This s’mores cupcakes takes everything you love about the campfire classic and turns it into a portable, party ready dessert.
Each cupcake starts with a buttery graham cracker crust, gets topped with a rich chocolate cake, and finishes with a swirl of fluffy marshmallow frosting.
You get all the gooey, toasty, chocolatey flavor of a real s’more without needing a fire pit or a bag of skewers.
I make a batch of these every summer once the weather warms up, and they disappear faster than almost anything else I bake.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Total Time | 45 minutes |
| Servings | 24 cupcakes |
| Difficulty Level | Easy |
Why You’ll Love This S’mores Cupcakes
These cupcakes hit every texture you want in one bite: crunchy crust, soft cake, and pillowy frosting.
They also travel well, which makes them one of my go to picks for cookouts and potlucks.
If you are craving more toasty marshmallow flavor after this one, my s’mores cookies scratch the same itch in cookie form.
- Graham cracker crust baked right into the liner for a genuine crunch
- Moist, deeply chocolatey cupcake base made from scratch
- Fluffy marshmallow frosting that can be torched for that campfire look
- Easy to make ahead and assemble the day of serving
- A total crowd pleaser for birthdays, cookouts, and bake sales
Ingredients
You will need a handful of pantry staples plus a few s’mores specific ingredients to pull this recipe together.
Here is everything you need, broken down by component.
- For the graham cracker crust: graham cracker crumbs, unsalted butter, granulated sugar, pinch of salt
- For the chocolate cupcakes: all purpose flour, Dutch process cocoa powder, granulated sugar, baking powder, baking soda, salt, eggs, whole milk, vegetable oil, vanilla extract, hot coffee
- For the marshmallow frosting: marshmallow fluff, unsalted butter, powdered sugar, vanilla extract, heavy cream
- For garnish: extra graham cracker crumbs, mini chocolate bars or chocolate chips, mini marshmallows
Another favorite: Fudge Brownies
Kitchen Equipment Needed
None of these tools are unusual, but a couple of them genuinely make this recipe easier to pull off.
A kitchen torch especially is worth having if you make s’mores desserts often.
- Two standard 12 cup muffin pans
- Cupcake liners
- Food processor for crushing graham crackers into fine crumbs
- Stand mixer or hand mixer for the batter and frosting
- Piping bags and tips for frosting the cupcakes
- Kitchen torch for toasting the marshmallow frosting
- Wire cooling rack
I learned a lot about crumb crusts while perfecting my chocolate truffles, and the same fine, even crumb technique applies here.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this recipe, based on years of testing s’mores desserts in my own kitchen.
1. Nabisco Graham Crackers
Nabisco graham crackers hold up better than most store brands once they are crushed and mixed with butter, giving you a crust that stays crisp instead of turning soggy.
They also have a more toasty, honeyed flavor that comes through in every bite.
2. Jet-Puffed Marshmallow Fluff
This is the easiest way to get authentic marshmallow flavor into the frosting without whipping raw egg whites over a double boiler.
It whips up light and stable, and it holds its shape beautifully once piped onto the cooled cupcakes.
3. Butane Kitchen Torch
A small butane torch is what gives the frosting that classic toasted, slightly charred marshmallow look and flavor.
It takes seconds to use and instantly makes these cupcakes look bakery made.
4. KitchenAid Stand Mixer
A stand mixer makes quick work of both the cupcake batter and the marshmallow frosting, and it whips the frosting to a much fluffier texture than a hand mixer alone.
If you bake often, it is one of those tools that earns its counter space.
5. Wilton Piping Tip Set
A large open star tip creates that classic tall, swirled frosting look you see on bakery cupcakes.
This set is inexpensive and gives you plenty of options to switch up the look for future bakes.
You might also enjoy: Hot Fudge Cake
Step-by-Step Instructions: How to Make S’mores Cupcakes
1. Prep the pans and oven
- Preheat your oven to 350 degrees Fahrenheit.
- Line two standard 12 cup muffin pans with cupcake liners.
- Set the pans aside while you make the crust mixture.
2. Make the graham cracker crust
- Pulse the graham crackers in a food processor until they form fine, even crumbs.
- In a medium bowl, stir the graham cracker crumbs together with the melted butter, sugar, and a pinch of salt until the mixture looks like wet sand.
- Spoon about one tablespoon of the mixture into the bottom of each cupcake liner.
- Press the crumbs down firmly using the back of a spoon or the bottom of a small glass so the crust holds together.
- Bake the crusts for 5 to 6 minutes, then remove the pans from the oven and set them aside to cool slightly. Leave the oven on.
3. Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, Dutch process cocoa powder, sugar, baking powder, baking soda, and salt.
- Make sure the cocoa powder is fully broken up with no visible clumps.
- Set the bowl aside.
4. Mix the wet ingredients
- In a separate large bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Whisk in the hot coffee last, being careful since the mixture will be thin and hot.
