S’mores Cupcakes with Toasted Marshmallow

Indulge in the nostalgic flavors of a classic campfire treat with a sophisticated twist—S’mores Cupcakes with Toasted Marshmallow. These decadent mini desserts capture the essence of gooey marshmallows, rich chocolate, and buttery graham crackers, all baked into moist cupcakes and finished with a golden torched topping that mimics the smoky char of a real fire. Perfect for birthday parties, holiday gatherings, or as a delightful surprise on a quiet evening, these cupcakes bring the outdoors in without the mess of a campfire. Whether you’re a lifelong fan of traditional s’mores or discovering them for the first time, this elevated dessert will satisfy your sweet tooth and spark joy with every bite.

The History of S’mores and Its Evolution into Cupcakes

The beloved s’more has roots tracing back to early 20th-century America. The name “s’more” is a contraction of “some more,” a testament to how irresistibly delicious this simple combination of graham crackers, chocolate, and toasted marshmallows truly is. First mentioned in a 1927 publication by the Girl Scouts of America, the treat quickly became a staple at summer camps, backyard bonfires, and family picnics across the country. Its popularity soared due to its ease of preparation and the magical alchemy of melted chocolate and gooey marshmallow sandwiched between crisp graham crackers.

As culinary creativity evolved, so did the s’more. Bakers and dessert enthusiasts began reimagining the classic in various forms—pies, bars, cookies, and even ice cream. The natural progression led to the invention of the s’mores cupcake: a way to enjoy all the components in a handheld, portion-controlled format without the stickiness of roasting marshmallows over an open flame. The cupcake version allows for consistency, elegance, and the ability to serve large groups with minimal fuss. Today, s’mores cupcakes have become a favorite at weddings, baby showers, and gourmet dessert menus, proving that tradition and innovation can coexist deliciously.

Ingredients Breakdown: What Makes These Cupcakes Irresistible?

The magic of s’mores cupcakes lies in their layered flavor profile and carefully selected ingredients. Each component plays a vital role in recreating the authentic s’mores experience:

Graham Cracker Crumbs: Used in both the cupcake batter and crust base, they provide the signature nutty, slightly sweet foundation that defines s’mores.
Unsalted Butter: Adds moisture and richness to the crust and enhances flavor throughout the recipe.
Granulated Sugar: Balances sweetness in the crust and cupcakes.
All-Purpose Flour: Gives structure to the cupcakes while keeping them tender.
Baking Powder & Baking Soda: Leavening agents that ensure a light, fluffy texture.
Salted Chocolate (semi-sweet or dark): Melted and folded into the batter, it delivers deep cocoa notes and luxurious mouthfeel.
Cocoa Powder (unsweetened): Enhances chocolate intensity without adding excess sugar.
Whole Milk & Sour Cream: Contribute to a moist crumb and subtle tang that balances sweetness.
Vanilla Extract: A hint of warm, aromatic flavor that ties everything together.
Large Eggs: Bind ingredients and add lift during baking.
Mini Marshmallows: Mixed into the batter and used on top for melty pockets and that iconic toasted finish.
Heavy Whipping Cream: Used in the ganache and frosting for silkiness and volume.
Chocolate Chips or Chopped Chocolate: For making glossy chocolate ganache drizzle.
Additional Mini Marshmallows (for topping): Torched to perfection using a culinary torch for that authentic campfire look and taste.

Optional additions include crushed graham cracker pieces on top for crunch, espresso powder to deepen chocolate flavor, or a splash of bourbon for adult appeal.

