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  • Writer's pictureJessica

Smores Cupcakes

Updated: Aug 7

Tools + Supplies

  • muffin pan

  • cupcake liners

  • food processor

  • stand mixer with paddle attachments

  • sauce pan

  • blow torch


  • 2.5 cups all-purpose flour

  • 1.5 tsp baking powder

  • .75 cup of dark cocoa powder

  • 1 tsp baking soda

  • 1.75 cups granulated sugar

  • 2 large eggs

  • 1 tbsp vanilla extract

  • 1 cup sour cream

  • .5 cup canola oil

  • 1 package graham crackers

  • .75 cup milk

  • .5 cup heavy cream

  • .5 cup dark chocolate chips

  • marshmallow fluff

  • marshmallows

  • 2 Hershey's milk chocolate candy bars


  • Preheat oven to 350.

  • Put half the package of graham crackers in food processor and pulse until fine sand texture

  • In a medium bowl, combine flour, cocoa powder, baking powder, and baking soda.

  • In stand mixer with paddle attachment combine sugar, eggs, and vanilla extract. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add milk.

  • Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.

  • Scoop a large spoonful of graham cracker crumbs into each cupcake liner

  • Divide batter into cupcake liners, on top of crumbs, and bake for 25-30 minutes.

  • Let cupcakes cool completely before decorating.

  • On stovetop, make a chocolate ganache. Mix equal parts chocolate chips and heavy cream over medium heat until smooth.

  • Spread a spoonful of ganache on top of each cupcake and sprinkle with graham cracker crumbs.

  • Once the ganache starts to set, add a small spoonful of marshmallow fluff to the center of each cupcake, then stick a marshmallow on top. Use blow torch until marshmallows and fluff have a slightly toasted look.

  • Garnish with chocolate bar pieces and remaining graham crackers.

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