S’mores Cupcakes
These decadent s’mores cupcakes bring all the nostalgic campfire flavors you love into one irresistible dessert. Soft graham cracker cupcakes are topped with rich chocolate ganache, fluffy toasted marshmallow buttercream, and finished with all the classic s’mores toppings. Gooey, chocolatey, and perfectly toasted, these cupcakes are the ultimate summer treat.
S’mores Cupcakes
These s’mores cupcakes are the kind of dessert that would totally steal the show at an 80s summer camp talent show.
The cupcakes are made with soft graham cracker cake, topped with rich chocolate ganache, swirled high with fluffy toasted marshmallow buttercream, and finished with all the gooey campfire classics your nostalgic heart could want.
Every bite is rich, creamy, chocolatey, and perfectly toasted—like sitting around a bonfire with a boombox blasting your favorite power ballad under the stars.
Whether you’re making them for parties, camping weekends, or just because you’re craving something totally tubular, these cupcakes are guaranteed to disappear faster than the last marshmallow at the campfire.
If your favorite adjectives are “ooey” and “gooey”, check out my s’mores bars, s’mores cookies, and s’mores rice krispie treats.
Why You Will Love This Recipe
- Easy to make: The cupcakes have several components, but each step is simple and approachable, making this recipe totally doable at home.
- Classic s’mores flavors in cupcake form: Graham cracker cake, rich chocolate ganache, and toasted marshmallow buttercream come together in one nostalgic dessert.
- A bakery-style showstopper: The swirls of toasted marshmallow buttercream and toppings make these cupcakes extra impressive for parties and celebrations.
- Fun and nostalgic: These cupcakes bring all the nostalgic campfire vibes with rich layers of flavor and texture in every bite.
- Perfect for summer and beyond: Great for camping weekends, bonfires, birthdays, picnics, or anytime you’re craving a nostalgic treat.
Recipe Ingredients
Graham Cracker Cupcakes
- All-purpose flour
- Graham cracker crumbs
- Baking powder + salt
- Granulated sugar
- Unsalted butter – Room temperature.
- Vegetable oil – Any neutral baking oil.
- Egg – Room temperature.
- Sour cream – Room temperature.
- Vanilla extract
- Whole milk – Room temperature.
Toasted Marshmallow Buttercream Frosting
- Marshmallow fluff – Marshmallow creme. Toasted with a kitchen torch.
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream
- Vanilla extract
- Salt
Additional Ingredients
- Chocolate ganache – Semisweet chocolate chips + heavy cream.
- Graham crackers – Cut into small rectangles.
- Hershey’s chocolate bars – Cut into small pieces.
- Mini marshmallows – Toasted with a kitchen torch.
How to Make S’mores Cupcakes
Make the graham cracker cupcake batter.
Portion the cupcake batter into the cupcake liners.
Bake and cool the graham cracker cupcakes.
Toast the marshmallow fluff.
Make the toasted marshmallow buttercream frosting.
Make the chocolate ganache.
Pipe the chocolate ganache onto the graham cracker cupcakes.
Pipe a swirl of the toasted marshmallow frosting on top of the ganache and decorate with graham crackers, chocolate, and toasted mini marshmallows.
Courtney’s Expert Cupcake Baking Tips
- Bring the chilled ingredients to room temperature before making the cupcake batter. Room temperature butter, eggs, sour cream, and milk mix more evenly into the batter. This helps create a smooth batter and results in soft, fluffy cupcakes.
- Do not overmix the cupcake batter. Mix just until combined to keep the graham cracker cupcakes light and tender instead of dense.
- Don’t overfill the cupcake liners. Fill the liners about ⅔ full using a large cookie scoop (3 tablespoons). The recipe makes about 12 cupcakes.
- Use a piping bag to easily pipe the chocolate ganache on top of the cupcakes and then spread with an offset spatula.
- Toast the marshmallow fluff until golden with a kitchen torch. The darker golden spots add the best rich, campfire-style flavor to the frosting. Just be careful not to burn it.
