Oh, you guys! I am SO excited to share this recipe with you today. You know those days when a craving hits, and it’s not just for *any* sweet treat, but for something truly comforting, something that tastes like pure, unadulterated childhood joy? That’s exactly what these S’mores cupcakes recipe are for me. Imagine sinking your teeth into a fluffy Chocolate Cake, then hitting that gooey marshmallow middle, followed by a crisp graham cracker crumble. It’s like a campfire hug, but in cupcake form! Seriously, my family begs for these every time I even *mention* them. They’re not just a dessert; they’re a little trip down memory lane. Forget trying to wrangle a whole campfire on a chilly evening – these S’mores cupcakes recipe bring all that magic right to your kitchen, and they are shockingly simple to whip up. They’re honestly my go-to when I need a serious pick-me-up, or when unexpected guests pop over and I want to impress them without stressing myself out. If you’ve ever loved s’mores, you’re going to be obsessed with these. They’re even better than the original, dare I say!
What are S’mores cupcakes?
So, what exactly are these delightful little morsels? Think of them as the ultimate mashup of your favorite campfire treat and a classic, crowd-pleasing cupcake. We’re talking about a rich, chocolatey cake base that’s unbelievably moist and tender, infused with that unmistakable flavor that reminds you of toasted marshmallows and crunchy graham crackers. But here’s where the magic really happens: we’re hiding a secret pocket of gooey marshmallow fluff right in the center, and the whole masterpiece is crowned with a glorious Graham Cracker streusel and often a swirl of marshmallow frosting. It’s not just a cake *flavored* like s’mores; it’s an experience that captures every single delicious element of a perfectly made s’more. It’s essentially taking that nostalgic, outdoor adventure flavor profile and making it portable, elegant, and, well, utterly irresistible for any occasion, from a birthday party to a simple Tuesday afternoon treat.
Why you’ll love this recipe?
Honestly, there are so many reasons why this S’mores Cupcakes Recipe has become a staple in my baking repertoire, and I just know you’re going to adore them too. Let’s start with the absolute star: the flavor! Every bite is a symphony of chocolate, marshmallow, and graham cracker. It’s deeply satisfying without being overly sweet. And the texture? Oh my goodness. You get that soft, tender cake, the gooey, melty marshmallow inside, and that delightful little crunch from the topping. It’s pure bliss. What I love most about this recipe is how surprisingly simple it is to achieve such incredible results. You don’t need any fancy equipment or complicated techniques. It’s a lifesaver when you want something spectacular but are short on time. Plus, it’s budget-friendly! Most of the ingredients are pantry staples you probably already have on hand, making it an affordable way to create a truly memorable treat. Versatility is another big win here. You can easily customize the level of chocolate, the type of marshmallow, or even add a sprinkle of sea salt to the topping for an extra pop of flavor. They’re perfect for bake sales, potlucks, or just because you deserve a little sweetness. They’re honestly a step up from my basic chocolate cupcakes and way more fun than a standard s’mores bar, offering a truly unique and decadent experience that never fails to bring smiles.
How do I make S’mores cupcakes?
Quick Overview
Making these incredible S’mores cupcakes is a straightforward process that’s broken down into a few key stages. First, we’ll whip up a moist chocolate Cake Batter and get our graham cracker crumble ready. Then, we’ll assemble the cupcakes by layering batter and a surprise marshmallow filling before baking them to golden perfection. Finally, we’ll finish them off with a dreamy marshmallow frosting and a sprinkle of that irresistible graham cracker crunch. It’s designed to be achievable, even for beginner bakers, and the result is consistently delicious. You get that classic s’mores flavor profile in a perfectly portioned, utterly delightful cupcake.
Ingredients
For the Main Batter:
This is where we build that rich, chocolatey foundation. I always use good quality cocoa powder – it makes such a difference! Dutch-processed cocoa gives a deeper, darker color and a smoother chocolate flavor, which I absolutely love for this recipe. Make sure your butter and eggs are at room temperature; it really helps everything emulsify beautifully for a tender crumb. And please, please don’t skip the coffee! A cup of hot coffee or espresso brewed into the batter might sound odd, but trust me, it intensifies the chocolate flavor without making it taste like coffee at all. It’s my little secret for the most amazing chocolate cake ever.
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened Dutch-processed cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil (or other neutral oil like canola)
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
For the Graham Cracker Crumble:
This is your crunchy, buttery topping and gets mixed into the batter for an extra layer of s’mores goodness. I like to use regular graham crackers, but honey-made or even cinnamon graham crackers can add a fun twist. Make sure they’re finely crushed, almost like coarse sand, so they integrate well and don’t make the cupcakes too chunky. I usually crush them in a food processor, but you can also put them in a zip-top bag and crush them with a rolling pin – it’s quite therapeutic, actually!
