Few desserts spark nostalgia the way a classic campfire s’more does—the gooey marshmallow, the melty chocolate, the crunch of graham crackers. But what happens when this timeless treat gets a gourmet bakery upgrade? You get Decadent Chocolate S’mores Cupcakes: rich chocolate bases with tender crumb, filled with silky ganache, topped with golden toasted marshmallows, and finished with buttery graham cracker crumble.
In this ultimate guide, you’ll not only get the step-by-step recipe but also professional baking tips, storage and make-ahead strategies, flavor variations, and troubleshooting advice. Whether you’re planning a backyard gathering, holiday celebration, or simply craving a luxurious treat for yourself, these cupcakes deliver campfire magic in an elegant, handheld dessert.
Why You’ll Love These Cupcakes
Before we dive into the recipe, let’s highlight why these cupcakes are worth baking:
- Layers of Flavor: Moist chocolate cake, rich ganache, gooey marshmallows, crunchy graham.
- Bakery-Worthy Presentation: Eye-catching and indulgent, perfect for parties.
- Customizable: Flavor twists allow you to adapt them for any occasion.
- Nostalgic Yet Elevated: All the cozy fun of s’mores, without the campfire.
A Brief History of S’mores
The s’more has roots in American campfire traditions, first appearing in the 1927 Girl Scout handbook under the name “Some More.” Since then, it has become a staple treat around firepits and camping trips. Over the decades, creative bakers transformed it into bars, pies, cheesecakes, and now cupcakes—proving the irresistible combination of chocolate, marshmallow, and graham never goes out of style.
Ingredients: What You’ll Need and Why
Every element in this recipe plays an important role. Let’s break them down with professional tips:
Chocolate Cupcake Base
- All-Purpose Flour (1 cup): Provides structure. Sift for lightness.
- Unsweetened Cocoa Powder (½ cup): Go for Dutch-process for deep flavor.
- Granulated Sugar (¾ cup): Sweetens and stabilizes.
- Brown Sugar (¼ cup): Adds moisture and caramel undertones.
- Baking Powder (1 tsp) & Baking Soda (½ tsp): Lift and fluffiness.
- Salt (¼ tsp): Balances sweetness and intensifies chocolate flavor.
- Eggs (2): Binding and richness. Room temperature works best.
- Buttermilk (½ cup): Keeps the crumb tender and slightly tangy.
- Melted Butter (⅓ cup): Adds richness and moisture.
- Vanilla Extract (1 tsp): Enhances overall flavor.
Ganache Filling
- Heavy Cream (½ cup): Creates a silky consistency.
- Dark or Semi-Sweet Chocolate (½ cup chopped): Choose quality chocolate for best results.
Marshmallow Topping
- Jumbo Marshmallows (6, halved): The showpiece. They toast beautifully under a broiler or kitchen torch.
Graham Cracker Crumble
- Graham Cracker Crumbs (½ cup): Provides crunch and nostalgic flavor.
- Melted Butter (1 tbsp): Binds the crumbs.
- Sugar (1 tsp): Sweetens and helps the crumble stick.
Equipment Checklist
- Muffin tin + cupcake liners
- Mixing bowls (large and medium)
- Whisk & spatula
- Cupcake corer or paring knife
- Heatproof bowl for ganache
- Kitchen torch or oven broiler
Step-by-Step Recipe
Step 1: Make the Cupcake Batter
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk flour, cocoa, sugars, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth.
- Gently fold the wet mixture into the dry, mixing only until combined. (Overmixing leads to dense cupcakes.)
Step 2: Bake the Cupcakes
- Fill liners two-thirds full.
- Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack.
Step 3: Prepare the Ganache
- Heat cream in a saucepan until it just begins to simmer.
- Pour over chopped chocolate in a heatproof bowl.
- Let sit 1 minute, then stir until glossy and smooth.
- Chill 10–15 minutes until slightly thickened but spoonable.
Step 4: Core and Fill the Cupcakes
- Use a cupcake corer or small knife to remove the center of each cooled cupcake.
- Fill with spoonfuls of ganache.
Step 5: Add the Marshmallow Topping
- Place half a jumbo marshmallow on top of each cupcake.
- Use a kitchen torch to toast until golden, or broil briefly (30–60 seconds). Watch closely—they burn fast!
Step 6: Sprinkle with Graham Cracker Crumble
- Mix crumbs, melted butter, and sugar.
- Sprinkle over cupcakes, pressing lightly into ganache or marshmallow for adhesion.
Expert Baking Tips
- Measure flour correctly: Spoon into cup, level with knife. Too much flour = dry cupcakes.
- Room temperature ingredients: Eggs and buttermilk should not be cold. This ensures smooth mixing.
- Ganache consistency: If too thin, chill longer; if too thick, microwave for a few seconds.
- Toasting marshmallows safely: Keep a fire-safe distance and rotate pan if broiling.
Flavor Variations
- Peanut Butter S’mores Cupcakes: Add peanut butter swirl to ganache.
- Salted Caramel S’mores Cupcakes: Drizzle caramel over toasted marshmallow.
- Nutella S’mores Cupcakes: Replace ganache with Nutella filling.
- Mini S’mores Cupcakes: Bake in mini muffin tin for bite-sized treats.
- Vegan S’mores Cupcakes: Use plant-based butter, almond milk + vinegar instead of buttermilk, dairy-free chocolate, and vegan marshmallows.
- Gluten-Free Option: Swap flour for a gluten-free 1:1 baking blend.
Serving Suggestions
- Pair with hot cocoa, coffee, or vanilla milkshakes.
- Serve on dessert boards alongside brownies and cookies.
- For parties, decorate with extra drizzle of chocolate syrup.
Storage and Make-Ahead Tips
- Room Temperature: Store in airtight container up to 2 days.
- Refrigerator: Store up to 5 days. Bring to room temp before serving.
- Freezer: Freeze unfrosted cupcakes up to 2 months. Wrap individually in plastic and foil. Add ganache, marshmallow, and crumbs fresh when ready.
- Make Ahead: Bake cupcakes and prep ganache 1 day before. Assemble with marshmallows right before serving.
Troubleshooting Guide
- Cupcakes Sinking in Middle: Batter overmixed or oven door opened too early.
- Ganache Grainy: Chocolate overheated—next time chop finely and let cream melt it slowly.
- Marshmallows Burnt: Keep at least 6 inches below broiler and watch constantly.
- Crumbs Falling Off: Press into warm ganache so they stick better.
Nutrition Information (per cupcake, approx.)
- Calories: 290
- Carbs: 38g
- Fat: 14g
- Protein: 4g
- Sugar: 28g
(Values vary depending on ingredients used.)
Frequently Asked Questions
Can I use boxed cake mix?
Yes, choose a rich chocolate mix. Add ganache, marshmallow, and graham toppings for the full effect.
Can I make these into a cake instead?
Absolutely. Bake in an 8-inch pan, core the center, add ganache, top with marshmallows, and sprinkle crumbs.
What if I don’t have a kitchen torch?
Use your oven broiler for 30–60 seconds, keeping a close eye.
Can I make them nut-free?
Yes. This recipe doesn’t require nuts. Just ensure chocolate and crackers are nut-free brands.
How do I transport these for parties?
Use a cupcake carrier. Toast marshmallows at the event for best presentation.
Final Thoughts
Decadent Chocolate S’mores Cupcakes are the ultimate fusion of nostalgia and indulgence. They capture the essence of campfire nights while elevating the experience into something elegant enough for dinner parties, birthdays, or holiday gatherings.
From the tender chocolate base to the gooey ganache core, the golden marshmallow topping to the buttery graham crunch—each bite is layered with comfort and luxury. Whether you follow the recipe exactly or put your own spin on it with caramel, Nutella, or peanut butter, this dessert is guaranteed to impress.