- No kitchen torch? No problem! You can carefully toast the marshmallow fluff under your oven’s broiler instead. Keep a close eye on it, as the marshmallow can go from perfectly golden to burnt very quickly.
- Let the toasted marshmallow fluff cool slightly before mixing it into the frosting. If it’s too hot, it can melt the butter and make the frosting too soft.
Frequently Asked Questions
Yes! You can toast the marshmallow fluff under your oven’s broiler instead. Watch it carefully, as it can brown very quickly.
If the ganache is too runny, it’s likely still too warm. Let it cool to room temperature until it reaches a pipeable consistency that holds its shape on the cupcakes without dripping. If you’re concerned about the buttercream sliding off the ganache, place the ganache-covered cupcakes in the refrigerator for about 10 minutes to help the chocolate firm up before frosting.
Similar to the marshmallow fluff, use a kitchen torch or carefully broil the marshmallows under your oven’s broiler.
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S’mores Cupcakes
Ingredients
Graham Cracker Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- ¼ cup (20 g) graham cracker crumbs
- 1 ½ tsp (1 ½ tsp) baking powder
- ½ tsp (½ tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter (room temperature)
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg (room temperature)
- 2 tbsp (30 g) sour cream (room temperature)
- 2 tsp (2 tsp) vanilla extract
- ½ cup (120 ml) whole milk (room temperature)
Toasted Marshmallow Buttercream Frosting
- 2 cups (200 g) marshmallow fluff (marshmallow creme)
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (180 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (¼ tsp) salt
Chocolate Ganache
- ⅓ cup (80 ml) heavy cream
- ⅔ cup (120 g) semisweet chocolate chips
Additional Ingredients
- 1 ½ (1 ½) graham cracker sheets (cut into 12 pieces)
- 1 (1) Hershey's milk chocolate bar (cut into 12 pieces)
- 36 (36) mini marshmallows (toasted with a kitchen torch)
Instructions
Graham Cracker Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a medium mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light, creamy, and smooth. Add the egg, sour cream, and vanilla extract and mix until smooth.
- Add in half of the dry ingredients and mix until mostly combined. Then, pour in the milk and mix until incorporated. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop about ⅔ full. Bake the cupcakes for 20 minutes or until the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Toasted Marshmallow Buttercream Frosting
- Spread the marshmallow fluff into an even layer on a plate. Use a kitchen torch to carefully toast the fluff until it is golden brown. Stir the marshmallow fluff, spread it into an even layer, and then toast the fluff again. Repeat this process several times until you notice lots of "toasty bits" throughout the fluff. Set aside to cool.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Next, add in the cooled toasted marshmallow fluff, heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
- Optional: If you notice there are a lot of air bubbles in the frosting, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Chocolate Ganache
- Heat the heavy cream in a heat-safe bowl or liquid measuring cup in the microwave until it begins to bubble, about 30–60 seconds. Place the semisweet chocolate chips in a mixing bowl, then pour the hot cream over the chocolate. Let the mixture sit for 2 minutes to allow the chocolate to melt. Stir until the chocolate and cream are fully combined and the ganache is smooth and glossy. Set aside to cool to room temperature.
Assembling the Cupcakes
- Transfer the cooled chocolate ganache to a piping bag and snip off the tip. Pipe the ganache onto the centers of the cooled graham cracker cupcakes, keeping it mostly in the middle since it will spread slightly once the buttercream is piped on top. If preferred, you can chill the cupcakes until the ganache is firm before adding the buttercream frosting.
- Fill a piping bag fitted with a Wilton 1M piping tip with the toasted marshmallow buttercream frosting. Pipe a generous swirl of the frosting on top of the chocolate ganache.
- Decorate the cupcakes with graham cracker pieces, Hershey’s chocolate bar pieces, and toasted mini marshmallows. To toast the marshmallows, place them on a plate and carefully use a kitchen torch until golden brown.
Notes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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