I made Smores Cupcake Ideas that pack gooey marshmallow, crunchy graham and molten chocolate into one selfish bite that will make your friends furious you won’t share.
I’m obsessed with these S’mores Cupcakes because they cram melted chocolate, toasty marshmallows and crispy graham into a cupcake that fights back when you bite it. I love the way cake flecked with unsweetened cocoa powder meets a crunchy graham cracker crumbs topping and gooey marshmallow.
But the best part is the mess you get to savor. I bring them to every backyard get-together and they disappear first.
I eat one daily. These are my go-to Cupcake Treats and Fun Cupcakes Ideas Creative when I need a crowd-pleaser.
No campfire needed. Just chaos, chocolate, crumbs, and that torch-scarred marshmallow top.
Ingredients
- Flour: Basically the cupcake body, gives structure and that soft cake crumb.
- Cocoa powder: Deep chocolate punch, a little bitter and very nostalgic.
- Sugar: Sweetness and lift, makes everything taste like dessert joy.
- Baking powder: Lightness maker, helps cupcakes rise and stay fluffy.
- Baking soda: Reacts for tenderness, helps the cake brown nicely.
- Salt: Balances sweetness, brings out chocolate depth.
- Eggs: Protein and richness, they bind and make it tender.
- Milk: Moisture and softness, keeps crumbs from being dry.
- Vegetable oil: Keeps cupcakes moist for days, silky mouthfeel.
- Vanilla extract: Warm, homey flavor that plays well with chocolate.
- Hot water or coffee: Intensifies chocolate, makes batter ultra smooth.
- Graham cracker crumbs: Crunchy, toasty base and that classic s’mores vibe.
- Whole graham crackers: Cute garnish and extra crunch for serving.
- Mini or large marshmallows: Gooey, toasty topping everyone fights over.
- Semi sweet chocolate: For ganache, glossy melt that’s rich and smooth.
- Heavy cream: Adds silk to ganache, makes chocolate pourable and glossy.
- Unsalted butter: Base for frosting, makes it rich and spreadable.
- Powdered sugar: Sweetens and thickens frosting to hold peaks.
- Vanilla for frosting: Another warm note that pulls flavors together.
- Milk or cream for thinning: Adjusts frosting texture, don’t add too much.
- Pinch of salt for frosting: Tiny boost that prevents the frosting from tasting flat.
- Marshmallow creme optional: Basically instant fluff if you want marshmallow-style frosting.
Ingredient Quantities
- 1 1/2 cups (190g) all purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/4 cups (250g) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temp
- 1 cup (240ml) milk, room temp
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1/2 cup (120ml) hot water or freshly brewed coffee
- 1 1/2 cups (150g) graham cracker crumbs (about 10 full crackers crushed)
- 12 whole graham crackers for topping or garnish
- 2 cups mini marshmallows or 24 large marshmallows (for topping/toasting)
- 8 oz (225g) semi sweet chocolate, chopped (for ganache)
- 3/4 cup (180ml) heavy cream (for ganache)
- 1 cup (227g) unsalted butter, softened (for frosting)
- 3 to 4 cups (360 to 480g) powdered sugar (for frosting)
- 2 tsp vanilla extract (for frosting)
- 2 to 4 tbsp milk or cream to thin frosting as needed
- Pinch of salt (for frosting)
- Optional: 7 oz jar marshmallow creme or fluff (if you want a marshmallow style frosting)
How to Make this
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; stir together 1 1/2 cups flour, 3/4 cup cocoa powder, 1 1/4 cups sugar, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt in a bowl.
2. In another bowl whisk 2 large eggs, 1 cup milk, 1/2 cup vegetable oil and 2 tsp vanilla until smooth; slowly add the wet to the dry and mix until just combined.
3. Stir in 1/2 cup hot water or freshly brewed coffee until batter is smooth and loose; fold in 1 1/2 cups graham cracker crumbs (about 10 crushed crackers) so you get little crunchy bits through the batter.
4. Fill liners about 2/3 full and bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs; cool in pan 5 minutes then transfer to a rack to cool completely.
5. While cupcakes cool make chocolate ganache: place 8 oz chopped semi sweet chocolate in a bowl, heat 3/4 cup heavy cream to just simmering and pour over chocolate, let sit 1 minute then stir until glossy and smooth; set aside to thicken to spreading consistency.
