S’more Cupcakes


Last weekend, Kalyn and I went on our annual camping trip with two of our closest friends. Aside from canoeing and hiking, we did a lot of s’more eating. It’s criminal to have a campfire and not make one; the tradition has always been to eat one s’more each night of camping. On night one, just after eating our first s’mores, we took a quick hike. We’re talking fast- 20 minutes, tops. Upon returning to our campsite, we notice all of our s’more material is MIA! Yes- the grahams, the mallows, AND the chocolate.

The sneaky raccoons swiped everything and nearly ruined our tradition.┬áLuckily the friends we camp with are more like “glampers” and their air mattress popped, resulting in a trip to the nearest store. Long story short- we bought new ingredients and the trip was saved. Summer is the season for these kinds of treats, so I intend to take full advantage. After all, a day of hiking kind of cancels out a cupcake, right?

In all seriousness, these turned out amazing and it was definitely the easiest batch of cupcakes I’ve ever made!





Graham Cracker Crust:
1 1/4 cups graham cracker crumbs (tip: crush in food processor)
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

Chocolate Cupcakes:
Use your favorite recipe or a box mix (to whip these up in a hurry)

Chocolate Ganache:
4 oz semi-sweet chocolate, finely chopped
4 tablespoons unsalted butter
1 teaspoon light corn syrup

Toasted Marshmallow Topping:
4 egg whites
1 cup granulated sugar


For the Graham Cracker Base:
Preheat oven to 350┬░ F. Line cupcake pan with baking cups. In a medium bowl, combine graham cracker crumbs, sugar, and butter. Place a tablespoon of the graham cracker mixture into each baking cup, pressing it firmly with a spoon. Bake for 3 minutes, allowing the crust to cool completely.

For the Chocolate Cupcakes:
Make your favorite recipe or box mix as directed. Pour batter on top of crust until cup is 2/3 full. Bake for 15 minutes, or until an inserted toothpick comes out clean. Cool cupcakes to room temperature.

For the Chocolate Ganache:
In a small saucepan, combine chocolate, butter, and corn syrup. Stir continuously over heat until melted. Allow to cool and thicken for 30 minutes.

For the Toasted Marshmallow Topping:
In a double broiler, whisk the egg whites and sugar until the sugar is completely dissolved, about 5 minutes. Remove from heat and beat egg whites until they form stiff, glossy peaks, about 10 minutes.

Spread chocolate ganache onto cooled cupcakes, allowing to solidify for about 10 minutes. Fill a pastry bag with marshmallow topping, placing a dollop on each cupcake. Turn the oven to broil and transfer the cupcakes to a cookie sheet. Place in oven until marshmallow topping is golden brown. It only takes a minute or two, so keep a close eye on them!

*My recipe was adapted from the Call Me Cupcake recipe.

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  1. Since K said they were the best cupcakes ever, I may need to try making them…or ask you nicely to make them again (:

    1. They’re super easy; I’ll make them again and bring them over! :)