When you're craving the nostalgic flavors of campfire s'mores but want to enjoy them in a fun, portable way, these s'mores cupcakes are a total game changer. Bursting with chocolate, toasted marshmallow frosting, and a crunchy graham cracker topping, this recipe is truly worth bookmarking for anytime indulgence.
You can easily whip up a batch for gatherings, celebrations, or just a special treat to brighten your day. Once you try these s'mores cupcakes, they'll quickly become a favorite in your recipe collection.
Why You'll Love This Recipe
- Easy to make with simple pantry ingredients you likely have on hand.
- Perfectly replicates classic s'mores flavors in cupcake form.
- Moist chocolate cake base balanced with creamy toasted marshmallow frosting.
- Crunchy graham cracker topping adds great texture contrast.
- Great for parties, holidays, or anytime you want a nostalgic dessert.
Ingredients
Gather these ingredients to make your s'mores cupcakes come to life. Each component complements the next for a perfectly balanced treat.
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 cup marshmallow fluff or marshmallow creme
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 3/4 teaspoon vanilla extract (for frosting)
- 1 cup graham cracker crumbs, divided
- 12 small chocolate squares or chocolate chips (for garnish)
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 Worth Bookmarking
- Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk the granulated sugar, brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the boiling water carefully until the batter is smooth and thin.
- Fill each cupcake liner about two-thirds full with the batter. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
- While cupcakes cool, prepare the toasted marshmallow frosting by beating the softened butter until creamy, then gradually adding powdered sugar and vanilla. Fold in the marshmallow fluff until smooth and fluffy.
- Once cupcakes are cool, spread a thin layer of marshmallow frosting on top, then sprinkle a generous tablespoon of graham cracker crumbs on each cupcake.
- Use a kitchen torch or the oven broiler to lightly toast the marshmallow frosting's surface until golden and slightly caramelized—about 30-60 seconds under the broiler, watching closely.
- Top each cupcake with a small chocolate square or a few chocolate chips to complete the s'mores effect. Serve immediately or refrigerate until ready to enjoy.
Tips for the Best Results
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- Use a kitchen torch for precise marshmallow toasting without overheating the cupcake.
- For extra gooeyness, gently press a mini marshmallow into the center of each cupcake before baking.
- Store cupcakes in an airtight container to keep the marshmallow frosting soft and fresh.
- Adjust the sweetness of the frosting by adding a pinch of salt if desired.
Storage and Reheating
Store leftover s'mores cupcakes in an airtight container in the refrigerator for up to 4 days. The frosting may firm up slightly but will remain delicious.
To enjoy the cupcakes warm, let them come to room temperature, then briefly microwave for 10-15 seconds. Avoid overheating to preserve the toasted marshmallow texture.
Frequently Asked Questions
Can I make these cupcakes dairy-free?
Yes, you can substitute dairy-free milk and vegan butter alternatives. Use a dairy-free marshmallow fluff to keep it fully vegan.
What if I don’t have a kitchen torch for toasting?
You can use your oven’s broiler setting by placing the cupcakes on the top rack and watching carefully for 30-60 seconds until golden brown.
How do I prevent the frosting from becoming too runny?
Use softened—not melted—butter and chilled marshmallow fluff. Also, avoid adding extra liquid ingredients to the frosting.
Can I prepare these cupcakes ahead of time?
Absolutely! Bake the cupcakes and store them unfrosted in an airtight container for up to 2 days. Frost and toast just before serving for best results.
