Indulge in Homemade S’mores Cupcakes: Graham Cracker, Chocolate Ganache, Toasted Marshmallow Perfection

Graham cracker flavored cupcake filled with rich chocolate ganache and crowned with a beautifully toasted marshmallow frosting – a delightful twist on a classic campfire treat.

As the vibrant days of summer gradually give way to the crisp air of autumn, there’s a bittersweet feeling in the air. While we might miss the long, sunny evenings, the changing seasons also bring new opportunities for cozy comforts and delicious treats. For many, summer is synonymous with the quintessential campfire delight: s’mores. That gooey, chocolatey, graham cracker goodness is a nostalgic taste of warmth and togetherness. But what if you could capture that magical flavor experience and enjoy it anytime, without the need for a bonfire? This month, that’s precisely what we set out to achieve with these incredible S’mores Cupcakes, bringing the essence of camping right into your kitchen.

Time, as it always does, seems to fly when you’re having fun – or when you’re caught up in the delightful chaos of life. It felt like summer had only just begun, yet here we are at the end of August, with school bells ringing once more. This rapid passage of time meant that the deadline for the Pass the Cookbook Club snuck up on me rather unexpectedly! What I thought was a leisurely couple of weeks to plan my culinary adventure turned out to be a mere few days. Luckily, I have some wonderful friends who appreciate a good cupcake, which made the decision of what to bake an easy one. Cupcakes are, after all, the perfect shareable treat, ideal for bringing joy to any occasion or simply indulging a craving. Their individual portions make them perfect for gatherings, lunchboxes, or a simple dessert after dinner without the commitment of an entire cake.

This particular month, the featured cookbook for our club was the highly acclaimed The Smitten Kitchen Cookbook. I had heard countless glowing reviews about this book, known for its approachable yet inventive recipes, so I was genuinely thrilled to finally get my hands on it and explore its delicious pages. The original recipe that caught my eye was the S’mores Layer Cake. While a layer cake certainly sounds magnificent and impressive, my household consists of a family of three – one of whom isn’t particularly fond of chocolate, and another being an energetic eight-year-old. A full layer cake, delightful as it may be, would have been far more than we could reasonably consume. I mean, I *could* eat it all on my own, but perhaps it’s wiser not to! So, I decided on a clever adaptation: transforming the grand layer cake into perfectly portioned, irresistible S’mores Cupcakes. This way, we could enjoy a couple ourselves, and I could generously share the rest with eager friends and neighbors, spreading the s’mores joy far and wide without any waste.

Crafting the Perfect S’mores Experience in a Cupcake

These S’mores Cupcakes are a symphony of flavors and textures, meticulously designed to replicate the beloved campfire classic in a sophisticated, bake-sale-ready format. Each cupcake begins with a remarkably moist and flavorful graham cracker cake base. The subtle, slightly sweet, and earthy notes of the graham crackers are infused directly into the batter, creating a foundation that immediately evokes memories of those iconic biscuits. To achieve this, honey graham crackers are processed into a fine powder, ensuring their distinct flavor is evenly distributed throughout the cake, contributing to both the taste and a wonderfully tender crumb. This thoughtful touch truly elevates the cupcake beyond a simple vanilla or chocolate base, making it unmistakably “s’mores” from the very first bite.

The core of these delightful treats lies in their luxurious filling: a smooth, decadent chocolate ganache. Once the cupcakes are baked and cooled, a small center is cored out, creating the perfect cavity for this rich, molten chocolate treasure. Made from finely chopped milk chocolate and warm heavy cream, the ganache sets to a wonderfully soft and intensely chocolatey consistency. It provides that essential “melted chocolate” experience that is so crucial to a traditional s’more, adding a layer of deep flavor and moistness that contrasts beautifully with the graham cracker cake base. For those who prefer a darker chocolate experience, adapting the type of chocolate used in the ganache (e.g., using semi-sweet or dark chocolate) can easily customize the intensity and depth of flavor to your preference, making this recipe incredibly versatile.

