S’mores Cupcakes

This amazing S’mores Cupcake recipe delivers all the flavors of classic s’mores in a moist and decadent cupcake! These smores cupcakes give you all that awesome campfire flavor without the mess. Sure to be a hit at all your parties this summer! 

Try our Chocolate Peanut Butter Cupcakes, Pina Colada Cupcakes, or Girl Scout’s inspired Samoa Cupcakes if you’re looking to try different flavors! 

Smores Cupcake Recipe

What’s better in the summer than roasting marshmallows and sandwiching them between melty chocolate and crunchy graham crackers?! These yummy S’mores Cupcakes give you all the s’mores flavor you can handle with a moist and rich chocolate cupcake, marshmallow frosting and graham cracker topping. These adorable cupcakes are always such a hit!

It can be a real hassle to build and safely monitor a campfire, especially if you’re having a party full of people, so why not skip all that and serve cupcakes full of s’mores flavors?! Our delicious chocolate cupcake recipe provides the perfect base for this treat, and then it’s paired with light and fluffy marshmallow frosting, graham crackers, and more chocolate!

Why You’ll Love These Cupcakes

• They’re individual serving sizes! No need to peel a bunch of chocolate wrappers, pull out all of the graham crackers, and make sure everyone has a skewer to toast their marshmallows. These cupcakes are the perfect little serving size full of every single s’mores flavor. 
• The amazing marshmallow frosting! It’s light, fluffy, and sweet. I could eat it by the spoonful! If you have extra frosting or want to double the amount you make today, you can also use it as a dip. Dip fruit in your marshmallow heaven for a lighter dessert option. 
• Chocolate, chocolate, and more chocolate! Chocolate lovers will unite over this one. The moist chocolate cupcake is incredible as a standalone dessert, but when you add everything else and top it with a mini Hershey’s chocolate bar you’ll really take it to the next level. 

How to Make S’mores Cupcakes

This recipe consists of two major components plus toppings. The base is our favorite chocolate cupcake recipe and the marshmallow topping really sells the s’mores flavors. Top the cupcakes with a Hershey square and graham cracker and you’ve got your s’more cupcake ready to go!

Scroll to the bottom of the post for the recipe card with the complete recipe instructions. 

Chocolate Cupcakes

1. Whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. 
2. Beat in the eggs, milk, oil and vanilla extract.
3. Stir in boiling water.
4. Fill the liners so they’re about two-thirds full of batter. 
5. Bake the cupcakes at 350°F for about 22 to 24 minutes.
6. Cool them completely on a wire rack before frosting. 

Marshmallow Frosting

1. Combine the egg whites, sugar, water, corn syrup, cream of tartar and salt in a large bowl.
2. Set the bowl over simmering water and stir constantly until the sugar has dissolved and the mixture is about 160°F.
3. Remove from heat and beat on medium-high speed for about 2 minutes. 
4. Microwave mini marshmallows for about 30 seconds to 1 minute. 
5. Add marshmallows to the frosting mixture beat on low speed.
6. Add vanilla extract and continue beating until the marshmallows are melted and the frosting is smooth.

Assembly

1. Frost the cooled cupcakes with the marshmallow frosting. 
2. Use a kitchen torch to toast the frosting. 
3. Top with a piece of Hershey’s chocolate and graham crackers. 

Storage

The cooled chocolate cupcakes can be stored in an airtight container at room temperature for 5-7 days, but only if they’re not yet frosted. 

The marshmallow frosting should only be enjoyed immediately. 

Variations

These s’mores cupcakes are perfect just the way they are, but here are some ideas for getting creative with them.

• Instead of using a chunk of graham cracker, crumble them and sprinkle them over the marshmallow icing. 
• Drizzle chocolate over the frosting instead of (or in addition to) using a bar of chocolate. 
• As an alternative to the chocolate bar, use a Reese’s cup for some peanut butter flavor. 
• If you’re in a hurry, use boxed chocolate cake to make your cupcakes. 
• Make a different flavored base cupcake – try Oreo or salted caramel!

Trish’s Tips

• To make portioning out the cupcake batter easier, I usually transfer it into a large measuring cup with a pour spout. Then I can more easily pour the batter into the liners.
• You can use a knife or an icing spatula to frost your cupcakes, but I used a large French tip and piped it on for better presentation. 
• The graham cracker can get a bit soft from the frosting. If it’s important to you that it’s nice and crisp, I would try baking the graham crackers in a single layer on a baking sheet for about 5 minutes in a 325°F oven to dry them out a bit.

More S’mores Recipes To Try

1. Brownie Strawberry S’mores
2. S’mores Bars
3. Easy S’mores Rice Krispies Treats
4. S’mores Pops
5. S’mores Decorated Cookies

S’mores Cupcakes

The S’mores Cupcakes are moist, decadent, and evocative of campfire fun! What’s better in the summer than roasting marshmallows and sandwiching them between melty chocolate and crunchy graham crackers?! These cupcakes give you all that flavor without the mess – they will surely be a hit at all your parties this summer! 

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 202 kcal

Equipment

• Chef's Blow Torch
• Muffin Pan

Ingredients

 

Chocolate Cupcakes

• 2 cups granulated sugar
• 1 ¾ cups all purpose flour
• ¾ cup unsweetened cocoa best quality available
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 3 eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract best quality available
• ¾ cup boiling water

Marshmallow Frosting

• 2 egg whites large
• 1 cup granulated sugar
• 6 tablespoons water
• 1 tablespoon light corn syrup
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 cup miniature marshmallows
• 1 teaspoon vanilla extract

Instructions

 

Chocolate Cupcakes

• Line muffin tin with paper liners. Heat oven to 350°F.
• In a large mixing bowl, stir together granulated sugar, flour, cocoa, baking powder, baking soda and salt.
  2 cups granulated sugar, 1 ¾ cups all purpose flour, ¾ cup unsweetened cocoa, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
• Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
  3 eggs, 1 cup whole milk, ½ cup vegetable oil, 2 teaspoons vanilla extract
• Stir in boiling water (the batter will be thin, don’t worry, this is right).
  ¾ cup boiling water
• Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
• Bake cupcakes for approximately 22 to 24 minutes or until an inserted toothpick comes out with a few moist crumbs.
• Cool completely on wire rack before frosting.

Marshmallow Frosting

• In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
  2 egg whites, 1 cup granulated sugar, 6 tablespoons water, 1 tablespoon light corn syrup, ½ teaspoon cream of tartar, ¼ teaspoon salt
• Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160°F), about 3 minutes.
• Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
• In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
  1 cup miniature marshmallows
• Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla extract.
  1 teaspoon vanilla extract
• Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.

Assembly

• Frost cooled cupcakes with marshmallow frosting. I used a large french tip. If desired, use a kitchen torch to brown the frosting.
• Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker.

Notes

Storage: The cooled chocolate cupcakes can be stored in an airtight container at room temperature for 5-7 days, but only if they’re not yet frosted. The marshmallow frosting should only be enjoyed immediately.

Nutrition

Calories: 202kcalCarbohydrates: 37gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 21mgSodium: 236mgPotassium: 86mgFiber: 1gSugar: 28gVitamin A: 46IUCalcium: 34mgIron: 1mg

Keyword smore cupcakes, smores cupcake, smores cupcakes

Tried this recipe?Let us know how it was!

Originally published July 17, 2011.