Step-by-Step Recipe: How to Make S’mores Cupcakes with Toasted Marshmallow

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. For extra protection against sticking, lightly grease the liners with nonstick spray.
Make Graham Cracker Crust Base (Optional but Recommended): In a small bowl, combine 1 cup graham cracker crumbs, 2 tablespoons melted unsalted butter, and 2 tablespoons granulated sugar. Press about 1 teaspoon of this mixture firmly into the bottom of each liner. Bake for 5 minutes, then remove and let cool slightly while preparing the batter.
Prepare Cupcake Batter: In a medium bowl, whisk together ¾ cup all-purpose flour, ¼ cup graham cracker crumbs, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ⅓ cup unsweetened cocoa powder. Set aside.
Melt Chocolate: In a heatproof bowl, melt 4 oz (½ cup) chopped semi-sweet chocolate with 2 tablespoons butter over a double boiler or in 20-second bursts in the microwave, stirring until smooth. Let cool slightly.
Cream Wet Ingredients: In a large mixing bowl, beat ½ cup granulated sugar and 2 large eggs with an electric mixer until light and fluffy (about 2 minutes). Add ½ teaspoon vanilla extract, ⅓ cup sour cream, and ¼ cup whole milk; mix until combined.
Combine Wet & Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the melted chocolate, beginning and ending with dry ingredients. Mix until just incorporated—do not overmix.
Add Marshmallows: Gently fold in ½ cup mini marshmallows to distribute evenly through the batter.
Fill Cupcake Liners: Divide the batter evenly among the prepared cups, filling each about ¾ full. Tap the pan gently on the counter to release air bubbles.
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare Chocolate Ganache: While cupcakes cool, place ½ cup chocolate chips in a heatproof bowl. Heat ¼ cup heavy whipping cream until simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth. Cool slightly until thickened but still pourable.
Frost & Decorate: Once cupcakes are completely cool, drizzle ganache over the top of each. Immediately sprinkle with additional mini marshmallows (about 1 tablespoon per cupcake).
Toast the Marshmallows: Using a kitchen torch, carefully toast the marshmallows on top until golden brown and puffed, rotating slowly for even browning. Be cautious not to burn. Alternatively, broil on a baking sheet for 1–2 minutes under close supervision.
Final Touch: Optionally, crush a few graham crackers and sprinkle over the top for added texture and visual appeal.

Tips for Perfect S’mores Cupcakes Every Time

Don’t Overbake: These cupcakes should be moist. Start checking at 18 minutes—overbaking leads to dryness.
Cool Completely Before Frosting: Applying ganache to warm cupcakes causes melting and sliding off.
Use Fresh Marshmallows: Stale ones won’t toast properly or create that gooey interior.
Control the Torch: Hold the torch 3–4 inches away and move in circular motions. Focus on edges first, then center.
Room Temperature Ingredients: Especially eggs and sour cream—this ensures even mixing and better rise.
Double Batch? Freeze unfrosted cupcakes for up to 1 month. Thaw, then finish with ganache and torching.
No Kitchen Torch? Use the broiler! Watch closely—marshmallows go from golden to burnt in seconds.
Storage Tip: Keep frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate (but bring to room temp before serving).

Variations and Customizations

One of the joys of baking is personalization, and s’mores cupcakes offer endless creative possibilities:

Flavor Twists: Add a pinch of cinnamon or espresso powder to the batter for warmth or depth. A splash of Kahlúa or Baileys turns them into adult-only treats.
Different Chocolate: Swap dark chocolate for milk chocolate for a sweeter profile, or white chocolate for a creamy contrast.
Gluten-Free Version: Replace all-purpose flour and graham cracker crumbs with gluten-free alternatives (like certified GF oats blended into crumbs).
Vegan Adaptation: Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), dairy-free chocolate, coconut cream instead of sour cream, and vegan marshmallows (Dandies brand works well).
Mini vs. Regular: Make bite-sized versions using a mini muffin tin (reduce bake time to 10–12 minutes).
Stuffed Center: Insert a square of chocolate or a marshmallow piece into the center before baking for an oozy surprise.
Frosting Upgrade: Instead of ganache, use homemade marshmallow frosting (swiss meringue style) for a cloud-like texture.
Decorative Themes: Add edible gold dust for elegance, star-shaped sprinkles for 4th of July, or pastel colors for Easter.

