Stuffed S’mores Cupcakes with Homemade Marshmallow Frosting

Stuffed S'mores Cupcakes Recipe with Toasted Marshmallow Frosting

Drop everything and make this stuffed s’mores cupcakes recipe topped with toasted marshmallow frosting. The graham cracker cupcake is stuffed with chocolate ganache making every bite a bit of heaven.


  • 1 ½ cups graham cracker crumbs (about 15 whole crackers ground in processor)
  • ½ cup flour
  • 2 ½ teaspoons baking powder
  • Pinch of salt
  • ½ cup (1 stick) unsalted butter at room temp
  • ¾ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk
  • 4 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • ¼ cup heavy whipping cream
  • 4 egg whites
  • 1 cup sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Hershey’s milk chocolate bars, for garnish

Special Equipment


Make graham cracker cupcakes:

  1. Line cupcake tin with paper liners. Combine graham cracker crumbs, flour, baking powder, and a pinch of salt in medium bowl.
  2. Beat butter and sugar in large bowl until light and fluffy, about 4 minutes. Scrape bowl and add eggs 1 at a time, beating to blend between additions. Scrape bowl and add vanilla. Add graham-cracker mixture in 3 additions, alternating with milk, beginning and ending with graham-cracker mixture.
  3. Divide batter among cupcake liners.
  4. Bake at 350° Fahrenheit for 17-20 minutes or until toothpick comes out clean. Transfer to wire rack to cool.

Make chocolate ganache filling

  1. Place chocolate in medium bowl. Microwave on 30-second intervals until melted. Stir in heavy cream.

Stuff cupcakes with chocolate ganache

  1. Push apple corer about 1 inch into top of each cupcake; remove cake, forming the hole. Fill the hole with chocolate ganache.

Make toasted marshmallow frosting:

  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan filled with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

Top with toasted marshmallow frosting:

  1. Fill a piping bag with marshmallow frosting. Snip a 3/4-inch hole in piping bag and pipe a swirl onto each cupcake.*
  2. Use a kitchen torch to “toast” the marshmallow frosting. Alternatively, you could use your broiler but you have to keep a very close eye on them as there is a very fine line between toasted and charred!
  3. Garnish with a piece of Hershey’s chocolate.


*I previously used a Wilton 1M open star tip, which you can see an example of in the last photo. The one issue I ran into with this look is that it doesn’t toast evenly, but I still think it looks pretty! You can use either technique.

Keywords: S'mores, Cupcakes, Marshmallow, Frosting