I packed all the gooey marshmallow, rich chocolate, and buttery graham cracker magic of classic s’mores into a cupcake that steals the show. One bite and you’ll see why these disappear fast at every summer party.

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I’m obsessed with these S’mores Cupcakes because they pack all the campfire flavor I want without making me hunt down a stick or smell like smoke for three days. The cake is rich from unsweetened cocoa powder, the marshmallow fluff brings that sticky-sweet drama, and every bite tastes like summer dessert chaos in the best way.

And honestly, they’re just fun. Messy.

Bold. Totally craveable.

I love serving these when everyone wants something playful but still seriously chocolatey. But I’d eat them any time, because s’mores flavor does not need a camping trip to show off at all.

Ingredients

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Flour gives the cupcakes structure, so they’re soft but not falling apart.
Cocoa powder brings that deep chocolate flavor you want in s’mores.
Baking powder and baking soda help them rise nice and fluffy.
Butter makes the crumb rich, tender, and honestly just better.
Sugar sweetens things up and keeps the cupcakes moist.
Eggs hold everything together and add a little richness.
Vanilla rounds out the chocolate so it doesn’t taste flat.
Sour cream or Greek yogurt makes them extra soft and slightly tangy.
Milk loosens the batter and keeps the texture light.
Graham cracker crumbs add that classic campfire crunch.
Melted butter helps the graham crumbs taste toasty and cookie-like.
Marshmallows or creme give you that gooey s’mores middle.
Ganache adds a shiny, fudgy chocolate layer you’ll definitely notice.
Marshmallow frosting is sweet, fluffy, and a little messy in the best way.
Plus, toppings make them look fun and taste like real s’mores.

Ingredient Quantities

1 1/3 cups (165 g) all purpose flour

1/3 cup (35 g) unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115 g) unsalted butter, softened

1 cup (200 g) granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup (120 g) sour cream or plain Greek yogurt

1/2 cup (120 ml) milk, room temperature

3/4 cup (85 g) graham cracker crumbs

3 tablespoons (45 g) unsalted butter, melted (for graham crumbs)

1 tablespoon granulated sugar (for graham crumbs)

12 regular marshmallows or 3/4 cup (200 g) marshmallow creme for filling

4 ounces (115 g) semisweet chocolate, chopped (for ganache)

1/2 cup (120 ml) heavy cream (for ganache)

1/2 cup (115 g) unsalted butter, softened (for frosting)

2 to 2 1/2 cups (240 to 300 g) powdered sugar (for frosting)

1 cup (230 g) marshmallow fluff or extra marshmallow creme (for marshmallow frosting)

1 to 2 tablespoons milk, if needed to thin frosting

Extra graham cracker crumbs for sprinkling

Mini marshmallows for topping

Chocolate bar pieces or mini chocolate chips for garnish

How to Make this

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1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Make the graham crumb base: combine 3/4 cup graham cracker crumbs, 3 tablespoons melted butter and 1 tablespoon granulated sugar; press about 1 to 2 teaspoons of the mixture into the bottom of each liner and set aside.

3. Whisk the dry cupcake ingredients: 1 1/3 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a bowl.

4. Cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, then beat in 2 large room temperature eggs one at a time and 1 teaspoon vanilla extract.

5. Add the dry mixture to the butter mixture in three additions, alternating with 1/2 cup sour cream or plain Greek yogurt and 1/2 cup room temperature milk, beginning and ending with the dry ingredients; fold in any remaining graham crumbs if desired.

6. Fill each cupcake liner about two thirds full with batter on top of the graham base and bake for 16 to 20 minutes, or until a toothpick inserted into the cake portion comes out with moist crumbs but no raw batter; cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

7. Make the chocolate ganache filling: heat 1/2 cup heavy cream until just simmering, pour over 4 ounces chopped semisweet chocolate, let sit 1 minute, then whisk until smooth; cool slightly. For marshmallow filling option, use whole marshmallows by pressing one into a warm cupcake cavity or use 3/4 cup marshmallow creme spooned in.

