S’mores Cupcakes

If there’s one dessert that brings instant nostalgia, it’s s’mores. The gooey marshmallow, melted chocolate, and buttery graham cracker combo is the taste of summer nights, campfires, and laughter echoing through the woods. I wanted to take that magic and bottle it up—well, bake it up—and that’s how these s’mores cupcakes were born.

Whether you’re hosting a backyard barbecue, planning a kids’ party, or just craving a cozy treat on a rainy day, these cupcakes give you all the familiar flavors of traditional s’mores—without needing a flame or sticky fingers. And let’s be honest, they look absolutely stunning on any dessert table.

Read on and I’ll show you exactly how to make these decadent treats that are equal parts rustic and elegant.

Why I Love This Recipe

Here’s the thing: I didn’t just want to make a cupcake that mimicked s’mores—I wanted a cupcake that was a s’more in disguise. That perfect campfire bite, captured in a tender chocolate cake with a graham cracker crust base, filled with gooey chocolate, and topped with a cloud of toasted marshmallow frosting.

What makes these cupcakes special is the layers of flavor and texture. You start with a crunchy graham cracker base, then dive into moist chocolate cake. But the real surprise? A soft, melted chocolate ganache in the center that melts as soon as you take a bite. And then there’s that frosting—light, fluffy, and lightly torched, just like the marshmallows you’d roast on a stick.

It’s the kind of dessert that gets you “oohs” and “aahs” not only because it looks good—but because it tastes even better. This recipe is a conversation starter, a showstopper, and a guaranteed crowd-pleaser.

Ingredients for S’mores Cupcakes

Let’s talk ingredients—because the better the ingredients, the better the result. This recipe calls for three layers: the graham cracker crust, the chocolate cupcake base, and the marshmallow topping.

Each component uses everyday ingredients, but when they come together, they create something spectacular.

For the Graham Cracker Crust:

This is the foundation, and it’s essential for that authentic s’mores flavor.

• Graham cracker crumbs – the golden, slightly sweet base
• Melted unsalted butter – for richness and binding
• Granulated sugar – just a touch for extra flavor and crispness

For the Chocolate Cupcakes:

Rich and moist, the cake layer complements the crunch below and the fluff above.

• All-purpose flour – gives structure
• Granulated sugar – for sweetness
• Cocoa powder – unsweetened, for deep chocolate flavor
• Baking soda and baking powder – for lift
• Salt – to balance everything
• Eggs – for richness and structure
• Whole milk – keeps it moist
• Vegetable oil – adds softness
• Vanilla extract – enhances chocolate notes
• Boiling water – intensifies the cocoa

For the Chocolate Ganache Filling (Optional but recommended):

This molten core takes the cupcake from good to unforgettable.

• Semi-sweet chocolate chips or chopped chocolate
• Heavy cream

For the Marshmallow Frosting:

The light, whipped topping that brings it all home.

• Egg whites – create the fluff
• Granulated sugar – for sweetness and structure
• Cream of tartar – stabilizes the meringue
• Vanilla extract – for flavor

This recipe may seem like a lot at first glance, but once you start assembling, it flows naturally—and the reward is worth every step.

How Much Time Will You Need?

Making s’mores cupcakes from scratch takes some love and patience, but it’s not overwhelming. Here’s a breakdown:

• Prep time: 25 minutes
• Baking time: 18–22 minutes
• Cooling time: 30 minutes
• Frosting & finishing: 20 minutes

Total time: Around 1 hour and 30 minutes

Great for a weekend bake, a special occasion, or a Saturday afternoon project with kids.

How to Make This S’mores Cupcakes

This is where it all comes together—step by step.

Step – 1: Prepare the Graham Cracker Crust

Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

Spoon about 1 tablespoon of the mixture into each cupcake liner. Use the back of a spoon or a small glass to press the mixture down firmly.
Bake the crusts for 5 minutes to set, then remove from the oven and set aside.

Step – 2: Mix the Chocolate Cupcake Batter

In a large mixing bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In another bowl, whisk together eggs, milk, oil, and vanilla. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.

Carefully pour in the boiling water and stir gently—it will thin out the batter, which is exactly what you want. It will look runny but bakes into a moist cake.

Step – 3: Fill and Bake

Fill each cupcake liner about ¾ full with the chocolate batter over the pre-baked graham crust.
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step – 4: Add Ganache (Optional)

While the cupcakes cool, heat heavy cream in a small saucepan until just about to boil. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth.

Once cupcakes are cool, use a small knife or cupcake corer to remove the center. Fill each center with ganache and replace the tops like a lid.

Step – 5: Make the Marshmallow Frosting

In a heatproof bowl over a saucepan of simmering water, whisk together egg whites, sugar, and cream of tartar.
Whisk constantly until the mixture reaches 160°F (or is hot and sugar has dissolved).

Remove from heat and beat using a hand or stand mixer on high speed until stiff, glossy peaks form—this may take 6-8 minutes. Add vanilla extract and mix until combined.

