I can’t get over these s’mores cupcakes with their rich chocolate crumb, buttery graham cracker crust, and cloud-like marshmallow frosting. One bite and they instantly become the dessert everyone asks for again.

Jump to Recipe

I’m completely obsessed with these S’mores Cupcakes because they hit every single craving at once: rich chocolate, crunchy graham cracker crumbs, and that fluffy marshmallow frosting I could honestly eat with a spoon. The cupcake itself is super moist, deep, and not shy on flavor, which is exactly how I like my chocolate desserts.

And the topping? Light, glossy, and just messy enough to feel like the real deal.

But that graham cracker base is what gets me every time. A little crunch, a little campfire drama, all packed into one ridiculous cupcake.

No forks required, but I’m not judging.

Ingredients

Print Recipe (No Advertisments)

Graham cracker crumbs bring that classic campfire crunch, and honestly, they’re the whole vibe.
Melted butter helps the crust stick together and tastes rich in the best way.
Cocoa powder makes the cupcakes deeply chocolatey without getting too sweet.
Buttermilk keeps the cake soft, tender, and not dry.
Nobody wants dry cupcakes.
Brown sugar adds cozy sweetness and a little extra moisture.
Eggs give the cupcakes structure, so they bake up fluffy instead of crumbly.
Vegetable oil keeps every bite moist, even the next day.
Melted chocolate makes the batter taste like actual brownies met cupcakes.
Espresso powder is optional, but it makes the chocolate taste louder.
Egg whites create that marshmallow-style frosting that’s light, glossy, and fun.
Cream of tartar helps the frosting hold up instead of flopping.
Plus, marshmallow fluff adds extra sticky-sweet campfire energy.
Toasted marshmallows on top give you that real s’mores moment.
Chocolate pieces add melty pockets and make the tops look bakery-level cute.
Basically, extra graham crumbs finish everything with a little sandy crunch.

Ingredient Quantities

1 1/4 cups (150 g) graham cracker crumbs

3 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

1 cup (125 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, room temperature

1 cup buttermilk, room temperature

1/2 cup vegetable oil

2 teaspoons vanilla extract

4 ounces (about 1/2 cup) semisweet or bittersweet chocolate, melted and cooled

2 teaspoons instant espresso powder (optional)

4 large egg whites, room temperature

1 cup granulated sugar (for frosting)

1/4 teaspoon cream of tartar

1 cup (2 sticks, 226 g) unsalted butter, softened

1 teaspoon vanilla extract (for frosting)

1/2 cup marshmallow creme or marshmallow fluff (optional, for extra marshmallow flavor)

12 large marshmallows or 1 cup mini marshmallows for toasting

4 ounces chocolate bars or chocolate pieces for garnish, chopped or to melt

Extra graham cracker crumbs for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line a 12 cup muffin tin with liners. In a bowl combine graham cracker crumbs, 3 tablespoons granulated sugar and melted butter until evenly moistened; press about 1 to 1 1/2 tablespoons of the crumb mixture into the bottom of each liner to form a crust.

2. Whisk together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside.

3. In a large bowl or stand mixer combine 3/4 cup granulated sugar, brown sugar, eggs, buttermilk, vegetable oil and 2 teaspoons vanilla extract until smooth and homogenous.

4. Stir the dry ingredients into the wet ingredients just until combined, then fold in melted cooled chocolate and optional instant espresso powder; do not overmix.

5. Divide batter evenly among the prepared cups over the graham crust, filling about two thirds full. Bake 18 to 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

6. For the marshmallow frosting make a Swiss meringue: combine 4 large egg whites, 1 cup granulated sugar and 1/4 teaspoon cream of tartar in a heatproof bowl set over a pot of gently simmering water. Whisk constantly until the sugar is dissolved and the mixture reaches about 160 F or feels warm and no sugar grains remain.

7. Transfer to a stand mixer fitted with the whisk attachment and whip on high until stiff glossy peaks form and the bowl is cool to the touch, about 8 to 10 minutes. With the mixer running, add the softened butter 1 tablespoon at a time until fully incorporated and silky. Add 1 teaspoon vanilla extract and optional 1/2 cup marshmallow creme and beat until smooth.