- The hot coffee helps bloom the cocoa powder and deepens the chocolate flavor without making the cupcakes taste like coffee.
5. Combine the batter
- Pour the wet ingredients into the bowl of dry ingredients.
- Whisk together just until no streaks of flour remain, being careful not to overmix.
- The batter will be noticeably thin, which is normal for this style of chocolate cupcake.
6. Fill the liners and bake
- Divide the batter evenly over the baked graham cracker crusts, filling each liner about two thirds full.
- Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For more ideas on turning classic flavors into cupcake form, check out my s’mores hot chocolate for a drinkable version of the same combination.
7. Make the marshmallow frosting
- In the bowl of a stand mixer, beat the butter on medium speed until smooth and pale, about 2 minutes.
- Add the marshmallow fluff and beat again until fully combined.
- Gradually add the powdered sugar, mixing on low speed at first to avoid a sugar cloud.
- Add the vanilla extract and heavy cream, then increase the speed to medium high and beat for 2 to 3 minutes until light and fluffy.
8. Frost and garnish the cupcakes
- Make sure the cupcakes are completely cool before frosting, or the frosting will melt.
- Transfer the marshmallow frosting to a piping bag fitted with a large star tip.
- Pipe a generous swirl of frosting onto each cupcake.
- Use a kitchen torch to lightly toast the outside of the frosting until golden in spots.
- Finish each cupcake with a sprinkle of graham cracker crumbs and a small piece of chocolate or a mini marshmallow.
Tips for The Best S’mores Cupcakes
A few small details make a big difference between good s’mores cupcakes and great ones.
Pay attention to temperature and timing more than anything else.
- Use room temperature eggs and milk so the batter comes together smoothly
- Do not skip pressing the crust down firmly, or it will crumble when you bite in
- Let the cupcakes cool completely before frosting so the marshmallow does not slide off
- Move the torch constantly in small circles to avoid burning any one spot
- If you do not have a torch, a quick 1 to 2 minute pass under the broiler works too, watched closely
I use these same cooling and frosting tricks in my Snickers cupcakes, and they work just as well here.
Serving Suggestions
These cupcakes are rich enough to stand on their own, but a few pairings make them even better for a party spread.
Cold drinks and other chocolate desserts both work well alongside them.
- Serve with a tall glass of cold milk to balance the sweetness
- Set out a batch alongside Red Velvet Cupcakes for a dessert table with variety
- Add them to a summer cookout dessert table next to fresh fruit
- Pack a couple in a lunchbox as a special treat
- Serve slightly warm with a scoop of vanilla ice cream for an extra indulgent plate
Variations of S’mores Cupcakes
Once you have the base recipe down, it is easy to switch things up to match your mood or what you have on hand.
Here are a few of my favorite twists.
- Fill the center of each cupcake with extra marshmallow fluff or a dark chocolate ganache for a surprise filling
- Swap the chocolate cupcake for a graham cracker flavored cupcake for a different texture contrast
- Use milk chocolate ganache instead of frosting for a fudgier, less sweet topping
- Stir mini chocolate chips into the batter for extra pockets of chocolate
- Turn these into mini cupcakes for a bite sized party version
If you love experimenting with s’mores flavors, my Pumpkin S’mores Cookies are a fun fall spin on the same idea.
Storage and Reheating
These cupcakes are best enjoyed within a couple of days of baking, especially once they are frosted.
Proper storage keeps the crust crisp and the frosting fresh.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 4 days if your kitchen runs warm, then let them sit out 20 minutes before serving
- Freeze unfrosted cupcakes, wrapped individually, for up to 2 months
- Thaw frozen cupcakes at room temperature before frosting and serving
- Marshmallow fluff frosting does not freeze well, so always freeze cupcakes before frosting them
The same make ahead approach works well for my No Bake Cheesecake, which also holds up nicely in the fridge for a few days.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands and portion sizes you use.
Here is a general estimate per cupcake, based on 24 servings.
- Calories: approximately 280
- Total Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Sugar: 27g
- Protein: 3g
- Sodium: 190mg
For a slightly lighter treat with a similar rich chocolate flavor, another favorite: Chocolate Fudge
Health Benefits of Key Ingredients
These cupcakes are absolutely a treat, but a couple of the ingredients do offer small nutritional upsides.
It never hurts to know what you are actually eating.
- Cocoa powder contains antioxidants called flavanols, which may support heart health in moderation
- Eggs provide protein and important nutrients like choline
- Whole milk contributes calcium and vitamin D
- Graham crackers made with whole wheat flour add a small amount of fiber
- Butter, used in moderation, provides fat soluble vitamins like vitamin A
Read Also: Cookies And Cream Pie
FAQs About S’mores Cupcakes
1. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes up to 2 days ahead and store them unfrosted at room temperature in an airtight container.
Make the marshmallow frosting fresh the day you plan to serve them for the best texture.
2. Do I need a kitchen torch to make these?
A torch gives the frosting that classic toasted look, but it is not required.
