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

I can’t get enough of these S’mores Cupcakes, with gooey marshmallow, rich chocolate, and buttery graham cracker in every bite. They’re the summer dessert that disappears faster than a campfire s’more.

I’m completely obsessed with these S’mores Cupcakes because they hit every part of the campfire treat I actually care about, without me chasing a sticky mess around a fire pit. I love the soft cupcake bite, the rich filling, and that messy, happy topping situation that makes me reach for another before I’ve finished the first.

And the graham cracker crumbs bring that sandy crunch I crave in anything s’mores. But the marshmallow creme is what gets me.

Sweet, gooey, unapologetic. I adore these for summer parties, camping weekends, or honestly, a random Tuesday when dessert needs to show off.

Ingredients

• All-purpose flour gives the cupcakes structure, so they’re soft but not crumbly.
• Cocoa powder brings that deep chocolate vibe without making things too sweet.
• Granulated sugar keeps each bite tender, sweet, and totally cupcake-worthy.
• Baking powder and baking soda help them rise into fluffy little domes.
• Salt balances the sweetness, because s’mores can get intense fast.
• Melted butter adds richness and that cozy, bakery-style flavor.
• Eggs hold everything together and make the crumb feel soft.
• Sour cream keeps the cupcakes moist, which you’ll definitely notice.
• Milk loosens the batter and helps everything bake up smooth.
• Vanilla makes the chocolate taste warmer and more homemade.
• Chocolate chips add gooey pockets, because more chocolate just makes sense.
• Graham crumbs bring the campfire crunch that makes these feel like s’mores.
• Brown sugar gives the crumb layer a little caramel-like sweetness.
• Marshmallow fluff is sticky, sweet, and basically the whole s’mores moment.
• Ganache makes the top glossy, rich, and a little dramatic.

Ingredient Quantities

• 1 1/4 cups (155 g) all purpose flour
• 1/3 cup (35 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115 g) unsalted butter, melted
• 2 large eggs, room temperature
• 1/2 cup (120 g) sour cream
• 1/2 cup (120 ml) milk, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup (90 g) semisweet chocolate chips or chopped semisweet chocolate
• 3/4 cup (90 g) graham cracker crumbs
• 2 tablespoons light brown sugar for graham crumb mix
• 4 tablespoons (55 g) unsalted butter, melted for graham crumb mix
• 1 cup marshmallow creme (marshmallow fluff) or 12 large marshmallows for filling/topping
• 4 ounces (115 g) semisweet chocolate, chopped for ganache
• 1/2 cup (120 ml) heavy cream for ganache
• Extra graham cracker crumbs for sprinkling
• Pinch of flaky sea salt for finishing, optional

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Stir together 1 1/4 cups flour, 1/3 cup cocoa powder, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.

2. In a separate bowl whisk together 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup sour cream, 1/2 cup milk, and 2 teaspoons vanilla until smooth. Fold the wet mixture into the dry ingredients until just combined, then gently fold in 1/2 cup semisweet chocolate chips.

3. Divide batter evenly among liners, filling each about two thirds full. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Cool cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely.

4. While cupcakes bake, make the graham crumb topping by combining 3/4 cup graham cracker crumbs, 2 tablespoons light brown sugar, and 4 tablespoons melted unsalted butter. Stir until crumbs are evenly moistened and set aside.

5. Prepare marshmallow filling or topping: if using marshmallow creme, transfer it to a piping bag or small spoon for filling. If using large marshmallows, toast or melt them briefly in a 350°F oven on a baking sheet until puffed and golden, then press into a bowl to soften for piping or spooning.

6. Make the ganache by heating 1/2 cup heavy cream until it just begins to simmer, then pour over 4 ounces chopped semisweet chocolate. Let sit 1 minute, stir until smooth and glossy, and cool slightly until pourable but not runny.

7. Core the center of each cooled cupcake with a small sharp knife or cupcake corer and fill with a spoonful of marshmallow creme or a piece of softened toasted marshmallow. Replace the top cut piece if desired.

8. Spoon or dip each filled cupcake in the ganache to coat the top, then immediately sprinkle with the reserved graham cracker crumb mixture and a little extra graham crumbs for texture.

9. If desired, finish each cupcake with a tiny pinch of flaky sea salt. Chill briefly to set the ganache, about 10 to 20 minutes, then serve at room temperature.

Equipment Needed

1. Oven and 12-cup muffin tin with paper liners
2. Mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons and kitchen scale (optional)
4. Whisk and rubber spatula
5. Electric hand mixer or sturdy whisk for batter (optional)
6. Small sharp knife or cupcake corer
7. Piping bag or small spoon for marshmallow filling
8. Small saucepan or microwave-safe bowl and heatproof bowl for ganache (double boiler setup optional)
9. Baking sheet and wire cooling rack

FAQ

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

• All purpose flour: swap with cake flour for a lighter crumb, use 1 cup plus 2 tablespoons cake flour for every 1 1/4 cups all purpose flour; or use whole wheat pastry flour 1:1 for a nuttier flavor and slightly denser texture.
• Unsalted butter (melted): substitute neutral oil like vegetable or canola oil at 3/4 the butter volume (use about 3 tablespoons oil for 4 tablespoons butter); or use melted coconut oil 1:1 for a subtle coconut note.
• Milk (room temperature): use buttermilk 1:1 for extra tenderness and tang, or use unsweetened almond or oat milk 1:1 as a dairy free option; if using non-dairy milk and you want extra lift, add 1 teaspoon vinegar or lemon juice to 1/2 cup milk and let sit 5 minutes.
• Marshmallow creme or large marshmallows: replace marshmallow creme with about 12 mini marshmallows melted with 1 tablespoon water, or use a vegan marshmallow topping for a dairy free/vegan version.

