SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

These cupcakes are a summertime throwback to one of my Fall favorites– these Pumpkin S’mores Cupcakes.

I’m obsessed with all things s’mores. Always have been, always will be. There is just nothing more perfect than a s’more. So logically, every food should have a s’mores variation. It’s just good sense.

These delicious beauties have a buttery graham cracker crust on the bottom, fluffy funfetti cake, a marshmallow cream filling, and topped milk chocolate ganache and a toasted marshmallow. It couldn’t be more perfect if it tried.

These are pretty easy to make, although they do take a little bit of time if you’re making everything from scratch. You could take a few shortcuts if you wanted to make things easier on yourself– like using a boxed cake mix, pre-crushed graham cracker crumbs, and even using some melted chocolate canned frosting instead of the homemade ganache.

Enjoy!

Funfetti S'mores Cupcakes

Yield: 2 dozen

Ingredients

For the crust:

18 graham cracker sheets
1/2 cup butter, softened

For the Funfetti cupcakes:

3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla paste or extract
2 1/2 tsp baking powder
1/4 tsp salt
2 1/2 cups flour
1 1/4 cups milk
1 cup rainbow sprinkles

For the filling:

approximately 3/4 cup marshmallow cream

For the toppings:

1 cup milk chocolate chips
1.5 ounces of heavy cream
approximately 15 large marshmallows
optional: more graham cracker crumbs for topping

Instructions

Preheat oven to 350ºF. Line a muffin tin with cupcake liners.

For the Crusts:

In a food processor, crush the graham crackers. Add the butter and continue to blend until mixed well.

Press heaping tablespoons of the graham cracker crust mixture into each of the lined cups of the prepared muffin tin.

For the cupcakes:

In a stand mixer, beat together the butter and sugar. Add the eggs one at a time, mixing well in between each addition.

Add the vanilla, baking powder, salt, flour, and milk. Mix well until batter forms.

Add 1 cup rainbow sprinkles.

Divide batter evenly among the graham cracker crust-lined cups.

Bake for 20 minutes or until golden brown on top. Let cool completely before filling and topping.

For filling and topping:

Make the ganache: in a medium-sized mixing bowl, heat the whipping cream by microwaving for 1 minute. Stir the chocolate into the warm liquid; the chocolate should melt a little from contact with the warm bowl and cream. Return to the microwave for 30 seconds. Stir until chocolate is melted and smooth.

Let cool until it reaches a nearly spreadable consistency (it won't take long).

Meanwhile, scoop out a small hole from the top of the cupcakes using a melon baller or round teaspoon.

Use a large zip top back to pipe the marshmallow cream into each hole.

Spoon and spread the ganache over the tops of the cupcakes, covering the marshmallow cream completely. Optional: sprinkle more graham cracker crumbs and sprinkles over the chocolate ganache.

Place 12-15 large marshmallows on a lined and lightly greased baking sheet. Broil the marshmallows until golden brown (this won't take more than a minute, so don't go far!).

Immediately place a toasted marshmallow on top of each cupcake.