S’mores Cupcakes Recipe

If you adore that nostalgic campfire treat but want to elevate it into a fancy, yet totally approachable dessert, this S’mores Cupcakes Recipe is exactly what you need. I absolutely love these cupcakes because they perfectly capture all the gooey, crunchy, chocolaty goodness of classic s’mores but in a cute, portable little package. Stick around and I’ll walk you through the whole process—trust me, you’ll find it’s easier than roasting marshmallows over a fire!

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Ingredients You’ll Need

This is one of those recipes where the ingredients really do the heavy lifting to create layers of flavor. Each one—a buttery graham cracker crust, moist chocolate cake, and marshmallow fluff frosting—plays a crucial role. I always recommend using good-quality cocoa and fresh eggs for the best results.

• Graham crackers: Crushed for that iconic crunchy base; I like to pulse them in a food processor for an even texture.
• Butter: Melted to bind your crust and add richness; unsalted is best so you can control the salt level.
• Sugar: You’ll use both granulated sugar for the cake sweetness and the crust sugar for that slight caramelized crunch.
• Flour: Using all-purpose flour keeps the crumb tender but sturdy enough to hold the frosting.
• Cocoa powder: Unsweetened; balances the sweetness and adds depth — I always sift mine to avoid lumps.
• Baking soda & baking powder: Help achieve that perfect lift and texture.
• Egg: For structure and moisture; large eggs work best.
• Vanilla extract: Adds warmth and aroma that complements chocolate beautifully.
• Neutral oil: Keeps cakes moist without altering flavors.
• Buttermilk: Adds tender crumb and slight tang for balance.
• Hot coffee: Enhances the chocolate flavor without making the cake taste like coffee.
• Chopped chocolate and butter: To melt into a luscious chocolate filling in the center.
• Heavy cream, sugar, and vanilla: For the marshmallow frosting — it’s whipped until fluffy and stable.
• Egg whites, cream of tartar, and additional sugar: Whipped carefully for that light meringue texture in the frosting.

Variations

I love to mix things up with this S’mores Cupcakes Recipe depending on the season or my mood. Don’t hesitate to experiment—you can make it your own with just a few tweaks!

• Peanut Butter Twist: Swirl some creamy peanut butter into the chocolate filling for a rich, nutty surprise—I tried this for a birthday once, and my family went crazy for it!
• Gluten-Free Version: Swap regular flour for a good 1:1 gluten-free blend; just make sure it contains xanthan gum to keep the cupcakes light and fluffy.
• Chocolate Hazelnut: Add a teaspoon of hazelnut extract to the cake and frosting—reminds me of my favorite spreads and adds another layer of flavor.
• Mini Cupcakes: Bake in mini muffin tins to serve bite-sized treats at parties or for quick grab-and-go snacks.

How to Make S’mores Cupcakes Recipe

Step 1: Creating the Graham Cracker Crust

Start by crushing those graham crackers into fine crumbs—this is one of my favorite parts because the smell just screams “s’mores.” Mix the crumbs with melted butter and sugar until everything is evenly coated. Press this mixture firmly into the bottoms of your cupcake liners. I like using the back of a flat measuring cup to get a nice compact layer—it helps the crust hold together well when baking.

Step 2: Mixing the Chocolate Cake Batter

Next up, sift together your dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and sugar. In a separate bowl, whisk your egg, vanilla, buttermilk, oil, and hot coffee. Slowly add the dry mix into the wet, stirring gently until combined but don’t overmix—that’s the key to a tender crumb! You’ll notice the batter smells heavenly with the cocoa and coffee aroma already teasing your senses.

Step 3: Pour, Top, and Bake

Divide the batter evenly over the graham cracker crust in the cupcake liners, filling them about ¾ full. Then, drop a small spoonful of the chopped chocolate and butter mixture right in the center of each cupcake to create a molten chocolate center. Bake at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted around the edges (not the center) comes out clean. The hot chocolate center will stay luscious and gooey, promise!

Step 4: Whip Up the Marshmallow Frosting

While your cupcakes cool, it’s time to make the marshmallow frosting—the best part! Use a stand mixer or hand mixer to whip your egg whites with cream of tartar until soft peaks form. Gradually add sugar and keep whipping until you get thick, glossy, stiff peaks. Fold in vanilla and a splash of heavy cream for extra fluffiness. This meringue frosting is a bit like glowing clouds on top of your cupcakes.

Step 5: Frost, Toast, and Enjoy

Pipe or spread the marshmallow frosting over each cupcake. If you have a kitchen torch, lightly toast the frosting until golden and caramelized—it adds an authentic campfire touch I adore. If not, you can pop them under the broiler for just a minute, but watch closely so they don’t burn. Now grab a cupcake, dig in, and savor the magic.

How to Serve S’mores Cupcakes Recipe

Garnishes

I like to sprinkle some extra crushed graham crackers on top of the frosting for an added crunch and to tie everything together visually. A mini toasted marshmallow or a drizzle of melted chocolate also looks irresistible and amps up the s’mores vibe.

Side Dishes

Since these cupcakes are rich and sweet, pairing them with a simple fruit salad or a scoop of vanilla ice cream balances the indulgence beautifully. A cup of strong black coffee or hot chocolate on the side also makes for a cozy combo.

Creative Ways to Present

For a party, I’ve arranged these cupcakes on a rustic wooden board surrounded by small bowls of graham crackers, chocolate chunks, and mini marshmallows so guests can customize. They also make fantastic edible party favors when wrapped in clear bags tied with twine—such a delightful, homemade touch.

Make Ahead and Storage

Storing Leftovers

Store your S’mores cupcakes in an airtight container at room temperature for 1-2 days, or refrigerate if you want them to last a bit longer. I recommend letting refrigerated cupcakes come to room temperature before serving for the best texture and flavor.

Freezing

I’ve frozen these cupcakes successfully without frosting, wrapping them tightly in plastic wrap and then foil. When ready to enjoy, thaw overnight in the fridge, then frost and toast as usual. Freezing fully frosted cupcakes is trickier because the marshmallow can change texture, so I do that last.

Reheating

If you want to warm up leftover cupcakes, pop them in a preheated oven at 300°F for about 5 minutes. This brings back the gooey chocolate center magic without melting the frosting too much. Enjoy immediately for best results!

FAQs

Final Thoughts

This S’mores Cupcakes Recipe holds a special place in my heart because it brings that cozy campfire feeling right into my kitchen no matter the season. I love sharing these with friends, especially when I want to impress without too much fuss. If you make these, I promise you’ll enjoy the nostalgic flavors with a fun twist and get plenty of compliments too. Go ahead, give it a try—you’ll be so glad you did!

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