S’Mores Cupcakes


  • 1 cup graham cracker crumbs (from 9 crackers)
  • 1 cup flour
  • 1-1/2 teaspoon baking powder
  • 1/2 tablespoon salt
  • 1/8 teaspoon nutmeg
  • 1/2 cup unsalted butter (1 stick at room temperature)
  • 3/4 cups sugar
  • 2 Large eggs (at room temperature)
  • 1 teaspoon vanilla
  • 3/4 cups whole milk


  • 1/3 cup heavy cream
  • 6oz semi-sweet chocolate chips


  • 12 Large marshmallows (or jumbo)


Step 1 For cupcakes: Heat oven to 350 degrees with the racks in the middle of the oven. Line standard 12-cup tin with paper or foil liners.
Step 2 In a medium size bowl, whisk graham crackers, flour, baking powder and salt together. Set aside.
Step 3 Beat the butter and sugar with electric mixer on medium-high until light and fluffy about 2-3 minutes.
Step 4 Add eggs one at a time, then add vanilla.
Step 5 Reduce the mixer to low and add the dry ingredients and milk alternatively, beginning and ENDING with the DRY ingredients and mixing well between additions. Mix until JUST combined (do not over mix or you will have a tough cake).
Ganache frosting
Step 6 Divide batter between muffin cups (the batter fills all 12 cupcakes perfectly). Bake rotating once until toothpick inserted in the center of the cupcake comes out clean (between 16-22 minutes). My cupcakes baked for 19 minutes. I let them cool in the tin for about 10 minutes before removing. At high altitude, baking time is usually reduced, so be sure to check them before your set baking time. While cupcakes cool, make the ganache.
Marshmallow topping
Step 7 Bring heavy cream to a boil on medium heat in a small pot. Remove from heat and add the chocolate chips. Let sit for 5 minutes. Whisk to combine. Let cool slightly. Now make the marshmallow topping.

Note: I placed my ganache in the freezer for 10-15 minutes because I found that even thought I allowed the ganache to cool, it ran down my first cupcake.
Step 8 Place marshmallows 2.5 - 3 inches apart on a parchment-lined baking sheet. Bake at 350 degrees on the top rack until JUST slightly browned and very puffy (time will vary-approximately 4-6 minutes). Watch carefully as you don't want to over cook them. Transfer the parchment on to a cool surface (marshmallows will stick to the parchment). Allow to cool for 1-3 minutes then release them from parchment paper. They should remove fairly easily.
Step 9 Spread about a tablespoon of ganache evenly on to the cupcake, then top with a toasted marshmallow. I gave my marshmallows a little twist for added security.
Step 10 These tasty treats are decadent and fun to eat. Thought, be warned they are just as good and messy as the original s'mores campfire sandwich!


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