And finally, the crowning glory: a toasted marshmallow frosting. This is where the magic truly happens, elevating these cupcakes from merely delicious to truly extraordinary. Initially, I attempted the meringue-based marshmallow frosting called for in the original recipe. However, despite my best efforts and careful adherence to the instructions, I encountered some serious issues – likely due to insufficient heating, which prevented it from forming the desired stiff peaks. With a limited supply of eggs on hand, reattempting the exact recipe wasn’t an option. After a quick mental pivot and some creative problem-solving, I decided to opt for a toasted marshmallow buttercream instead. And oh, what a fantastic decision that was! This buttercream incorporates actual toasted marshmallows, infusing the frosting with an incredible smoky, sweet, and undeniably “s’moresy” flavor. The process of toasting the marshmallows under the broiler until they’re golden brown and slightly caramelized adds a depth of flavor that a simple marshmallow fluff, or even an untasted meringue, cannot replicate. Blending these warm, toasted marshmallows into a fluffy buttercream creates a frosting that is both stable and incredibly delicious, perfectly capturing the essence of a campfire-roasted marshmallow while offering a much easier and more reliable preparation method. Whether you choose to tackle the traditional layer cake or, like me, opt for these convenient and equally delicious cupcakes, this toasted marshmallow frosting is an absolute must-try component that brings the entire s’mores experience together.

Baking Tips for S’mores Cupcake Success

Creating these delightful S’mores Cupcakes is a rewarding experience, and with a few key tips, you can ensure your batch turns out perfectly every time. First, when preparing the graham cracker crumbs for the cake base, make sure they are very finely processed. This ensures a smooth batter and an even distribution of flavor without any gritty texture, contributing to a truly tender cupcake. Overmixing cupcake batter is a common pitfall; always mix just until the ingredients are combined to keep the cupcakes tender and moist. Fill your muffin cups about two-thirds full to allow for a beautiful dome without overflow and to ensure even baking.

For the chocolate ganache, precision is key to achieving that luxurious, smooth consistency. Use high-quality milk chocolate for the best flavor, and ensure it’s finely chopped so it melts evenly when the hot cream is poured over it. Resist the urge to whisk immediately after pouring the hot cream; let it sit undisturbed for a couple of minutes to allow the heat to fully melt the chocolate, then whisk gently from the center outwards until smooth and glossy. If you’re short on time, an ice bath can significantly speed up the cooling process for the ganache, helping it reach that ideal spoonable consistency more quickly. Remember, the ganache needs to be cool enough to hold its shape when piped or spooned into the cupcakes, but still soft enough to be decadent.

The toasted marshmallow buttercream is truly the star, and getting those marshmallows perfectly toasted is crucial. Keep a close eye on them under the broiler; marshmallows can go from golden to burnt in a matter of seconds. A minute per side is typically enough, but broiler strengths vary, so stay vigilant! Once toasted, incorporate them into your softened butter, powdered sugar, vanilla, and milk mixture while they are still warm, allowing them to fully blend and infuse the buttercream with that irresistible smoky sweetness. This innovative approach to marshmallow frosting provides both incredible flavor and a more stable, pipeable texture compared to traditional meringue versions, making it a joy to work with. For an even fluffier frosting, ensure your butter is truly softened to room temperature before you begin creaming it.

Finally, the assembly process is straightforward but impactful. Coring the cupcakes can be done with a small paring knife or a specialized cupcake corer. Don’t make the hole too wide or too deep; about an inch in diameter and an inch deep is usually perfect for holding a tablespoon of ganache. You can spoon the ganache in or, for a neater application, pipe it using a small zip-top bag with the corner snipped off. Once filled, generously frost each cupcake with the toasted marshmallow buttercream. For an extra touch of authenticity, you can lightly toast the top of the frosted cupcakes with a kitchen torch just before serving, or even garnish with a mini graham cracker square, a sprinkle of chocolate shavings, or a tiny piece of toasted marshmallow. These cupcakes are best enjoyed fresh, but leftovers can be stored at room temperature in an airtight container for a couple of days, or refrigerated for longer storage, allowing the flavors to meld beautifully. Enjoy these delightful S’mores Cupcakes and savor the taste of summer campfire magic, no matter the season!

 

Yield: 24

S’mores Cupcakes

Graham cracker flavored cupcake filled with rich chocolate ganache and topped with a fluffy, toasted marshmallow buttercream frosting – a delightful and easy-to-make dessert, perfect for any occasion.

