S’mores Cupcakes
Hello friends! Let’s make S’mores Cupcakes today! They are Chocolate Cupcakes, filled with Milk Chocolate Ganache, topped with a Milk Chocolate Buttercream, coated in graham cracker crumbs, and topped with Marshmallow Frosting.
Also, make sure to check the video on Youtube, or on this page, showing you exactly how to make these S’mores Cupcakes.
I first made these cupcakes in July of 2018, but I am updating the recipe with brand new pictures and the video, so you can see exactly how I made these fabulous S’mores Cupcakes!
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And since we are talking about cupcakes today, I thought I’d share with you my new Cookbook, Fantastic Filled Cupcakes, which includes 60 recipes of amazing filled cupcake ideas!
Here are some tips on how to make these S’mores Cupcakes:
After making the Milk Chocolate ganache, make sure it’s cooled down before making the Milk Chocolate Frosting, and before filling the cupcakes.
Part of the ganache will be used in the frosting, and the rest to fill the S’mores Cupcakes.
You can make the ganache in advance and if you put it in the fridge, make sure to let it come to room temperature before adding to the buttercream.
You can use a different type of chocolate to make the ganache, such as semi-sweet, or even dark chocolate. I chose to use milk chocolate because that’s how I like my s’mores, and that’s also how I like my s’more cupcake!
When making the Marshmallow frosting to top the s’more cupcake, you will need to make a syrup by melting the sugar, egg whites, cream of tartar, and salt over a double boiler.
Make sure to bring the syrup to 140ºF, so the egg whites are safe to be consumed.
Then, all you have to do is whip this syrup until it becomes a meringue with stiff peaks.
This is the tip I used to pipe the marshmallow frosting on top.
These S’mores Cupcakes are some of my favorites now and I hope you enjoy them too!
Make sure to watch the video, where I show each step to make the cupcakes!
If you like cupcakes with filling, make sure to check out my book Fantastic Filled Cupcakes, and I also have many filled cupcake recipes here on the blog.
Here are some ideas you may enjoy:
- Strawberry Lemonade Cupcakes (another summer cupcake idea)
- Oreo Cupcakes
- Lindt Truffle Cupcakes
- Grape Cupcakes
- Hot Chocolate Cupcakes
- Dulce de Leche Cupcakes
- Apple Crisp Cupcakes
- Chocolate Strawberry Cupcakes
- Cinnamon Roll Cupcakes
- Strawberries and Cream Cupcakes
And for the complete list of cupcake recipes, click here.
Thank you for reading my blog, if you make this recipe please leave a comment below and star rating, and tag me on instagram! I love seeing your creations!
S’mores Cupcakes
Ingredients
Chocolate Cupcake
- 1 1/2 cup all-purpose flour (190 grams, 6.75 oz)
- 1/4 cup unsweetened cocoa powder (31 grams, 1.125 oz)
- 1 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup canola oil (107 grams, 3.8 oz)
- 1 cup brewed coffee
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1 cup granulated sugar (200 grams, 7 oz.)
Milk Chocolate Ganache
- 1 1/3 cup milk chocolate chopped (226 grams, 8 oz.)
- 1/2 cup heavy cream (170 grams, 6 oz.)
Milk Chocolate Buttercream Frosting
- 1/2 cup unsalted butter room temperature (113 grams, 4 oz.)
- 3/4 cup milk chocolate ganache (170 grams, 6 oz) (Recipe above)
- 1 1/2 cups powdered sugar sifted (190 grams, 6.75 oz.)
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Marshmallow Frosting
- 2 egg whites
- 1/2 cup granulated sugar (100 grams, 3.5 oz.)
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon fine sea salt
- 1 teaspoon vanilla extract
To assemble
- 50 grams graham cracker crumbs 1.7 oz. or about 4 crackers, crushed
Instructions
Chocolate Cupcake
- Pre-heat the oven to 350F. Line a pan with cupcake liners or grease it with butter and flour.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- In another bowl, mix the oil, coffee, vinegar, vanilla and sugar.
- Pour the dry mixture over the wet ingredients. Whisk briefly, until incorporated.
- Distribute the batter evenly in cupcake pan. Bake for 15-20 minutes, until a toothpick comes out clean once inserted in the cakes.
