Perfect S’mores Cupcakes – delicious chocolate cupcakes with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache.
If you have little kids, then you must know that the few days after a kid’s birthday party can be pretty difficult. Of course, since it is impossible that all the invited people can come on the day you planned, you can do nothing else but prepare for a few more visits of your dear friends. And if you are, besides all that, a food blogger, then you can’t risk your good baking reputation and not greet the guests with a sweet bite 🙂
Well if you have recognized what I’m talking about, then I will give my “wild card” for this kind of situation to you – cupcakes. Yes, in a very short time, and without much sweat, you will have a beautiful dessert on your table. A dessert which is very difficult to turn down. And if there are children, success is guaranteed. Simply, I haven’t seen a child that doesn’t lick all the frosting from the cake!
Even though I have made cupcakes numerous times, for this year’s after birthday party, I didn’t want to repeat any of the old recipes, so I decided for something completely different – Hershey S’mores Cupcakes. Don’t know what this is about? Then just imagine: Hershey’s chocolate cupcake with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache. Sounds good? Trust me, as good as it sounds, the taste is even better! Maybe this is not the original S’more dessert, but the beautiful Hershey’s chocolate cake made this treat only more decadent
As for he kids, the first disappointment because of the missing frosting was quickly substituted by excitement when, while drilling trough the ganache with their spoons, they concluded that there is a hidden marshmallow filling. Of course, that means that you will automatically have to take into account a few destroyed Hershey S’mores Cupcakes which will just serve for play time for the little chocolate diggers:)
You will also like these delicious cupcakes:
Ferrero Rocher Cupcakes are delicious chocolate cupcakes stuffed with Ferrero Rocher candy and topped with decadent Nutella frosting.
if you are not bored of strawberries yet, here is a quick and a tasty dessert – Strawberry Shortcake Cupcakes.
Pin Perfect S’mores Cupcakes image for later:
Perfect S’mores Cupcakes
Prep Time: 75- Cook Time: 25
- Total Time: 100
Yield: 16 1x
Category: dessert
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Hershey’s S’mores Cupcakes – delicious chocolate cupcakes with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache
Ingredients
For the crust:
- 1 1/3 cup graham crackers crumbs
- 5 Tablespoon sugar
- 5 Tablespoon unsalted butter-melted
For chocolate cupcakes:
- 1 cup sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 6 tablespoons Hershey’s Cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk- room temperature
- 1/2 cup vegetable oil
- 1 large egg-lightly beaten
- 1 teaspoon vanilla
- 1/2 cup boiling water
For marshmallow filling:
- 2 egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tarter
- 1 teaspoon vanilla
For milk chocolate ganache:
- 1 cup heavy whipping cream
- 10 oz. milk chocolate-finely chopped
- 1/2 Tablespoon vegetable oil
Instructions
To make the crust:
- Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
- In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
- Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.
To make the cupcakes:
- In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
- Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be 3/4 full)
- Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake(cut the top of each center and save for later to place it back onto the fillin).
To make marshmallow filling:
- In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. At the end add vanilla and mix well.
- Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.
To make the ganache:
- On a low heat in a small sauce pan melt chopped milk chocolate with 1/2 Tablespoon vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combine. Using a spoon spread the ganache onto the cupcakes. If the ganache is to runny place it in the fridge briefly to set before top the cupcakes.
- Store in the fridge.
134 comments
Holy moly do these look amazing! Everything from the dreamy chocolate on top to the fluffy marshmallow in the middle to the buttery crust! Yummm!! 🙂
Thanks 🙂
Hi Vera,
Can I substitute the cream of tarter with baking powder? If so, how much baking powder should I use?
Hi Ronel, you can use 1/4 teaspoon lemon juice or white vinegar to stabilize a meringue.
A tbsp of corn syrup will also work to stabilize the egg whites instead of the cream of tartar
You are halving the recipe for hershey’s chocolate cupcake, except for the oil. I would have guessed it should be 1/4 cup of oil. ??? Would like to make these today but a little skeptical.
Does anyone know if you can freeze these and then make the ganache at the last minute?
I freeze a lot of food not sure about the marshmallow.??
My family loved these.! They were really delicious!
Thanks Doreen. Happy to hear that.
Campfire + these cupcakes this summer = perfection!
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wooow, look great food and yummy
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So, since the marshmallow filling uses egg whites, do they need to stay refrigerated?
Hi Heather, keep them in the fridge because the egg whites and heavy cream in the ganache.
I was wondering, instead of making the marshmallow filling would Fluff be okay to use?
Hi Crystal, I think it could work too.
Thanks for stopping by 🙂
Your welcome and thank you for posting this <3
Hi! I made these cupcakes a week away and while the cake part was the best cake I’ve ever had, the smores crust was very disappointing. It did not look like the crust in your picture and was very hard. Any ideas on could have happened? I followed your recipe exactly.