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
For the Marshmallow Filling:
This is the gooey surprise inside! I’ve tried a few things here, but a good quality marshmallow fluff or creme is hands-down the easiest and most effective. It stays wonderfully gooey when baked. If you can’t find fluff, you can also use mini marshmallows, but they might melt a bit more unevenly. Just dollop a spoonful into the center of each cupcake before baking. It’s a magical little pocket of deliciousness!
- ½ cup marshmallow fluff (or mini marshmallows)
For the Marshmallow Frosting:
This is the crowning glory! A fluffy, sweet marshmallow frosting that’s reminiscent of toasted marshmallows. You can make a meringue-based frosting or a simple buttercream with marshmallow extract. I’ve found a combination of butter, powdered sugar, a touch of milk or cream, and marshmallow fluff gives a fantastic flavor and texture that’s stable enough to pipe and looks gorgeous. Don’t be afraid to add a little extra fluff for that authentic marshmallow taste!
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup marshmallow fluff
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven and our cupcake tins ready. Preheat your oven to a nice 350°F (175°C). Line your standard 12-cup muffin tin with paper liners. I always like to use pretty ones for s’mores cupcakes – maybe some with little stars or firecrackers! If you don’t have liners, just grease and flour each cup really well. This step is crucial for preventing sticking and ensuring your gorgeous cupcakes slide right out.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed and there are no clumps of cocoa powder. This ensures your cupcakes rise evenly and have a consistent chocolatey flavor throughout. It’s like laying the foundation for greatness!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until they’re well combined. The buttermilk is key here for that tender crumb, and the oil keeps things incredibly moist. If your eggs or buttermilk feel a bit cold, you can pop them in a bowl of warm water for a few minutes to bring them up to room temperature – it really does make a difference in the final texture.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Don’t overmix! Overmixing develops the gluten in the flour, which can lead to tough cupcakes. Once it’s mostly combined, carefully pour in the hot brewed coffee (or hot water) and mix on low speed until the batter is smooth and looks like liquid chocolate. It will be quite thin, and that’s exactly what you want for a super moist cake. Scrape down the sides and bottom of the bowl to make sure everything is incorporated.
Step 5: Prepare Filling
While the batter is resting for a minute, let’s get our graham cracker crumble ready. In a small bowl, combine the graham cracker crumbs, brown sugar, and cinnamon. Pour in the melted butter and stir until everything is moistened and looks like wet sand. This is going to be our delicious topping and also get mixed into some of the batter for extra flavor.
Step 6: Layer & Swirl
This is where the s’mores magic really comes to life! Fill each cupcake liner about two-thirds full with the chocolate batter. Then, carefully spoon about a teaspoon of marshmallow fluff (or a few mini marshmallows) into the center of the batter. Top each one with another spoonful of batter, making sure to cover the marshmallow completely. Finally, sprinkle a generous amount of the graham cracker crumble mixture over the top of each cupcake. Press it down gently so it adheres nicely.
Step 7: Bake
Bake in your preheated oven for about 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean (avoiding the marshmallow filling, of course!). The tops should spring back lightly when touched. Ovens can vary, so keep an eye on them. The smell that fills your kitchen at this stage is absolutely divine – pure chocolatey, graham cracker goodness!
Step 8: Cool & Glaze
Once baked, let the cupcakes cool in the muffin tin for about 10-15 minutes. This is important so they don’t fall apart when you remove them. Then, carefully transfer them to a wire rack to cool completely. While they’re cooling, whip up your marshmallow frosting! In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the marshmallow fluff and milk/cream, until you have a smooth, fluffy frosting. Beat in the vanilla extract and salt. Once the cupcakes are *completely* cool, frost them generously. You can use a piping bag for a fancy swirl or just a spatula for a more rustic look. Add another sprinkle of graham cracker crumbs on top for that final, perfect s’mores touch!
Step 9: Slice & Serve
These are best enjoyed at room temperature, so the frosting is soft and the cake is moist. You can slice them in half to reveal that gooey marshmallow center, which is always a crowd-pleaser! They’re perfect for sharing, but I wouldn’t blame you if you kept one (or two!) all to yourself. They’re a beautiful sight, and the taste is even better.
What to Serve It With
These S’mores cupcakes recipe are so versatile, they honestly fit into almost any gathering or craving scenario. For a simple breakfast treat (yes, I do this sometimes!), a single cupcake with a hot cup of coffee is pure indulgence. The chocolate and graham cracker notes pair wonderfully with a robust brew. For a more relaxed brunch setting, I love to serve them alongside fresh berries and a light yogurt parfait. The sweetness of the cupcake is balanced by the freshness of the fruit. As a dessert, they’re a showstopper. They’re fantastic on their own after a hearty meal, but you can also serve them with a scoop of vanilla bean ice cream or a side of fresh raspberries for an extra touch of elegance. My personal favorite is for a cozy snack time. They are the ultimate comfort food, perfect with a glass of cold milk, or even a warm chai latte on a chilly afternoon. My kids always ask for them after school, and they disappear in minutes! They’re also fantastic for outdoor parties, BBQs, or even just movie nights at home. Seriously, any excuse is a good excuse for these little gems!
