These ridiculously rich Chocolate S’mores Cupcakes begin with a classic chocolate cupcake recipe base, have a marshmallow center, and are frosted with a homemade chocolate ganache frosting. Graham cracker crumbs, extra ganache, and chocolate ganache covered marshmallows complete these s’more cupcakes! Summer dessert has never looked better!
These easy chocolate cupcakes are given a s’mores twist with a sweet marshmallow filling, graham cracker crumbs, and whipped ganache frosting!
We’ve probably discussed at length alllll the desserts I just ‘can’t live without’ (aka, pretty much everything involving chocolate), but…
I really don’t think I could live in a world without s’mores.
It’s one of those situations where if a s’more is present (or a s’more flavored dessert, like these Chocolate Chip S’mores Ice Cream Cookie Sandwiches or No Bake S’mores Trifles), resistance is futile.
I’d love to say I’m exaggerating, but if we’re ever at a bonfire together and you can’t me, I’m probably at the s’mores table (or roasting my ‘mallow to golden perfection) eating my weight in chocolate, marshmallows, and grahams.
Something else I could definitely eat my weight in?
These Chocolate S’mores Cupcakes with Whipped Ganache Frosting (umm, chocolate ganache frosting is KILLER).
So, surprise surprise, I’m a major sucker for cupcake shops.
A couple of years ago, a new cupcake shop nearby had a seasonal s’mores cupcake that was seriously to-die for. Like, one-of-the-best-cupcakes-of-my-life status.
Why it took me nearly two years to make my own version (seriously, where are my priorities??) is probably a mystery that will haunt me for years to come.
Especially since the chocolate frosting here is chocolate ganache frosting (I could’ve had this two years ago…).
I’m not a real frosting person (unless it’s this Whipped Cream Cheese Frosting), but I would no doubt eat this ganache with the biggest spoon known to man.
Chocolate S’mores Cupcakes Tips & Tricks:
- These easy chocolate cupcakes are incredibly rich and perfectly chocolatey.
- This chocolate cupcake recipe calls for brewed coffee, because coffee enhances the flavor of chocolate.
- Additionally, thanks to both sour cream and buttermilk, these are incredibly moist chocolate cupcakes. Cocoa powder can dry out cupcake batter, thus you need to add moisture (i.e., buttermilk and/or sour cream) back into the recipe.
Learning how to make chocolate cupcakes has never been easier! This easy chocolate cupcake recipe is foolproof!
How to Make Whipped Ganache Frosting:
- Homemade ganache is just two ingredients: chocolate and heavy cream. Once the ganache is made and chilled, all you have to do is add in some powdered sugar (and extra flavorings, such as vanilla extract and espresso powder) and whip it.
- Once it has reached a frosting consistency, you now have a chocolate ganache frosting for piping! It’s rich, fudgy, and in my opinion, one of the best chocolate frosting recipes!
Last but not least, if you wanted to substitute boxed chocolate cake mix for the homemade chocolate cupcake recipe, you easily could.
While I happen to be partial to homemade cupcakes, I completely understand that boxed mix is easy (and pretty tasty) and we’re all pretty busy around here.
Basically, all you would need to do is jump down to the ganache part of the recipe and begin from there.
Yes, there are a few steps to these cupcakes, but each step is simple in it’s own right. Between the marshmallow center, the rich chocolate ganache, and the graham cracker crumbs, these cupcakes are worth every single step (and every single sinful bite 😍).
- 1/2 cup unsweetened cocoa powder
- 1/3 cup hot coffee (chocolate, espresso, or plain is best)
- 1/2 cup butter, softened
- 1 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp espresso powder, optional--it brings out the chocolate flavor without tasting like coffee
- 1 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 12 oz dark chocolate, chopped
- 6 oz heavy cream
- 1 tsp vanilla extract
- 1/2 tsp espresso powder
- 1/2 cup powdered sugar
- 2/3 cup graham cracker crumbs
- 21 marshmallows
Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners.
Combine cocoa and hot coffee together, stirring until smooth.
Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes.
Gradually add in white and brown sugar, beating 2-3 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
Add in chocolate/coffee mixture, and beat until just combined.
In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
Stir together buttermilk, vanilla extract, and sour cream.
Alternately mix the buttermilk mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
Divide batter evenly between muffin cups (the batter makes 14-16).
Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to over-bake, as chocolate cupcakes can get very dry if over-baked.
Allow to cool.
Heat the heavy cream in the microwave, in 30-second increments, just until it starts to boil.
Place the chocolate in a separate bowl, and pour the hot cream over the chocolate, allowing it to sit for 30 seconds.
Stir the cream and chocolate until the chocolate is completely melted. Allow to sit for 4-5 minutes, until the ganache begins to thicken.
Dip 14 marshmallows halfway into the ganache. Place the marshmallows, ganache side up, on parchment paper (or wax paper). Sprinkle with crushed graham crackers, and allow the ganache to set completely.
Cut the remaining 7 marshmallows in half.
Next, with a sharp knife, cut a circle/hole into the center of each cupcake to create a small pocket for the marshmallows, about 1/2 inch deep.
Place half of a marshmallow into each cupcake, top with a dollop of ganache (this helps seal the cupcake top),
and top with the pieces of cupcake you removed.
Spoon a little bit of ganache onto the top of each cupcake, smoothing the ganache about 1/8" from the cupcake edge (a little goes a long way).
Sprinkle the edges with graham cracker crumbs, and allow the ganache to set completely.
Place the remaining ganache into the fridge for about 40-60 minutes, or until the ganache has completely cooled and is the consistency of fudge.
With a standing mixer or hand mixer, whip ganache until it has lightened in color and stiffened. Add in vanilla extract, espresso powder, and powdered sugar. Whip until combined.
Pipe whipped ganache frosting in the center of each cupcake, and top with a ganache covered marshmallow.
*If the ganache hardens too much while dipping the cupcakes, you can easily melt it again by microwaving it for 10-second increments, stirring after each hit.
Here are some other chocolate recipes I’m crazy over: