Decadent Chocolate S’mores Cupcakes Recipe

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If campfire cravings had a couture cousin, it would be these Decadent Chocolate S’mores Cupcakes. Each bite delivers the nostalgic trio of rich chocolate, toasted marshmallow, and buttery graham cracker, all elegantly stacked in one irresistible dessert. Whether you’re hosting a cozy gathering or just treating yourself to a sweet indulgence, these cupcakes bring the outdoorsy charm of s’mores indoors with a gourmet twist.

The base is a moist, fudgy chocolate cupcake that’s topped with marshmallow frosting, dipped in molten chocolate, and garnished with golden graham cracker crumbles and a torched marshmallow cap. They’re gooey, crunchy, creamy—a texture-lover’s dream with the flavors you know and love. Perfect for parties, holidays, or just because your inner camper needs a fix.

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Ingredients for this Decadent Chocolate S’mores Cupcakes Recipe

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water

For the Marshmallow Frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 (7 oz) jar marshmallow fluff
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

For Toppings:

• Graham cracker crumbs
• Large marshmallows, halved

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Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Carefully stir in the hot water—the batter will be thin.

Step 2: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Marshmallow Frosting

In a stand mixer or using a hand mixer, beat the softened butter until fluffy. Add powdered sugar gradually, then mix in the marshmallow fluff and vanilla extract. Beat until the frosting is light and spreadable.

Step 4: Pipe the Frosting

Once the cupcakes are completely cool, pipe or spread the marshmallow frosting generously on top of each cupcake.

Step 5: Prepare the Ganache

Heat the heavy cream in a small saucepan until it begins to simmer, then pour it over the chocolate chips in a bowl. Let sit for 1-2 minutes before stirring until smooth and glossy. Let the ganache cool slightly before using.

Step 6: Dip and Decorate

Dip each frosted cupcake gently into the ganache, letting the excess drip off. Sprinkle graham cracker crumbs over the top while the ganache is still wet. For the final flourish, place a marshmallow half on each cupcake and toast it with a kitchen torch until golden brown.

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Frequently Asked Questions

Can I use store-bought chocolate cupcakes?

Yes, if you’re in a pinch, you can use store-bought chocolate cupcakes and focus on making the toppings yourself for a semi-homemade version.

What can I use instead of marshmallow fluff?

You can substitute marshmallow fluff with melted mini marshmallows, but be sure to cool it slightly before adding to the frosting to prevent separation.

Can I toast the marshmallows without a torch?

Yes! Use your oven broiler for a few seconds, watching closely to avoid burning. Place the cupcakes under the broiler for 15-20 seconds max.

How do I keep the graham crumbs crunchy?

Sprinkle the graham cracker crumbs right after dipping in ganache. This helps them stick while avoiding sogginess.

Are these cupcakes good for outdoor parties?

They are perfect for parties, but keep them in a shaded, cool place. The ganache and frosting can melt in heat, so use a cooler if needed.

Can I make the components ahead of time?

Absolutely. You can bake and frost the cupcakes a day ahead. Just wait to dip in ganache and add toppings until shortly before serving for the best texture and look.

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