Chocolate S’mores Cupcakes consist of homemade chocolate cake, a marshmallow filling, chocolate ganache frosting, and Graham cracker crumb topping.Jump to Recipe
S’mores are among my favorite things to eat at a bonfire whether it’s the summer or winter. These Chocolate S’mores Cupcakes take it one step further by being able to enjoy this classic flavor combo sans the bonfire.
The smoky flavors of a toasted marshmallow combined with a melted milk chocolate bar and warm spices of a graham cracker are a delectable trio that I honestly choose whenever I have the option to. I would say it’s actually the best part about bonfires
These cupcakes feature a homemade chocolate cake made with cocoa powder and real marshmallow filling, which get covered with homemade chocolate ganache. Lastly, sprinkle some Graham cracker crumbs right on top of the cupcakes. To go a step further, stick a Graham cracker piece, along with a toasted marshmallow right on top!
These moist chocolate cupcakes are perfect for any time of year, just like regular s’mores at a bonfire. The only difference is that you can now enjoy the flavor right in your kitchen!
A few things to note before making this recipe:
This whole cupcake is made from scratch and while it’s a little extra work, I think the investment makes it really outstanding. If you’re looking to take a shortcut, check out the variations listed below.
Some things you’ll need:
- a cupcake pan and cupcake liners to fill it
- stand mixer + 1 large bowl (or 2 bowls)
- medium sized bowl
- small saucepan
- measuring cups (wet and dry)
- cooling rack
- kitchen torch/long lighter (if desiring to toast marshmallows)
Some ingredients that you’ll need:
Vegetable oil – The fat used in the cake to make it nice and moist, high, and fluffy (not dense)
Cocoa powder – Use premium unsweetened Dutch-process cocoa powder like Hershey’s
Buttermilk – Adding some extra fat and moisture makes this cake insanely rich and delicious
Hot water – This gets added to your cake batter so that it activates the cocoa powder which will give off a more intense chocolate flavor. This is called blooming the cocoa powder. It will make your batter pretty liquidy, but everything should come together perfectly.
Chocolate ganache – Surprisingly, this just gets made with two ingredients. You’ll need heavy cream and semi-sweet chocolate chips. You can also use a bar of dark chocolate for extra rich flavor or milk chocolate to make a milk chocolate ganache!
Marshmallows – Get the regular-sized marshmallows (not mini)
Graham crackers – These are used for topping the cupcakes to add the graham cracker flavor. You can either buy crumbs or whole crackers. I actually think it's either to buy whole pieces because then I can top each cupcake with a half of a cracker if I want to.
To make the chocolate cupcakes:
Get out a large mixing bowl and your stand mixer or another large bowl. In one of the bowls, you’ll mix all of the dry ingredients for the cake and in the other bowl (or the stand mixer) you’ll mix all of your wet ingredients for the cake.
Then you’ll gradually mix together your dry and wet ingredients until they’re entirely combined. Lastly, you’ll pour hot water into the cupcake batter to make the cocoa powder richer, as explained above
Divide batter between 24 cupcake liners, filling only ¾ of the way
S’mores cupcake marshmallow core:
After the cupcakes bake for 20 minutes, take them out, and let them cool in the tray for 5 minutes.
Then, cut out the center of the cupcake using a spoon. Make the hole large enough to fit in a marshmallow, but it’s okay if the marshmallow sticks out a bit. Fill all the cupcake holes with marshmallows.
Bake the tray again for 3-5 minutes, keeping an eye on the expanding marshmallows!
While the cupcakes cool on a wire rack, you’ll heat the heavy cream in a small saucepan until it starts to bubble. Stir frequently and don’t let it boil.
In a small bowl, put all of your chopped chocolate. Once the heavy cream is warm, pour it on top of the chocolate and just let it sit.
After a few minutes, stir it all together. You can also use a whisk. Let it set before doing anything with it. Chocolate ganache is so simple and yet SO delicious!
Frost the cupcakes with the ganache once they are closer to room temperature.
On the top of each cupcake add your crushed graham crackers. To embellish even more, stick a graham cracker piece in each, top them with half a toasted marshmallow, and dare I say it: add a piece of Hershey Chocolate Bars on top! Use either a kitchen torch or a long lighter to toast the marshmallow.
Other desserts you may like:
Some variations you can make with this recipe:
- You can up the graham cracker flavor by adding a graham cracker crust to the base of each cupcake. Simply mix graham crackers with melted butter and then press into the bottom of each cupcake liner
- You can instead make mini cupcakes and fill them up with a couple of mini marshmallows!
- You can also decorate the top with mini marshmallows
- For a shortcut, skip making the cake from scratch and instead use a chocolate cake mix, but I can’t guarantee it will be as good!
- Some people add vanilla extract to the ganache to give it another flavor!
Each cupcake contains 244 calories per serving, 10 grams fat, 38 grams carbs, 3 grams protein
You can store cupcakes that you don’t eat by keeping them in an airtight container at room temperature. You can also use plastic wrap to cover the cupcakes, though they won’t keep for as long, about 3-5 days.
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
Chocolate S’mores Cupcakes
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup boiling water
- 24 Marshmallows
- 1 cup heavy cream
- 8 oz chopped semisweet chocolate
- Graham crackers
Preheat oven to 350 °F. Prepare your cupcake pan with cupcake liners.
In a large bowl, whisk together the dry ingredients for the cake: flour, sugar, cocoa powder, baking soda, and salt. Combine well.
In the bowl of a stand mixer, or another large bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract on medium speed, until well combined.
Mix the dry ingredients into the wet ingredients gradually while stirring. Then add the ¾ cup of hot water. Combine together and then stop once everything comes together.
Pour your cupcake batter into the tray, filling the cupcake liners about ¾ of the way. Bake for 20 minutes.
Make the ganache
Chop your chocolate chips or chocolate bar to make small pieces and add into a heat-proof medium sized bowl. In a small saucepan, pour in the heavy cream. Heat the heavy cream on medium-high heat until its thoroughly warm and starts to bubble.
Pour the heavy cream over the chocolate and let it sit for 3 minutes. The heavy cream should be hot enough that it will melt the chocolate. Stir the cream and chocolate until they come together. Let it set for 10 minutes before doing anything with it.
When the cupcakes are done, cool for about 5 minutes.
Take a spoon, and gently around the center, cut out a hole big enough to fit a marshmallow in.
Then take your marshmallows and fit it right into the center of the cupcake. Its okay if it sticks out a bit as they’ll shrink after baking. Repeat to all the cupcakes.
Bake cupcakes again for an additional 3-5 minutes. Keep your eye on the marshmallows as they expand.
When done, take the cupcakes out and let them cool on a cooling rack for at least an hour.
Finish the cupcakes
Frost the cupcakes with the ganache and crumble the graham cracker on top. You can also stick a graham cracker into the cupcake and place half a marshmallow on top and carefully toast it with a kitchen torch or lighter!
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