Why You’ll Love This Recipe
These cupcakes deliver everything you love about traditional s’mores in an easy-to-serve dessert. The moist cupcake, decadent chocolate center, and marshmallow topping create an irresistible flavor combination. They’re fun to make, visually impressive, and guaranteed to be a crowd favorite with both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
All-purpose flour
Graham cracker crumbs
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Whole milk
For the Chocolate Filling:
Semi-sweet chocolate chips
Heavy cream
Unsalted butter
For the Marshmallow Frosting:
Marshmallow creme
Unsalted butter, softened
Powdered sugar
Vanilla extract
Heavy cream or milk
Optional Garnishes:
Mini marshmallows
Chocolate squares
Crushed graham crackers
Chocolate drizzle
Directions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For the chocolate filling, heat the cream until steaming and pour it over the chocolate chips. Add the butter and stir until smooth. Let it cool slightly.
Using a small knife or cupcake corer, remove a small portion from the center of each cupcake.
Fill each cupcake with the chocolate ganache.
For the frosting, beat the butter until creamy.
Add the marshmallow creme and vanilla extract, mixing until smooth.
Gradually add the powdered sugar and beat until fluffy.
Add cream or milk as needed to reach the desired consistency.
Pipe the frosting onto the cooled cupcakes.
If desired, lightly toast the frosting with a kitchen torch until golden brown.
Garnish with mini marshmallows, crushed graham crackers, chocolate pieces, or chocolate drizzle.
Servings and timing
Servings: 12 cupcakes
Prep Time: 30 minutes
Bake Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Variations
Use a chocolate cupcake base instead of a graham cracker cupcake for extra chocolate flavor.
Add mini chocolate chips to the batter for added texture.
Fill the cupcakes with marshmallow fluff before adding the ganache.
Top with peanut butter drizzle for a peanut butter s’mores variation.
Use dark chocolate ganache for a richer flavor profile.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days if preferred. Bring them to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 3 months. Thaw completely before filling and frosting.
If the frosting has been toasted, avoid stacking the cupcakes to preserve their appearance.
These cupcakes are best enjoyed at room temperature and do not require reheating.
FAQs
Can I make S’mores Cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and assemble them before serving.
Do I need a kitchen torch for the frosting?
No. The cupcakes are delicious without toasting, though toasting adds the classic s’mores flavor.
Can I use marshmallow fluff instead of marshmallow creme?
Yes, marshmallow fluff and marshmallow creme can generally be used interchangeably.
What type of chocolate works best for the filling?
Semi-sweet chocolate provides a balanced sweetness, but milk or dark chocolate can also be used.
Can I make mini S’mores Cupcakes?
Yes, reduce the baking time to approximately 10 to 12 minutes.
How do I prevent the cupcakes from becoming dry?
Avoid overbaking and store them in an airtight container.
Can I freeze assembled cupcakes?
It’s best to freeze the cupcakes before frosting for optimal texture and appearance.
Can I use store-bought frosting?
Yes, although homemade marshmallow frosting provides the most authentic s’mores flavor.
What can I use instead of graham crackers?
Digestive biscuits or honey-flavored cookies can be used as substitutes.
Are S’mores Cupcakes suitable for parties?
Absolutely. Their familiar flavors and eye-catching presentation make them a popular choice for gatherings and celebrations.
Conclusion
S’mores Cupcakes transform a beloved campfire classic into an irresistible dessert that’s easy to enjoy any time of year. With their graham cracker-inspired cake, rich chocolate filling, and fluffy marshmallow frosting, they deliver all the flavors of traditional s’mores in every bite. Whether you’re serving them at a summer party, holiday gathering, or casual family dessert night, these cupcakes are sure to become a favorite.
PrintS’mores Cupcakes
S’mores Cupcakes bring together the nostalgic flavors of graham crackers, rich chocolate, and fluffy marshmallow frosting in one irresistible dessert. These cupcakes are perfect for parties, summer gatherings, and anyone who loves the classic campfire treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1 tbsp unsalted butter (for filling)
- 1 cup marshmallow creme
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 to 2 tbsp heavy cream or milk
- Optional: mini marshmallows
- Optional: chocolate squares
- Optional: crushed graham crackers
- Optional: chocolate drizzle
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, graham cracker crumbs, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the chocolate filling, heat the cream until steaming and pour it over the chocolate chips. Add the butter and stir until smooth. Let cool slightly.
- Remove a small portion from the center of each cupcake and fill with the chocolate ganache.
- For the frosting, beat the butter until creamy, then mix in the marshmallow creme and vanilla extract.
- Gradually add the powdered sugar and beat until fluffy. Add cream or milk as needed for a smooth consistency.
- Pipe the frosting onto the cooled cupcakes.
- Lightly toast the frosting if desired and garnish with mini marshmallows, graham cracker crumbs, chocolate pieces, or chocolate drizzle.
Notes
- Use a chocolate cupcake base for extra chocolate flavor.
- Add mini chocolate chips to the batter for additional texture.
- Fill the cupcakes with marshmallow fluff before adding the ganache.
- Top with peanut butter drizzle for a peanut butter s’mores variation.
- Use dark chocolate ganache for a richer taste.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unfrosted cupcakes for up to 3 months.
- A kitchen torch creates the classic toasted marshmallow finish.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
