S’mores Cupcake Extravaganza

Name: S’mores Cupcake Extravaganza
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup boiling water; 12 large marshmallows; 1 tablespoon butter (for greasing the pans); 1 cup graham cracker crumbs; 1/4 cup melted butter; 2 tablespoons sugar

Highlighted under: Whisked Delight Recipes

I absolutely adore making these S’mores Cupcakes because they remind me of summer campfires and cozy evenings spent with friends. Each bite is a delicious combination of rich chocolate, fluffy marshmallow, and crunchy graham cracker that transports me back to those golden days. Honestly, the best part is watching my friends' faces light up as they taste them for the first time. These cupcakes are more than just dessert; they are a nostalgic treat that brings back some of my favorite memories!

Created by

Marco

Last updated on 2026-02-07T19:54:20.048Z

When I first attempted making S’mores Cupcakes, I was inspired by the classic campfire treat. The process began with crafting a chocolate cake batter that was moist and rich, followed by a layer of toasted marshmallow on top—a feat I achieved with my trusty kitchen torch. The final touch was a graham cracker crust that provided a delightful crunch, balancing the sweetness perfectly.

What I found most exciting was experimenting with the temperature of the marshmallows to achieve that perfect gooeyness without overcooking the cupcakes. It took a few tries, but getting that golden brown on the marshmallow brings the whole dessert to life, and it enhances the flavor profile I strive for in my baking adventures.

Why You Will Love This Recipe
Decadent chocolate cake paired with the unforgettable taste of toasted marshmallow
A crunchy graham cracker base that adds texture and balance
Perfect for sharing at gatherings or as an indulgent treat for yourself

Mastering the Cupcake Batter

Achieving a light and fluffy cupcake texture starts with the right mixing technique. When combining the dry ingredients, ensure they are well aerated; this helps with incorporating air into your batter. Once you add the wet ingredients, mix gently until just combined to avoid overworking the gluten in the flour. If you’re unsure, it should look slightly lumpy but homogeneous. Remember, the boiling water added at the end not only helps to dissolve the cocoa for a richer flavor, but it also ensures a moist cake by activating the baking soda.

If you want to make these cupcakes without eggs, consider using unsweetened applesauce as a substitute. Use 1/4 cup of applesauce for each egg, which will keep the cupcakes moist without altering the flavor. I’ve tried this substitution, and the cupcakes still emerged beautifully tender. Keep in mind, however, that the texture might be slightly denser than using traditional eggs.

Perfecting the Marshmallow Topping

Toasting marshmallows can be tricky. Make sure to hold the torch about 2–3 inches away from the marshmallows to achieve an even golden-brown surface without burning the edges. The marshmallows should start to puff up and form a delectable crust as they toast. If you're using the broiler method, set your oven to high and place the cupcakes on a baking sheet. Broil for about 1–2 minutes, but watch them closely since broilers can vary significantly in temperature; they can go from perfect to burnt in seconds.

For a fun twist, consider adding a drizzle of chocolate ganache over the toasted marshmallows before serving. Simply heat equal parts chocolate and cream (around 1/4 cup each) until smooth and glossy. This addition elevates the flavor profile and adds an extra layer of decadence that perfectly complements the cupcakes.

Ingredients

Gather the following ingredients to create your S’mores Cupcakes:

Cupcake Batter

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Marshmallow Topping

12 large marshmallows
1 tablespoon butter (for greasing the pans)

Graham Cracker Crust

1 cup graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar

Ensure all ingredients are ready before starting to make the process smooth!

Instructions

Follow these steps to create your delicious S’mores Cupcakes:

Prepare the Graham Cracker Crust

In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of each cupcake liner in a muffin tin to create a crust.

Make the Cupcake Batter

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, milk, oil, and vanilla, and mix until well combined. Carefully stir in the boiling water until the batter is smooth.

Bake the Cupcakes

Pour the batter into the muffin cups over the graham cracker crust, filling each about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Marshmallow Topping

After baking, remove the cupcakes and allow them to cool slightly. Place a large marshmallow on top of each cupcake.

Toast the Marshmallows

Using a kitchen torch, gently toast the marshmallows until golden brown. If you don’t have a torch, you can place the cupcakes under a broiler for a few moments, keeping a close eye to prevent burning.

Enjoy your S’mores Cupcakes with friends and family!

Pro Tips

For an extra layer of flavor, consider adding chocolate chips to the batter before baking. Additionally, you can use flavored marshmallows for a twist on the traditional S’mores flavor!

Storage Tips

These S'mores cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you prefer to extend their freshness, refrigerate them in the same container for up to a week. Avoid stacking them directly on top of each other to protect the toasted marshmallow layer from being squished.

If you wish to freeze these cupcakes, do so before adding the marshmallows. Once they are cooled completely, wrap them securely in plastic wrap and then in foil. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them in the refrigerator, then follow the instructions for adding the toasted marshmallow topping.

Serving Suggestions

These S'mores cupcakes are wonderfully versatile and can be served as is, but if you're feeling indulgent, consider pairing them with a scoop of vanilla ice cream. The cold ice cream contrasts beautifully with the warm, gooey marshmallow and rich chocolate, creating an irresistible dessert experience.

For gatherings, place the cupcakes on a decorative tray and garnish with extra graham cracker crumbs or mini chocolate chips. This not only enhances their visual appeal but also invites guests to dive in, making them an eye-catching centerpiece for any dessert table.

Questions About Recipes

→ Can I make the cupcake batter in advance?

Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to bring it to room temperature before baking.

→ How should I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I use mini marshmallows instead?

Yes, mini marshmallows can be used. Just sprinkle them on top of the cupcakes before toasting them.

→ What other toppings can I add?

You can add chocolate drizzle, additional graham cracker crumbs, or even caramel sauce for a unique twist!