S’mores season is every season, if you ask me! There’s just something about the gooey marshmallow, melty chocolate, and crunchy graham cracker combo that never gets old. But as much as I love the nostalgia of a campfire treat, sometimes I want something a little more bite-sized and easy to serve like these Mini S’mores Cupcakes!
These tiny, decadent cupcakes pack all the classic s’mores flavors into a perfect handheld dessert. They start with a buttery graham cracker crust, followed by a melty-chocolate ganache filling, and are topped with a marshmallow that toasts beautifully. Whether you’re hosting a summer barbecue, a cozy winter movie night, or just craving something fun and indulgent, these mini cupcakes are guaranteed to be a hit.
Ready to make some s’mores magic? Let’s get baking!
Jump to Recipe
Ingredients for Mini S’mores Cupcakes
To create these delightful little treats, you just need 6 ingredients, making these mini s’mores bites easy and impressive to share with friends.
- 1 1/2 cup graham cracker crumbs
- 6 tbsp melted butter
- ¼ cup granulated sugar
- 1 cup chocolate chips (semisweet or milk)
- ⅓ cup heavy cream
- 12 large marshmallows cut in half (or a sprinkling of like 3-4 mini marshmallows per cupcake for a different look)
How to Make Mini S’mores Cupcake Bites
1. Make the Graham Cracker Crust
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of the mixture into each mini cupcake liner (use a mini muffin tin for structure).
- Chill in the freezer for 10 minutes while you prepare the filling.
2. Make the Chocolate Ganache Filling
- Heat the heavy cream in a microwave-safe bowl until hot in 20-30 second increments. Stir well after each round in the microwave.
- Keep doing this until the chocolate forms a smooth ganache (I only had to microwave my chocolate and cream once for 30 seconds, but it depends on your microwave how long it can take)
- Spoon the chocolate mixture over the chilled crusts, filling each liner almost to the top.
- Refrigerate for at least 20 minutes to set.
3. Top with Marshmallows & Toast
- Cut your marshmallows in half if you didn’t already
- Once the chocolate is firm, place half of a marshmallow on top of each cupcake.
- Use a kitchen torch to lightly toast the marshmallows until golden brown. (If you don’t have a torch, you can broil on high them for 3-4 minutes in the oven, but keep a close eye on them and check every minute or so !)
- Let sit for a couple of minutes before serving so the chocolate isn’t too gooey. Gently slide a butter knife around the edge of your mini cupcake tins to get the mini s’mores cupcakes out if you’re having trouble.
Pro Tips
- Make the crust extra firm: Pressing the graham cracker crust firmly into the liners helps it hold together when you bite into the cupcake. You can use your thumbs to press down on the graham cracker crust. You can try the back of a spoon, but for mini cupcakes, your spoons might be a bit big and fingers are just easier.
- No kitchen torch? No problem! Broiling works well, but watch closely—marshmallow burns fast! I would check on them every minute or so if broiling.
- Use a food processor for your graham cracker crumbs. For mini cupcakes like these, you definitely want fine graham cracker crumbs from the food processor. You can also buy pre-made graham cracker crumbs, which is what I usually do.
- Gently coax these mini s’mores cupcakes out of the mini muffin tin. Your mini s’mores bites might be a bit tricky to get out without getting gooey marshmallow all over your hands. If you’re having trouble getting them out of the pan, you can run a butter knife gently around the edge of each mini cupcake to help get them out.
- Make ahead: You can make these little bites of joy a day ahead of time if you need to. They taste slightly better if the marshmallows are freshly toasted, but I promise they have been received in my house perfectly fine being a day old.
FAQs
Can I make these into full-sized cupcakes?
You definitely could! I would recommend you use mini marshmallows instead of large marshmallows at that point. These work so well as mini cupcakes because large marshmallows have the perfect diameter for mini cupcakes. However, if you want to use mini marshmallows and spread them out over a full-sized cupcake tin before toasting your marshmallows, that would also work.
How should I store them?
Store these cupcakes in an airtight container at room temperature for 1-2 days or in the fridge for up to 4 days. If refrigerated, let them come to room temp before serving for the best texture.
Can I add extra chocolate?
Of course! You can really add as much chocolate ganache as you want to. Just note, that if your chocolate ganache flows over the sides of you mini muffin tin, you might burn it when you go to torch the marshmallow on top.
These Mini S’mores Cupcakes bring all the fun of a campfire treat into a bite-sized delight that’s perfect for any occasion. Whether you’re making them for a party, a sweet afternoon treat, or just because you love s’mores (who doesn’t?!), they’re guaranteed to be a crowd-pleaser. Let me know if you try them—I’d love to hear how they turn out!
Happy baking! 🔥🍫
Mini S'mores Cupcakes
Ingredients
- 1 1/2 cups graham cracker crumbs, finely crushed about 8 graham crackers
- 6 Tbsp unsalted butter melted
- 1/4 cup granulated sugar
- 1 cup chocolate chips semisweet or milk
- 11/3 cup heavy whipping cream
- 12 large marshmallows cut in half. Or a sprinkling of 3-4 mini marshmallows per mini cupcakes, which would be about 96 total.
Instructions
Make Graham Cracker Crust
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of the mixture into each mini cupcake liner (use a mini muffin tin for structure).
- Chill in the freezer for 10 minutes while you prepare the filling.
Make the Chocolate Ganache Filling
- Heat the heavy cream in a microwave-safe bowl until hot in 20-30 second increments. Stir well after each round in the microwave.
- Keep doing this until the chocolate forms a smooth ganache (I only had to microwave my chocolate and cream once for 30 seconds, but it depends on your microwave how long it can take)
- Spoon the chocolate mixture over the chilled crusts, filling each liner almost to the top.
- Refrigerate for at least 20 minutes to set.
Add Marshmallows and Toasts
- Cut your large marshmallows in half if you didn't already
- Once the chocolate is firm, place a marshmallow half (or 3-4 mini marshmallows) on top of each cupcake
- Use a kitchen torch to lightly toast the marshmallows until golden brown. (If you don’t have a torch, you can broil on high them for 3-4 minutes in the oven, but keep a close eye on them and check every minute or so!)
- Gently run a butter knife around the edges of your mini cupcakes to remove them from the pan and enjoy.
