S’Mores Cupcakes: Moist Chocolate Cupcakes with Toasted Marshmallow

S’mores Cupcakes

If you love the taste of a campfire s’mores but you would rather skip the smoke, the sticky fingers, and the search for a good roasting stick, these S’mores Cupcakes are for you.

Each one begins with a moist, decadent chocolate cupcake, then gets a cloud of light and fluffy marshmallow frosting, and finally a graham cracker and a piece of chocolate on top.

That gives you all the campfire flavor without any of the hassle, and they are sure to be the star of your summer party.

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They are also wonderfully easy to carry to a cookout or a birthday table because everything bakes right in a paper liner.

If you love cupcakes with bold flavor, I think you will also enjoy my Chocolate Peanut Butter Cupcakes, Pina Colada Cupcakes, and Girl Scout inspired Samoa Cupcakes.

But let us start with the s’mores version, because this is the one my family always asks for first.

Smores Cupcake Recipe

This recipe takes the three parts of a classic s’mores and rebuilds them in cupcake form. The base is a tender chocolate cupcake, the frosting is a cooked marshmallow frosting made with egg whites and mini marshmallows, and the topping brings back the graham cracker and the chocolate you would normally sandwich around a toasted marshmallow.

No fire pit, no hot coals, and no one waving a smoking stick around the backyard.

A kitchen torch is the little extra that makes these look like they came from a bakery. Once the frosting is piped or spread onto the cooled cupcakes, a quick pass with the torch browns the surface and adds that toasted marshmallow flavor we all love.

If you do not own a torch, the cupcakes still taste wonderful without it, so do not let that stop you.

Want even more marshmallow flavor? Spread mini marshmallows on a sheet pan and broil them for about 2 minutes, watching closely the whole time. Then carefully place them on the icing along with the graham cracker and chocolate bar. They are hot and sticky, so use a small spoon or spatula instead of your fingers.

The recipe makes 24 cupcakes. Plan on about 20 minutes of prep and about 30 minutes in the oven, for a total of roughly 50 minutes. That is a very reasonable trade for a dessert that looks like a campfire classic and travels like a cupcake.

One thing I have learned from making these for cookouts: the chocolate batter is thinner than most cupcake batters, and that is a good sign, not a mistake. It bakes into a soft, rich crumb that holds up beautifully under the marshmallow frosting.

Why You’ll Love These Cupcakes

Why do these cupcakes disappear so fast at every party? Because each one is a complete, individual serving that packs every s’mores flavor into a single bite. There are no wrappers to peel, no graham crackers to break, and no skewers to hunt down at the last minute.

• The frosting is a dream. It is light, fluffy, and sweet, closer to a soft marshmallow than to a heavy buttercream.
• Extra frosting never goes to waste. If you have some left over, or if you double the batch, it makes a lovely dip for fresh fruit.
• The chocolate cupcake stands on its own. It is moist and rich enough to serve plain as a dessert, no frosting required.
• The topping does the storytelling. A mini Hershey’s chocolate bar and a piece of graham cracker tell everyone at the table exactly what they are about to taste.
• The finishing touches are simple. Graham crackers and Hershey’s bars are all you need to top the frosted cupcakes.

The marshmallow frosting is at its best the moment it is made, so plan to frost and serve these cupcakes the same day for the fullest toasted marshmallow flavor.

I have brought these to summer cookouts, end of school parties, and quiet Sunday dinners, and the reaction is always the same. Someone takes a bite, pauses, and says it tastes just like a s’mores. That is the whole goal, and it makes me smile every single time.

How to Make S’mores Cupcakes

The recipe has two main components plus the toppings: a chocolate cupcake base and a marshmallow topping that carries the s’mores flavor. The finished cupcakes are topped with a Hershey square and a piece of graham cracker.

Complete instructions are in the recipe card at the bottom of this post, and here is the full walk through so you can see the whole process before you begin.

Chocolate Cupcakes

1. Line a muffin tin with paper liners and heat the oven to 350°F.
2. In a large mixing bowl, stir together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla. Beat on medium speed for one minute.
4. Stir in the boiling water. The batter will be thin, and that is exactly right.
5. Fill the liners about 2/3 full with batter.
6. Bake for approximately 22 to 24 minutes, until an inserted toothpick comes out with a few moist crumbs.
7. Cool completely on a wire rack before frosting.

If your batter looks loose after the boiling water goes in, do not worry. That thin texture is what keeps the baked cupcakes so moist.

Marshmallow Frosting

1. In a large heatproof bowl, such as the metal bowl of your electric mixer, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt.
2. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water, and heat the mixture, stirring constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 160°F. This takes about 3 minutes.
3. Remove the bowl from the saucepan and beat on medium high speed for about 2 minutes.
4. In a small bowl, microwave 1 cup of mini marshmallows for 30 seconds to 1 minute, until they are puffed and starting to melt.
5. Add the marshmallows to the mixture in the electric mixer, reduce the speed to low, and add the vanilla extract.
6. Keep beating on low until the marshmallows are melted and the frosting is completely smooth, about 3 to 4 minutes. Use the frosting right away.

Safety note: the mixture should reach about 160°F before you move on to beating. Stir constantly while the bowl sits over the simmering water so the egg whites heat evenly and the sugar dissolves fully.