8. Pipe or spread the marshmallow frosting onto cooled cupcakes. If frosting is too soft chill briefly and re-whip to restore texture before finishing.

9. Top each cupcake with a large marshmallow or a few mini marshmallows and toast with a kitchen torch until golden brown, or place under a preheated broiler for 10 to 30 seconds watching closely to avoid burning.

10. Garnish with chopped chocolate pieces or melted chocolate drizzled over the top and sprinkle with extra graham cracker crumbs. Serve at room temperature and store any leftovers refrigerated for up to 3 days, bringing to room temperature before serving.

Equipment Needed

1. Oven and 12 cup muffin tin with cupcake liners
2. Medium and large mixing bowls
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric stand mixer with whisk attachment or hand mixer
6. Metal or silicone ice cream scoop or two spoons for portioning batter
7. Wire cooling rack
8. Heatproof bowl and saucepan for double boiler
9. Piping bag with round tip or offset spatula
10. Kitchen torch or oven broiler pan and tongs for toasting marshmallows

FAQ

Can I make the cupcake batter or frosting ahead of time? Yes. Cupcakes can be baked, cooled completely, and frozen for up to 3 months wrapped tightly. Thaw in the refrigerator overnight before bringing to room temperature and frosting. The buttercream can be made 1 to 3 days ahead and refrigerated; bring to room temperature and rewhip before using. For longer storage freeze buttercream up to 1 month.

Are the egg whites in the frosting safe to eat raw? The recipe uses a cooked meringue style frosting where the sugar is dissolved into the egg whites by heating or using a method that brings the mixture to at least 160 F for safety. If you prefer, use pasteurized liquid egg whites or follow a Swiss or Italian meringue method to ensure the whites are safe.

How do I toast marshmallows without a campfire? Use a kitchen torch for best control, or place marshmallows under a hot broiler for 20 to 45 seconds watching constantly until browned. For mini marshmallows you can briefly broil or toast with the torch; work in batches to avoid melting everything at once.

Can I substitute regular milk for buttermilk or use low fat ingredients? For a buttermilk substitute stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let sit 5 minutes. You can use lower fat milk but texture may be slightly less tender. Keep oil for moisture; you can try applesauce for partial substitution but results will change.

How do I get a pronounced chocolate and graham flavor without making cupcakes soggy? Fold melted and cooled chocolate into the batter as directed for deep chocolate flavor. Use the graham crumb topping sparingly and sprinkle extra crumbs on the finished frosting rather than mixing large amounts into the batter to avoid added moisture.

What is the best way to finish with chocolate garnish so it looks polished? Chop chocolate bars and either sprinkle pieces on top or melt the chocolate in a double boiler or microwave in 20 second bursts, stirring between bursts, then drizzle over frosting. Let set at room temperature or chill briefly for a neat finish.

S’mores Cupcakes Recipe Substitutions and Variations

Graham cracker crumbs: digestive biscuits, crushed vanilla wafers, crushed shortbread, or gluten free graham style cookies, all used 1 to 1 by volume
Buttermilk: whole milk plus 1 tablespoon lemon juice or vinegar per cup (let sit 5 minutes), plain yogurt thinned with a little milk to pour, or kefir, each substituted 1 to 1
All purpose flour: 1 to 1 cup for cup gluten free baking blend (ensure xanthan gum present), or pastry flour for a slightly more tender crumb (use 1 to 1), or whole wheat pastry flour replacing up to half the AP flour for a nuttier flavor
Egg whites (for meringue frosting): aquafaba (chickpea brine) whipped 3 tablespoons aquafaba equals one egg white, or use a stabilized Swiss or Italian meringue made with pasteurized whole eggs if raw whites are a concern

Pro Tips

1. Press the graham crust firmly and evenly into each liner so it holds together when you bite into the cupcake. Use the bottom of a small measuring cup or a shot glass to get a smooth, compact base without packing it so tight it becomes too dense.

2. Make sure your melted chocolate is cooled to just-warm before folding it into the batter and mix only until the streaks disappear. Overmixing will develop gluten and make the crumb tougher, and hot chocolate can seize or scramble the eggs.

