Easy S’mores Cupcakes

S’mores Cupcakes combine all the nostalgic flavors of the classic campfire treat into a soft, moist cupcake, with layers of graham cracker, rich chocolate, and toasted marshmallow. Perfect for any occasion, these cupcakes bring the outdoors indoors with a delicious twist on a beloved classic.

Why You’ll Love This Recipe

If you’re a fan of s’mores, then this recipe is for you! These Easy S’mores Cupcakes are the perfect way to enjoy the classic flavors of a campfire treat without needing a fire pit. With a graham cracker crust, a gooey chocolate center, and a toasted marshmallow topping, they’re sure to satisfy your sweet tooth. They’re ideal for parties, picnics, or just a fun baking project with family and friends. Plus, these cupcakes are easy to make, so you can enjoy the magic of s’mores anytime, anywhere.

Ingredients

1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
1/2 cup mini marshmallows
1/2 cup chocolate chips
1/2 cup crushed graham crackers (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, cocoa powder, and sugar.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick.
Slowly pour in the boiling water, mixing to create a smooth batter. It will be thin at this point.
Fill each cupcake liner about 2/3 full with the batter.
Place 1-2 mini marshmallows and a few chocolate chips into the center of each cupcake. Gently press them down with a spoon to embed them into the batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, top each cupcake with crushed graham crackers and an additional mini marshmallow.
Using a kitchen torch, carefully toast the marshmallows until golden brown, or place under the broiler for 1-2 minutes to achieve a similar effect.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 40-45 minutes

Variations

S’mores Frosting: For an extra touch, you can pipe a layer of marshmallow frosting on top instead of toasting mini marshmallows.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend, ensuring you get the same great taste without gluten.
Vegan: To make these cupcakes vegan, substitute the eggs with flax eggs and use non-dairy milk and chocolate chips.

Storage/Reheating

Storage: Store your cupcakes in an airtight container at room temperature for up to 2-3 days. If you need to keep them longer, store them in the refrigerator for up to a week.
Reheating: Reheat the cupcakes in the microwave for 10-15 seconds for that fresh-baked warmth. If you’ve stored the cupcakes with marshmallow toppings, it’s best to reheat them gently to avoid melting the marshmallows too much.

FAQs

1. Can I make these cupcakes ahead of time?

Yes, you can bake these cupcakes a day ahead and store them in an airtight container at room temperature. Add the marshmallow topping right before serving.

2. Can I use regular marshmallows instead of mini marshmallows?

Yes, you can cut regular marshmallows into smaller pieces if you don’t have mini marshmallows on hand.

3. How can I make the marshmallow topping perfectly toasted?

The easiest way is to use a kitchen torch to toast the marshmallows lightly. Alternatively, you can broil them in the oven for a few seconds until golden brown.

4. Can I freeze these cupcakes?

Yes, you can freeze the cupcakes before adding the marshmallow topping. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months.

5. Can I use a different type of chocolate in the recipe?

Feel free to use milk chocolate, dark chocolate, or white chocolate chips depending on your preference.

6. What’s the best way to store these cupcakes for freshness?

To maintain freshness, store the cupcakes in an airtight container at room temperature. If you need to refrigerate them, let them come to room temperature before serving.

7. Can I add nuts to these cupcakes?

Yes, you can add chopped nuts like walnuts or pecans for added texture and flavor. Add them into the batter before baking.

8. Can I make the cupcake batter without cocoa powder?

Yes, if you don’t have cocoa powder, you can omit it and add more graham cracker crumbs for a different flavor profile.

9. How do I prevent the cupcakes from sinking?

Be careful not to overmix the batter, as this can cause sinking. Also, avoid opening the oven door too early while baking.

10. Can I use cupcake liners for this recipe?

Yes, cupcake liners work perfectly and make it easier to remove the cupcakes from the tin after baking.

Conclusion

These Easy S’mores Cupcakes bring all the classic flavors of a s’more into a soft, fluffy, and indulgent treat. Whether you’re hosting a party, having a picnic, or just looking to satisfy your sweet tooth, these cupcakes are sure to impress. The graham cracker crust, gooey chocolate, and toasted marshmallow topping create the ultimate s’mores experience, all in cupcake form. So why wait? Start baking today and bring the campfire fun to your kitchen!