S'mores Cupcakes

Rated 5.0 based on 2 customer reviews
S'mores Cupcakes
S'mores Cupcakes


  • Cake:
  • 1 ¼ cups all-purpose flour
  • ¼ cup fine graham cracker crumbs
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk, room temperature
  • Chocolate Ganache:
  • 1 cup bittersweet or dark chocolate
  • 2 tablespoons powdered sugar
  • 4 tablespoons butter, cubed
  • ¼ cup coarse graham cracker crumbs
  • Marshmallow Frosting:
  • 4 egg whites
  • 1 cup sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt


  1. Preheat oven to 350°F (180°C).
  2. Combine the dry ingredients in a medium bowl. Beat together the butter and sugar until light and fluffy in a separate bowl using a hand mixer. Add eggs one at a time, mixing well after each addition. Scrape the bottom sides of the bowl and add the vanilla extract. Add ½ of the dry ingredients and mix on low until incorporated. Slowly stream in the buttermilk on low speed, until remaining mix dries. Portion into cupcake molds, filling just over ½ way. Bake for 15 to 18 minutes or until a toothpick comes out clean.
  3. Melt chocolate in a bowl over a double boiler; remove from heat; whisk in powdered sugar. Stir in butter and continue to stir until all the butter has melted. If the ganache becomes too hard, place over the heat again for a minute or two. Spread a thin layer of ganache over cupcakes and sprinkle coarse graham cracker crumbs over them.
  4. Heat the egg whites and sugar over a double boiler until all of the sugar has melted and the egg whites are warm to the touch. Remove from the heat; add cream of tartar. Beat on high until stiff glossy meringue has formed and bowl is cool to the touch. Mix the salt and vanilla extract and transfer to a piping bag. Pipe a large dollop onto each cupcake. If you have access to a blowtorch, carefully torch the meringues to add a toasted flavor.
Mealthy tip:

Gluten free? Substitute the all purpose flour with a whole grain gluten-free grain such as quinoa or spelt flour.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

I made these S'Mores cupcakes for my family and now they're all obsessed. The marshmallow meringue is for sure my favorite because it's so simple. Even though I don't have a blow torch, it still came out perfect. I am definitely making these again!

Image of Greg Jones

Greg Jones says:

Delicious cupcakes and easy recipe that's a lot less intimidating than it looks. Love the graham cracker crumbs on the ganache. Very, very good.