6. Make marshmallow buttercream: beat 1 cup softened unsalted butter until fluffy, add 3 to 4 cups powdered sugar gradually with 2 tsp vanilla and a pinch of salt, add 2 to 4 tbsp milk or cream to reach piping consistency; if you want a marshmallow style frosting fold in optional 7 oz jar marshmallow creme instead of some of the powdered sugar. Taste and adjust sweetness.
7. Assemble: spread a thin layer of ganache on each cooled cupcake, then pipe or spread marshmallow buttercream on top; sprinkle extra graham crumbs over the frosting and press a piece of whole graham cracker into the side or on top for garnish.
8. Top each cupcake with marshmallows: either place 2 cups mini marshmallows (or 2 large cut per cupcake) on top and toast under a hot broiler for 10 to 30 seconds watching like a hawk, or use a kitchen torch to brown until golden. Beware, they burn fast.
9. Drizzle any remaining ganache over the toasted marshmallows and let set a few minutes; chill briefly if you want firmer ganache.
10. Serve at room temperature so the marshmallow stays soft and the graham cracker stays crisp. Leftovers keep covered in the fridge up to 3 days; bring back to room temp before eating.
Equipment Needed
1. 12-cup muffin tin (with paper liners)
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk and rubber spatula (for mixing and folding)
4. Measuring cups and spoons + kitchen scale if you have one
5. Electric hand mixer or stand mixer (for the buttercream)
6. Small saucepan or microwave-safe bowl (to heat the cream for ganache)
7. Cooling rack and toothpicks (to test doneness)
8. Kitchen torch or oven broiler-safe pan (to toast marshmallows)
9. Small heatproof bowl for melting chocolate and a spoon for stirring
FAQ
The Best S’mores Cupcakes Recipe Substitutions and Variations
- All purpose flour
- Use cake flour for a lighter crumb, reduce by 2 tbsp per cup and sift it first.
- Use a 1:1 gluten free baking blend if you need GF, same volume but check for xanthan gum already included.
- Use white whole wheat or whole wheat pastry for more nutty flavor, but expect a slightly denser cupcake.
- Vegetable oil
- Canola or light olive oil work exactly the same, same amount.
- Melted coconut oil can be used, gives a hint of coconut, keep same volume and cool it a bit before mixing with eggs.
- For lower fat, swap half the oil for unsweetened applesauce, cupcakes will be moister but a touch less rich.
- 2 large eggs
- Flax egg for vegan: 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes until gelled.
- Unsweetened applesauce 1/4 cup per egg, adds moisture and slight sweetness.
- Mashed banana 1/4 cup per egg, good in a pinch but it will add banana flavor.
- Heavy cream (for ganache)
- Full fat coconut milk or coconut cream, same volume, for a dairy free ganache, expect slight coconut flavor.
- Evaporated milk warmed works in a pinch but ganache will be a tad thinner; chill to firm up before using.
- Mix 3/4 cup milk with 1/4 cup melted butter as an emergency substitute, use warm and chill to set.
Pro Tips
1) Use hot coffee instead of water if you can, it really deepens the chocolate flavor. Don’t add boiling water though, just very hot so you dont kill the leavening or make the batter weird.
2) Fold the graham crumbs in gently at the end so you keep little crunchy bits. If you overmix you’ll lose tenderness and the crumbs will just dissolve into the batter.
3) Let the ganache cool until it’s thick but still spreadable. If it’s too hot it will melt your frosting, too cold and it won’t spread smoothly. If needed pop it in the fridge for a few minutes and stir often so it firms evenly.
4) Toast marshmallows carefully and fast. Use a torch for the most control, or broil very close while watching constantly because they go from perfect to burned in seconds. If you want softer marshmallow center, toast less; for crisp top, toast longer.
The Best S'mores Cupcakes Recipe
I made Smores Cupcake Ideas that pack gooey marshmallow, crunchy graham and molten chocolate into one selfish bite that will make your friends furious you won't share.
