These s’mores cupcakes are everything you love about the classic treat. Graham cracker crust, rich chocolate, and gooey marshmallow all baked into a fun, handheld dessert!
S’mores will always have a place in my heart. The combination of toasted marshmallows, melty chocolate, and crisp graham crackers is nostalgic, messy, and absolutely irresistible. These s’mores cupcakes take all of that goodness and wrap it into something a little less sticky and a lot more shareable. With a buttery graham crust, soft chocolate cake, and a swirl of marshmallow fluff frosting, they’re perfect for summer parties or any time you’re craving a taste of the campfire.
Why You’ll Love These S’mores Cupcakes
- Classic flavors, baked into cupcakes. You get the full s’mores experience, with graham, chocolate, and marshmallow in a neater, party-friendly form.
- Simple but impressive. The components are easy to make, but the result looks and tastes like something special.
- From-scratch chocolate cake. The cake is rich and moist with deep chocolate flavor, made with simple pantry ingredients.
- A fun twist on a nostalgic treat. Perfect for summer gatherings, birthdays, or anytime you want to skip the campfire but keep the s’mores.
Key Ingredients
For ingredient quantities and full instructions, scroll to the recipe card below.
- Graham cracker crumbs – The base layer of these cupcakes is a quick graham crust made with crumbs, sugar, and butter. It adds just the right amount of crunch and classic s’mores flavor.
- Unsweetened cocoa powder – Choose a good-quality natural cocoa powder for deep chocolate flavor. This helps the cake stand up to the sweet frosting and crust.
- Butter – Melted butter adds richness and moisture to the cake while keeping the mixing process super simple.
- Buttermilk – Adds a bit of tang and keeps the cupcakes soft and tender. If you don’t have any on hand, a mix of milk and lemon juice or vinegar can work in a pinch. (See my buttermilk substitutes guide.)
- Marshmallow creme – Also known as marshmallow fluff, this forms the base of the frosting and brings that signature gooey marshmallow flavor.
- Confectioners’ sugar – Helps create a smooth, fluffy frosting that holds its shape when piped or swirled.
- Mini marshmallows, chocolate, and graham crumbs (for garnish) – These optional toppings take the cupcakes from fun to full-on s’mores.
How to Make S’mores Cupcakes
Start with the graham crust.
Mix graham cracker crumbs, sugar, and melted butter, then press about a tablespoon into each cupcake liner. Give them a quick 5-minute bake to help the crust set so it stays crisp under the cake.
Whisk up the chocolate cake batter.
This is a simple chocolate cake made with melted butter, cocoa powder, and buttermilk. The batter comes together quickly and bakes up soft and rich without being overly fussy.
Add the hot water last.
Just-off-the-boil water helps bloom the cocoa powder and smooth out the batter. Don’t worry if it looks thin. That’s exactly what makes the cake moist.
Fill the liners.
Spoon the batter over the cooled graham crusts, filling each liner about 3/4 full. You should get around 12 cupcakes.
Bake and cool.
Bake until a pick inserted into the center comes out clean, usually 18 to 20 minutes. Let the cupcakes cool completely before frosting so the butter-based frosting doesn’t melt.
Make the marshmallow frosting.
Cream the butter, then mix in marshmallow fluff and vanilla. Add the sugar gradually and beat until fluffy. You can adjust the consistency with a splash of milk if needed. Pipe or spread the frosting on top of the cooled cupcakes.
Decorate with toasted marshmallows and toppings.
Toast a few mini marshmallows under the broiler or with a kitchen torch, then place them on top of each frosted cupcake. Finish with a drizzle of melted chocolate and a sprinkle of graham cracker crumbs for full s’mores flair.
Tips for Success
- Use a tamper or the bottom of a small glass to press the graham crust firmly into the liners to help it stay intact after baking.
- Let the melted butter cool slightly before mixing it into the batter. Aim for warm, not hot (around 85–95°F) so it blends smoothly without affecting the eggs.
- Don’t over-mix the cake batter. Mix just until everything is combined to keep the cupcakes soft and tender.
- Use hot (not boiling) water or coffee. Around 190–200°F is ideal for blooming the cocoa and improving the texture and flavor of the cake.
