These S’mores Cupcakes bring the nostalgic flavors of campfire s’mores into an irresistible dessert. Featuring a buttery graham cracker crust, rich chocolate cupcake, decadent ganache, and a toasted marshmallow topping, these cupcakes are the perfect indulgence for any occasion.

Equipment:
- 9×13 Baking Sheet
- Cupcake Liners
- Butane Torch
Yield: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 30 minutes
Why This Recipe
- Enhanced Flavor: The addition of espresso powder enhances the rich, chocolatey flavor without making the cupcakes taste like coffee.
- Graham Cracker Base: The buttery graham cracker crust gives the cupcakes that classic s’mores crunch, reminiscent of a campfire treat.
- Decadent Ganache Layer: Unlike traditional cupcakes, this recipe includes a layer of silky dark chocolate ganache that adds richness and moisture.
- Toasted Marshmallow Topping: Instead of frosting, the marshmallow fluff is lightly toasted for a golden, gooey finish that mimics roasted marshmallows perfectly.
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
Substitutions and Additions
- No Buttermilk: Substitute with ¾ cup milk mixed with 1 tablespoon vinegar or lemon juice.
- Espresso Powder Substitute: Skip it or replace it with instant coffee powder.
- Graham Crackers Substitute: Use crushed digestive biscuits or Biscoff cookies.
- Add-Ins: Sprinkle chocolate chips into the batter for an extra gooey bite.
Directions:
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, stirring until the mixture becomes crumbly

- Spoon approximately 1 tablespoon of the graham cracker mixture into each cupcake liner, pressing down gently to form a crust base.

- In a large bowl, whisk together all-purpose flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.

- In another bowl, mix eggs, buttermilk, warm water, vegetable oil, and vanilla extract until blended.

- Gradually add the wet ingredients to the dry ingredients, stirring until 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 the 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 the cupcakes cool slightly before serving. Enjoy your delicious s’mores cupcakes!
How to Serve
- Serve warm for the ultimate gooey s’mores experience.
- Garnish with extra crushed graham crackers and a drizzle of melted chocolate for presentation.
- Pair with a glass of cold milk or hot cocoa for a cozy treat.
Storage
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerator: Store frosted cupcakes for up to 5 days in the fridge. Bring to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge and frost before serving.
Frequently Asked Questions (FAQs)
Can I skip the ganache layer?
Yes, but the ganache adds a rich, chocolatey element that makes these cupcakes irresistible.
Can I use store-bought marshmallow fluff?
Absolutely! Store-bought marshmallow fluff works perfectly.
Can I make these gluten-free?
Yes! Use gluten-free graham crackers and a gluten-free all-purpose flour blend.
What if I don’t have a torch?
Use the oven broiler to toast the marshmallows, but keep an eye on them, they toast quickly and can easily burn.
