S’Mores Cupcakes! Homemade chocolate cupcakes, with homemade milk chocolate ganache, Hershey Chocolate bars and marshmallows is all you need to make this amazing chocolate cupcake recipe!
S’mores Cupcakes Recipe
Summertime and s’mores go together like peanut butter and jelly and these S’mores Cupcakes are the PERFECT combination of flavors.
S’mores are the dessert of summer time. I can not imagine going a full summer without sitting around the fire with the kids making S’Mores. And we never go long during the summer months without a smore night.
However being that we live in the Poconos we can not make S’mores around the fire all year long. I wish we could because we all love the amazing combination of chocolate, graham cracker and marshmallow but since we can not I have come up with other amazing S’more recipes to enjoy. If you love S’mores then you are going to love making the best ever S’mores cupcake recipe.
S’Mores Recipes
- Smores Cookie Pizza
- Chocolate Marshmallow Smores Dip
- Smores Cake
- Thumbprint S’Mores Cookies
- Smores Dipped Cookies
Chocolate or Vanilla Cupcakes?
For these S’mores Cupcakes, I like to use my chocolate cupcake recipe however I also use this amazing vanilla cupcake recipe at times too and they come out amazing. However my love for chocolate tends to win and I make them with chocolate a majority of the time!
How to Put Filling in a cupcake
It is so simple when you use a tool you might already have in your kitchen that you actually use for fruit. It’s an Apple corer if you don’t happen to have one they’re really good investments, it is a MUST to have in my kitchen and not just for my fruit!
If you want to get even fancier with these Smore’s cupcakes you can make your own homemade marshmallows to use on top instead of store bought.
Tips for Making Homemade cupcakes
Bring ingredients to room temperature. I like to set out all of my liquid ingredients for about an hour or so before I start the recipe to let them come up to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Properly fill the piping bag with frosting. If you have never filled a pastry bag with frosting check out how to fill a pastry bag with frosting.
Allow cupcakes to cool completely before frosting. If you frost cupcakes while they are still warm then the frosting will melt.
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
S’mores Cupcakes Supplies
- Stand Mixer
- Rubber spatula
- Large Cooke Scoop
- Cupcake Pan
- Apple corer
- Piping bags
S’mores Cupcakes Ingredients
- 24 cupcakes – Either Chocolate cupcakes or Vanilla cupcakes
- 10 ounces Hershey chocolate bars, chopped
- 1 cup heavy cream
- 1/2 cup graham cracker crumbs
- 24 regular marshmallows
- 3 graham crackers
- 5 Hershey bars split into 24 pieces
How to Make S’mores Cupcakes
Allow the cupcakes to cool completely.
Place your chopped chocolate in a medium heat-safe bowl.
Bring your heavy cream up to a boil in a medium saucepan, keeping an eye on it so it doesn’t boil over.
Pour the heavy cream over the chopped chocolate and cover the bowl with plastic wrap, let it set for 5 minutes.
Using a rubber spatula start stirring the chocolate by making small circles in the middle of the bowl and slowly stirring, making your way to the outside of the bowl until all the heavy cream is incorporated.
Allow the ganache to set for 15 minutes.
Using your apple corer remove about one inch of the center of each cupcake.
Pour your cooled ganache into the piping bag and cut off the bottom of the bag.
Fill each cupcake with the ganache leave a small gap on the top for the graham crackers.
Fill each cupcake hole to the top with the graham cracker crumbs.
Break the graham crackers and chocolate bars into one-inch pieces.
Put the cupcakes onto a sheet pan and top each one with a marshmallow then place the cupcakes under the broiler until they are golden brown.
While the marshmallows are still warm press down on the marshmallows to make them flat then press one piece of the chocolate and graham crackers into the top of each cupcake making sure you reach the cupcake so they don’t fall out.
Homemade Cupcake Recipes
- Pink Lemonade Cupcakes
- Blackberry Cupcakes
- Boston Cream Cupcakes
- Blueberry Cupcakes
- Chocolate Cupcakes with Chocolate Peanut Butter Buttercream Frosting
S’Mores Cupcakes
Material
- Stand mixer
- Rubber Spatula
- Large Cooke Scoop
- Cupcake Pan
- Apple corer
- Piping bags
Ingredients
S’mores Cupcakes Ingredients
- 24 cupcakes Either Chocolate cupcakes or Vanilla cupcakes
- 10 ounces Hershey chocolate bars chopped
- 1 cup heavy cream
- 1/2 cup graham cracker crumbs roughly 10 graham crackers crumbled up
- 24 regular marshmallows
- 3 graham crackers
- 5 Hershey bars split into 24 pieces
Vanilla Cupcake Ingredients
- 1.5 cups self-rising flour
- 1 1/4 cake flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
How to Make Vanilla cupcakes
- Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
- Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
- Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
- Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
- Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
- Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
- Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
How to Make S’mores Cupcakes
- Allow the cupcakes to cool. Place your chopped chocolate in a medium heat-safe bowl.
- Bring your heavy cream up to a boil in a medium saucepan, keeping an eye on it so it doesn’t boil over.
- Pour the heavy cream over the chopped chocolate and cover the bowl with plastic wrap, let it set for 5 minutes.
- Using a rubber spatula start stirring the chocolate by making small circles in the middle of the bowl and slowly stirring, making your way to the outside of the bowl until all the heavy cream is incorporated.
- Allow the ganache to set for 15 minutes.
- Using your apple corer remove about one inch of the center of each cupcake.
- Pour your cooled ganache into the piping bag and cut off the bottom of the bag.
- Fill each cupcake with the ganache leave a small gap on the top for the graham crackers.
- Fill each cupcake hole to the top with the graham cracker crumbs.
- Break the graham crackers and chocolate bars into one-inch pieces.
- Put the cupcakes onto a sheet pan and top each one with a marshmallow then place the cupcakes under the broiler until they are golden brown.
- While the marshmallows are still warm press down on the marshmallows to make them flat then press one piece of the chocolate and graham crackers into the top of each cupcake making sure you reach the cupcake so they don’t fall out.
15 Weight Watchers SmartPoints per cupcake on the Freestyle Program.
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