3. Use room temperature eggs, buttermilk and melted butter or oil so the batter comes together smoothly. If ingredients are cold the batter can look curdled and will take longer to bake evenly.

4. For the Swiss meringue frosting, don’t skip the sugar check. Whisk the egg white mixture over the warm water bath until it feels completely smooth between your fingers and is about 160 F. If any sugar grit remains the meringue will not whip to a glossy stable peak. When adding butter, go slowly so the emulsion doesn’t break; if it does, chilling briefly and rewhipping or adding a spoonful of the warm meringue can bring it back.

5. Toast marshmallows with a torch for control. If using the broiler, move cupcakes to the top rack and watch constantly for seconds, not minutes. To keep cupcakes from becoming soggy, toast just before serving and store leftovers chilled, bringing them back to room temperature for best flavor and texture.

S'mores Cupcakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

760

kcal

Equipment: 1. Oven and 12 cup muffin tin with cupcake liners
2. Medium and large mixing bowls
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric stand mixer with whisk attachment or hand mixer
6. Metal or silicone ice cream scoop or two spoons for portioning batter
7. Wire cooling rack
8. Heatproof bowl and saucepan for double boiler
9. Piping bag with round tip or offset spatula
10. Kitchen torch or oven broiler pan and tongs for toasting marshmallows

Ingredients

1 1/4 cups (150 g) graham cracker crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
1 cup (125 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
4 ounces (about 1/2 cup) semisweet or bittersweet chocolate, melted and cooled
2 teaspoons instant espresso powder (optional)
4 large egg whites, room temperature
1 cup granulated sugar (for frosting)
1/4 teaspoon cream of tartar
1 cup (2 sticks, 226 g) unsalted butter, softened
1 teaspoon vanilla extract (for frosting)
1/2 cup marshmallow creme or marshmallow fluff (optional, for extra marshmallow flavor)
12 large marshmallows or 1 cup mini marshmallows for toasting
4 ounces chocolate bars or chocolate pieces for garnish, chopped or to melt
Extra graham cracker crumbs for sprinkling

Directions

Preheat oven to 350 F and line a 12 cup muffin tin with liners. In a bowl combine graham cracker crumbs, 3 tablespoons granulated sugar and melted butter until evenly moistened; press about 1 to 1 1/2 tablespoons of the crumb mixture into the bottom of each liner to form a crust.
Whisk together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside.
In a large bowl or stand mixer combine 3/4 cup granulated sugar, brown sugar, eggs, buttermilk, vegetable oil and 2 teaspoons vanilla extract until smooth and homogenous.
Stir the dry ingredients into the wet ingredients just until combined, then fold in melted cooled chocolate and optional instant espresso powder; do not overmix.
Divide batter evenly among the prepared cups over the graham crust, filling about two thirds full. Bake 18 to 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
For the marshmallow frosting make a Swiss meringue: combine 4 large egg whites, 1 cup granulated sugar and 1/4 teaspoon cream of tartar in a heatproof bowl set over a pot of gently simmering water. Whisk constantly until the sugar is dissolved and the mixture reaches about 160 F or feels warm and no sugar grains remain.
Transfer to a stand mixer fitted with the whisk attachment and whip on high until stiff glossy peaks form and the bowl is cool to the touch, about 8 to 10 minutes. With the mixer running, add the softened butter 1 tablespoon at a time until fully incorporated and silky. Add 1 teaspoon vanilla extract and optional 1/2 cup marshmallow creme and beat until smooth.
Pipe or spread the marshmallow frosting onto cooled cupcakes. If frosting is too soft chill briefly and re-whip to restore texture before finishing.
Top each cupcake with a large marshmallow or a few mini marshmallows and toast with a kitchen torch until golden brown, or place under a preheated broiler for 10 to 30 seconds watching closely to avoid burning.
Garnish with chopped chocolate pieces or melted chocolate drizzled over the top and sprinkle with extra graham cracker crumbs. Serve at room temperature and store any leftovers refrigerated for up to 3 days, bringing to room temperature before serving.

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.