Why You’ll Love S’mores Cupcakes Recipe
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Combines three delicious layers in one cupcake: crunchy, chocolatey, and fluffy
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Perfect for parties, birthdays, and summer gatherings
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No campfire required to enjoy classic s’mores flavors
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Easy-to-follow steps with simple pantry ingredients
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Kid-friendly and great for sharing
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Beautiful presentation with minimal decorating effort
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup hot water
For the Marshmallow Frosting:
1/2 cup unsalted butter, softened
7 oz jar marshmallow fluff
2 cups powdered sugar
1 teaspoon vanilla extract
For garnish:
Mini marshmallows
Graham cracker pieces
Chocolate squares
Directions
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Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
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In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
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Bake the crusts for 5 minutes. Remove from the oven and set aside to cool slightly.
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In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
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In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently. Stir in the hot water until just combined; the batter will be thin.
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Divide the batter evenly over the prepared crusts, filling each liner about two-thirds full.
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Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
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For the frosting, beat the butter until creamy. Add the marshmallow fluff and vanilla extract, mixing until smooth. Gradually add the powdered sugar and beat until light and fluffy.
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Frost the cooled cupcakes and garnish with mini marshmallows, graham cracker pieces, and chocolate squares.
Servings and timing
Servings: 12 cupcakes
Prep Time: 25 minutes
Cooking Time: 18 minutes
Total Time: 43 minutes
Calories: Approximately 380 kcal per cupcake
Variations
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Add a chocolate ganache center by cutting a small hole in each cupcake and filling it with melted chocolate before frosting.
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Toast the marshmallow frosting lightly with a kitchen torch for a true campfire-inspired look.
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Use dark cocoa powder for a richer chocolate flavor.
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Substitute chocolate chips in the batter for extra bursts of chocolate.
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Make mini cupcakes and reduce the baking time to about 10–12 minutes.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them for up to 4 days and bring to room temperature before serving for the best texture.
Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature and frost before serving. Avoid microwaving frosted cupcakes, as the marshmallow frosting may melt.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them the next day for best freshness.
Can I toast the marshmallow frosting?
Yes, you can lightly toast it with a kitchen torch for a classic s’mores finish.
Can I use store-bought chocolate cake mix?
Yes, if you’re short on time, you can use a chocolate cake mix and keep the graham cracker crust and frosting homemade.
Why is hot water added to the batter?
Hot water helps bloom the cocoa powder, enhancing the chocolate flavor and creating a moist texture.
Can I make this recipe dairy-free?
You can substitute dairy-free butter and milk alternatives, though the flavor and texture may vary slightly.
How do I prevent the cupcakes from sticking?
Use quality cupcake liners and allow the cupcakes to cool completely before removing them.
Can I use homemade marshmallow instead of fluff?
Yes, homemade marshmallow cream can be used if it has a smooth, spreadable consistency.
What’s the best way to crush graham crackers?
Place them in a sealed plastic bag and crush with a rolling pin, or pulse in a food processor.
Can I double the recipe?
Absolutely. Simply double all ingredients and bake in batches as needed.
How do I know when the cupcakes are done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they are ready.
Conclusion
S’mores Cupcakes are a delightful twist on a beloved classic, delivering the nostalgic flavors of graham crackers, chocolate, and marshmallows in every bite. Whether you’re baking for a celebration or simply craving a comforting dessert, these cupcakes are sure to impress with their layered textures and rich, satisfying taste.
S’mores Cupcakes
- Total Time: 43 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These delightful S’mores Cupcakes feature moist chocolate cake layered over a crunchy graham cracker crust and topped with fluffy marshmallow frosting. A fun and delicious way to enjoy the classic campfire treat in cupcake form.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup hot water
- 1/2 cup unsalted butter, softened (for frosting)
- 7 oz marshmallow fluff
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Mini marshmallows, graham cracker pieces, and chocolate squares for garnish
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
- Bake the crusts for 5 minutes. Remove from the oven and set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix in the hot water until just combined.
- Divide the batter evenly over the prepared crusts, filling each liner about two-thirds full.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- For the frosting, beat the butter until creamy. Add the marshmallow fluff and vanilla extract, then gradually mix in the powdered sugar until light and fluffy.
- Frost the cooled cupcakes and garnish with mini marshmallows, graham cracker pieces, and chocolate squares before serving.
Notes
- For a toasted marshmallow effect, lightly toast the frosting with a kitchen torch.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture.
- You can substitute digestive biscuit crumbs if graham crackers are unavailable.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
