S’mores Cupcakes Recipe Worth Bookmarking for Dessert Lovers

When craving a nostalgic treat, nothing beats the gooey goodness of s’mores, and that’s exactly why these s’mores cupcakes are a recipe worth bookmarking. Featuring layers of rich chocolate cake, marshmallow frosting, and a crunchy graham cracker crumble, these cupcakes bring campfire memories right into your kitchen.

this Recipe

Whether you’re baking for a summer gathering or just want a sweet pick-me-up, this s’mores cupcakes recipe is sure to delight your taste buds. You’ll love how easy it is to make and how every bite captures that classic s’mores flavor with a fun twist.

Why You’ll Love This Recipe

• Perfectly moist chocolate cupcakes with a gooey marshmallow center.
• Easy-to-make marshmallow frosting that toasts beautifully under the broiler.
• Crispy graham cracker crumble adds delightful texture.
• Great for parties, potlucks, or anytime you want a nostalgic dessert.
• Ingredients you likely have on hand or can easily find at any grocery store.

Ingredients

Gather the following ingredients to create these irresistible s’mores cupcakes. The list includes everything for the cake, marshmallow frosting, and crunchy topping.

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows (for centers)

For the Marshmallow Frosting

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

For the Topping

• 1/2 cup graham cracker crumbs (about 4 full sheets crushed)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons mini chocolate chips (optional)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 43 minutes
• Servings: 12 cupcakes
• Calories: Approximately 320 per cupcake

How to Make S’mores Cupcakes – Recipe Worth Bookmarking

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk the granulated sugar, brown sugar, milk, vegetable oil, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients and mix until just combined; do not overmix.
5. Fill each cupcake liner halfway with batter, then place one large marshmallow in the center of each, and cover with remaining batter until about 3/4 full.
6. Bake for 16-18 minutes or until a toothpick inserted around the marshmallow comes out clean. Remove from oven and let cool completely.
7. Meanwhile, prepare the marshmallow frosting by combining egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water; whisk constantly until sugar dissolves and mixture reaches 160°F.
8. Transfer the mixture to a mixer and whip on high speed until stiff, glossy peaks form, then beat in vanilla extract.
9. Frost the cooled cupcakes generously with the marshmallow frosting, then use a kitchen torch or place under the broiler for 1-2 minutes to toast the topping until golden brown.
10. Combine graham cracker crumbs with melted butter (and mini chocolate chips if using), then sprinkle over the toasted frosting immediately for a crunchy finish.

Tips for the Best Results

• Ensure the marshmallow is fully centered in the batter to get a gooey surprise in every cupcake.
• Do not overbake; cupcakes should be moist and springy to the touch.
• Use a kitchen torch for safer and more even toasting of the frosting compared to broiling.
• For extra chocolate flavor, add mini chocolate chips inside the batter or sprinkle on top.
• Cool cupcakes completely before frosting to prevent melting or deflating the fluffy marshmallow frosting.

Storage and Reheating

Store leftover s’mores cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving for the best taste.

You can freeze unfrosted cupcakes for up to 3 months. Thaw completely before frosting and toasting the marshmallow for a fresh-baked experience. Avoid reheating frosted cupcakes in a microwave, as the marshmallow frosting may melt unevenly.

Frequently Asked Questions

Can I use store-bought marshmallow fluff instead of making the frosting?

Yes, marshmallow fluff can be used as a quicker alternative, but homemade marshmallow frosting provides a lighter, fluffier texture and the ability to toast it for that authentic s’mores flavor.

What if I don’t have a kitchen torch for toasting the frosting?

You can place the frosted cupcakes under a broiler on low for 1-2 minutes, watching carefully to avoid burning. Keep the oven door slightly open and stay close by for best results.

Can I make these cupcakes dairy-free?

To make dairy-free s’mores cupcakes, substitute the milk with a plant-based alternative like almond or oat milk, and use dairy-free butter for the graham cracker topping.

How do I prevent the marshmallow center from sinking?

Adding the marshmallow after filling the cupcake liners halfway with batter helps it stay suspended. Avoid overfilling the liners and baking at the correct temperature to keep the marshmallow center intact.