S’mores Cupcakes Recipe

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Bring the campfire experience indoors with these S’mores Cupcakes! Rich, fudgy chocolate cupcakes are topped with chocolate ganache, marshmallow frosting and graham cracker crumbs.

S’mores fans also love these No Bake Indoor S’mores Bars and this incredible S’mores Dip. Or bake up a batch of these delicious S’mores Cookies!

Chocolate cupcake topped with ganache, marshmallow frosting and graham cracker crumbs.
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Why this Recipe Works

This cupcake recipe might look intense. But a impressive as these cupcakes look, they’re not at all hard to make.

  • S’mores Cupcakes have all the essentials: chocolate, marshmallow and graham cracker!
  • The chocolate cupcake foundation is made with two kinds of chocolate for an ultra rich flavor.
  • Garnished with chocolate shavings for a beautiful presentation.
  • All the amazing taste of S’mores without the mess, the camp fire or the bug bites!

Everyone will “ooh” and “ahh” when you show up to the party with a tray of heavenly S’mores Cupcakes!

Ingredient Notes

Chocolate s'mores cupcakes on marble counter.
  • Brewed coffee. This does not make the cupcakes taste like coffee! Adding hot coffee deepens and enriches the chocolate flavor.
  • Buttermilk. Use store bought or homemade buttermilk to make the moistest, fudgiest cupcakes.
  • Marshmallow cream. Also called “fluff”, it’ll be blended with powdered sugar to create the marshmallow frosting.
  • Bittersweet chocolate squares. You will add these to the s’mores cupcake batter and use extra for grating over the finished cupcakes.

Easy Instructions

Step by step photos showing how to assemble s'mores cupcakes with ganache and frosting.

STEP 1. Make the cupcakes

Add chopped chocolate and cocoa powder to a bowl. Pour hot coffee over both ingredients, then stir until melted and combined.

Add the remaining cupcake ingredients, then beat to form a thin, smooth batter.

Scoop the batter into a lined cupcake tin. Bake for 18 – 20 minutes. Let cool completely.

STEP 2. Chocolate ganache

Melt milk chocolate morsels with heavy cream, stirring until smooth. Spoon the ganache over cooled cupcakes. Sprinkle with graham cracker crumbs.

STEP 3. Marshmallow frosting

While the ganache sets, beat together the marshmallow cream, powdered sugar, butter and heavy cream.

Pipe frosting onto cupcakes. Finish the S’mores Cupcakes by sprinkling them with chopped or grated chocolate.

Tips and Tricks

  • Use good quality chocolate. The higher quality, the better the finished cupcakes will taste. I use ghirardelli brand with delicious results.
  • Make sure your coffee is piping hot. The temperature helps melt the chocolate and “bloom” it with the cocoa.
  • Scrape down the sides of the bowl. As you beat the s’mores cupcake ingredients, use a wooden spoon to scrape down any batter that clings to the bottom or sides of the bowl. This prevents the chocolate from settling.
  • How to crush graham crackers. Place crackers in a ziploc bag. Use a rolling pin or mallet to crush into coarse crumbs.
  • Need something easier? Try our S’mores Pie for an easy 5 ingredient no bake treat!
Chocolate smores cupcakes topped with ganache and frosting with chunks of graham cracker crumbs.

Recipe FAQs

How do you store S’mores Cupcakes?

Store these covered at room temperature for up to four days. You can also freeze these cupcakes for up to 3 months.

How can I tell when cupcakes are done?

To tell if your cupcakes are done, lightly press your finger to the top of a cupcake. If it springs back immediately, they are fully baked. If the top stays indented, they need more time. You can also use the toothpick test. Insert a toothpick to the center of a cupcake. If it comes out clean, the cupcakes are ready to come out of the oven.

Can I make these without the coffee?

You could use hot water instead of coffee, but the flavor won’t be as rich. I promise you can’t taste the coffee in the finished cupcakes. It just makes them taste more chocolatey.

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S’mores Cupcakes

5 from 3 votes
By: Aimee
S’mores Cupcakes: rich, fudgy chocolate cupcakes with chocolate ganache, marshmallow frosting and graham cracker crumbs for the perfect indoor s’mores treat!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 24 cupcakes



  • 4 ounce bittersweet chocolate squares chopped
  • cup unsweetened cocoa powder
  • 1 ½ cups hot brewed coffee
  • 1 ¾ cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup vegetable oil
  • ¼ cup buttermilk


  • ½ cup milk chocolate morsels
  • cup heavy cream


  • ½ cup unsalted butter softened
  • 7 ounce Fluff marshmallow cream
  • 4 cups powdered sugar
  • 3 Tablespoons heavy cream


  • 2 whole graham crackers crushed
  • ½ bar Ghirardelli bittersweet chocolate chopped
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  • Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
  • In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
  • Add sugar, flour, kosher salt, baking soda and baking powder. Add in vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn’t settle).
  • The batter will be thin, that’s okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about ⅔ full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger. Remove and cool completely on wire rack.
  • For ganache, melt chocolate with cream in double boiler until smooth. Spoon ganache over cooled cupcakes, sprinkle immediately with crushed graham crackers. Set aside.
  • To make frosting, beat butter with marshmallow cream, powdered sugar and heavy cream for 3-5 minutes, until fluffy. Add more heavy cream if necessary to get desired consistency. To frost cupcakes, fill decorator bag and pipe onto cupcakes. Sprinkle immediately with chopped chocolate. ENJOY!


  • Use hot coffee. The warmth of the coffee helps melt the chocolate, making it easier to incorporate info the batter. If you use leftover brewed coffee, reheat it in the microwave for 1 minute before adding to the cocoa.
  • Scrape the bowl: As you mix the dry ingredients into the wet, scrape down the sides and bottom of the bowl to ensure the chocolate doesn't settle.
  • Buttermilk: Don't have any on hand? Use my buttermilk substitute instead!
  • Use good quality chocolate. The better the cocoa and chocolate squares you use, the better the finished cupcakes will taste.
  • How to tell when cupcakes are done. Some people swear by the toothpick test. I prefer to touch the tops of the cupcakes. If it bounces right back, the cupcakes are done. If it stays indented, they need a little longer.
  • STORAGE: Store cupcakes at room temperature in covered container for up to 4 days. Or freeze for up to 3 months.


Serving: 1cupcake, Calories: 293kcal, Carbohydrates: 42g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 46mg, Sodium: 192mg, Fiber: 1g, Sugar: 33g
Course: Cupcake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

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Posted on May 19, 2021

Comments & Reviews

  1. These cupcakes are amazing and so delicious! Can’t wait to remake these! My family loves these especially my son!

  2. Question… do you think you could get the roasted effect on the marshmallows by sticking them under the broiler for a minute or two? Or do you think that would end up burning them marshmallow and/or cupcake? I love any S’more but I love them with the marshmallow toasted even more! 

  3. These cupcakes look incredible! I love s’mores, and I can’t wait to make these!

5 from 3 votes (3 ratings without comment)

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