S’more deliciousness in a Cupcake form. A soft and fluffy Graham cracker cupcake filled with chocolate ganache and topped with a soft fluffy decadent marshmallow frosting.
I have a base vanilla cupcake recipe I like to use for everything. When I decided to make S’more cupcakes I thought about doing a chocolate cupcake then decided to try something unique – a graham cracker cupcake!
I ground up graham crackers and added them to the cupcake – I wasn’t sure it would work but dang they turned out amazing!
The rest was easy – I knew I wanted to use Marshmallow frosting so that left the filling for the chocolate portion of this dessert. I make Ganache all the time so that was an easy choice for the filling.
You can use a cupcake corer or I just use a large frosting tip – press down into the cupcake, twist and pull back out! Then fill with soft chocolate ganache.
So the key to filling a cupcake with ganache is to do a 1.5 to 1 ratio (vs then normal 2:1 ratio I typically do) – This will make it so it doesn’t set too firm, but soft, so you can bite into it easily but it’s still rich!
And you can go with either the Marshmallow frosting or Marshmallow fluff – both work just fine! The kids ate up the ENTIRE BATCH in like a day – they want CRAZY over these!
Just take me to the S’mores Cupcake Recipe already!
If you’d rather skip my tips and tricks for these graham cracker cupcakes, along with links to other s’more recipes and get straight to this delicious cupcake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tools for making the Perfect S’more cupcakes
- cupcake pan
- cupcake liners
- cupcake corer or large frosting tip
- frosting tip
- kitchen torch
Easy S’more Recipe
If you love s’more cupcakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love cupcakes you’ll love these other dessert recipes!
Red Velvet Cupcakes | Maple Bacon Cupcakes | Snickers Cupcakes
If you love S’more recipes you’ll love these other s’more recipes!
S’more peanut butter cookie cake | Deep Fried S’mores | S’more truffle pops
Connect with Ashlee Marie!
To watch me make these S’more cupcakes play the video in the recipe card (if you’re on desktop, it should be auto playing for you).
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
S’mores Cupcakes – Marshmallow topped ganache filled graham cracker cupcakes
Ingredients
- 1 1/2 C All purpose flour add 1 1/2 Tbsp for high altitude
- 1 1/4 C graham cracker crumbs
- 2 1/3 tsp baking powder minus 1/2 tsp for high altitude
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 C granulated sugar minus 1 1/2 Tbsp for high altitude
- 1/2 tsp salt
- 6 Tbsp butter softened
- 3 lrg eggs room temperature
- 1/2 C greek yogurt
- 6 Tbsp Mayonnaise
- 1 Tbsp vanilla
- 1 C whole milk
Chocolate Ganache
- 9 oz chocolate
- 6 oz heavy whipping cream
Marshmallow Frosting
- 4 lrg egg whites
- 3/4 C granulated sugar
- 6 Tbsp light corn syrup
- 1 tsp vanilla
Instructions
- Preheat oven to 350 F (375 for high altitude)
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, graham cracker crumbs, baking powder, baking soda, and salt and cinnamon
- Add the sugar and mix until well combined.
- Add butter and mix on medium-low speed until you end up with a fine crumb
- In a small mixing bowl, whisk together eggs, yogurt, mayo, and vanilla until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be wet
- Bake in cupcake liners for 18-21 mins (15-18 mins for high altitude)
Chocolate Ganache
- place the chocolate into a heat proof bowl
- in a small pot bring the whipping cream to a simmer
- pour over the chocolate and let sit 5 mins
- stir until smooth and let cool to room tempurature
Marshmallow Frosting
- Put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form- about 4 mins.
- Transfer mixture to a room temp mixing bowl,(or place warm bowl into a bowl if ice to cool it down) add vanilla and beat with electric mixer with whisk attachment on Med high until stiff peaks form- about 3 mins.