Hi Samantha, i’m really sorry to hear that, I don’t know what happened if you follow the recipe. Make sure to place the rack at the center of the oven, not at lower position,and maybe you could try to bake the crust just 2-3 minutes because every oven is different, or maybe try not to prebake it at all, just press it really good to set and pour the cake batter onto the crust.
Hi i was wanting to make these exact but im skeptical about the ganache. add cold heavy cream to melted chocolate. i’m thinking the cream will make the chocolate stiff? i have only mae gnache where you pour hot cream over pieces of chocolate.
After reading this, I tried to do it without baking the crust first. The batter from the cake ended up penetrating the unbaked crust and it sort of dispersed into the cake itself. It still tasted really good and the cake was moist, but the crust was gone. 🙁 Next time, I’d try to bake for a short time.
Samantha, Not sure if this will help but I always have better luck with graham cracker crust if I don’t melt the butter first, just soften it a little and use a fork to blend it. I also never prebake them and was recently informed by my mother-in-law that margarine (not melted and we use stick Imperial) results in a softer crust. Learned these tricks making the family cheesecake recipe. Hope this helps!
that was so funny that I just made a crust for a pie using imperial margarine and left over cookie crumbs that I save in freezer for future use ….thanks
nice post 🙂
Hey Vera,
What do you think about a caramel topping? The kind that comes in a can? Just a thought because ogling the cupcake that is initially what I thought the ‘frosting’ was – caramel… These are mouthwatering….. I have to make them. Hello 4th of July camp out…
Hi Dee,
I never thought about that combo, sounds interesting,let me know if you try.
Can this be made in a cake form? 9×13, and placing the marshmallow about where every slice would be?
Hi Kathe, I think it might work, but I haven’t tried that way.
Hi Kathe. You probably could make it into a cake. Do one on top and bake as directed, then spread a layer a marshmallow filling on top of cake. Make a second chocolate cake ahead and you can go ahead put on top of the marshmallow layer then proceed as you would with how the cupcakes go.
I had trouble with the filling. It didn’t thicken. Any Advice?
Hi Coop, you should probably mix the egg whites longer, until stiff peaks form.
The marshmallow fluff is very liquidy after stirring it for 20 minutes
I would like to make these for a party, but they might be on display in humid weather. Will the ganache melt all over the place? Would you just suggest a chocolate buttercream if it will?
Hi Jen, I think it won’t but I’m not sure. Maybe you better use just 2/3 cup hevy cream.But you can top them with buttercream if you want.
Jen, try adding ‘meringue powder’ (Joanne’s sells it in cale section). It stops buttercream from melting and keeps a firm shape- I imagine it would work great with the ganage!!
what is cream of tartar ? and where can I find it in the grocery isle?
Hi Raven, it’s white powder which is use to stabilize egg whites. You can substitute with white vinegar or lemon juice.
You can find it by the spices.
Hi, I am from Australia and we don’t have those cracker, never heard of them. Is there anything you know that can be used as substitute
Hi Lee, you can use digestive biscuits if you have them.
Would you be able to use marshmallows in the filling as opposed to marshmallow fluff?
yes you can Alison, bit I think it will goes better with marshmallow creme
I am thinking of adding peanut butter to the crust…just seems like they should be peanut butter flavored to me. might be trying this soon. it looks delicious
These sound fantastic! We live at 7,000 ft altitude. Do you think I need to adjust anything?
Hi Julie, I’m sorry I can’t help you with that but I’ve found these link for you, about baking at high altitude, so you can check it http://www.kingarthurflour.com/recipe/high-altitude-baking.html
Can I just put a marshmellow in for filling?
Hi Allison, you can do that but better use marshmellow creme if you have it.
Can you use a chocolate cake mix?
Hi JoAnne, you can use it but I prefer homemade version,and the cake part is really simple to make.
Can I make the cake without the Cocoa powder? Just a vanilla flavor inv instead? Was thinking maybe chocolate over kill with that fabulous icing
Hi Michelle, I like it super chocolatey, but you can go with vanilla if you like, or mybe you betther just half the cocoa, it will still be chocolate but with much lighter flavor.
Why does the topping look like peanut butter and not chocolate?
Hi Heather, it’s milk chocolate ganache made with melted milk chocolate and heavy cream so it has lighter color than chocolate and creamy texture.
the topping looks like caramel not chocolate???
Hi Susie, it’s milk chocolate and heavy cream.
My ganache is dark like chocolate and thin. I checked and rechecked and I did follow the recipe correctly….
Hey with the marshmallow do you just put it on top of the cupcakes?
Hi Trish, I do not know whether you meant to use marshmallow instead of making marshmallow filling? You can hollow out the center of each cupcake and stuck the marshmallow in it (just don’t bake it with marshmallow, it will melt).
