There is always a reason to celebrate a homemade cupcake, especially when it includes chocolate ganache and toasted marshmallows.

No matter what holiday you choose to celebrate, or not celebrate, or anything between… there is always a reason to celebrate a homemade cupcake. Especially when it includes chocolate ganache and toasted marshmallows.

S’Mores Toasted Marshmallow Cupcakes Recipe

The only thing you need is a warm fire and a cup of cocoa to complete the joy.

It’s all in the little things, that joy.  Little things like S’mores cupcakes –  pass the cocoa!

These are very easy to make, and not too time-consuming.  The chocolate ganache can be made a day ahead of time and stored at room temp, the graham cracker crumbs and toasted marshmallows are done in a matter of moments, and the cupcakes bake-off in 12-15!

There is really nothing like the real S’Mores experience, but if it is too cold outside, or you don’t feel like chopping wood for the fire, well these are, dare I say it – even better.

S’Mores Toasted Marshmallow Cupcakes Recipe


We Want S’Mores Cupcakes

We want S’Mores Cupcakes

S'Mores Cupcakes with Chocolate Ganache, Crushed Grahams and Toasted Marshmallows.


For Cupcake Batter:

  • 1/4 cup butter softened to room temp
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 Tablespoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup milk
  • 1/2 cup [or 5 oz] bittersweet chocolate chips

For Ganache:

  • 3 tablespoons corn syrup
  • 6 ounces heavy cream
  • 12 ounces bittersweet or dark chocolate chopped into small pieces
  • 1 Tablespoon vanilla extract

For Toppings:

  • A few graham crackers crushed into large crumbs
  • 12 large marshmallows [plus a few extra just in case]


  • Preheat oven to 350F.
  • Line 1 muffin tin with paper liners
  • In a stand mixer on medium speed, combine butter and sugar and beat until smooth
  • Add eggs and vanilla and beat till smooth, scraping sides as necessary
  • In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
  • With the mixer on low, alternate adding 1/3 of the flour mixture with 1/3 of the milk at a time into the butter mixture and mix just until incorporated.
  • Fold in 1/2 cup bittersweet chocolate chips
  • Spoon batter into cupcake liners until 3/4 full
  • Bake 12-15 minutes, until cupcakes are golden and do not indent to the touch
  • Remove from oven to cool fully
  • Crush Grahams and set aside


  • Preheat oven broiler to low. Set marshmallows on a well-oiled baking sheet and broil just until golden. WATCH VERY CAREFULLY! These cook very quickly - I recommend watching the entire process as they can burn in an instant.
  • Top each cooled cupcake with a generous portion of ganache, sprinkle with graham cracker crumbs and then top with a toasted marshmallow.
  • Smile.
  • Repeat.


This recipe can very easily be made gluten-free, too!  Just sub the flour for your favorite GF flour blend, and use GF Grahams. Easy!