You can skip toasting altogether or place the frosted cupcakes briefly under a broiler, watching closely so they do not burn.
3. Can I use a boxed cake mix instead of making the cupcakes from scratch?
Yes, a devil’s food or chocolate boxed cake mix works well as a shortcut over the graham cracker crust.
Just follow the mix instructions and bake as directed once the batter is added to the pre baked crusts.
4. Why is my graham cracker crust falling apart?
This usually happens when the crumbs are not pressed down firmly enough before baking.
Use the bottom of a small glass to pack the mixture in tightly so it holds its shape.
5. Can I use regular marshmallows instead of marshmallow fluff?
Marshmallow fluff gives the smoothest, most stable frosting, but you can melt regular marshmallows with a little butter as a substitute.
The texture will be slightly stickier, so let it cool a bit before mixing it into the frosting.
Another favorite: Hot Chocolate With Marshmallows
S’mores Cupcakes
Ingredients
- 2 cups graham cracker crumbs about 16 full graham cracker sheets, finely ground
- 8 tablespoons unsalted butter 113g, melted
- 2 tablespoons granulated sugar
- salt pinch
- 2 cups all-purpose flour 240g
- 3/4 cup Dutch process cocoa powder 75g
- 1 1/2 cups granulated sugar 300g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs room temperature
- 1 cup whole milk 240ml, room temperature
- 1/2 cup vegetable oil 120ml
- 1 tablespoon vanilla extract
- 1 cup hot coffee 240ml, freshly brewed
- 1 cup marshmallow fluff about one 7.5 oz jar
- 1 cup unsalted butter 226g, softened
- 4 cups powdered sugar 480g
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream 30ml
- extra graham cracker crumbs for sprinkling
- mini chocolate bars or chocolate chips, for topping
- mini marshmallows for topping
Equipment
- 2 standard 12-cup muffin pans
- Cupcake liners
- Food processor
- Stand mixer or hand mixer
- Piping bags
- Piping tips large star tip
- Kitchen torch optional, for toasting
- Wire cooling rack
- Medium bowl
- Large mixing bowls 2
- Whisk
Method
- Preheat oven to 350°F. Line two standard 12-cup muffin pans with cupcake liners.
- Pulse graham crackers in a food processor until they form fine, even crumbs. In a medium bowl, stir crumbs together with melted butter, sugar, and salt until mixture looks like wet sand.
- Spoon about one tablespoon of crust mixture into each liner and press down firmly using the back of a spoon or the bottom of a small glass. Bake for 5-6 minutes, then remove from oven and set aside to cool slightly. Leave oven on.
- In a large bowl, whisk together flour, Dutch process cocoa powder, sugar, baking powder, baking soda, and salt until no clumps remain.
- In a separate large bowl, whisk together eggs, milk, vegetable oil, and vanilla until smooth. Whisk in hot coffee last (mixture will be thin).
- Pour wet ingredients into dry ingredients and whisk just until no streaks of flour remain, being careful not to overmix. Batter will be thin.
- Divide batter evenly over baked crusts, filling each liner about two-thirds full. Bake for 16-18 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
- In a stand mixer, beat butter on medium speed until smooth and pale, about 2 minutes. Add marshmallow fluff and beat until combined. Gradually add powdered sugar on low speed to avoid a sugar cloud.
- Add vanilla and heavy cream, then increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
- Transfer frosting to a piping bag fitted with a large star tip and pipe a generous swirl onto each cooled cupcake.
- Use a kitchen torch to lightly toast the outside of the frosting until golden in spots. Finish with a sprinkle of graham cracker crumbs and a small piece of chocolate or mini marshmallow.
Nutrition
Notes
- Use room temperature eggs and milk so the batter comes together smoothly.
- Do not skip pressing the crust down firmly, or it will crumble when you bite in.
- Let the cupcakes cool completely before frosting so the marshmallow does not slide off.
- Move the torch constantly in small circles to avoid burning any one spot.
- If you do not have a torch, a quick 1-2 minute pass under the broiler works too, watched closely.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 4 days if your kitchen runs warm, then let them sit out 20 minutes before serving.
- Freeze unfrosted cupcakes, wrapped individually, for up to 2 months. Thaw at room temperature before frosting.
- Marshmallow fluff frosting does not freeze well, so always freeze cupcakes before frosting them.
- For a fun twist, fill the center of each cupcake with extra marshmallow fluff or dark chocolate ganache before frosting.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These s’mores cupcakes bring together everything I love about summer desserts in one easy to make treat.
They are just as fun to make with kids as they are to serve at a grown up dinner party.
I hope this becomes one of your go to recipes whenever you are craving that campfire flavor without the campfire.
Give them a try, and let me know in the comments how yours turned out. I would love to see your photos.
Recommended:
- S’mores Puppy Chow
- Lemon Cupcakes
- Carrot Cake Cupcakes
- Pink Champagne Cupcakes
- Pumpkin Cupcakes With Cream Cheese Frosting
