There’s nothing quite like the gooey, chocolatey magic of a campfire s’more — and this S’mores Chocolate Marshmallow Cupcakes recipe brings all that joy into a soft, homemade cupcake. Imagine moist chocolate cake, fluffy toasted marshmallow frosting, and that irresistible graham cracker crunch in every bite. These cupcakes are family-friendly, fun to make, and sure to be a hit at parties, birthdays, or cozy nights in.
Why You’ll Love This S’mores Chocolate Marshmallow Cupcakes Recipe
This recipe combines the best parts of s’mores and cupcakes into one easy, delightful dessert. You’ll love:
- Rich chocolate flavor that tastes like a classic campfire treat.
- Fluffy, light marshmallow meringue frosting that’s fun to toast.
- Crunchy graham cracker base for texture and nostalgia.
- Quick prep time: done in under an hour!
- Perfect for kids, families, and bake sales — no alcohol or unsafe ingredients.
Ingredients for S’mores Chocolate Marshmallow Cupcakes
Cupcake Batter
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup canola oil (or light vegetable oil)
- ½ cup buttermilk (or milk + 1 tsp lemon juice)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup graham cracker crumbs
Marshmallow Meringue Frosting
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- Pinch of salt
- 1 tsp vanilla extract
Toppings
- Crushed graham crackers
- Chocolate pieces or mini bars
Ingredient Notes (Substitutions & Healthy Swaps)
- Buttermilk: If you don’t have any, mix ½ cup milk with 1 teaspoon lemon juice or white vinegar.
- Oil: Canola oil keeps the cupcakes moist, but you can use applesauce for a lighter version.
- Eggs: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water) for an egg-free version.
- Chocolate topping: Use dark chocolate for less sugar or a dairy-free bar for vegan diets.
- No torch? Toast frosting quickly under a broiler for 30 seconds.
Step-by-Step Instructions
Step 1 – Prepare and Preheat
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Crush graham crackers into fine crumbs and set aside.
Step 2 – Make the Cupcake Batter
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine both sugars, oil, buttermilk, egg, and vanilla.
Gradually mix wet ingredients into dry until smooth and glossy. Do not overmix.
Step 3 – Fill and Bake
Spoon batter into each cupcake liner, filling about two-thirds full. Sprinkle graham cracker crumbs evenly on top of each.
Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
Cool completely before frosting.
Step 4 – Make the Marshmallow Meringue Frosting
In a heatproof bowl, combine egg whites, sugar, cream of tartar, and salt. Place over a saucepan of simmering water. Whisk constantly for 4–5 minutes, until sugar dissolves and the mixture feels warm.
Remove from heat and beat with an electric mixer for about 7–10 minutes until stiff, glossy peaks form. Add vanilla extract.
Step 5 – Frost and Toast
Pipe or spread the meringue frosting onto cooled cupcakes.
Toast the frosting lightly with a kitchen torch or under your oven’s broiler for 20–30 seconds, watching closely.
Top with chocolate squares and extra graham crumbs for that signature s’mores look!
Pro Tips for Success
- Whip the meringue fully — it should be stiff and glossy for easy piping.
- Don’t overbake — chocolate cupcakes dry out quickly.
- Cool cupcakes completely before adding frosting.
- Use fresh egg whites for the fluffiest meringue.
- Toast carefully — keep a close eye when broiling!
- Store leftovers properly (see below) to maintain texture.
Flavor Variations
Try these fun twists on the classic s’mores cupcake idea!
- Peanut Butter S’mores Cupcakes – Add 2 tbsp peanut butter to the batter.
- Mint S’mores Cupcakes – Add ¼ tsp peppermint extract for a refreshing touch.
- Caramel S’mores Cupcakes – Drizzle caramel sauce over frosting.
- Cookies & Cream Version – Replace graham crumbs with crushed chocolate cookies.
- Mocha S’mores Cupcakes – Add 1 tsp instant coffee to the batter.
Serving Suggestions
- Serve with hot chocolate, milk, or a cold glass of oat milk.
- Decorate with mini marshmallows for a fun party look.
- Arrange on a wooden tray for that campfire aesthetic.
- Pair with fresh strawberries to balance sweetness.
Storage and Freezing Instructions
- Room temperature: Store cupcakes (without frosting) in an airtight container for up to 2 days.
- Frosted cupcakes: Keep refrigerated for up to 3 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight, frost, and toast before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 265 kcal |
| Protein | 4 g |
| Carbohydrates | 36 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 170 mg |
FAQ About S’mores Chocolate Marshmallow Cupcakes
What makes these cupcakes taste like s’mores?
The key combination of chocolate, marshmallow frosting, and graham cracker crumbs captures the classic campfire s’mores flavor — just in cupcake form!
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes 1–2 days ahead, store them unfrosted, and add meringue frosting just before serving.
Can I use marshmallow fluff instead of meringue?
Yes, if you want a shortcut, marshmallow fluff works well — but it won’t toast as beautifully as homemade meringue.
Can I make these without eggs?
Definitely! Substitute flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan-friendly version.
How do I toast the frosting without a torch?
Place the frosted cupcakes under a broiler on high for 20–30 seconds — watch carefully to avoid burning.
Final Thoughts
These Ultimate S’mores Chocolate Marshmallow Cupcakes are everything you love about a classic campfire treat, made easy in cupcake form. They’re rich, gooey, and fun to make — the perfect baking project for family nights, school events, or holidays. Once you taste the mix of chocolate, graham, and toasted marshmallow, you’ll want to make them again and again!
Print
Ultimate S’mores Chocolate Marshmallow Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes
Description
Rich, gooey cupcakes with chocolate, marshmallow, and graham cracker layers — a family-friendly take on s’mores in cupcake form.
Ingredients
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Brown sugar
Granulated sugar
Canola oil
Buttermilk
Egg
Vanilla extract
Graham cracker crumbs
Egg whites
Sugar
Cream of tartar
Salt
Chocolate pieces
Instructions
1. Preheat oven to 350°F and prepare muffin pan.
2. Whisk dry ingredients.
3. Mix wet ingredients and combine.
4. Fill liners and bake for 18–20 minutes.
5. Prepare meringue frosting over simmering water.
6. Whip until stiff peaks form.
7. Pipe onto cupcakes and toast.
8. Top with chocolate and graham crumbs.
Notes
Substitute flax eggs for vegan option.
Use dark chocolate for less sugar.
No torch? Broil for 30 seconds for toasted finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 265
- Sugar: 27g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
