I promise Smores Cupcake Ideas that cram gooey marshmallow, crunchy graham and molten chocolate into one ridiculous cupcake, so keep scrolling because you will want to see this.

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I am obsessed with these S’mores Cupcakes because they hit every sticky, chocolatey thrill I chase. I love that melted chocolate and charred marshmallow mess on top.

I can’t resist a crumbly graham center, I even love using 1 1/2 cups graham cracker crumbs (about 10 full crackers, crushed) to punch that texture up. And yeah, they remind me of Campfire chaos but without bugs.

I keep coming back to Smores Cupcake Ideas and S’more Recipes when I need a sugar rush that actually feels worth it. Pure, messy, delicious sugar joy.

I want one right this second, so badly.

Ingredients

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All purpose flour: the cake’s backbone, gives structure so it holds all that goo.
Unsweetened cocoa powder: deep chocolate punch, not too sweet, keeps it grown-up.
Granulated sugar: sweetens and gives lift, because otherwise it’d be sad.
Baking powder: helps rise, lightens crumb so cupcakes aren’t dense.
Baking soda: reacts with cocoa and sugar for that tender, airy texture.
Salt: sharpens chocolate, makes flavors pop instead of muddling together.
Eggs: bind everything and add moisture, they’re the glue here.
Whole milk: adds creaminess and richness, 2% works too if that’s what you’ve got.
Vegetable oil: keeps cupcakes super moist, they stay soft for days.
Vanilla extract: warms the batter, basically makes it taste homemade.
Boiling water: blooms the cocoa for stronger chocolate flavor, trust me.
Graham cracker crumbs: crunchy base idea, adds that campfire cookie vibe.
Melted butter for crumbs: helps crumbs stick together, plus it’s buttery goodness.
Marshmallow fluff: gooey, spreadable marshmallow heart, pure childhood in a jar.
Mini marshmallows: for toasting on top, they get crispy edges and melty centers.
Semisweet chocolate: rich ganache or chips, gives glossy chocolate finish and bite.
Heavy cream: makes ganache silky, it’s what makes chocolate feel luxurious.
Unsalted butter for buttercream: if you go that route, it adds smooth richness.
Powdered sugar for buttercream: sweetness and structure, it’s what thickens frosting.
Additional graham pieces: optional crunch and visual cue for s’mores, very cute.

Ingredient Quantities

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs (room temp)

1 cup whole milk (or 2% will do)

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 1/2 cups graham cracker crumbs (about 10 full crackers, crushed)

4 tablespoons melted butter (to bind graham crumbs)

1 jar marshmallow fluff (7 to 8 ounces) or about 1 cup

1 1/2 to 2 cups mini marshmallows (for toasting on top)

8 ounces semisweet chocolate, chopped (for ganache) or 1 1/2 cups chocolate chips

1/2 cup heavy cream (for ganache)

4 tablespoons unsalted butter, room temp (if making chocolate buttercream instead of ganache)

2 to 3 cups powdered sugar (if making buttercream)

Additional graham cracker pieces for garnish, optional

How to Make this

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1. Preheat oven to 350°F and line a 12-cup muffin tin with liners; stir the graham cracker crumbs with 4 tablespoons melted butter and press about 1 to 2 tablespoons into the bottom of each liner to form a crust, then set aside.

2. Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt in a large bowl.

3. In another bowl beat 2 room temp eggs with 1 cup milk, 1/2 cup vegetable oil and 2 teaspoons vanilla until combined; pour the wet into the dry and mix until mostly smooth.

4. Carefully stir in 1 cup boiling water a little at a time until batter is thin and smooth; this makes the cake tender, so dont skip it.

5. Fill each prepared liner about two thirds full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, then cool in the pan 5 minutes before transferring to a rack to cool completely.

6. While cupcakes cool, make ganache by heating 1/2 cup heavy cream until just simmering, pour over 8 ounces chopped semisweet chocolate, let sit 1 minute then stir until glossy; or make chocolate buttercream by beating 4 tablespoons room temp butter with 2 to 3 cups powdered sugar, 1/4 cup cocoa or melted chocolate and a splash of milk until smooth.

