S’mores Cupcakes are everything you love about the classic campfire treat — gooey marshmallows, rich chocolate, and crunchy graham crackers — wrapped up in a decadent cupcake. With a graham cracker crust, moist chocolate cake, and a fluffy toasted marshmallow frosting, these cupcakes are nostalgic, indulgent, and totally irresistible.

Why You’ll Love This Recipe

• Combines the best parts of s’mores in cupcake form
• Features a buttery graham cracker crust
• Rich and moist chocolate cupcake base
• Topped with toasted marshmallow frosting for a campfire feel
• Perfect for summer parties, birthdays, or cozy nights in
• Easy to make ahead and decorate
• Great for kids and adults alike
• No campfire required
• Customizable with extra chocolate or ganache
• A fun baking project with stunning results

Ingredients

this Recipe

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

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter (melted)
• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Eggs
• Buttermilk
• Vegetable oil
• Vanilla extract
• Hot water or hot coffee
• Marshmallow fluff or marshmallow creme
• Powdered sugar
• Heavy cream (optional, for frosting texture)
• Mini marshmallows (optional for topping)
• Chocolate squares or chips (optional for garnish)

Directions

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. Make the graham cracker crust by mixing crumbs, sugar, and melted butter. Press a spoonful into the bottom of each liner and bake for 5 minutes.
3. Prepare the cupcake batter by whisking dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) in a bowl.
4. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Add to dry ingredients and stir to combine. Slowly mix in hot water or coffee until smooth.
5. Fill each cupcake liner ¾ full with batter over the baked crust.
6. Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
7. Make marshmallow frosting by beating marshmallow fluff and powdered sugar until fluffy. Add cream if needed for texture.
8. Frost cooled cupcakes with marshmallow frosting.
9. Optional: Toast frosting with a kitchen torch or broil for a few seconds. Garnish with mini marshmallows or chocolate pieces.

Servings and timing

• Servings: 12 cupcakes
• Prep Time: 25 minutes
• Cook Time: 18–22 minutes
• Total Time: ~45–50 minutes

Variations

• Stuff with chocolate ganache in the center for extra gooeyness
• Use chocolate frosting instead of marshmallow for a fudgy twist
• Add a mini marshmallow inside the batter for a melted surprise
• Make gluten-free by using gluten-free graham crackers and flour
• Top with graham cracker crumbs or drizzle with chocolate syrup for extra flair

Storage/Reheating

• Storage: Store cupcakes in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
• Reheating: Bring refrigerated cupcakes to room temperature. Avoid microwaving frosted cupcakes as marshmallow frosting can melt or become rubbery.

FAQs

Can I toast the marshmallow frosting without a torch?

Yes, place the frosted cupcakes under a broiler for a few seconds. Watch closely to avoid burning.

Can I use boxed cake mix?

Absolutely. Use your favorite chocolate cake mix to save time, and focus on the crust and frosting.

What kind of marshmallow frosting works best?

Marshmallow fluff or marshmallow creme works great. You can also make a homemade meringue-style marshmallow frosting.

Can I skip the graham cracker crust?

You can, but it’s a signature part of the s’mores flavor. Try crushed digestive biscuits or vanilla wafers as alternatives.

How do I prevent soggy crust?

Bake the crust for 5 minutes before adding the batter to keep it crisp.

Can I use cupcake liners?

Yes, but using foil liners can help keep the crust firm and avoid sogginess.

What can I use if I don’t have buttermilk?

Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let sit for 5 minutes as a buttermilk substitute.

Can I use mini marshmallows for the frosting?

Mini marshmallows can be melted down, but marshmallow fluff provides a smoother, easier-to-pipe texture.

Do I need a stand mixer for the frosting?

No, a hand mixer works just as well for this recipe.

How far in advance can I make these?

You can bake the cupcakes a day ahead and frost them the day of serving for best results.

Conclusion

S’mores Cupcakes are the perfect dessert mashup that brings the campfire right into your kitchen. From the crunchy graham crust to the rich chocolate cake and fluffy toasted topping, every bite captures that nostalgic flavor. Whether you’re baking for a summer gathering or just because, these cupcakes are sure to steal the show. Give them a try — no bonfire required!

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