Step – 6: Frost and Torch

Pipe the marshmallow frosting onto each cupcake. If you want that classic toasted look, lightly brown the frosting using a kitchen torch.
If you don’t have one, you can place them under a broiler for just a few seconds—watch closely to prevent burning.

Substitutions

Not everyone has the same pantry or dietary needs, and that’s okay. Here are some smart swaps to keep the flavor but adjust to your needs:

• Gluten-Free: Use gluten-free graham crackers and a 1:1 gluten-free flour mix.
• Dairy-Free: Swap butter with vegan butter and milk with almond or oat milk. Use dairy-free chocolate chips and cream substitutes.
• No Eggs?: Use a commercial egg replacer or mix 1 tbsp flaxseed meal + 3 tbsp water per egg.
• No Torch?: Broil the frosted cupcakes for a few seconds instead—or use a store-bought marshmallow fluff if you’re short on time.

Experimenting with these options can actually bring a fun twist to your baking routine.

Best Side Dishes for S’mores Cupcakes

While these cupcakes can absolutely stand on their own, pairing them with complementary sides can enhance the dessert experience:

• Fresh Berry Salad – A tart contrast to the richness of the cupcake
• Mint Iced Tea – Refreshing and helps balance the sweetness
• Vanilla Bean Ice Cream – A creamy, cool complement that melts into the warm cupcake if served slightly warm

These combinations make dessert feel like a full course, not just a bite.

Serving and Presentation Tips

Presentation is where these cupcakes really shine. You’ve put in all the work—now it’s time to show them off.

First, always pipe the marshmallow frosting high. It’s the visual star of the cupcake and mimics that puffed-up, fire-roasted marshmallow vibe. Use a large round or star piping tip and go tall. If you’re using a torch, aim to give it a golden, caramelized finish without burning—just like you would over a campfire.

Serve them on a wooden board or slate tray for a rustic feel, with mini graham cracker squares scattered around for texture. If it’s a themed party, you can even add small chocolate squares or mini marshmallows as garnish on each cupcake. The key is making it feel like a bite-sized campfire treat—even indoors.

Tips and Tricks to Make This Recipe Better

Want next-level cupcakes? These expert tricks will help you bake like a pro:

• Room Temp Ingredients: Always use room temperature eggs and milk. It helps the batter blend evenly and rise better.
• Crust Firmness: Press the graham crust firmly into the liners. Use the bottom of a spice jar for even pressure.
• Boiling Water Trick: Don’t skip this! It deepens the cocoa flavor and gives the cupcakes their moist, tender crumb.
• Cool Before Frosting: Make sure your cupcakes are completely cool before adding marshmallow frosting—otherwise, it will melt.
• Torch Like a Pro: Hold your kitchen torch about 2 inches away from the frosting. Move in small circular motions to avoid burning spots.

These little adjustments can make the difference between “yum” and “wow.”

Common Mistakes to Avoid

Many people mess up their s’mores cupcakes in predictable ways. Avoid these pitfalls:

• Overfilling Liners: Don’t fill your liners more than ¾ of the way. The batter rises a lot, and overflow leads to messy tops.
• Skipping the Ganache: If you skip the ganache filling, you lose that gooey surprise. It takes minutes and elevates everything.
• Overmixing the Batter: Once the dry and wet ingredients are combined, mix gently. Overmixing = dense cupcakes.
• Not Watching the Broiler: If you broil instead of torching, keep an eye on the cupcakes. They can go from toasted to torched in seconds.
• Underwhipping Meringue: The marshmallow frosting needs stiff peaks. If it flops, it’s too soft to pipe.

Stick to these guidelines and your cupcakes will come out picture-perfect.

How to Store It

You’ve made a batch (or two), and now you need to store them. Here’s how:

• At Room Temperature: If you plan to eat them within 1–2 days, store in an airtight container at room temp.
• Refrigerate for Longer: For up to 5 days, refrigerate them in a covered container. Let them come to room temp before serving so the frosting softens.
• Freeze the Base: You can freeze the baked (unfrosted) cupcakes for up to 3 months. Thaw in the fridge overnight, then frost fresh before serving.

Don’t store frosted cupcakes in the freezer—the meringue texture will collapse when thawed.

FAQ

Can I use marshmallow fluff instead of making the frosting?
Yes, but it won’t have the same texture or stability. Homemade frosting pipes better and toasts beautifully.

How do I make these cupcakes gluten-free?
Substitute graham crackers and flour with certified gluten-free versions. The rest of the ingredients are naturally gluten-free.

Can I skip the ganache center?
You can, but you’ll be missing the signature gooey chocolate core that makes these “s’mores.”

Do I need a torch to toast the frosting?
No, but it helps. A quick broil in the oven will work—just watch them closely to avoid burning.

How do I make the cupcakes in advance for a party?
Make the cupcakes and ganache the day before. Store the frosting separately and pipe it fresh the day of your event.

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