S’mores Cupcakes

These S’mores Cupcakes bring the nostalgic charm of the campfire into a rich, indulgent dessert. With a buttery graham cracker crust, moist chocolate cupcake center, and a gooey marshmallow topping, I get all the classic s’mores flavor in one handheld treat. They’re perfect for parties, cookouts, or whenever I’m craving a little bit of summer magic in dessert form.

Why You’ll Love This Recipe

I love this recipe because it layers everything I adore about s’mores—crunchy graham crackers, gooey marshmallow, and melty chocolate—into a tidy, bite-sized cupcake. The combination of textures is spot on, and the flavors are rich but not overwhelming. They’re fun to make, impressive to serve, and totally irresistible for both kids and adults.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Graham Cracker Crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the Chocolate Cupcakes:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Milk

• Vegetable oil

• Vanilla extract

• Hot water or hot coffee (for moisture and richness)

For the Marshmallow Topping:

• Marshmallow fluff or mini marshmallows

• Optional: crushed graham crackers and mini chocolate chips for garnish

• Optional: kitchen torch for toasting

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a muffin tin with cupcake liners.

2. I mix the graham cracker crumbs, sugar, and melted butter, then spoon about 1–2 tablespoons into each liner and press it down firmly to form the crust.

3. I bake the crusts for about 5 minutes, then remove them from the oven while I prepare the cupcake batter.

4. In a bowl, I whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and sugar.

5. In another bowl, I mix the eggs, milk, oil, and vanilla. I gradually add the wet mixture to the dry, then stir in the hot water or coffee until the batter is smooth.

6. I pour the batter over the crusts, filling the liners about 2/3 full.

7. I bake the cupcakes for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. Once they’re cooled, I top each one with marshmallow fluff or a handful of mini marshmallows.

9. For that toasted finish, I use a kitchen torch to gently toast the marshmallow topping until golden. If I don’t have a torch, I briefly place the cupcakes under the broiler—just a few seconds until the tops are browned.

10. I garnish with crushed graham crackers or chocolate chips if I want to add a little extra flair.

Servings and timing

This recipe makes about 12 cupcakes. It takes around 20 minutes to prep, 18–22 minutes to bake, and about 10–15 minutes to cool and finish, so I can have them ready in under an hour.

Variations

Sometimes I stuff a mini marshmallow or square of chocolate into the batter before baking for a gooey center. If I want to make them extra decadent, I drizzle chocolate ganache over the toasted marshmallow topping. I’ve also used a peanut butter cup in place of chocolate for a fun twist.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat and revive the marshmallow topping, I pop one in the microwave for about 10 seconds. I avoid reheating if I’ve already toasted the tops unless I want them super gooey again.

FAQs

Can I use store-bought chocolate cupcakes?

Yes, I’ve done that when I’m short on time. I make the graham crust separately and assemble with store-bought cupcakes and marshmallow topping.

How do I toast the marshmallow without a torch?

I place the cupcakes under the oven broiler for 20–30 seconds. I watch them closely—they toast fast!

Can I freeze these cupcakes?

I can freeze the cupcakes before adding the marshmallow topping. Once thawed, I add and toast the topping just before serving.

Can I use marshmallow frosting instead of fluff?

Yes, marshmallow frosting holds up well and can be piped beautifully. I toast it the same way for that golden finish.

What’s the best way to serve these at a party?

I serve them slightly warm or at room temperature. If I’m prepping ahead, I toast the topping just before setting them out.

Conclusion

These S’mores Cupcakes are a fun and flavorful twist on a fireside favorite. With layers of graham cracker crunch, rich chocolate cake, and gooey toasted marshmallow, they bring the classic treat to life in the most satisfying way. Whether it’s a summer celebration or cozy winter night, they’re always a hit and always disappear fast.

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