S’mores Cupcakes Recipe You Have to Try Today

There’s something magical about the combination of chocolate, marshmallow, and graham cracker that brings back fond memories of campfires and cozy nights. These s’mores cupcakes capture that nostalgic flavor perfectly in an easy-to-make, shareable dessert. When you’re craving something sweet and comforting, this s’mores cupcakes recipe is an absolute must-try that never disappoints.

this Recipe

You’ll love how these cupcakes bring all the classic s’mores elements together in a moist, fluffy cake topped with toasted marshmallow frosting and a crunchy graham cracker sprinkle. Whether for a party or just a weekend treat, this recipe is sure to become a new favorite in your dessert rotation.

Why You’ll Love This Recipe

• Deliciously combines classic s’mores flavors in cupcake form
• Simple to prepare with common baking ingredients
• Perfect balance of moist cake, gooey marshmallow, and crunchy topping
• Great for any occasion, from casual gatherings to special events
• Fun to decorate and customize with extra toppings

Ingredients

Gather these ingredients to whip up the perfect batch of s’mores cupcakes that capture that campfire magic.

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, room temperature
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• ¾ cup boiling water
• 1 cup graham cracker crumbs, divided
• 12 ounces mini marshmallows or marshmallow fluff
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 4 ounces semi-sweet chocolate, melted (for drizzle)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Servings: 12 cupcakes
• Calories: Approximately 320 per cupcake

How to Make S’mores Cupcakes – Recipe You Have to Try – That Never Disappoints

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the boiling water carefully—the batter will be thin, which is perfect.
5. Fold in ½ cup of graham cracker crumbs for a subtle crunch inside the cupcakes.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 16-18 minutes or until a toothpick inserted comes out clean.
7. While cupcakes bake, prepare the marshmallow frosting by beating softened butter until creamy, then gradually adding powdered sugar. Fold in mini marshmallows or marshmallow fluff for a fluffy texture.
8. Once cupcakes are fully cool, pipe or spread the marshmallow frosting generously on top. Use a kitchen torch or broiler to toast the marshmallow frosting until golden brown and slightly bubbly.
9. Drizzle melted chocolate over the toasted frosting and sprinkle the remaining graham cracker crumbs on top for the perfect finishing touch.

Tips for the Best Results

• Be sure cupcakes are completely cool before frosting to prevent melting.
• Use a kitchen torch for even toasting of the marshmallow frosting, but keep the flame moving to avoid burning.
• For extra gooeyness, insert a mini marshmallow into each cupcake before baking.
• Use fresh graham cracker crumbs for the best crunch and flavor.
• Store cupcakes in an airtight container to keep frosting soft and moist.

Storage and Reheating

Store leftover s’mores cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to five days. If refrigerated, let them come to room temperature before serving for the best texture.

You can freeze unfrosted cupcakes for up to two months; thaw completely before frosting. To reheat frosted cupcakes, warm them gently in the microwave in 10-second increments to keep the marshmallow frosting soft and toasty.

Frequently Asked Questions

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour for a gluten-free baking blend with a 1:1 ratio. Just make sure the blend contains xanthan gum or another binder for texture.

What kind of chocolate works best for s’mores cupcakes?

Semi-sweet chocolate is ideal as it balances the sweetness from the marshmallow and sugar. However, you can use milk or dark chocolate depending on your taste preferences.

Can I use marshmallow fluff instead of mini marshmallows for the frosting?

Absolutely! Marshmallow fluff makes the frosting creamy and easy to spread. You can also mix mini marshmallows in for added texture.

How long do these cupcakes stay fresh?

When stored properly in an airtight container, the cupcakes remain fresh for up to five days refrigerated or two days at room temperature.