These S’mores Cupcakes with Toasted Marshmallow frosting are the perfect indulgent twist on the classic campfire treat. Each bite brings together the familiar flavors of honey graham crackers, rich chocolate, and fluffy marshmallows—only this time, in cupcake form. With a moist chocolate cupcake base, a graham cracker crust, and a torched marshmallow meringue topping, this dessert captures the nostalgia of summer nights around a fire, no sticks required. Whether you’re entertaining, celebrating, or just treating yourself, these cupcakes deliver gooey, chocolatey goodness in the most satisfying way.
The History of S’mores Cupcakes
The original s’more—a contraction of “some more”—dates back to the early 1920s and was first published in a Girl Scouts handbook in 1927. Traditionally made with roasted marshmallows and chocolate sandwiched between two graham crackers, the treat became a quintessential part of American camping culture. Over time, the nostalgic combination evolved into countless variations, including s’mores brownies, pies, cookies, and cupcakes. S’mores cupcakes emerged as a way to transform the flavor profile into a portable, elegant dessert that still evokes childhood memories. By incorporating a graham cracker base, rich chocolate cake, and toasted marshmallow frosting, bakers managed to bottle the essence of a fireside dessert into a single handheld masterpiece.
Ingredients Breakdown
For the Graham Cracker Crust:
- 1 cup (100g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons (56g) unsalted butter, melted
For the Chocolate Cupcakes:
- ¾ cup (95g) all-purpose flour
- ½ cup (45g) unsweetened natural cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ⅓ cup (80ml) vegetable oil
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) buttermilk, room temperature
- ½ cup (120ml) hot water or hot brewed coffee
For the Toasted Marshmallow Frosting (Swiss Meringue Style):
- 4 large egg whites
- 1 cup (200g) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Optional Garnish:
- Chocolate squares or shavings
- Crushed graham crackers
- Mini toasted marshmallows
Step-by-Step Recipe:
Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Begin by preparing the graham cracker crust: in a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened. Spoon about 1 tablespoon of the mixture into each cupcake liner and press it firmly into the bottom using the back of a spoon or the bottom of a small glass. Bake for 5 minutes, then remove from the oven and set aside while you make the cupcake batter. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and stir until just incorporated. Add the buttermilk and hot water (or coffee), whisking until the batter is smooth and thin. Pour the batter over the pre-baked graham crusts, filling each liner about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, make the marshmallow frosting: in a heatproof bowl over a pot of simmering water (double boiler), whisk together egg whites, granulated sugar, and cream of tartar. Continue whisking constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C) on a thermometer, about 4–5 minutes. Remove from heat and transfer to a stand mixer fitted with a whisk attachment. Beat on high speed for 5–7 minutes until stiff, glossy peaks form. Add the vanilla extract and mix until incorporated. Once cupcakes are cool, pipe or spoon the marshmallow frosting on top. Use a kitchen torch to toast the tops for that signature s’mores look. Garnish with graham cracker crumbs, chocolate pieces, or mini marshmallows as desired.
Tips for the Perfect S’mores Cupcakes
Use high-quality cocoa powder and real vanilla extract for the richest flavor. Don’t skip the graham cracker crust—it adds authentic texture and taste. For an extra-moist chocolate cake, use buttermilk and hot coffee; the coffee intensifies the chocolate flavor without tasting like coffee. Be careful not to overbake the cupcakes; they should be just set in the center. When making the marshmallow frosting, ensure no egg yolk gets into the whites and that your bowl is completely grease-free to allow proper whipping. If you don’t have a kitchen torch, you can broil the frosted cupcakes for a few seconds—but watch them closely to prevent burning. For a mess-free frosting experience, chill the frosting slightly before piping.
Variations and Customizations
Add a chunk of chocolate or a mini marshmallow inside the cupcake before baking for a gooey center. Substitute the chocolate cupcake with a brownie-style base for an ultra-rich version. Try adding peanut butter to the frosting or drizzle it on top for a peanut butter s’mores twist. Use flavored graham crackers (like cinnamon or chocolate) for a fun variation on the crust. For a campfire-themed party, serve the cupcakes in mini mason jars layered with graham crust, cupcake, and meringue. Make it gluten-free by using gluten-free graham crackers and flour alternatives. You can even use a torch to toast mini marshmallows and stack them on top for decoration.
Health Considerations and Nutritional Value
S’mores cupcakes are definitely a decadent treat, typically clocking in around 300–400 calories per serving depending on frosting and toppings. The chocolate base and frosting contribute most of the sugar and fat content. To make them slightly lighter, you can reduce the sugar in the cupcake batter or use a sugar substitute. Opting for low-fat buttermilk and cutting down on frosting will also help reduce the calorie count. The meringue-style marshmallow topping is naturally lower in fat than buttercream, which makes it a slightly lighter option. For those with dietary restrictions, use plant-based egg substitutes and dairy alternatives, though the texture may vary slightly. Keep in mind these are a treat and best enjoyed occasionally as part of a balanced lifestyle.