12
servings
845
kcal
Equipment: 1. 12-cup muffin tin (with paper liners)
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk and rubber spatula (for mixing and folding)
4. Measuring cups and spoons + kitchen scale if you have one
5. Electric hand mixer or stand mixer (for the buttercream)
6. Small saucepan or microwave-safe bowl (to heat the cream for ganache)
7. Cooling rack and toothpicks (to test doneness)
8. Kitchen torch or oven broiler-safe pan (to toast marshmallows)
9. Small heatproof bowl for melting chocolate and a spoon for stirring
Ingredients
-
1 1/2 cups (190g) all purpose flour
-
3/4 cup (75g) unsweetened cocoa powder
-
1 1/4 cups (250g) granulated sugar
-
1 tsp baking powder
-
1 tsp baking soda
-
1/2 tsp salt
-
2 large eggs, room temp
-
1 cup (240ml) milk, room temp
-
1/2 cup (120ml) vegetable oil
-
2 tsp vanilla extract
-
1/2 cup (120ml) hot water or freshly brewed coffee
-
1 1/2 cups (150g) graham cracker crumbs (about 10 full crackers crushed)
-
12 whole graham crackers for topping or garnish
-
2 cups mini marshmallows or 24 large marshmallows (for topping/toasting)
-
8 oz (225g) semi sweet chocolate, chopped (for ganache)
-
3/4 cup (180ml) heavy cream (for ganache)
-
1 cup (227g) unsalted butter, softened (for frosting)
-
3 to 4 cups (360 to 480g) powdered sugar (for frosting)
-
2 tsp vanilla extract (for frosting)
-
2 to 4 tbsp milk or cream to thin frosting as needed
-
Pinch of salt (for frosting)
-
Optional: 7 oz jar marshmallow creme or fluff (if you want a marshmallow style frosting)
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; stir together 1 1/2 cups flour, 3/4 cup cocoa powder, 1 1/4 cups sugar, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt in a bowl.
- In another bowl whisk 2 large eggs, 1 cup milk, 1/2 cup vegetable oil and 2 tsp vanilla until smooth; slowly add the wet to the dry and mix until just combined.
- Stir in 1/2 cup hot water or freshly brewed coffee until batter is smooth and loose; fold in 1 1/2 cups graham cracker crumbs (about 10 crushed crackers) so you get little crunchy bits through the batter.
- Fill liners about 2/3 full and bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs; cool in pan 5 minutes then transfer to a rack to cool completely.
- While cupcakes cool make chocolate ganache: place 8 oz chopped semi sweet chocolate in a bowl, heat 3/4 cup heavy cream to just simmering and pour over chocolate, let sit 1 minute then stir until glossy and smooth; set aside to thicken to spreading consistency.
- Make marshmallow buttercream: beat 1 cup softened unsalted butter until fluffy, add 3 to 4 cups powdered sugar gradually with 2 tsp vanilla and a pinch of salt, add 2 to 4 tbsp milk or cream to reach piping consistency; if you want a marshmallow style frosting fold in optional 7 oz jar marshmallow creme instead of some of the powdered sugar. Taste and adjust sweetness.
- Assemble: spread a thin layer of ganache on each cooled cupcake, then pipe or spread marshmallow buttercream on top; sprinkle extra graham crumbs over the frosting and press a piece of whole graham cracker into the side or on top for garnish.
- Top each cupcake with marshmallows: either place 2 cups mini marshmallows (or 2 large cut per cupcake) on top and toast under a hot broiler for 10 to 30 seconds watching like a hawk, or use a kitchen torch to brown until golden. Beware, they burn fast.
- Drizzle any remaining ganache over the toasted marshmallows and let set a few minutes; chill briefly if you want firmer ganache.
- Serve at room temperature so the marshmallow stays soft and the graham cracker stays crisp. Leftovers keep covered in the fridge up to 3 days; bring back to room temp before eating.
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: 217g
- Total number of serves: 12
- Calories: 845kcal
- Fat: 46g
- Saturated Fat: 16.2g
- Trans Fat: 0.3g
- Polyunsaturated: 6.7g
- Monounsaturated: 16.7g
- Cholesterol: 90mg
- Sodium: 406mg
- Potassium: 332mg
- Carbohydrates: 104g
- Fiber: 4.3g
- Sugar: 77g
- Protein: 6.4g
- Vitamin A: 412IU
- Vitamin C: 0mg
- Calcium: 81mg
- Iron: 2.1mg