Top Tips for Perfecting Your S’mores Cupcakes
Over the years, I’ve learned a few tricks that really make these S’mores cupcakes recipe sing. For the graham cracker crumble, using finely crushed crumbs is essential. If they’re too coarse, you might end up with a gritty texture. A food processor is your best friend here, but if you don’t have one, the zip-top bag and rolling pin method works wonders. Just aim for a consistency like coarse sand. When mixing the batter, remember my mantra: “don’t overmix!” This is probably the most common mistake people make with cakes. Mix until *just* combined; a few tiny streaks of flour are okay because they’ll disappear when you add the hot liquid. The hot coffee or water is what blooms the cocoa powder, intensifying its flavor, so don’t skip that or use cold liquid! For the marshmallow filling, I always use a good quality marshmallow fluff. It stays gooey and delicious without becoming too liquidy. If you use mini marshmallows, just make sure to distribute them evenly so each bite has that sweet surprise. When layering the batter, don’t overfill your cupcake liners – about two-thirds full is perfect. And for the graham cracker topping, pressing it down gently helps it stick to the batter and creates a lovely crust. If your marshmallows tend to peek through the batter, you can add a little extra batter on top to cover them before sprinkling the crumbs. Baking time is also crucial. Every oven is different, so I always recommend the toothpick test. But remember to test in the cake part, not directly in the marshmallow filling, as that will always come out sticky! For the frosting, making sure your butter is *softened* but not melted is key for a smooth, creamy consistency. If it’s too cold, you’ll get lumps; too warm, and it will be too runny. Gradually adding the powdered sugar and liquid is the secret to a perfectly piped or spreadable frosting. Don’t be afraid to add a tiny bit more liquid if it’s too stiff, or a little more powdered sugar if it’s too soft. And for that extra s’mores flair, a tiny pinch of sea salt sprinkled on top of the frosting before it sets can really enhance the chocolate and marshmallow flavors!
Storing and Reheating Tips
These S’mores cupcakes recipe are fantastic for making ahead, which is always a lifesaver! If you’re storing them at room temperature, I’d say they’re best enjoyed within 1-2 days. Keep them in an airtight container to maintain their freshness and prevent them from drying out. Make sure they are completely cooled before storing, especially if they have frosting. If you plan to store them for longer, or if your kitchen is particularly warm, the refrigerator is your best bet. They’ll keep well in an airtight container in the fridge for up to 3-4 days. When you’re ready to serve them from the fridge, I recommend taking them out about 30-60 minutes before you plan to eat them to let them come back to room temperature. This is crucial for that soft, moist cake texture and the creamy frosting. For freezing, these cupcakes are surprisingly resilient! After they’ve cooled completely and are frosted, you can freeze them for up to 2-3 months. The best way to do this is to place them on a baking sheet in the freezer for about an hour until the frosting is firm. Then, carefully transfer them to an airtight container, perhaps with a layer of parchment paper between any stacked cupcakes, and freeze. To thaw, transfer the frozen cupcakes to the refrigerator overnight. This allows them to thaw slowly and retain their best texture. I generally advise against reheating them in the microwave, as it can make the cake a bit tough or rubbery, but if you must, a short 10-15 second burst on low power might warm them up without ruining them too much. It’s always best to aim for room temperature for the most delightful experience!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite S’mores cupcakes recipe! I truly hope you give these a try because they are just so special. They capture that magical essence of a campfire s’more but deliver it in a way that’s convenient, incredibly delicious, and perfect for any occasion. The combination of the rich chocolate cake, the gooey marshmallow center, and the crunchy graham cracker topping is simply irresistible. They’re a guaranteed hit with kids and adults alike, and the joy they bring is just priceless. If you love this recipe, you might also enjoy my recipe for Rocky Road brownies or my no-bake chocolate peanut butter bars – they have that same comforting, decadent vibe! Please, please let me know in the comments below how your S’mores cupcakes turn out. I’d love to hear about any tweaks you made or how your family enjoyed them. And if you snap a photo, tag me on social media – I always love seeing your creations! Happy baking, my friends!
Smores cupcakes recipe
Ingredients
Cupcake Ingredients
- 0.75 cup salted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.67 cup whole milk
- 2 cups all-purpose flour
- 0.5 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
Topping Ingredients
- 12 large marshmallows
- 2 Hershey chocolate bars, broken into pieces
Instructions
Preparation Steps
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no dry streaks remain. Do not overmix.
- Line a 12-cup muffin tin with cupcake liners and fill each liner about two-thirds full with batter.
- Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven. Place one large marshmallow on top of each hot cupcake. Return to the oven and broil on high for about 1 minute, or until marshmallows are golden brown and toasted. Watch closely to prevent burning.
- Immediately after broiling, place a piece of Hershey chocolate on top of each toasted marshmallow. The residual heat will melt the chocolate.
- Let the cupcakes cool slightly before serving. Enjoy the gooey, melted goodness!