Assembly
- let the cupcakes cool then use a piping tip to cut out a hole in the cupcake
- fill the hole with the soft ganache
- pipe the frosting on top then using a kitchen torch and brulee the frosting
Video
Nutrition
Ashlee Marie
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Brigitt Johnson
Hi Ashlee, I love your recipes and they are easy to execute is saying something. I can or have only been a box cake mix person, but you have changed that. I was wondering do you have a recipe or can you do a recipe for a Red Velvet Cake Cheesecake? I fell in love with the Cheesecake Factory’s and would love to make one at home. It looks very complicated, I do not know if you bake these 2 cakes together or simply separate and then put together after. Which is what I was thinking. Please help, and Thank you!
Ashlee
I’d bake a 2 layer red velvet cake (8 or 9 inches) then bake a crustless 8 or 9 inch cheesecake to match – trim/level everything and stack! then frost and your ready to go!
Katina | Lost & Found in the City Blog
These cupcakes look amazing!! They look easy to make too—saving this recipe so I can try it this summer!
Ashlee Marie
They are seriously so good! I hope you enjoy them as much as we do!
Cassie
Uhm… this is only the recipe for a graham cracker cupcake. Very disappointed. You didn’t explain how you baked the chocolate ganache in the cupcake nor what marshmallow topping you used. You didn’t say if you broiled the the marshmallow topping or used a kitchen torch. There is not a recipe for the chocolate ganache or the marshmallow topping. So all in all, your recipe should read Graham Cracker Cupcake Recipe. It was very misleading. And I was excited because I love all things S’mores and I was looking for a recipe that yours claims to be, but is not.
Ashlee
I linked to the Chocolate ganache and the Marshmallow frosting in the post, I’m sorry you are unhappy with the recipe with links. I’ve updated it to have the recipes right in the post
Michelle
If I want to make these on Friday for serving on Saturday will that work?
Ashlee Marie
totally! I’d just put them in a cupcake container or cake plate with a lid to keep the cupcake from drying out at all.
Amanda
Wow do these look good! I think I have to make these this weekend… I’m curious about the mayo, what does it do?
Ashlee Marie
mayo is made from eggs and oil, so it’s like using more eggs and oil in the recipe, but brings a different moistness level.
Mary
Interesting mixer-what kind is it and what is the benefit of this design?
Ashlee Marie
It’s a bosch universal mixer – Their website is here http://bit.ly/Ilovemybosch I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Heather
what mixer did you use in the video of making these cupcakes
Ashlee Marie
It’s a bosch universal mixer – Their website is here http://bit.ly/Ilovemybosch I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Cassamdra
Hey there! The recipe looks awesome, but I was wondering, does the marshmallow topping fall? I was going to make them for a baby shower, and was planning making them the night before. Will the topping fall, or loose shape, over night, not being refrigerated?
Ashlee Marie
once the marshmallow topping sets it doesn’t fall. They’ll last a few days okay, I put them in a cupcake container on the counter.
Victoria Mckenzie
This cupcake is AWESOME and tastes just like a S’more. Thank you so much for making this so easy as I am just beginning to make cakes from scratch instead of the box. There are so many recipes that call for the cake to be chocolate which is good but this is AMAZING!!! When I saw this one I was sooooo happy!!! It is beyond delicious and very soft!! Again many thanks because this one “takes the cake”!!
Ashlee Marie
I’m so glad you like it! and yes I felt it was more s’more like to keep the chocolate as a soft filling vs the cupcake
Rimmy
These are so cute! I love the small individual size…plus they look delicious.
Ashlee Marie
thank you so much, and they really are so delicious!
Kathy
I must write you about this recipe!! I don’t comprehend why you’re not inundated with responses!!! This was absolutely FABULOUS!!!! Yeah, there are a few steps involved – but hey, the outcome is beyond amazing!!!! A bite of pure heaven!!! The cupcake is so moist and tender and just delicious, the ganache, OMG! And that frosting – over the top delicious!!! Got me a cute kitchen torch and felt like a gourmet baker!! I took a batch to a party and they were the hit of the night! Honestly, this is one of my favorite recipes EVER EVER!!!!! Thank you for sharing it!!!
Ashlee Marie
you made my day! thank you so much for taking the time to leave such a sweet comment!