Health Considerations and Nutritional Value

While s’mores cupcakes are undeniably indulgent, understanding their nutritional content helps in enjoying them mindfully:

Calories: Approximately 280–320 per cupcake (depending on size and ingredients).
Fat: Around 14–18g, mostly from butter, chocolate, and cream. Opt for reduced-fat sour cream or dark chocolate with higher cocoa content to lower saturated fat.
Sugar: Roughly 25–30g per serving. Natural sweeteners like coconut sugar can be substituted, though results may vary.
Carbohydrates: ~35–40g, primarily from refined flour and sugar. Whole wheat pastry flour or almond flour can increase fiber and protein.
Protein: About 3–4g per cupcake. Adding Greek yogurt instead of sour cream boosts protein.
Allergens: Contains dairy, eggs, wheat, and soy (in most chocolates). Always check labels if serving those with sensitivities.

To make them slightly healthier:

Reduce sugar by 2–3 tablespoons in the batter.
Use black beans or avocado puree as partial fat substitutes (test in small batches).
Serve smaller portions or make mini cupcakes to control intake.
Balanced pairing: Serve with fresh berries or a side of Greek yogurt to add nutrients.

Remember, moderation is key. These cupcakes are meant to be enjoyed as an occasional treat, not a daily staple.

Ingredients

1 cup graham cracker crumbs (plus extra for garnish)
4 tablespoons unsalted butter, melted (divided)
2 tablespoons granulated sugar (for crust)
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅓ cup unsweetened cocoa powder
½ cup granulated sugar (for batter)
2 large eggs
½ teaspoon vanilla extract
⅓ cup sour cream
¼ cup whole milk
4 oz semi-sweet chocolate, chopped
½ cup mini marshmallows (plus 12 tablespoons for topping)
½ cup chocolate chips or chopped chocolate (for ganache)
¼ cup heavy whipping cream

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a small bowl, mix 1 cup graham cracker crumbs, 2 tablespoons melted butter, and 2 tablespoons sugar. Press 1 tsp into each liner. Bake for 5 minutes; cool.
In a medium bowl, whisk flour, ¼ cup graham cracker crumbs, baking powder, baking soda, and cocoa powder.
Melt 4 oz chocolate with 2 tablespoons butter; set aside to cool.
Beat ½ cup sugar and eggs until fluffy. Mix in vanilla, sour cream, and milk.
Add dry ingredients and melted chocolate alternately, starting and ending with dry. Mix until just combined.
Fold in ½ cup mini marshmallows.
Divide batter evenly into cups. Bake 18–22 minutes. Cool completely.
Heat ¼ cup heavy cream until simmering. Pour over ½ cup chocolate chips. Stir until smooth. Let thicken.
Drizzle ganache over cooled cupcakes. Top each with 1 tablespoon mini marshmallows.
Use a kitchen torch to toast marshmallows until golden. Sprinkle with crushed graham crackers if desired.
Serve immediately or store as directed.

FAQ

Can I make these ahead of time?
Yes! Bake and cool cupcakes up to 2 days in advance. Store unfrosted in an airtight container. Add ganache and torch marshmallows just before serving for best texture.

Why didn’t my marshmallows toast properly?
This could be due to stale marshmallows, insufficient heat, or humidity. Ensure they’re fresh and use direct, steady flame. Avoid storing frosted cupcakes in humid environments.

Can I freeze s’mores cupcakes?
Yes, but only before frosting. Wrap cooled cupcakes tightly and freeze for up to 1 month. Thaw overnight, then finish with ganache and torching.

Are there store-bought shortcuts?
Absolutely. Use premade graham crusts, store-bought frosting, or microwave ganache. However, homemade always tastes richer and fresher.

Can I use regular marshmallows instead of mini?
Mini work best for even distribution and topping. If using large, cut them into small pieces for the batter and halve for topping.

Is a kitchen torch necessary?
No. Broil on the top rack for 1–2 minutes, watching constantly to prevent burning. Rotate pans for even browning.

Can I make them without chocolate?
Not recommended—the chocolate is essential for the s’mores identity. However, you can use carob or cacao for alternatives, though flavor will differ.

Summary

S’mores Cupcakes with Toasted Marshmallow beautifully reimagine a classic campfire favorite into an elegant, oven-baked delight. With layers of graham cracker crust, chocolate-rich cake, gooey marshmallows, and a dramatic torched finish, they offer nostalgia and sophistication in every bite.