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S'mores Cupcakes


S'Mores Cupcakes With Graham Cracker Cupcakes

S'Mores Cupcakes

Photo of S'Mores Cupcakes © Diana Rattray
In this recipe, graham cracker cupcakes are topped with a rich chocolate ganache, then they're decorated with lightly browned miniature marshmallows and graham cracker chunks or graham cereal pieces.

Feel free to use a purchased frosting or your favorite chocolate frosting on these tasty cupcakes. These are great for a weekend treat, or make them for a party or special guests.

Yield: Makes 16 to 18 Cupcakes


  • ***Cupcakes***
  • 2 1/3 cups fine graham cracker crumbs, from about 35 double graham crackers
  • 2 1/2 teaspoons baking powder
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 4 large eggs, separated
  • 3 teaspoons vanilla extract
  • 1 cup light cream or half-and-half
  • 1/8 teaspoon cream of tartar
  • ***Frosting/Ganache***
  • 2 cups semisweet chocolate chips
  • 1 1/3 cups heavy cream
  • ***Garnishes***
  • broken graham crackers or Honey Grahams cereal
  • mini marshmallows


Line a muffin pan(s) with cupcake papers. Heat the oven to 350°.

In a bowl, combine the finely ground graham cracker crumbs with the baking powder. Set aside.

In a mixing bowl with electric mixer, cream the butter and brown sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Blend in the vanilla.

Stir in the graham cracker crumb mixture, alternating with the light cream, until well blended.

Beat the egg whites in another bowl until frothy. Add the cream of tartar and continue beating until firm, soft peaks form.

Fold in about one third of the egg whites into the batter, using about 15 to 20 strokes. Repeat with another one third of the egg whites, then the remaining egg whites.

Spoon into the cupcake papers, filling about 3/4 full.

Bake for 15 to 20 minutes, until firm and a toothpick comes out clean when inserted into the center of a cupcake.

Remove the pan(s) to a rack; cool for 10 minutes. Remove the cupcakes from the pan and cool completely.

Makes about 16 to 18 cupcakes.

To Make the Frosting
Put the chocolate chips in a mixing bowl.

In a small saucepan, bring the heavy cream to a simmer. Pour over the chocolate chips and whisk until blended and smooth. Refrigerate for about 30 minutes, or until cooled but not chilled or stiff.

Beat with the whisk attachment of a stand mixer or use a hand mixer. Beat until light and fluffy and the mixture holds its shape. This will take several minutes.

Frost the cooled cupcakes and top with graham cracker chunks, graham cereal pieces, and marshmallows.

Tip: To brown the marshmallows, put them in a baking pan. Using a kitchen torch, lightly brown the marshmallows. The marshmallows do catch fire easily if you linger or get a little too close with the flame, so be prepared to blow out or smother small flames. The frosting melts easily, so don't try to brown the marshmallows after you put them on the cupcakes. If you don't have a torch, put them on a foil lined baking sheet and put under the broiler briefly. Watch closely!

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