8. Core a small hole in the center of each cooled cupcake and fill with ganache or marshmallow creme; reserve the removed cake pieces for snacking.

9. Make the marshmallow frosting: beat 1/2 cup softened unsalted butter until creamy, gradually add 2 to 2 1/2 cups powdered sugar, then beat in 1 cup marshmallow fluff; add 1 to 2 tablespoons milk only if needed to reach pipeable consistency.

10. Pipe or spread frosting on each filled cupcake, sprinkle with extra graham cracker crumbs, top with mini marshmallows and chocolate pieces, and briefly toast the marshmallow tops with a kitchen torch if desired before serving.

Equipment Needed

1. 12 cup muffin tin and paper liners
2. Mixing bowls (one large, one small)
3. Electric mixer or sturdy whisk
4. Measuring cups and spoons
5. Rubber spatula and wooden spoon
6. Ice cream scoop or large spoon for portioning batter
7. Small saucepan or microwave safe bowl for ganache
8. Paring knife or cupcake corer and a spoon for filling
9. Piping bag with round tip or offset spatula, plus a wire rack for cooling

FAQ

Can I make the cupcakes ahead of time? Yes. Bake and cool cupcakes fully, store unfrosted in an airtight container at room temperature up to 2 days or in the fridge up to 4 days. Fill and frost just before serving for best texture.

How do I get a gooey marshmallow center without it leaking out? Use marshmallow creme or tuck a whole marshmallow into the cooled cupcake by scooping a small hole with a spoon or piping bag. Chill briefly after filling so the center sets, then frost and garnish.

Can I substitute Greek yogurt for sour cream? Yes. Use equal amounts of plain Greek yogurt as a 1 to 1 substitute for sour cream. It may make the crumb slightly tangier but will keep the cupcakes moist.

What is the best way to make the chocolate ganache smooth? Warm the cream until just simmering, pour over chopped chocolate, let sit 1 minute, then stir gently until glossy and smooth. If needed, warm briefly over a double boiler while stirring.

How do I prevent the marshmallow frosting from being too sweet or runny? Use chilled butter when creaming and add powdered sugar gradually. If frosting is too sweet, add a pinch of salt or a splash of vanilla. If too thick, thin with 1 teaspoon to 1 tablespoon milk as needed.

Can these cupcakes be frozen? Yes. Freeze unfrosted, filled cupcakes in a single layer until firm, then transfer to a freezer bag up to 2 months. Thaw in the fridge overnight and frost just before serving for best results.

S’mores Cupcakes: The Delicious Flavors Of Smores In A Cupcake! Recipe Substitutions and Variations

All purpose flour: substitute with 1) cake flour (use 1 cup plus 2 tbsp per cup AP for lighter crumb), 2) 1-to-1 gluten free flour blend (measure cup for cup, ensure contains xanthan gum), 3) whole wheat pastry flour (replace up to 50 percent for nuttier flavor, reduce liquid slightly)
Unsweetened cocoa powder: substitute with 1) Dutch processed cocoa (gives darker, smoother flavor; may react less with baking powder), 2) raw cacao powder (use same amount, slightly more bitter), 3) hot chocolate mix (not ideal because of sugar and additives; reduce sugar in recipe)
Sour cream or plain Greek yogurt: substitute with 1) buttermilk (use 1/3 cup buttermilk plus 1 tbsp melted butter to replace 1/2 cup sour cream), 2) crème fraîche (use cup-for-cup), 3) sour cream made from silken tofu blended with 1 tsp lemon juice for dairy free
Heavy cream (for ganache): substitute with 1) full fat coconut cream (equal volume, for dairy free coconut flavor), 2) evaporated milk (slightly lighter ganache, equal volume), 3) half and half plus 1 tbsp butter per 1/2 cup to mimic richness

Pro Tips

1. Let eggs, milk and sour cream come fully to room temperature before mixing. Cold ingredients make the batter seize and give denser cupcakes, while room temp ingredients blend into a lighter crumb.

2. Spoon and level the flour instead of scooping from the bag. That small step keeps the dry measure accurate so the cupcakes stay tender rather than dry or gummy.