Assembly

Frost the cooled cupcakes with the marshmallow frosting. I like to use a large French tip for a pretty swirl, though a knife or an icing spatula works just fine.

If you like, run a kitchen torch over the frosting to brown it. Then top each cupcake with a piece of Hershey’s chocolate and a piece of graham cracker.

Storage

Unfrosted chocolate cupcakes keep beautifully. Once they have cooled completely, store them in an airtight container at room temperature for 5 to 7 days. The marshmallow frosting, however, is meant to be enjoyed right away, so frost only as many cupcakes as you plan to serve and keep the rest plain until you are ready.

For a quick nutrition reference, one cupcake provides about 202 calories, 37g carbohydrates, 3g protein, 6g fat with 4g saturated fat, 1g fiber, 28g sugar, 236mg sodium, and 21mg cholesterol.

Variations

The recipe works beautifully as written, but it is also very forgiving, and I have enjoyed playing with several versions when the mood strikes.

• Crumble instead of a chunk. Crush graham crackers and sprinkle the crumbs over the marshmallow icing instead of pressing on a whole piece.
• Chocolate drizzle. Drizzle melted chocolate over the frosting instead of, or in addition to, the chocolate bar.
• Peanut butter twist. Swap the chocolate bar for a Reese’s cup to add a peanut butter and chocolate finish.
• Shortcut version. In a hurry? A boxed chocolate cake mix works for the cupcake base.
• Different base flavor. Try another cupcake flavor underneath, such as Oreo or salted caramel.

My favorite of the bunch is the crumbled graham cracker version, because the crumbs spread the toasted flavor across the whole frosting instead of landing in one bite.

Trish’s Tips

A few small habits make this recipe easier and prettier, and they are the ones I reach for every time.

• Pour, do not scoop. Transfer the cupcake batter to a large measuring cup with a pour spout so you can pour it into the liners more easily and keep the portions even.
• Choose your frosting tool. Frost with a knife or an icing spatula for a rustic look, or pipe the frosting with a large French tip for better presentation.
• Keep the graham crackers crisp. Graham crackers can soften once they sit against the frosting. If crisp texture matters to you, bake them in a single layer on a baking sheet for about 5 minutes in a 325°F oven to dry them out slightly before topping the cupcakes.

One more thought: frost the cupcakes close to serving time. The marshmallow frosting is at its glossy best right after it is made, and that fresh finish is what makes people ask for the recipe.

More S’mores Recipes To Try

If these cupcakes left you craving more campfire flavor, here are a few more s’mores ideas worth adding to your baking list:

• Brownie Strawberry S’mores
• S’mores Bars
• Easy S’mores Rice Krispies Treats
• S’mores Pops
• S’mores Decorated Cookies

FAQs

S’mores Cupcakes

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• Total Time: 50 min
• Yield: 24 1x

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Description

S’mores Cupcakes If you love the taste of a campfire s’mores but you would rather skip the smoke, the sticky fingers, and the search for a good roasting stick, these S’mores Cupcakes are for you. Each one begins with a moist, decadent chocolate cupcake, then gets a cloud of light and fluffy marshmallow frosting, and finally a graham cracker and a piece of chocolate on top.

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Ingredients

Scale 1x2x3x

Chocolate Cupcakes
2 cups granulated sugar
1 ¾ cups all purpose flour
¾ cup unsweetened cocoa, best quality available
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract, best quality available
¾ cup boiling water

Marshmallow Frosting
2 egg whites, large
1 cup granulated sugar
6 tablespoons water
1 tablespoon light corn syrup
½ teaspoon cream of tartar
¼ teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract

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Instructions

Chocolate Cupcakes
1-Line muffin tin with paper liners: Line muffin tin with paper liners. Heat oven to 350°F.
2-In a large mixing bowl, stir together: In a large mixing bowl, stir together granulated sugar, flour, cocoa, baking powder, baking soda and salt.
3-Add eggs, milk, oil and vanilla: Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4-Stir in boiling water (the batter will: Stir in boiling water (the batter will be thin, don’t worry, this is right).
5-Fill liners 2/3 full with batter: Fill liners 2/3 full with batter.
6-Bake cupcakes for approximately 22 to 24: Bake cupcakes for approximately 22 to 24 minutes or until an inserted toothpick comes out with a few moist crumbs.
7-Cool completely on wire rack before frosting: Cool completely on wire rack before frosting.

Marshmallow Frosting
8-In a large heatproof bowl (the metal: In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
9-Set the bowl over (but not touching): Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160°F), about 3 minutes.
10-Remove the bowl from the saucepan: Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
11-In a small bowl, microwave 1 cup: In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
12-Add marshmallows to mixture in electric mixer,: Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla extract.
13-Continue beating (on low) until the marshmallows: Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.

Assembly
14-Frost cooled cupcakes with marshmallow frosting: Frost cooled cupcakes with marshmallow frosting. I used a large french tip. If desired, use a kitchen torch to brown the frosting.
15-Top frosted cupcakes with a piece of: Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker.

• Prep Time: 20 min
• Cook Time: 30 min
• Method: bake

Nutrition

• Calories: 202
• Sugar: 28g
• Sodium: 236mg
• Fat: 6g
• Saturated Fat: 4g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 21mg

Keywords: S’Mores Cupcakes, S’mores Cupcakes, Smores Cupcakes