S'more Cupcakes | Josh Pan





Introduction: S'more Cupcakes | Josh Pan

What's better than crossing together a classic campfire snack with a dense chocolate cake? That's right, nothing. Enjoy this "perfect for summer" recipe that brings the smore's right into the house. Have fun [:

P.S. This recipe makes 16 cupcakes.

Step 1: Collect Ingredients

Firstly, gather all your ingredients. For the crust, you'll need...

  • 1 Cup Ground Graham Crackers
  • 1/4 Cup Sugar
  • 1/2 Bar Butter

For the cake, you'll need...

  • 2 Tbsp Butter
  • 2 Large Eggs
  • 1 Cup Granulated Sugar
  • 1 Cup Flour
  • 1/4 Cup Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Ground Graham Crackers
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Whole Milk
  • 1/4 Cup Water
  • 1/8 Cup Vegetable Oil
  • 1 Tsp Vanilla Extract
  • Small Marshmallows

For the frosting, you'll need...

  • 8 Large Egg Whites
  • 2 Cups Granulated Sugar
  • 1/2 Tsp Cream of Tatar
  • 1/8 Tsp Salt
  • 2 Tsp Vanilla Extract

For the ganache, you'll need...

  • 125g Chocolate Chips
  • 1/2 Cup Heavy Cream

And keep some graham crackers handy for the garnish.

Step 2: Make the Crust

Before you begin, you're going to need to turn your graham crackers into crushed graham crackers. This is easily done in a food processor - just blend until powdered.

Then, there are two ways to make the crust.

1. Melt your butter in a microwave, and mix together all the crust ingredients, until the butter is well distributed, and creates a crumbly texture.

2. Beat your butter in a mixer on medium to high speed until nice and fluffy, then add in your sugar and graham crackers until well mixed.

Step 3: Mix the Dry Ingredients

The dry ingredients are...

  • Flour
  • Cocoa Powder
  • Baking Soda
  • Baking Powder
  • Salt
  • Ground Graham Crackers (ground the same was as for the crust)

Step 4: Mix the Wet Ingredients

The wet ingredients include...

  • Heavy Cream
  • Whole Milk
  • Water
  • Vegetable Oil
  • Vanilla Extract

Step 5: Cream the Butter, Sugar, and Eggs

Beat the 2 Tbsp of butter in a mixer (or use a whisk) until smooth and creamy. Then slowly add in the granulated sugar until the mixture becomes fluffy and crumbly. Next, add in your two large eggs, one at a time. Be sure the first egg has mixed in completely before adding in the second.

Step 6: Combine Everything Together

Now, with the mixer on low speed, alternate adding in the dry ingredients and wet ingredients, ending with the dry.

Step 7: Prepare the Tin

Place a cupcake liner in each tin (about 16 tins). First, place a packed tablespoon of your crust mush into each tin, and pack it down using a spoon or finger. Then add a nice big tablespoon of the cake batter into each tin. Take your mini marshmallows, and press one into each of the cupcakes. Be sure to push it all the way down. Finally, add a bit more of the batter to the top to cover up any whole the marshmallow may have created. This should all come out to be about 2/3 to 3/4 of the way up the liner.

Step 8: Bake

If you haven't already, preheat your oven to 350 degrees F, and bake for 18 minutes.

Step 9: Make the Frosting

Mix all of your frosting ingredients except for the vanilla extract (be sure you use fresh egg whites, not pasteurized, and also make sure your whites are not contaminated with any yolk). Then, heat a pot with a little bit of water to a low simmer, and place your bowl of ingredients on top of the pot (creating a double boiler). Stir constantly until the egg mixture is just hot to the touch (120 degrees F). This can take anywhere from 5-8 minutes, so check constantly. When your eggs are heated to the right temperature, pour the mixture into a mixer, and beat with a whisk attachment on high speed until soft to stiff peaks form. Finally, add in your vanilla, and beat for an additional minute.

Step 10: Make the Ganache

Heat the heavy cream until a low simmer, then pour over the chocolate chips and stir until completely melted (feel free to use a microwave if your chocolate still is not completely melted. Heat 15 seconds at a time).

Step 11: Decorate

Fill your frosting into a piping bag with a large circular tip, and pipe on top of the cupcake in a wide swirling motion to create a spiral or spring-like mount. Pour a spoonful of ganache on top, allowing it to drip over the edges. Finally, take a graham cracker and stick it on top, just for looks.

Step 12: Enjoy!

And, you're done. That wasn't too bad was it? Now for the best part, eating!! If you enjoyed this recipe, please check me out on other social media sites, including facebook, instagram, tumblr, twitter, and, of course, YouTube. You can find me as "joshpancooking." Thanks for all your support, love you all, and goodbye!



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    i will make a lot of these they look like a biscuit in a cupcake with chocalte drizled over it YYYYYYUUUUUUUUMMMMMOOOOOOO

    Yum! My sister helped me follow the recipe. I did it just as you said and they were DELISH!

    My attempt. Icing was a touch of a battle since it was runny. Cornstarch and icing sugar firmed it up. Also added caramel and almond extract to it to make it taste more "marshmallow-y". Added mini marshmallows on top for that extra oomph.


    I really like the idea of the mini marshmallow, and yes, the icing can be tricky. It can be dependent highly on the exact temperature you heated it to, how much you whip, and how good your ingredients are. It still looks beautiful though! Thanks for sharing the picture!

    I want one right now!!!

    Ooh am going to make this it's so cool n more interesting n good for party's