This is a lovely recipe but I was surprised that heavy cream is added after chocolate is melted rather than boiling the cream and then adding chocolate as a traditional ganache. I followed the recipe and ganache didn’t set up correctly. I will definitely make cupcakes again but do the ganache my way. Thank you for sharing recipe.
This is a lovely recipe but why isn’t the ganache made as a traditional ganache. I followed the recipe here but the ganache didn’t set up correctly. I will definitely make cupcakes again but do the ganache my way. Thank you for sharing recipe.
I had trouble with the ganache. It didn’t set up right. So I added some marshmallow fluff and melted it in. Then I chilled it for a bit and whipped it with the mixer for several minutes. Then is set up like a beautiful mousse like frosting. It got race refugees from my friends!
Hi Melanie, I’m sorry you had problem with the ganache, but I’m glad that everything turned out well in the end.
*rave reviews…ugh autocorrect!!
I had trouble with the ganache, too. I wish I would have read your comment and done it your way first. I ended up drizzling it on the top and then topping each one with a dollop of the fluff I had left over from the filling. They were pretty and delicious, but they do not look anything like the picture. 🙂
Please do not use the Name of the Creator of hesvrn and earth like this. He os Almighty God you should fear Him
First of all, it say Oh My Goodness. Last time I checked, God’s name is not goodness. Second, God is NOT his name. Lighten up!
Just tried this recipe and it did not come out well at all…very disappointed …the filling was watery and the frosting …I should have just got the marshmallow fluff and some chocolate frosting and called it a day …you have to do way to much prep for the end result to come out bad
substitute butter for the oil in the ganache. It makes a delicious ganache. You can also substitute the milk chocolate for dark chocolate. You’ll be lucky if you don’t lick the bowl clean before frosting the cupcakes.
The topping on these cupcakes in the picture looks like peanut butter frosting. I thought ganache was just a thin coating of chocolate. They do look amazing and I have all the ingredients I need to make them. I’m going to try to wow my family at Sunday dessert. Wish me luck!
Hi Malissa,I hope you’ll like it. Happy baking! Let me know how it goes.
Tried it this afternoon after reading comments first. I cut the graham cracker cooking time down to 3 mins and it was perfect! The filling came out a bit soft but great, and I think I jumped the gun on when it was “done”, my bad. Worked fine and tasted great. The ganache was so so. Very soft and runny, even after sitting in fridge. I put a small dollop on top of each one and then was left with quite a bit left over because I couldn’t ‘frost’ each one. Don’t worry, it tasted great over some vanilla ice cream 😉
Hi Vera,
Do I have to use canola oil or can I use a vegetable oil?
I am going to make fora family gathering this weekend.
They look delicious. Thank you for the recipe.
Kim
Hi Kim, you can use vegetable oil.
Hey Vera,
the muffins looking amazing.. i will do them in the next week, because i am ending my internship at work ! is it possible to use a marshmallow creme (like fluff) ??
<3
I’m going to make a trial batch for the fam-jam and then another for a work party next weekend. Planning on using mini-cupcake tins, so to not completely overload everyone on sugar with one 😉 Have you used the mini tins with this?
If I want to make the cupcakes for 10 people how much of each ingredient will i need to add? Thank you,
really want to make these but frosting does not look like a ganache. it looks more like a caramel frosting/topping (which looks so yummy). am I wrong?
I wanted to know how long could you store this in the fridge ?
How can I make this diabetic friendly?
Hi Rexanna, I’m sorry but I can’t help you with that.
I made these for a family reunion. Mine turned out a little more dense that I thought they would be, but everyone thought they were delicious! I filled with a chocolate sauce (because I had so much and needed to use it), and topped with marshmallow frosting. I loved the graham cracker bottom! Defiantly going to make them again. I think I’ll try with the marshmallow inside and chocolate on top, like the recipes says.
AmaZingly good but so disappointed that the crust was super stuck to the cupcake liner? Great recipe otherwise! Very easy to make and easy directions thank you!!
How do you make the graham cracker crust. I am in UK and have never heard of it.
Thanks.
Hi Valerie, you can use crushed cookies or biscuits.
[…] Hershey S’mores Cupcakes […]
I’m making them right now. Do you have any tips on the filling and the frosting?
Could I substitute marshmallow cream for the filling in the middle?
Hi Lacie, I think you could use it.
I wouldn’t consider myself a seasoned baker but I do my fair share of baking from scratch and I have to say, this recipe was quite disappointing. I followed the directions step by step, even going back to be sure because measurements seemed off to me. And of course, they were a complete let down. My cupcakes sank in the middle, my ganache didn’t set up right and the cooking time for the graham cracker crust was too long. I think this recipe has potential but needs to be reviewed and reposted.
I made them using real marshmallow that I push into the centre. Came out fabulous
I’ve made these cupcakes multiple times and every time the ganache turns out super thin. It never thickens even after being chilled. Any tips to thicken it?