7. When cupcakes are cooled, use a small knife or melon baller to remove a bit of cake from the center of each and fill with about 1 teaspoon marshmallow fluff, then replace the cake top lightly.

8. Spoon or pipe ganache or buttercream on top of each filled cupcake; sprinkle with extra crushed graham crackers.

9. Top each cupcake with a few mini marshmallows, then toast under the broiler for 10 to 20 seconds watching like a hawk until golden, or use a kitchen torch for controlled browning. let set a minute.

10. Store cupcakes in an airtight container at room temp for a day or refrigerate up to 3 days if using ganache; if refrigerated, bring to room temp before serving so they taste their best.

Equipment Needed

1. 12-cup muffin tin (liners already fit better if you use silicone or paper liners)
2. Mixing bowls, one large for dry and one medium for wet
3. Whisk and a rubber spatula (or wooden spoon) for mixing
4. Electric hand mixer or stand mixer (optional for buttercream)
5. Measuring cups and spoons
6. Saucepan or microwave-safe bowl to heat cream and melt chocolate
7. Small knife or melon baller to hollow cupcakes
8. Kitchen torch or oven broiler-safe baking sheet and tongs to toast marshmallows

FAQ

Q: Can I make the cupcakes ahead of time? A: Yes, you can bake them 1 day ahead and store in an airtight container at room temp. If you plan to add toasted marshmallows on top wait until right before serving so they stay puffy. If you need more lead time freeze unfrosted cupcakes for up to 2 months, thaw overnight in the fridge then bring to room temp before frosting.

Q: My ganache looks grainy, what went wrong? A: Grainy ganache usually means the chocolate was too cool when the hot cream was added or the cream wasn't hot enough. Chop the chocolate small. Pour hot cream over chocolate and let it sit 1 minute before stirring slowly until smooth. If it still looks grainy warm gently over a double boiler while stirring.

Q: Can I use chocolate buttercream instead of ganache? A: Absolutely, buttercream is great if you want a lighter, pipeable frosting. Beat 4 Tbsp room temp butter until fluffy then add 2 to 3 cups powdered sugar and some cocoa or melted chocolate plus a splash of milk until you reach pipeable consistency. Taste and adjust. Use less powdered sugar if you like it less sweet.

Q: How do I get a muddy, gooey marshmallow center like in the photo? A: Spoon about 1 tsp marshmallow fluff into the center of each cooled cupcake, or fill with a piping bag and round tip. If you want a really gooey pool press a small marshmallow into the batter in the middle before baking, but that can sink so watch bake time. Toast top marshmallows right before serving for that campfire vibe.

Q: Can I substitute milk or oil for other ingredients? A: You can use any milk you have like 2% or skim though whole milk gives a bit more richness. Swap vegetable oil for melted coconut oil or neutral oil. Olive oil will change the flavor. If you want dairy free use a nondairy milk and a dairy free chocolate for ganache.

Q: How do I toast the mini marshmallows without burning the cupcake? A: Use a kitchen torch and move it quickly in small circles until they brown. If you don't have a torch place cupcakes under the oven broiler for 10 to 30 seconds, watching like a hawk because they go from toasted to burnt fast. Let them cool a minute before serving so the marshmallow sets a bit.

The Best S’mores Cupcakes Recipe Substitutions and Variations

All purpose flour: use cake flour for a lighter crumb (use 1 cup plus 2 tablespoons cake flour per cup AP) or a 1:1 gluten free baking blend if you need GF, but results may be a bit crumblier.
Unsweetened cocoa powder: swap with Dutch process cocoa for a smoother, less acidic chocolate flavor, or melt about 3 ounces of unsweetened chocolate and reduce the boiling water by a few tablespoons to keep batter consistency.
Whole milk: buttermilk works great and adds tang while keeping cupcakes tender (use same amount) or use unsweetened oat or almond milk for dairy free, no other changes needed.
Heavy cream (for ganache): use full fat coconut milk or coconut cream for a dairy free ganache, or evaporated milk in a pinch though the ganache will be thinner and less glossy.