Pro Tips

1) Warm ingredients matter more than you think. Let the eggs and milk sit at room temperature for about 20 to 30 minutes before mixing. They incorporate more smoothly into the batter so you get a tender crumb and fewer streaks of unblended butter.

2) Be gentle with the batter. Mix until just combined and fold in the chocolate pieces by hand. Overmixing makes cupcakes dense, so stop as soon as you no longer see dry flour.

3) Marshmallow tricks. If using large marshmallows, toast them under the oven broiler for quick control, watching closely so they do not burn. If you use marshmallow creme, warm it slightly in a microwave for 5 to 10 seconds so it pipes and settles into the cavity cleanly without pulling chunks of cake out.

4) Control the ganache texture. Let the cream and chocolate sit for a full minute before stirring so the chocolate melts evenly. Cool the ganache until it is pourable but not runny; if it is too thin it will slide off, and if too thick it will tear the marshmallow filling. If needed, chill for a few minutes and stir again to reach the perfect gloss and coating. Finish with a tiny pinch of flaky salt for contrast.

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

Recipe by Tina Braven

0.0 from 0 votes

I can’t get enough of these S’mores Cupcakes, with gooey marshmallow, rich chocolate, and buttery graham cracker in every bite. They’re the summer dessert that disappears faster than a campfire s’more.

Pin

Servings

12

servings

Calories

488

kcal

Equipment: 1. Oven and 12-cup muffin tin with paper liners
2. Mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons and kitchen scale (optional)
4. Whisk and rubber spatula
5. Electric hand mixer or sturdy whisk for batter (optional)
6. Small sharp knife or cupcake corer
7. Piping bag or small spoon for marshmallow filling
8. Small saucepan or microwave-safe bowl and heatproof bowl for ganache (double boiler setup optional)
9. Baking sheet and wire cooling rack

Ingredients

• 1 1/4 cups (155 g) all purpose flour

• 1/3 cup (35 g) unsweetened cocoa powder

• 1 cup (200 g) granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (115 g) unsalted butter, melted

• 2 large eggs, room temperature

• 1/2 cup (120 g) sour cream

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

• 2 teaspoons vanilla extract

• 1/2 cup (90 g) semisweet chocolate chips or chopped semisweet chocolate

• 3/4 cup (90 g) graham cracker crumbs

• 2 tablespoons light brown sugar for graham crumb mix

• 4 tablespoons (55 g) unsalted butter, melted for graham crumb mix

• 1 cup marshmallow creme (marshmallow fluff) or 12 large marshmallows for filling/topping

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

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

• Extra graham cracker crumbs for sprinkling

• Pinch of flaky sea salt for finishing, optional

Directions

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Stir together 1 1/4 cups flour, 1/3 cup cocoa powder, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.
• In a separate bowl whisk together 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup sour cream, 1/2 cup milk, and 2 teaspoons vanilla until smooth. Fold the wet mixture into the dry ingredients until just combined, then gently fold in 1/2 cup semisweet chocolate chips.
• Divide batter evenly among liners, filling each about two thirds full. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Cool cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely.
• While cupcakes bake, make the graham crumb topping by combining 3/4 cup graham cracker crumbs, 2 tablespoons light brown sugar, and 4 tablespoons melted unsalted butter. Stir until crumbs are evenly moistened and set aside.
• Prepare marshmallow filling or topping: if using marshmallow creme, transfer it to a piping bag or small spoon for filling. If using large marshmallows, toast or melt them briefly in a 350°F oven on a baking sheet until puffed and golden, then press into a bowl to soften for piping or spooning.
• Make the ganache by heating 1/2 cup heavy cream until it just begins to simmer, then pour over 4 ounces chopped semisweet chocolate. Let sit 1 minute, stir until smooth and glossy, and cool slightly until pourable but not runny.
• Core the center of each cooled cupcake with a small sharp knife or cupcake corer and fill with a spoonful of marshmallow creme or a piece of softened toasted marshmallow. Replace the top cut piece if desired.
• Spoon or dip each filled cupcake in the ganache to coat the top, then immediately sprinkle with the reserved graham cracker crumb mixture and a little extra graham crumbs for texture.
• If desired, finish each cupcake with a tiny pinch of flaky sea salt. Chill briefly to set the ganache, about 10 to 20 minutes, then serve at room temperature.

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.

Nutrition Facts

• Serving Size: 133g
• Total number of serves: 12
• Calories: 488kcal
• Fat: 25g
• Saturated Fat: 15g
• Trans Fat: 0.13g
• Polyunsaturated: 2.1g
• Monounsaturated: 7.5g
• Cholesterol: 78mg
• Sodium: 281mg
• Potassium: 113mg
• Carbohydrates: 66g
• Fiber: 2.4g
• Sugar: 48g
• Protein: 4.9g
• Vitamin A: 420IU
• Vitamin C: 0.2mg
• Calcium: 75mg
• Iron: 0.4mg