Hi Izzy, you could try it with 1/2 or 3/4 cup heavy cream.
Could I just use Marshmallow fluff instead?
Yes, you could use it.
Wow! These look incredible! Definitely need to give this a try ASAP!
Thanks Eden 🙂
I made these for a family Reunion yesterday along with five others. These flew off the plate and were gone first Everyone loved them and asked for the recipe. They were delicious and really to make.Wish I had doubled the recipe
I was to make dessert for a family reunion/picnic. I decided to make cupcakes. This was one of five and the first to disappear. Everyone loved them and thought they came from a bakery. That was the nicest compliment they could have given me.
These cupcakes are all beautiful. Very cute ideas and extremely well done.
Thanks Susan 🙂
I made these for my piano recital yesterday and today the “crowd went wild”. These are rather time consuming but worth every minute. Probably my favorite cupcakes I’ve ever made and I’ve made hundreds! The only change I made was that I added about 1/4 cup (3/4 after I tripled the recipe) miniature marshmallows to the filling. You just have to keep it hot until the marshmallows melt. Just makes it a little more “marshmallow” like as in S’mores. Thanks for this awesome recipe. Thanks for this awesome recipe.
Hi Laraine, i’m so happy to hear that 🙂
These cupcakes are heaven. I just made them for my daughters birthday. Amazing flavor. Tender cake. I will make again.
Thanks Laryssa 🙂
Happy birthday to your girl 🙂
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This is THE best cupcake recipe I’ve ever made, in my entire life. As a rule, I don’t generally like campfire s’mores and all the fake s’mores products out there, etc., but these… OMG
Thanks Val, I’m so happy to hear that 🙂 Thanks for the feedback, it means a lot to me 🙂
Hi, Vera! I really like this cupcake recipe, but I had a question. Do you think it would work to put the marshmallow filling in before baking and just cover it with more cupcake batter, then bake? I want to be able to make these without frosting but still have them look as nice as possible and have the marshmallow filling.
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Can these be made ahead of time and frozen without the frosting?
[…] Hershey S’mores Cupcakes […]
I’m confused about the filling to I have to make a hole or just push it in. thank you can’t wait to make these
HI Darlene, you should make the hole then fill the cupcakes.
Thank you
What temperature do you bake the cupcakes at? It doesn’t
mention the temperature for them
Hi Josh, it’s 325 F. Happy baking 🙂
[…] Whit this in mid, I was thinking what should I make, considering that the holiday season started. And chocolate cake was my first choice. But when it’s about chocolate cake, I usually use my favorite go-to recipe. And that is and Hershey’s “Perfectly Chocolate” Chocolate Cake. At first, I used this simple and easy ONE BOWL CHOCOATE CAKE RECIPE for my OMG Chocolate Chocolate Cake. Then for Oreo Cheesecake Chocolate Cake, decadent Nutella Chocolate Cake andTuxedo Cake. Also, I used it even for Chocolate Poke Cake and Hershey’s Smore’s Cupcakes. […]
Esse doce é uma delícia fiquei com uma vontade imensa de comer acredito que seja muito fácil de fazer.
Can you tell me if the same instructions could be used to make it a cake instead of a cupcake?
Hi Alicia, you could try, but I think you should double the recipe and bake at 350 F
How many calories per cupcake?
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[…] off, these Hershey’s S’mores Cupcakes from blogger OMG Chocolate Desserts have been transformed from mere chocolate cupcakes into delicious s’mores desserts with the […]
[…] Hershey’s S’more Cupcakes […]
Whit this in mid, I was thinking what should I make, considering that the holiday season started. And chocolate cake was my first choice. But when it’s about chocolate cake, I usually use my favorite go-to recipe. And that is and Hershey’s “Perfectly Chocolate” Chocolate Cake.
Hi, Vera! I really like this cupcake recipe, but I had a question. Do you think it would work to put the marshmallow filling in before baking and just cover it with more cupcake batter, then bake? I want to be able to make these without frosting but still have them look as nice as possible and have the marshmallow filling.
Sorry, but it won’t work.
My ganache was kind of runny but I anticipated that and used very large cupcake liners so that I could fit the ganache and it would not overflow. Worked perfectly.
I made these today. I would do somethings differently if I were to make this recipe again. I had a lot of marshmallow leftover as well as ganache. So I’d want to make more cupcake batter. I would also remove the paper liners while the cupcakes were still warm because the crust got pretty crunchy (which I prefer to crumbly just for the sake of eating) and the paper liners became one with the cupcake. Or maybe i’d try a silicone cupcake pan and skip the liners altogether. I’m really sad at all the ganache I have leftover — probably half. So much chocolate gone to waste because my husband and I can’t consume all that. BUT, he was super impressed that I made marshmallow cream!