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.

S'mores cupcakes topped with toasted marshmallow  and filled with milk chocolate ganache

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!

S'mores Cupcakes

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.

S'mores cupcakes topped with toasted marshmallow and filled with milk chocolate ganache

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!

S'mores cupcakes topped with toasted marshmallow and filled with milk chocolate ganache

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.

chocolate cupcakes topped with chocolate buttercream and toasted marshmallow, on top of a wooden board

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!

S'mores cupcakes topped with toasted marshmallow and filled with milk chocolate ganache

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:

And for the complete list of cupcake recipes, click here.

S'mores cupcakes topped with toasted marshmallow and filled with milk chocolate ganache

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 topped with toasted marshmallow and filled with milk chocolate ganache
S'mores cupcakes topped with toasted marshmallow and filled with milk chocolate ganache

S’mores Cupcakes

Camila Hurst
S’mores Cupcakes. Chocolate Cupcakes, filled with Milk Chocolate Ganache, topped with a Milk Chocolate Buttercream, coated in graham cracker crumbs, topped with toasted Marshmallow Frosting.
4.95 from 20 votes
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 14 cupcakes
Calories 500 kcal


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


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.
  • Store the S'mores Cupcakes in the fridge for 4 to 5 days.


Chocolate: you may use chopped chocolate, or chocolate chips. I used milk chocolate, feel free to use semi-sweet, or dark.
Ganache: Remember to add the ganache to the frosting after it has completely cooled down. If you pour a warm or hot ganache in the buttercream, it will start to melt the butter.
Keyword cupcakes, smores

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  1. 5 stars
    OMG! That cream on the top! I can almost taste toasted marshmallows 🙂 My daughters would go gaga over these! Amazing!

      1. Cupcake is delicious! My chocolate buttercream has hardened once on cupcakes… so you know why? Or is it expected?

  2. 5 stars
    These S’mores cupcakes look amazing ! We have a long weekend in SA, so will definitely add your recipe to make soon !

    1. Have you ever tried it with a golden oreo at the bottom as a “graham cracker” element? Do you think it would overload the sweetness of the cupcake?

  3. 5 stars
    These are so freaking cute!!!!
    I love the burnished marshmallow frosting on top! I think that has to be my favourite bit of a s’more 😉
    Can’t wait to give these a go!

  4. 5 stars
    Yum! These look delicious. Love to make cupcakes and I can “almost” taste the flavors of these! If only there wasn’t a screen between us. Will have to make these soon!

  5. 5 stars
    Amazing. The cupcake itself is a great recipe,add a filling, an icing, marshmallow, and crushed gramcrackers, this is perfection. I have used this recipe a lot lately, absolutely fabulous.

        1. Hey Dana, I used an Ateco 829, I have just updated the post including a link for the tip on Amazon. You can find it on the bottom of the post, or in the middle of the post I also placed a clickable image that will lead you to the product on Amazon. Thank you for your question. Have a great day!

  6. 5 stars
    I’m about to make these tonight! I also want to make them my son’s July 4th birthday party. Can I sub something out for the coffee such as water, or would that taste too bland? Thanks!

    1. No it won’t taste bland at all, I do it all the time making this recipe! If I am out of coffee or just don’t want to make coffee, I simply use hot water instead.
      Thank you!!

    1. I would only freeze the cupcakes without frosting or filling. But do have in mind that they might become a bit dry after you defrost them.

  7. I have made your chocolate base cupcake like 10 times at least! So easy to make and doesn’t create any mess it’s a simple one bowl recipe! My favorite kind! I also made the whole s’mores cupcake and turned out perfect!

  8. 5 stars
    I have to say. This is THE BEST cupcakes and frosting and everything. Made it 3 times in two weeks. The first for a birthday, then my mom asked for them again, and made it last time into a cake.
    It was phenomenal and the vegans LOVED the cake itself without anything..

    1. You could, but you will probably have to whip for a longer time. Also, some brands don’t work by what I hear my baker friends say. I have never tried to whip carton whites for meringue, but many bakers in my group have tried and that’s what they say: way longer time whipping, however, some brands may not work.
      Best of luck 🙂

  9. 5 stars
    Oh my goodness I just made these and they are delightful! The chocolate cupcake recipe will now be my go to for cupcakes. Your recipe is by far the best I’ve found and the whole recipe for these S’mores Cupcakes of perfect and so easy to follow!

  10. 5 stars
    AMAZING! The smell of chocolate in my house🤗. Any change this recipe can be doubled or tripled? How would the measurements work please?!

    1. I don’t usually recommend doubling or tripling cake/cupcake recipes that have baking powder and baking soda because the larger the batter, you might have to reduce the amount of baking powder and or baking soda. So if you do choose to double the recipe, go ahead and just double every ingredients, except for the baking soda, instead of using 2 tsp of baking soda, se 1 3/4 tsp of baking soda. And leave the baking powder as it is and it should be fine. However, when tweaking with the baking powder and baking soda things can get iffy, I’ve never doubled this recipe so I am not sure if it would work or not, but this is what I would try for my first try doubling it.

  11. For your ganache you call for 1/2 C cream, or 170g/6oz. The weighted measurements are more like 2/3 C. Can you clarify please?

  12. It also says to reserve 200g of ganache for the buttercream, and then you only use 170g of that?
    In your video you use 3/4 C, so I will go with that, but the differences in measurements of this recipe are confusing! Thank you.

  13. Hi are you able to leave these out for a day or so I was wondering since I’m making them tomorrow and when I’m fridge to you have to wait to eat until room temp?

  14. 4 stars
    Made them today. Everything turned out but the Marshmallow top (my fault) I couldn’t get it to stiff peaks, only soft peaks (which ended up “melting” over my cupcake over time). Wondering if you have any troubleshooting advice?

  15. Hi! I’m going to make these this weekend but have to do a little tweak for one guest who’s GF. I’m going to make hers into a parfait of sorts as I will have a GF choc cake I can use for her. I was thinking of layering GF graham cracker crumbs, the cake, and ganache but wondered if the marshmallow component would hold up as a layer in the parfait? I’ll definitely use it on too too. Thank you!!

  16. 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!

  17. 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

  18. 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?

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