These S’mores Cupcakes are topped with a thick layer of chocolate ganache and real marshmallows, which gives these an authentic s’mores flavor. No campfire is required to make these tasty cupcakes!
Easy S’mores Cupcakes
Winter is still lounging upon us, not yet ready to take its summer vacation, therefore I can’t get out yet to enjoy a nice toasty campfire to build some s’mores. Time to improvise. In my opinion, these cupcakes are closest to a real s’more as any baked good can get.
What I love about this easy cupcake recipe is that it uses real marshmallows. I opted out of doing the marshmallow fluff method that the original recipe calls for, because how often do you make s’mores over a campfire with fluff? Good luck with that if you do!
As far as the graham cracker part goes, you will notice the recipe calls for graham flour. This is an ingredient not found in your typical household, but it’s an essential ingredient to this recipe because it gives the cupcakes that delicious, authentic graham cracker flavor.
It is an interesting ingredient that’s very similar to wheat flour, but the grinding process of the flours is different. You can find it in the health food section of the grocery store, and if you can’t find it there you can purchase it online.
I’ve made these s’mores cupcakes twice, once as the original recipe said to and once this way with a thicker ganache and using marshmallows rather than fluff. I wanted something simpler, and also I like to post recipes that don’t require fancy kitchen tools, like a kitchen torch (because not very many kitchens have those).
Pretend it’s summer, as I did, by making these. Then sit back on your comfy sofa and dive into one these s’mores cupcakes while avoiding that potent campfire smoke.
S’mores Cupcakes Ingredients
For these homemade cupcakes, you’ll need:
- All-purpose flour
- Graham flour
- Baking powder
- Unsalted butter
- Light brown sugar
- Vanilla extract
- Chocolate chips
- Heavy cream
How to Make S’mores Cupcakes
- Mix together wet and dry ingredients in two separate bowls, then combine.
- Divide cupcake batter between 12 paper lined muffin cups and bake.
- While cupcakes are cooling, make the chocolate ganache. Spread a little ganache over each cupcake.
- Roast marshmallows in the oven on buttered baking sheet. When marshmallows are golden, remove from oven and use buttered spatula to transfer marshmallows to tops of cupcakes.
Is There a Heavy Cream Substitute I Can Use?
Not that I’m aware of. To get the ganache to the right consistency, you have to make it with heavy cream (not heavy whipping cream!).
Can I Make These in Advance?
These s’mores cupcakes are best day of, since the marshmallows tend to become rubbery as they sit out. But if you’re just making these for yourself you’ll still enjoy snacking on these cupcakes for a few days after you make them.
Tips for the Best S’mores Cupcakes
- Make sure to butter your spatula well before removing the toasted marshmallows from the baking sheet, otherwise they’ll stick to the spatula!
- The cupcakes need to be completely cool before adding the ganache, otherwise it’ll slide right off.
- You can use mini marshmallows or regular marshmallows for this recipe (although regular sized marshmallows are easier to toast and slide off the baking sheet).
More S’mores Desserts You’ll Love:
- S’mores Pie
- S’mores Bars
- Chocolate Chip Cookie S’mores
- Mini S’mores Cookie Cups
- S’mores Mousse Cups
- S’mores Dip
- S’mores Oatmeal Kiss Cookies
Follow Cooking Classy
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
- 2/3 cup milk chocolate or semi sweet chocolate chips , which ever you prefer (I use milk choc.)
- 1/4 cup heavy cream
For the cupcakes:
- Preheat oven to 350 degrees F.
- In a mixing bowl, whisk together all purpose flour, graham flour, baking powder, salt and cinnamon, set aside. In a separate mixing bowl, using an electric mixer, whip together butter, brown sugar and honey until pale and fluffy. Stir in eggs and vanilla extract, scraping down the sides of bowl as needed. Add in dry ingredients and mix just until combine.
- Divide batter evenly among 12 paper lined muffin cups, each cup should be about 2/3 full. Bake in preheated oven 21 - 24 minutes until toothpick inserted into center comes out with a few moist crumbs attached.
- Allow muffins to cool completely before topping with ganache and toasted marshmallows.
For the Chocolate Ganache:
- Combine chocolate chips and heavy cream in a microwave safe bowl, microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
For the Toasted Marshmallows:
- Place oven rack two levels below oven broiler and preheat oven to low-broil. Generously butter a cookie sheet as well as a silicon or rubber spatula, set spatula aside.
- Spread miniature marshmallows in an single layer close together, in the center of the cookie sheet (if using 12 large marshmallows align in a single layer several inches apart from each other so they don't stick together). Place cookie sheet in oven and toast marshmallows until golden, rotating pan as needed to evenly toast marshmallows (this may take only a few seconds, so watch them closely the entire time).
- Once golden, immediately remove from oven and use buttered spatula to scoop up small bunches of marshmallows at a time and lift onto ganache covered cupcakes (if using 12 large marshmallows, just scoop and place 1 large marshmallow on each cupcake).
To Assemble the Cupcakes:
- Spread about 2 1/2 tsp thick chocolate ganache over each cooled cupcake, followed by toasted marshmallows.**
- Store cupcakes in an airtight container.
- *You can use mini marshmallows or regular marshmallows for this recipe (although regular sized marshmallows are easier to toast and slide off the baking sheet).
- **Note: I have made these muffins twice and both times about 1 tsp of the center of the cupcake didn't rise level with the rest but it turned out it worked perfectly to have a ganache filled center, if yours do rise level then cut a small hole in the center of each cupcake about the size of a teaspoon to fill with ganache.
- Recipe Source: cupcake recipe adapted from Martha Stewart's Cupcakes, page 151.