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S'mores Cupcakes

A recipe for S'mores Cupcakes! These graham cracker cupcakes are filled with a milk chocolate ganache and topped with a marshmallow buttercream frosting.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 12 Cupcakes
Course: Dessert
Cuisine: International

Ingredients

Graham Cracker Cupcakes:
  • 1/2 cup (113 grams) unsalted butter softened at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1/4 cup (60 milliliters) maple syrup
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/2 cup (55 grams) finely crushed graham crackers
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Pinch freshly grated nutmeg
  • 1/2 cup (120 milliliters) milk
Milk chocolate ganache:
  • 6 ounces (170 grams) milk chocolate chips
  • 1/2 cup (120 milliliters) heavy cream
Marshmallow Frosting:
  • 1/2 cup (113 grams) unsalted butter softened at room temperature
  • 1 cup (110 grams) marshmallow fluff
  • 3 cups (375 grams) powdered sugar
  • 2 tablespoons (30 milliliters) milk
Garnish:
  • Toasted Marshmallows
  • Milk Chocolate Pieces
  • Graham crackers and graham cracker crumbs

Instructions

To make the cupcakes:
    Cup of Yum
  1. Preheat oven to 350˚F (180˚C). Line 12 muffin tins with liners or grease.
  2. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Mix in the maple syrup, then the eggs one at a time, and the vanilla extract.
  4. In a medium bowl, combine the flour, crushed graham crackers, baking powder, baking soda, salt, and nutmeg.
  5. Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour.
  6. Transfer the mixture to the prepared muffin tins, filling them 2/3 full (I used an ice cream scoop).
  7. Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 18-20 minutes. Allow to cool on wire racks.
To make the milk chocolate ganache:
  1. Pour cream into small saucepan over medium heat. Right before coming to a boil, remove from heat and add the chocolate chips.
  2. Allow to rest for 30 seconds before whisking until smooth.
  3. Transfer to a small bowl, cover, and refrigerate, whisking occasionally, until firm enough to pipe.
To make the marshmallow frosting:
  1. In a large bowl, beat together the butter and marshmallow fluff until smooth.
  2. Slowly beat in the powdered sugar. Beat in just enough milk to make a smooth and light marshmallow buttercream. Refrigerate until needed.
To assemble:
  1. Use a small spoon to remove the center of each cupcake.
  2. Pipe the prepared milk chocolate ganache into the center of each cupcake.
  3. Transfer the marshmallow frosting to a piping bag with desired tip and pipe over each cupcake.
  4. Garnish with toasted marshmallows, graham crackers, and chocolate immediately before serving.