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S'mores cupcakes

Graham cracker cupcake, with a chocolate frosting, toasted marshmallows, chocolate drizzle and graham cracker crumbs on top!
Prep Time 20 mins
Cook Time 13 mins
Total Time 33 mins
Servings 12 cupcakes


For the cupcakes

  • 100 g all-purpose flour
  • 45 g graham crackers (digestive biscuits)
  • 1/2 tsp baking powder
  • Pinch salt
  • 1/4 tsp baking soda
  • 150 g butter
  • 65 g sugar
  • 65 g brown sugar
  • 2 eggs
  • 90 ml buttermilk
  • 75 g yogurt
  • 1/2 tbsp vanilla

For the chocolate frosting

  • 100 g whipping cream
  • 75 g chocolate
  • 30 g heavy cream

For the chocolate drizzle sauce

  • 50 g chocolate
  • 1 tbsp coconut/vegetable oil

For the topping

  • Handful marshmallows
  • Crushed graham crackers


For the cupcake

  • Preheat oven to 180C and line your cupcake tins with cupcake liners. 
  • Finely grind the graham crackers (digestive biscuits) in a grinder and sift it together in a bowl with flour, baking powder, baking soda and salt. Keep this dry mixture aside.
  • In a glass, mix in buttermilk, yoghurt and vanilla and keep this wet mixture aside. 
  • In a separate bowl, add in butter, sugar and brown sugar, and beat it using a hand mixer (or simply a whisk) until light and fluffy. 
  • Turn the speed to low, and mix in the eggs, one at a time. 
  • Next, alternatively, add in the dry and mix until fully incorporated. 
  • Pour this batter into your lined cupcake tins, 2/3 way full. 
  • Bake for 20-25 minutes, or until a toothpick inserted comes clean. 
  • Let them cool completely before frosting. 

For the frosting

  • Using a hand beater, beat the whipping cream until stiff peaks form. Keep this in the chiller until use. 
  • In a saucepan, heat the heavy cream until it just boils. (you can do this step in a microwave too)
  • Pour this hot heavy cream over the chopped chocolate, and let it sit for about a minute or so. 
  • Stir it thoroughly to incorporate the chocolate, and microwave if any chocolate bits are not fully melted. Your chocolate ganache is ready
  • Fold in this chocolate ganache with the previously whipped cream until fully incorporated. 
  • Fill it in a piping tip with your desired piping nozzle.

For the chocolate drizzle sauce.

  • In a microwave-safe bowl, add in chopped chocolate and oil, and heat in 30-second intervals, stirring between each, until completely melted. 

For assembling

  • After the cupcakes have completely cooled, frost the cupcakes with prepared frosting. 
  • Using a piping bag or a spoon, drizzle on the chocolate sauce. 
  • Toast some marshmallows using a blowtorch or over a gas flame.
  • Top the cupcakes with toasted marshmallows and crushed graham crackers.