- Cool cupcakes completely before frosting. The marshmallow frosting is butter-based, so it will soften or slide off if the cupcakes are still warm.
- Toast marshmallows just before serving if you’re in a humid environment so they’ll stay crisp and golden longer.
Variations and Serving Ideas
- Add chocolate chips to the batter. For extra melty goodness, stir a handful of semisweet or milk chocolate chips into the cake batter before baking.
- Swap in a chocolate ganache drizzle. Instead of melted chocolate, use a simple ganache for a more decadent topping. Mix 2 ounces of chopped semisweet or bittersweet chocolate with 3 tablespoons warmed heavy cream until smooth.
- Make mini s’mores cupcakes. Use a mini muffin pan for bite-sized treats. Just reduce the baking time accordingly.
- Serve with a scoop of ice cream. Warm one up slightly and pair with vanilla or toasted marshmallow ice cream for a fun plated dessert.
How to Store
At room temperature: Store frosted cupcakes in an airtight container for up to 2 days. Keep them in a cool spot to prevent the frosting from softening too much.
In the refrigerator: If your kitchen runs warm, refrigerate them for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving so the frosting softens up again.
Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly and thaw overnight in the fridge before adding frosting and toppings.
Bring the Campfire to Your Kitchen
These s’mores cupcakes capture all the fun of the classic treat with no fire pit required. With that buttery graham crust, rich chocolate cake, and fluffy marshmallow topping, they’re just the right mix of nostalgic and indulgent. Whether you make them for summer gatherings or cozy nights in, they’re bound to be a hit!
More Cupcake Recipes
S’mores Cupcakes
Ingredients
For the graham crust
- 1 cup (100 g) graham cracker crumbs
- 2 tablespoons (25 g) granulated sugar
- 4 tablespoons (57 g) unsalted butter, melted
For the chocolate cupcakes
- 1 cup (120 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled (85-95°F/29-35°C))
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) hot water or coffee , just off the boil, (190-200°F/88-95°C)
For the marshmallow frosting
- 1/2 cup (113 g) unsalted butter, softened
- 1 7-ounce (198 g) jar marshmallow creme
- 1/2 teaspoon vanilla extract
- pinch salt
- 1 1/2 to 2 cups (165 to 220 g) confectioners’ sugar, sifted
- 1 to 2 tablespoons (15 to 30 ml) milk, as needed
For garnishing
- regular or mini marshmallows, broil or torch (see note)
- chocolate drizzle
- graham cracker crumbs
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Instructions
Make the cupcakes:
- Preheat the oven to 350°F (175°C). Line a standard muffin pan with paper liners.
- Stir together the graham crumbs and sugar, then mix in melted butter.
- Press about 1 tablespoon into the bottom of each liner.
- Bake for 5 minutes and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the melted butter, sugar, eggs, and vanilla until well combined. Stir in the buttermilk, then add the dry ingredients. Mix just until combined. Stir in the hot water or coffee.
- Divide over the graham crusts and bake 22–25 minutes, or until a pick comes out clean. Cool completely.
Make the frosting and garnish:
- Beat the butter until smooth. Mix in the marshmallow creme and vanilla. Add the confectioners’ sugar gradually, beating until fluffy. (Use as much sugar as needed for a thick frosting.)
- Adjust with milk as needed. The frosting should be thick but pipeable. Chill briefly if needed to make it firm for piping.
- Pipe or spread the frosting on top of the cooled cupcakes. Garnish as desired.
Notes
- Let the melted butter cool slightly (about 85–95°F) before mixing into the batter.
- Hot water or coffee (around 190–200°F) helps bloom the cocoa powder and gives the batter a smoother texture.
- For the garnish, toast mini marshmallows briefly under the broiler or with a kitchen torch just before adding to the cupcakes. Finish with a drizzle of chocolate (made by melting dark chocolate with just a bit of oil for shine and sturdiness) and graham cracker crumbs for extra flair.
- Store in an airtight container in a cool place up to 2 days or in the refrigerator up to 4 days. Bring to room temperature for serving if refrigerating.
