dark chocolate for milk chocolate in the ganache for a sweeter touch.
- Use homemade marshmallow fluff instead of store-bought for an extra gourmet touch.
- Add a sprinkle of crushed graham crackers on top for extra texture.
Step-by-Step Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
Make the Crust: Combine crushed graham crackers, brown sugar, and melted butter in a bowl. Mix until crumbly, then press about 1 tablespoon of the mixture into each liner.
Prepare the Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, buttermilk, warm water, vegetable oil, and vanilla extract.
Mix & Fill: Slowly add the wet ingredients to the dry ingredients, stirring until combined. Fill each liner about two-thirds full with the chocolate batter.
Bake: Bake for 30 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack.
Make the Ganache: Heat heavy cream over medium heat until it simmers. Remove from heat, add chopped chocolate, let sit, then stir until smooth. Allow to cool slightly before using.
Assemble: Pipe a layer of chocolate ganache over each cooled cupcake.
Add Marshmallow Fluff: Spoon a dollop of marshmallow fluff on top and lightly toast with a butane torch (or place under a broiler for a few seconds, watching closely).
Let them cool slightly before serving.
Serve & Enjoy!
These cupcakes pair beautifully with a glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream for an extra indulgent treat.
Tips for Success
- Don’t overmix the batter to keep the cupcakes light and fluffy.
- Let the cupcakes cool completely before adding ganache to prevent it from melting.
- Use a kitchen torch for the best toasted marshmallow effect.
Storing and Freezing
- Room Temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw and add ganache and marshmallow fluff before serving.
Frequent Questions
Can I make these cupcakes ahead of time? Yes! Bake the cupcakes and store them in an airtight container. Add ganache and marshmallow fluff just before serving.
What if I don’t have a butane torch? You can place the cupcakes under a broiler for a few seconds—keep a close eye on them to prevent burning.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also, don’t forget to follow Lovely Munchies on Facebook, Instagram, and Pinterest!
S’mores Cupcakes
Equipment
- 9×13 Baking Sheet
- Cupcake Liners
- Butane Torch
Ingredients
Graham Cracker Crust
- 2 cup graham crackers crushed
- ¼ cup brown sugar
- ½ cup unsalted butter melted
Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tablespoons espresso powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ¾ cup warm water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Ganache
- 3 ½ ounces dark chocolate chopped
- ¾ cup heavy cream
Topping
- Marshmallow Fluff
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, combine crushed graham crackers, brown sugar, and melted unsalted butter. Mix until crumbly.
- Spoon about 1 tablespoon of the graham cracker mixture into each cupcake liner, pressing down gently to form a crust.
- In a large bowl, whisk together all-purpose flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- In a separate bowl, mix eggs, buttermilk, warm water, vegetable oil, and vanilla extract until blended.
- Gradually add wet ingredients to dry ingredients, stirring until just combined (do not overmix).
- Pour chocolate cupcake batter over the graham cracker crust in each liner, filling about two-thirds full.
- Bake for about 30 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, heat heavy cream over medium heat until it simmers.
- Remove from heat and add chopped dark chocolate. Let sit for a few minutes, then stir until smooth.
- Allow the ganache to cool slightly before piping.
- Once cupcakes are cooled, pipe a layer of chocolate ganache on top of each cupcake.
- Spoon a dollop of marshmallow fluff on top of the ganache.
- Lightly toast the marshmallow fluff with a kitchen torch or under a broiler (watch closely to avoid burning).
- Let cool slightly before serving. Enjoy your delicious s’mores cupcakes!