FAQ
Can I use store-bought marshmallow fluff instead of homemade frosting? Yes, though it won’t hold up as well for piping or toasting.
Can I make these cupcakes ahead of time? Absolutely. You can bake the cupcakes a day in advance and store them covered at room temperature. Add the frosting and torching right before serving for best results.
Can I freeze the cupcakes? You can freeze the unfrosted cupcakes for up to 2 months. Thaw and frost when ready to serve. The frosting does not freeze well.
Do I need a kitchen torch to toast the frosting? It’s ideal, but if you don’t have one, you can briefly broil the cupcakes in the oven—just be sure to watch them very closely.
Can I use a different frosting? Yes, but the marshmallow frosting really makes the “s’mores” experience authentic. A chocolate ganache or buttercream can work as alternatives.
S’mores Cupcakes with Toasted Marshmallow
Ingredients
Chocolate Cupcake Batter
- ¾ cup 180g warm water
- 1 teaspoon 1g instant espresso or coffee (optional, enhances chocolate flavor)
- ⅓ cup 60g milk or dark chocolate chips, melted
- ⅓ cup 30g unsweetened cocoa powder, sifted
- 2 large eggs 114g, at room temperature
- ⅓ cup 75g vegetable or canola oil
- 1 teaspoon 4g vanilla extract or vanilla bean paste
- 1 teaspoon 4g white vinegar
- ¾ cup 98g all-purpose flour
- ¾ cup 150g granulated sugar
- ½ teaspoon 3g baking soda
- ½ teaspoon 2g fine salt
Marshmallow Cream Filling
- 1 7.5 oz jar marshmallow fluff
- 2 tablespoons 30g heavy whipping cream, at room temperature
Vanilla Bean Frosting
- 1 cup 226g / 2 sticks unsalted butter, at room temperature
- 2 teaspoons 8g vanilla extract or vanilla bean paste
- ½ teaspoon 3g fine salt
- 3 cups 375g powdered sugar
- ¼ cup 60g heavy whipping cream, at room temperature
Additional Decorations
- 1 cup graham cracker crumbs for garnish or base
- ½ cup chocolate ganache for drizzling
- 12 large marshmallows for topping and toasting
- Wilton 1M piping tip recommended for frosting swirl
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside.
- In a large mixing bowl, pour ¾ cup of warm water, then stir in 1 teaspoon of instant coffee or espresso powder until fully dissolved.
- Add ⅓ cup of melted chocolate chips and ⅓ cup of sifted unsweetened cocoa powder. Whisk until the mixture is smooth and well combined.
- Next, whisk in 2 large eggs, ⅓ cup of vegetable or canola oil, 1 teaspoon of vanilla extract (or vanilla bean paste), and 1 teaspoon of white vinegar.
- Sift the dry ingredients—¾ cup all-purpose flour, ¾ cup granulated sugar, ½ teaspoon baking soda, and ½ teaspoon fine salt—directly into the bowl. Gently whisk until the batter is smooth and just combined. It will be thin—this is normal.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 17–19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Quick tip: To speed up the cooling process, place the pan in the freezer for 15 minutes after the initial 10-minute cooling period.
Marshmallow Cream Filling
- Scoop the contents of 1 (7.5 oz) jar of marshmallow fluff into a medium bowl.
- Add 2 tablespoons of room-temperature heavy cream.
- Stir until smooth and fluffy, then transfer the mixture to a small piping bag. Set aside.
Vanilla Bean Buttercream
- In the bowl of a stand mixer fitted with a paddle or whisk attachment, beat 1 cup (2 sticks) of unsalted butter on medium speed for about 30 seconds, until smooth and creamy.
- Add 2 teaspoons of vanilla extract or vanilla bean paste and ½ teaspoon of fine salt. Mix on low speed to combine.
- Gradually add 3 cups of powdered sugar and ¼ cup of heavy cream, mixing on low speed until fully incorporated.
- If the frosting is too thick, add an extra tablespoon of heavy cream. If it’s too thin, mix in an additional ¼ cup of powdered sugar.
- Once the desired consistency is reached, stir the frosting by hand with a rubber spatula to make it extra smooth.
- Transfer the buttercream to a piping bag fitted with a Wilton 1M tip and set aside.
Decorating the S’mores Cupcakes
- Once the cupcakes are completely cooled, use a 1-inch round cutter or a small knife to remove the center of each cupcake.
- Spoon 1 teaspoon of graham cracker crumbs into the hollowed-out center.
- Pipe or spoon in the marshmallow cream filling, bringing it level with the top of the cupcake.
- Drizzle a bit of chocolate ganache over the marshmallow center.
- Pipe a small swirl of vanilla bean frosting over the center, just enough to cover it.
- Gently dip the frosted top into a bowl of graham cracker crumbs, coating the frosting completely for that signature s’mores crunch.
- Next, pipe a larger swirl of frosting on top of the graham-cracker-dusted base.
- Finish with a drizzle of chocolate ganache and top each cupcake with a toasted marshmallow for the perfect finishing touch.