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+ servings
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.