S'mores Cupcakes
These cupcakes bring all the gooey, chocolatey goodness of s'mores into a fun and indulgent dessert. Perfect for any occasion, these cupcakes are easy to make and guaranteed to satisfy your sweet tooth!
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Ingredients
For Graham Cracker Crust
- 2 cups graham crackers (crushed)
- ¼ cup brown sugar
- ½ cup unsalted butter (melted)
For Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tablespoons espresso powder (optional but enhances the chocolate flavor)
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ¾ cup warm water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 3 ½ ounces dark chocolate (chopped)
- ¾ cup heavy cream
- Marshmallow fluff (topping)
Instructions
- First things first – preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners.
- In a mixing bowl, combine the crushed graham crackers, brown sugar, and melted butter. This is your crust! Spoon about 1 tablespoon of this mixture into each cupcake liner and press it down gently to form a firm base.
- In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt.
- In another bowl, blend the eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry, stirring until just combined. Try not to overmix – we want fluffy, light cupcakes here!
- Pour the chocolate cupcake batter over the graham cracker crust, filling each liner about two-thirds full. Bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- While your cupcakes are cooling, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a few minutes, then stir until the chocolate is fully melted and smooth. Let the ganache cool slightly before piping it onto the cupcakes.
- Once the cupcakes are fully cooled, pipe or spread a generous layer of chocolate ganache on top of each one. Next, add a heaping spoonful of marshmallow fluff on top of the ganache.
- Now for the fun part! Grab your butane torch (or pop the cupcakes under a broiler, but watch carefully!) and lightly toast the marshmallow fluff until it’s beautifully golden. Be careful not to burn it, but a little bit of browning gives it that perfect s'mores flavor.
- Let your cupcakes cool slightly before serving. Then, dive into the gooey, chocolatey goodness!