These ridiculously rich Chocolate S’mores Cupcakes begin with a chocolate cupcake base, have a marshmallow center, and are frosted with 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! Plus, a step-by-step video below!
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 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 Toasted S’mores Ice Cream), resistance is futile.
If we’re at a beach bonfire and you can’t find me, there’s a good chance I’m 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, ganache frosting is killer).
I’m a sucker for cupcake shops, and a couple of years ago, I stopped by a shop and tried their version of a s’mores cupcake.
Let’s just say, one of the best cupcakes of my life.
It took me two years to make my own version (seriously, I need to re-evaluate my priorities), but, let me tell ya, it was totally worth the wait.
Plus, the ganache frosting? Ohhhh-MMMMM-Geeee.
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.
Whipped Ganache Frosting is not the only time ganache is used in this cupcake recipe.
I may (or may not) have gotten a little crazy with the chocolate, and used it not only in the center of the cupcake, but also dipped the top of the cupcake in ganache.
I mean, how else was I supposed to get those graham cracker crumbs to stick…
It was the only logical option.
So there are a few parts to these Chocolate S’mores Cupcakes, but they are well worth the extra effort.
The majority of the work comes into play after the cupcakes are baked and cooled. I use my homemade chocolate cupcakes recipe, but, if you want to skip a couple of steps, you could substitute a boxed mix.
It’s the decorative part of these cupcakes that takes the most work, but it is all relatively easy (you can see the step-by-step directions in the video below 😊).
Yields 14 Chocolate Cupcakes
These ridiculously rich Chocolate S'mores Cupcakes begin with a chocolate cupcake base, have a marshmallow center, and are frosted with 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! Plus, a step-by-step video below!
2 hr, 30 Prep Time
18 minCook Time
2 hr, 48 Total Time
5 based on 1 review(s)
- 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: