Homemade S’mores Cupcakes

Homemade S’mores Cupcakes

We’re heading into Memorial Day Weekend, which I see as the kick-off for summer. It’s time for BBQs, camping, going to the lake, and laying pool side. I actually went to my first BBQ a couple of months ago (hello, lovely California weather!), and when I was asked to bring a dessert, I wanted to come up with something BBQ friendly. Sure, there’s peach cobblers and another summer fruit desserts, but besides the fact that none of that was in season yet, I also gravitate towards chocolate and cupcakes.

And then it suddenly hit me: S’mores! What’s more summer-y and BBQ appropriate than s’mores? Of course, I couldn’t just leave it at that. To take it to the next level of yumminess, I decided on s’mores cupcakes.

Now, this isn’t the first time I’ve attempted a s’mores flavored dessert – it’s not even my first or second s’mores cupcake. I’ve made s’mores cupcakes and s’mores ice cream cupcake sandwiches (they’re a real mouthful ;)). (And don’t miss my s’mores popsicles – made with easy homemade marshmallow ice cream and super easy homemade hard shell chocolate sauce!)

Doesn’t that look irresistible?

This time, I wanted to do an original take on s’mores cupcakes and utilize my homemade marshmallow fluff for the topping. Before, I’ve always done chocolate cake with ground up graham cracker crust, so I mixed it up with a graham cracker cake topped with a rich chocolate ganache. It’s a more literal translation from s’mores to cupcake, since the ganache better imitates a chocolate bar and the graham cracker is a dominating part of a s’more. 

Plus, to make sure there is some marshmallow-y goodness in every bite, you can go the extra mile to fill the cupcakes with some of the marshmallow fluff (note: if you’re short on time or patience, feel free to skip this step).

And the best part? If you have a creme brulee torch, your friends get to toast their own marshmallow!

S’mores Cupcakes


  • Graham cracker cupcakes:
  • 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
  • 1/2 cup all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk
  • Chocolate ganache:
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • Homemade marshmallow fluff


  1. Make cupcakes: Preheat oven to 350°F and line a muffin tin with paper liners.
  2. In a medium bowl, mix together graham cracker crumbs, flour, baking powder, and a pinch of salt.
  3. In a separate large bowl, beat butter and sugar together until light and fluffy. Add 1 egg at a time, mixing in between each one. Add vanilla and stir until combined.
  4. Add 1/3 of graham cracker mixture to butter mixture, then add 1/2 of milk. Continue to alternate additions, mixing in between, beginning and ending with graham cracker mix.
  5. Pour batter into prepared tins until about 3/4 full (it should make a dozen). Bake around 20-22 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and let cool on wire rack.
  6. Make chocolate ganache: Place chocolate in a medium bowl and set aside.
  7. In a small saucepan, bring cream just to a boil, then pout it over the chocolate. Let sit for 1 minute, then stir until smooth. Set aside to cool until ganache is lukewarm.
  8. Make marshmallow fluff
  9. Prepare cupcakes: Spoon around 3/4 cup of marshmallow fluff into a piping bag or small plastic bag with 1/2 inch cut off corner.
  10. Using a small paring knife or apple corer, cut a circle about 1 inch deep into the middle of each cupcake and remove cake, leaving a small hole.
  11. Pipe marshmallow fluff into the middle of the cupcakes, then spread 3-4 teaspoons of ganache on top.
  12. When ready to eat, spoon or pipe dollops of marshmallow fluff onto ganache. Use a small kitchen torch or place until broiler until lightly browned (1-2 minutes).


Adapted from Bon Appetit


25 Comments on Homemade S’mores Cupcakes

  1. Elaine @ Cooking to Perfection
    May 24, 2013 at 6:36 am (9 years ago)

    S’mores are definitely the ultimate summer dessert! Love these cupcakes and the marshmallow filling. Need to add these to my list of s’more recipes to try. 🙂
    Elaine @ Cooking to Perfection recently posted Southern Banana Pudding

  2. Natalie @ Once Upon a Cutting Board
    May 25, 2013 at 3:53 pm (9 years ago)

    I love the idea of a graham cracker cupcake and a marshmallow filling – these look amazing and perfect for summer bbqs!
    Natalie @ Once Upon a Cutting Board recently posted S’mores Bars

  3. ashley - baker by nature
    May 28, 2013 at 4:59 pm (9 years ago)

    Nothing screams Summer quite like S’mores!!! And in cupcake form?! These are just perfect!

  4. Nikhe
    May 31, 2013 at 11:18 am (9 years ago)

    You should give credit where it’s due. This is the exact recipe from Bon Appetite’s January 2011 edition. :o(

    • Stephanie Nuccitelli
      June 3, 2013 at 9:57 pm (9 years ago)

      Nikhe, thanks for catching this! I actually had the credit in an earlier draft and somehow it got removed. The frosting is completely different but the cake and ganache are from Bon Appetit and I’ve edited the recipe to reflect that.

  5. Taylor Bateson
    August 27, 2013 at 6:34 pm (9 years ago)

    Im 16 and love to bake!!! We had left over Graham crackers and this was the most amazing way to use up what little crackers i had left. Thank you so much for this recipe it is now a house favourite!! 🙂

  6. Amy
    September 16, 2013 at 8:26 am (9 years ago)

    How many cupcakes does this make?

    • Stephanie Nuccitelli
      September 21, 2013 at 1:50 pm (9 years ago)

      Amy, this makes a dozen cupcakes. Enjoy! 🙂

  7. Meghan Freyer
    September 16, 2013 at 3:09 pm (9 years ago)

    How did you store these after they were ganached and marshmallowed? Fridge or room temp? In the middle of baking now, and the graham cupcake batter is yum! 🙂

    • Stephanie Nuccitelli
      September 21, 2013 at 1:58 pm (9 years ago)

      Meghan, I usually refrigerate my homemade marshmallow fluff, so I think I kept these in an air-tight container in the fridge. If you use store-bought fluff, it should be fine at room temp.

  8. MsJ
    August 13, 2016 at 5:16 pm (6 years ago)

    I usually use buttermilk in my cupcakes for moisture. Do you think this will substitute well for the milk in this recipe?

  9. sally
    April 12, 2017 at 8:32 pm (5 years ago)

    I made these twice and they were light and fluffy and delicious. I made them again and they were flat and went hard on top – any idea why that would have happened?

  10. Kathryn
    May 11, 2017 at 11:52 am (5 years ago)

    I made a double batch of these last night and the cupcakes are fantastic!! Not overly sweet, nice texture, and they worked perfectly with the marshmallow/chocolate topping. Thanks for sharing, these area new family favorite!


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