Pro Tips

1) Warm the eggs and milk by setting them in a bowl of warm water for 5 to 10 minutes. Cold eggs make the batter seize up and you want everything to blend smoothly so the cupcakes rise even and tender.

2) When you add the boiling water, pour it slowly while stirring constantly. The batter should be thin, but if you dump the water too fast you’ll get lumps. If it still looks grainy, give it a quick whisk with a hand mixer on low for 10 seconds.

3) Press the graham crust firmly but not super hard. If it is too loose the fluff will seep into the crumbs, but if you pack it like a rock the cupcake base will feel heavy. Use the bottom of a small measuring spoon or a shot glass to get the same thickness for each cup.

4) For evenly toasted marshmallows, use a kitchen torch if you have one. If you must broil, move the rack close to the broiler and watch the whole time. Marshmallows go from perfect to burnt in seconds. Let them rest a minute before serving so the fluff sets and you don’t lose your roof of your mouth.

The Best S'mores Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I promise Smores Cupcake Ideas that cram gooey marshmallow, crunchy graham and molten chocolate into one ridiculous cupcake, so keep scrolling because you will want to see this.

Servings

servings

Calories

672

kcal

Equipment: 1. 12-cup muffin tin (liners already fit better if you use silicone or paper liners)
2. Mixing bowls, one large for dry and one medium for wet
3. Whisk and a rubber spatula (or wooden spoon) for mixing
4. Electric hand mixer or stand mixer (optional for buttercream)
5. Measuring cups and spoons
6. Saucepan or microwave-safe bowl to heat cream and melt chocolate
7. Small knife or melon baller to hollow cupcakes
8. Kitchen torch or oven broiler-safe baking sheet and tongs to toast marshmallows

Ingredients

1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs (room temp)
1 cup whole milk (or 2% will do)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (about 10 full crackers, crushed)
4 tablespoons melted butter (to bind graham crumbs)
1 jar marshmallow fluff (7 to 8 ounces) or about 1 cup
1 1/2 to 2 cups mini marshmallows (for toasting on top)
8 ounces semisweet chocolate, chopped (for ganache) or 1 1/2 cups chocolate chips
1/2 cup heavy cream (for ganache)
4 tablespoons unsalted butter, room temp (if making chocolate buttercream instead of ganache)
2 to 3 cups powdered sugar (if making buttercream)
Additional graham cracker pieces for garnish, optional

Directions

Preheat oven to 350°F and line a 12-cup muffin tin with liners; stir the graham cracker crumbs with 4 tablespoons melted butter and press about 1 to 2 tablespoons into the bottom of each liner to form a crust, then set aside.
Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt in a large bowl.
In another bowl beat 2 room temp eggs with 1 cup milk, 1/2 cup vegetable oil and 2 teaspoons vanilla until combined; pour the wet into the dry and mix until mostly smooth.
Carefully stir in 1 cup boiling water a little at a time until batter is thin and smooth; this makes the cake tender, so dont skip it.
Fill each prepared liner about two thirds full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, then cool in the pan 5 minutes before transferring to a rack to cool completely.
While cupcakes cool, make ganache by heating 1/2 cup heavy cream until just simmering, pour over 8 ounces chopped semisweet chocolate, let sit 1 minute then stir until glossy; or make chocolate buttercream by beating 4 tablespoons room temp butter with 2 to 3 cups powdered sugar, 1/4 cup cocoa or melted chocolate and a splash of milk until smooth.
When cupcakes are cooled, use a small knife or melon baller to remove a bit of cake from the center of each and fill with about 1 teaspoon marshmallow fluff, then replace the cake top lightly.
Spoon or pipe ganache or buttercream on top of each filled cupcake; sprinkle with extra crushed graham crackers.
Top each cupcake with a few mini marshmallows, then toast under the broiler for 10 to 20 seconds watching like a hawk until golden, or use a kitchen torch for controlled browning. let set a minute.
Store cupcakes in an airtight container at room temp for a day or refrigerate up to 3 days if using ganache; if refrigerated, bring to room temp before serving so they taste their best.

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.