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Ingredients

Cupcakes

• 1 cup (226g) unsalted butter, softened
• 2 cups (240g) all-purpose flour
• 2 cups (about 140g) honey graham crackers, processed into a fine powder (approximately 14-16 full sheets)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2/3 cup (130g) granulated sugar
• 1 cup (200g) packed light brown sugar
• 4 large eggs
• 2 cups (480ml) buttermilk

Chocolate Ganache Filling:

• 1/2 lbs (226g) milk chocolate, finely chopped
• 3/4 cup (180ml) heavy cream
• 1/4 tsp salt

Toasted Marshmallow Buttercream Frosting:

• 1/2 cup (113g) unsalted butter, softened
• 10 large marshmallows (standard size)
• 4 cups (480g) powdered sugar, sifted
• 1 tsp vanilla extract
• 3 Tbls (45ml) milk (whole or 2%)

Instructions

1. Preheat oven to 350 degrees F (175 C). Prepare 24 muffin cups with paper liners or spray them thoroughly with nonstick baking spray, ensuring they are ready for the cupcake batter.
2. In a medium bowl, thoroughly whisk together the all-purpose flour, finely processed graham cracker crumbs, baking powder, baking soda, and salt until all dry ingredients are evenly distributed. Set this mixture aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and packed brown sugar on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes. Add the large eggs one at a time, beating well after each addition until each egg is fully incorporated into the butter mixture. Gradually add 1/3 of the dry flour mixture to the wet ingredients, mixing on low speed until mostly combined. Then, add 1/2 of the buttermilk, mixing until just combined. Continue alternating with the remaining dry flour mixture and buttermilk, always starting and ending with the flour mixture. Remember to scrape down the sides of the bowl as necessary to ensure all ingredients are well incorporated without overmixing the batter, which can lead to tough cupcakes.
4. Fill the prepared muffin cups about 2/3rds full with the cupcake batter. Bake for 14-18 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before proceeding with filling and frosting.
5. Meanwhile, prepare the decadent chocolate ganache filling. Place the finely chopped milk chocolate into a heat-safe bowl. In a small saucepan, bring the heavy cream and salt to a gentle simmer over medium heat; be careful not to let it boil. Once simmering, immediately pour the hot cream over the chopped chocolate. Cover the bowl and let it sit undisturbed for 5 minutes to allow the heat to fully melt the chocolate. After 5 minutes, uncover the bowl and whisk gently from the center outwards until the ganache is completely smooth, glossy, and emulsified. For a thicker consistency suitable for filling, place the ganache in the fridge to set up for at least 30 minutes, stirring occasionally. Alternatively, you can place the bowl over an ice bath to significantly speed up the setting process.
6. To create the irresistible toasted marshmallow frosting, preheat your oven’s broiler. Line a baking sheet with parchment paper or a silicone baking mat (silpat). Arrange the 10 large marshmallows on the prepared baking sheet, ensuring there’s some space between them. Place the baking sheet under the preheated broiler for about 1 minute, or until the marshmallows begin to puff up and turn a beautiful golden brown on top. Carefully turn the marshmallows over and brown the other side for another minute, watching them very closely as they can go from perfectly toasted to burnt quickly. Remove them from the oven immediately once toasted to your liking.
7. In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter, sifted powdered sugar, vanilla extract, and milk on medium-low speed until combined, then increase the speed to medium-high and beat until the mixture is light and fluffy. With the mixer still running on medium-high speed, add the warm, toasted marshmallows a couple at a time. Beat thoroughly until the marshmallows are fully incorporated and the frosting is incredibly light, airy, and fluffy, infused with that beautiful toasted flavor.
8. To fill the cooled cupcakes, use a small paring knife or a specialized cupcake corer to carefully cut a 1-inch circle, approximately 1 inch deep, from the top center of each cupcake. Gently remove the cored cake piece. Using a small spoon (or for more precision, a piping bag with the corner snipped off), fill each cupcake cavity with about 1 tablespoon of the prepared chocolate ganache. The exact amount will depend on the size of the hole you created in each cupcake.
9. Once all the cupcakes are filled with the luscious chocolate ganache, generously frost each one with the toasted marshmallow buttercream. You can use an offset spatula for a rustic, swirled look or a piping bag with your favorite tip for a more decorative finish. For an authentic touch, lightly toast the top of the frosted cupcakes with a kitchen torch just before serving, if desired. Serve immediately and enjoy!

Notes

This delightful S’mores Cupcake recipe is slightly adapted from the acclaimed The Smitten Kitchen Cookbook, bringing the beloved layer cake into convenient cupcake form. For an extra touch, garnish with miniature graham cracker squares or a sprinkle of chocolate shavings before serving. These cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days, allowing flavors to meld beautifully. You can gently re-warm them in the microwave for a few seconds to soften the ganache and marshmallow frosting for an extra gooey experience.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving
Calories 413Total Fat 19gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 75mgSodium 381mgCarbohydrates 56gFiber 1gSugar 41gProtein 5g

Did you make this recipe?

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