S’mores Cupcakes bring the classic campfire treat into a rich, bakery-style dessert. With a buttery graham cracker crust, moist chocolate cupcake center, and fluffy marshmallow meringue frosting, these cupcakes capture the nostalgic flavors of traditional s’mores in every bite.
Why You’ll Love This Recipe
These S’mores Cupcakes combine three irresistible layers: a crunchy graham cracker crust, soft chocolate cupcake, and light marshmallow frosting. Each bite delivers the perfect balance of chocolate, graham cracker, and fluffy sweetness.
They’re also surprisingly easy to make. While they look impressive, the steps are simple and perfect for home bakers. These cupcakes are great for parties, birthdays, holidays, or whenever you want a fun dessert inspired by the classic campfire treat.
Ingredients
Crust
1 1/4 cup graham cracker crumbs
5 tbsp butter, melted
5 tbsp sugar
Chocolate Cupcakes
1 cup all-purpose flour
1 cup sugar
6 tbsp dark cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water
Meringue Marshmallow Frosting
4 egg whites
1 cup sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
Chocolate sauce for topping
Graham cracker crumbs for garnish
Instructions
- Preheat oven to 325°F and line a cupcake pan with cupcake liners.
- In a small bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 1/2 tablespoons of the crust mixture into the bottom of each cupcake liner.
- Bake the crust for 7 minutes, then remove from the oven and allow it to cool.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add the egg, buttermilk, and vegetable oil to the dry ingredients. Mix until smooth.
- Stir vanilla into the boiling water, then slowly add the water to the batter while mixing.
- Fill cupcake liners slightly more than halfway with batter.
- Bake the cupcakes at 300°F for 17–19 minutes or until a toothpick inserted comes out clean.
- Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a cooling rack.
- To make the marshmallow frosting, combine egg whites, sugar, cream of tartar, and vanilla in a heatproof mixing bowl.
- Place the bowl over a saucepan of simmering water (double boiler method).
- Whisk continuously until the sugar dissolves and the mixture reaches 120–140°F, about 4–6 minutes.
- Remove from heat and beat with a mixer, starting on low speed and increasing to high.
- Beat until stiff, glossy peaks form, about 5–7 minutes.
- Pipe the marshmallow frosting onto the cooled cupcakes.
- Drizzle with chocolate sauce and sprinkle with graham cracker crumbs before serving.
Tips & Tricks
Use high-quality cocoa powder for deeper chocolate flavor.
Make sure cupcakes are completely cooled before adding frosting to prevent melting.
For a more authentic s’mores experience, lightly toast the marshmallow frosting with a kitchen torch.
A piping tip like Ateco 808 helps create a beautiful marshmallow swirl.
Details
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Medium
Dietary Notes: Halal-friendly
Notes
You can add a small chocolate square inside the cupcake batter before baking for a melted chocolate center.
Mini marshmallows can be used as an extra garnish.
Store cupcakes in an airtight container to maintain freshness.
Nutrition (Approximate)
Calories: 320 kcal
Protein: 4 g
Carbohydrates: 46 g
Fat: 14 g
FAQ
Can I make S’mores Cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and frost them before serving.
Can I toast the marshmallow frosting?
Yes, use a kitchen torch to lightly toast the frosting for a classic campfire flavor.
Can I substitute the buttermilk?
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice and let it sit for 5 minutes.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for 3 days.
Can I freeze the cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. Thaw before frosting.
Storage
Store S’mores Cupcakes in an airtight container at room temperature for up to 2 days.
If refrigerated, keep them for up to 3 days and bring them to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 2 months.
Similar Recipes
S’mores Cupcakes
Ingredients
Crust
- 1 1/4 cup graham cracker crumbs
- 5 tbsp butter melted
- 5 tbsp sugar
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- 6 tbsp dark cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
Meringue Marshmallow Frosting
- 4 egg whites
- 1 cup sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- Chocolate sauce for topping
- Graham cracker crumbs for garnish
Instructions
- Preheat oven to 325°F and line a cupcake pan with cupcake liners.
- In a small bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 1/2 tablespoons of the crust mixture into the bottom of each cupcake liner.
- Bake the crust for 7 minutes, then remove from the oven and allow it to cool.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add the egg, buttermilk, and vegetable oil to the dry ingredients. Mix until smooth.
- Stir vanilla into the boiling water, then slowly add the water to the batter while mixing.
- Fill cupcake liners slightly more than halfway with batter.
- Bake the cupcakes at 300°F for 17–19 minutes or until a toothpick inserted comes out clean.
- Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a cooling rack.
- To make the marshmallow frosting, combine egg whites, sugar, cream of tartar, and vanilla in a heatproof mixing bowl.
- Place the bowl over a saucepan of simmering water (double boiler method).
- Whisk continuously until the sugar dissolves and the mixture reaches 120–140°F, about 4–6 minutes.
- Remove from heat and beat with a mixer, starting on low speed and increasing to high.
- Beat until stiff, glossy peaks form, about 5–7 minutes.
- Pipe the marshmallow frosting onto the cooled cupcakes.
- Drizzle with chocolate sauce and sprinkle with graham cracker crumbs before serving.
Notes
Conclusion
S’mores Cupcakes transform the nostalgic campfire dessert into a decadent baked treat. With layers of graham cracker crust, moist chocolate cake, and fluffy marshmallow frosting, these cupcakes deliver the perfect balance of flavors and textures. Whether for parties or special occasions, they’re guaranteed to impress.