There’s something magical about s’mores. Maybe it’s the sticky marshmallow fingers, the crackle of a campfire, or the simple joy of chocolate melting between two graham crackers. It’s a dessert that captures the essence of summer, childhood, and pure, sweet indulgence.
Now imagine taking all of that toasty, melty goodness and turning it into a cupcake. S’mores Cupcakes are the ultimate mashup—soft, rich chocolate cake layered over a buttery graham cracker crust, topped with gooey marshmallow frosting (or toasted marshmallows) that tastes like it came straight from the fire.
They’re a showstopper at parties, a comfort on cozy nights in, and a brilliant way to bring the campfire indoors—no sticks required.
Ingredients You’ll Need
This recipe makes about 12 cupcakes, and each component—graham cracker crust, chocolate cake, and marshmallow topping—brings a distinct element of classic s’mores flavor.
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs (about 8 full crackers)
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, melted
For the Chocolate Cupcake Batter:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ¼ cup buttermilk
- ¼ cup hot water or freshly brewed coffee (to deepen the chocolate flavor)
For the Marshmallow Topping:
- 1½ cups mini marshmallows OR
- 1 jar (7 oz) marshmallow creme (for piped frosting)
- Optional: kitchen torch for toasting
- Optional: chocolate squares or graham cracker pieces for garnish
How to Make S’mores Cupcakes
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Spoon about 1 tablespoon of the mixture into the bottom of each cupcake liner and press it down firmly using the bottom of a glass or spoon.
Bake the crusts for 5 minutes, then set aside to cool slightly while you prepare the batter.
Step 2: Make the Chocolate Cupcake Batter
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the egg, oil, vanilla, and buttermilk. Slowly mix the wet ingredients into the dry ingredients, stirring just until combined.
Carefully add the hot water or coffee and mix until smooth. The batter will be thin — that’s what gives the cupcakes their moist texture.
Pour the batter over the crusts, filling each liner about 2/3 full.
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before topping.
Step 3: Add the Marshmallow Topping
You have a few delicious options here:
Option 1 – Mini Marshmallows:
Sprinkle a layer of mini marshmallows over each cupcake. Place the cupcakes under a broiler for 30–60 seconds, or use a kitchen torch to toast them until golden brown. Be careful — they toast quickly!
Option 2 – Marshmallow Frosting:
Pipe marshmallow creme or homemade marshmallow frosting onto each cupcake. For extra flair, use a kitchen torch to lightly toast the edges.
Option 3 – Hybrid:
Use marshmallow frosting and then stick a few mini marshmallows on top and torch just those for visual contrast and texture.
Finish with a small piece of chocolate or a graham cracker shard for that final s’mores touch.
Pro Tips for Perfect S’mores Cupcakes
Don’t skip the crust. It’s what gives the cupcake that unmistakable graham cracker crunch. Press it in firmly so it holds together after baking.
Coffee intensifies the chocolate. You won’t taste the coffee, but it will make the chocolate flavor deeper and richer.
Use a torch if possible. Toasting the marshmallows with a torch gives that authentic “campfire” look and flavor. But the broiler works too — just keep an eye on it!
Cool completely before frosting. If you try to top warm cupcakes, the marshmallow will melt and slide off.
Get creative with garnishes. A drizzle of melted chocolate, a sprinkle of crushed graham crackers, or even a mini Hershey’s bar makes these look bakery-worthy.
Serving Suggestions
These cupcakes are great on their own, but if you’re planning a themed dessert table or party, they pair beautifully with:
Vanilla ice cream – For a hot-and-cold combo
Milkshakes or hot chocolate – For a decadent treat
A bonfire – Okay, not necessary, but fitting!
They’re also a hit at:
- Summer BBQs
- Birthday parties
- Holiday gatherings
- Rainy-day baking adventures
Storage
Store the cupcakes at room temperature in an airtight container for up to 3 days. If using marshmallow frosting, you may want to refrigerate them, but allow to come to room temperature before serving for best texture.
S’mores Cupcakes are everything you love about campfire s’mores — minus the mess, the firewood, and the bugs. They’re decadent yet fun, rich yet nostalgic, and guaranteed to bring smiles to any table they land on.
Whether you’re baking for kids, treating yourself, or bringing something unique to a party, these cupcakes deliver maximum flavor with minimum stress. One bite in, and you’ll be hooked on this gooey, chocolatey, golden-topped delight.
So grab your whisk, line up your cupcake tins, and get ready to bring the campfire into your kitchen — no tent required.
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