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S’mores Cupcakes


One of my favorites has got to be s’mores.  What’s there not to love?  Gooey marshmallow, crispy cookies, and melted chocolate?  Check, check, and check!!!

This version is updated with a hint of sophistication.  A dribble of rum here and a glossy pool of ganache there.  (There’s even bits of caramelized sugar involved)!!

Remember when you used to toast marshmallows over a fire?  The fun of doing it, the anticipation of biting into the crispy sugary skin of a fat marshmallow, the pure pleasure of how chocolate melts so beautifully onto your tongue, the satisfying crunch of a graham cracker?  If you answered yes to any of the above, you’re in for a treat!

S’mores Cupcakes
Prep time

Cook time

Total time



Cupcake Crust:
  • 1¼ c graham cracker crumbs
  • 2 tb sugar
  • 3½ tb melted butter
  • For the Chocolate Cake:
  • 1¾ c unbleached flour
  • 1½ ts baking powder
  • 1½ ts baking soda
  • 1 ts fine salt
  • 1 c hot water
  • 2 c sugar
  • ¾ c good quality, unsweetened cocoa
  • 1 tb instant espresso
  • 2 eggs
  • 1 c whole buttermilk
  • ½ c veggie/canola oil
  • 2 ts good vanilla
Chocolate Ganache
  • 1 c semi sweet chocolate chips
  • ½ c heavy cream
  • Pinch of salt
  • 2 tb rum (optional)
Marshmallow Frosting
  • 7 oz tub marshmallow fluff
  • 1 c butter (2 sticks at room temp.)
  • 1 c powdered sugar

  1. For your crust, add everything together and press onto the bottom of a cupcake liner and bake for 4-5 min at 350 and cool
  2. For your cake, sift together all your dry ingredients (flour, powder, soda, salt)
  3. In your second bowl, combine your hot water, sugar, cocoa, coffee
  4. In your third bowl, beat together your eggs and buttermilk.
  5. Slowly drizzle in your buttermilk to your third bowl.
  6. Tip in your vanilla
  7. Combine your second and third bowl together.
  8. In thirds, slowly sprinkle in your dry ingredients until it’s fully incorporated. Be mindful not to over mix. Scoop your batter into your “crusted liners”
  9. Bake at 350 for 17-20 minutes.
  10. For your ganache, melt over a double boiler or zap in the microwave for short spurts until completely melted…at the last moment, stir in the rum. Also, if you desire a super shiny ganache, drizzle in about ½ ts of oil.
  11. Take your cooled cupcake and dip it into your ganache
  12. Allow it to set and make your frosting
  13. Beat your fluff and butter together and slowly sprinkle in your powdered sugar
  14. Frost your cupcakes and lastly, set some granulated sugar on a heatproof surface and take a blow torch to it until they begin to caramelize and take on sugar “pearls”
  15. Sprinkle your “pearls” on your frosting and drizzle with more ganache.

Inducing sugar comas everywhere!!!
Your Squishy Monster ^.~

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2 thoughts on “S’mores Cupcakes

  • judy says:

    Can you store the frosting for later use? Or how long can these cupcakes stay out on the counter top?

  • The Squishy Monster says:

    Hello, Judy. You can definitely store the frosting for later. Mine stays fresh for up 3-4 days. To prevent a skin from developing, I first press plastic directly on top of the frosting then wrap the entire bowl with more plastic {or keep it in a plastic container. I’ve had these cupcakes stay soft at room temperature for up to 4 days and I’ve also had a reader tell me that a slice of bread keeps her cakes softer longer when sealed in altogether in an airtight container. If you’re serving this much later, brushing some simple syrup {equal parts sugar/water that’s been dissolved in warm water then cooled} will keep them softer longer as well. I hope this helps and thanks for visiting =)

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