3. Don’t overmix once the flour goes in. Fold just until the streaks disappear. Overworking develops gluten and makes the cakes tough.

4. Pack the graham crumb base firmly into the liners so it holds together when you bite in, but use only a thin layer so it won’t overwhelm the cake. Press the crumbs with the back of a small spoon or a flat-bottomed measuring spoon.

5. For the ganache filling, heat the cream until it is barely simmering and let it rest a minute on the chopped chocolate before whisking for a silky texture. Fill the cupcakes when they are cool so the ganache sets properly. If torching marshmallows, do it quickly and evenly to avoid burning the frosting.

S'mores Cupcakes: The Delicious Flavors Of Smores In A Cupcake! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

663

kcal

Equipment: 1. 12 cup muffin tin and paper liners
2. Mixing bowls (one large, one small)
3. Electric mixer or sturdy whisk
4. Measuring cups and spoons
5. Rubber spatula and wooden spoon
6. Ice cream scoop or large spoon for portioning batter
7. Small saucepan or microwave safe bowl for ganache
8. Paring knife or cupcake corer and a spoon for filling
9. Piping bag with round tip or offset spatula, plus a wire rack for cooling

Ingredients

1 1/3 cups (165 g) all purpose flour
1/3 cup (35 g) unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup (120 g) sour cream or plain Greek yogurt
1/2 cup (120 ml) milk, room temperature
3/4 cup (85 g) graham cracker crumbs
3 tablespoons (45 g) unsalted butter, melted (for graham crumbs)
1 tablespoon granulated sugar (for graham crumbs)
12 regular marshmallows or 3/4 cup (200 g) marshmallow creme for filling
4 ounces (115 g) semisweet chocolate, chopped (for ganache)
1/2 cup (120 ml) heavy cream (for ganache)
1/2 cup (115 g) unsalted butter, softened (for frosting)
2 to 2 1/2 cups (240 to 300 g) powdered sugar (for frosting)
1 cup (230 g) marshmallow fluff or extra marshmallow creme (for marshmallow frosting)
1 to 2 tablespoons milk, if needed to thin frosting
Extra graham cracker crumbs for sprinkling
Mini marshmallows for topping
Chocolate bar pieces or mini chocolate chips for garnish

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Make the graham crumb base: combine 3/4 cup graham cracker crumbs, 3 tablespoons melted butter and 1 tablespoon granulated sugar; press about 1 to 2 teaspoons of the mixture into the bottom of each liner and set aside.
Whisk the dry cupcake ingredients: 1 1/3 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a bowl.
Cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, then beat in 2 large room temperature eggs one at a time and 1 teaspoon vanilla extract.
Add the dry mixture to the butter mixture in three additions, alternating with 1/2 cup sour cream or plain Greek yogurt and 1/2 cup room temperature milk, beginning and ending with the dry ingredients; fold in any remaining graham crumbs if desired.
Fill each cupcake liner about two thirds full with batter on top of the graham base and bake for 16 to 20 minutes, or until a toothpick inserted into the cake portion comes out with moist crumbs but no raw batter; cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Make the chocolate ganache filling: heat 1/2 cup heavy cream until just simmering, pour over 4 ounces chopped semisweet chocolate, let sit 1 minute, then whisk until smooth; cool slightly. For marshmallow filling option, use whole marshmallows by pressing one into a warm cupcake cavity or use 3/4 cup marshmallow creme spooned in.
Core a small hole in the center of each cooled cupcake and fill with ganache or marshmallow creme; reserve the removed cake pieces for snacking.
Make the marshmallow frosting: beat 1/2 cup softened unsalted butter until creamy, gradually add 2 to 2 1/2 cups powdered sugar, then beat in 1 cup marshmallow fluff; add 1 to 2 tablespoons milk only if needed to reach pipeable consistency.
Pipe or spread frosting on each filled cupcake, sprinkle with extra graham cracker crumbs, top with mini marshmallows and chocolate pieces, and briefly toast the marshmallow tops with a kitchen torch if desired before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.