- Remove from the oven and let it cool.
Milk Chocolate Ganache
- Chop the milk chocolate finely. Place it in a heat proof bowl.
- Bring the heavy cream to almost a boil over medium heat, or heat it in the microwave at 15 second intervals until really hot. As soon as you see bubbles surfacing, you can turn it off.
- Pour the hot cream over the chopped chocolate.
- Let it stand for a few seconds.
- Whisk the ganache until the chocolate has thoroughly melted and you end up with a luscious and smooth mixture.
- Let the ganache sit until it comes to room temperature, from 1 to hours. It has to be completely cooled down before filling the cupcakes or adding to the buttercream.
- Reserve 170 grams (3/4 cup, 7 oz.) of the ganache for the frosting part. And the rest will be used to fill the cupcakes.
Milk Chocolate Buttercream Frosting
- Place the butter in the bowl of an electric mixer.
- Cream on medium high speed for about 1 minute, until creamy and smooth.
- Add the ganache and mix until combined.
- With the mixer off, add sifted sugar, cocoa powder, and vanilla extract.
- Mix until incorporated, on low speed.
- Whip on high speed once incorporated, for about 1 minute.
- If buttercream is too runny, you can add more powdered sugar.
Marshmallow Frosting
- Mix the sugar, egg whites, cream of tartar and salt in a bowl.
- Set the bowl over a pot of barely simmering water over medium heat, don't let the bottom of the bowl touch the water.
- Whisk the syrup non-stop while it sits in the double boiler.
- Keep whisking over the simmering water until it reaches 140F.
- That way the egg whites will be in a safe temperature to be consumed.
- Remove from the double boiler and immediately begin to whip with an electric mixer for 3 to 5 minutes on high speed until stiff peaks form.
- Add vanilla and mix to combine.
To assemble
- Using a small teaspoon, remove the center of the cupcakes.
- Pipe or spoon some of the ganache filling in the cupcakes.
- Place the Chocolate Buttercream in a piping bag and pipe a mound of frosting on top of the cupcakes.
- Process the graham crackers in a food processor to form crumbs.
- After piping the Milk Chocolate Buttercream on top of the cupcakes, sprinkle some graham cracker crumbs on the sides of the frosting.
- Place the cupcakes in the refrigerator while you prepare the marshmallow frosting.
- It’s important to leave the marshmallow frosting to be made at the end, because the fresher the marshmallow frosting, the better. I don't recommend making the marshmallow frosting ahead. Once piped it will hold up pretty well, but if the frosting sits in a bowl or in a piping bag without being piped, it will begin to deflate and won't form a nice shape.
- Place the marshmallow frosting in a piping bag fitted with the tip of choice. I used a large open star. Top cupcakes with a bit of marshmallow frosting.
- You may use a torch to toast the marshmallow frosting.
Storage
- Store the S'mores Cupcakes in the fridge for 4 to 5 days.
Hi! I’m making these this week – just the cupcake and marshmallow top, no ganache or buttercream. Once piped and toasted, how long will the marshmallow hold up at room temp? Thank you!
It will hold quite well. It holds longer if you refrigerate it, but probably about 2 hours is the recommended time. It won’t really start melting or anything if you whip it to the appropriate stiffness, because it’s very stable.
could I place the ganache in the fridge if I didn’t want to wait?
yes, bring it back to room temperature before using
Love the combination of butter cream, ganache and marshmallow! Can I freeze these?
I haven’t tried freezing these with the marshmallow, so I am not certain how it would hold up.
How does the meringue hold up when refrigerated? I am wanting to make these and serve the next morning. Would that be okay, or would it be better to add the topping the same day?
It does hold up very well once piped, and toasted.
Is there a way to make the cakes without the coffee? I’m hoping to bake them for kids and don’t want them over caffeinated and sugared up
yes, hot water!! works great!
Hi there! I plan to make these this weekend, but I need to make them one day ahead of time. Do you think these will be ok fully assembled in the fridge for 1 day? Or should I wait to assemble the day of? Thanks!
yes they will be totally ok fully assembled in the fridge for even up to 4 days.
Hi Camila, does the marshmallow part have a chewy texture like a normal marshmallow?
it’s marshmallow frosting so it has a frosting texture. not chewy.