Toasted Marshmallow S’mores Cupcakes
These Toasted Marshmallow S’mores Cupcakes have all the classic flavors—graham cracker crust, rich chocolate cupcake, and a gooey toasted marshmallow topping—baked right in. They’re ideal for a summer party or a cozy movie night.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
These cupcakes were inspired by our family’s love for backyard bonfires and gooey s’mores nights. They’ve got the crunch, the chocolate, and the melty marshmallow—all wrapped up in an easy, handheld dessert. You can also make them ahead of time, which makes them great for parties, potlucks, or anytime you’re craving a little campfire comfort.
How to Make S’mores Cupcakes
Ingredients you’ll need for graham cracker crust
Ingredients you’ll need for chocolate cupcakes
Ingredients you’ll need for the chocolate ganache
Step by Step Guide
1. First things first – preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners.
2. In a mixing bowl, combine the crushed graham crackers, brown sugar, and melted butter. This is your crust! Spoon about 1 tablespoon of this mixture into each cupcake liner and press it down gently to form a firm base.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt.
4. In another bowl, blend the eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry, stirring until just combined. Try not to overmix – we want fluffy, light cupcakes here!
5. Pour the chocolate cupcake batter over the graham cracker crust, filling each liner about two-thirds full. Bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
6. While your cupcakes are cooling, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a few minutes, then stir until the chocolate is fully melted and smooth. Let the ganache cool slightly before piping it onto the cupcakes.
7. Once the cupcakes are fully cooled, pipe or spread a generous layer of chocolate ganache on top of each one. Next, add a heaping spoonful of marshmallow fluff on top of the ganache.
8. Now, grab your butane torch (or pop the cupcakes under a broiler, but watch carefully!) and lightly toast the marshmallow fluff until it’s beautifully golden. Be careful not to burn it, but a little bit of browning gives it that perfect s’mores flavor.
9. Let your cupcakes cool slightly before serving.
Serve and Enjoy!
Important Recipe Notes
- Use cupcake liners: These help hold the graham cracker crust in place and make cleanup easier.
- Press the graham cracker crust down well in each liner so it holds together after baking.
- Don’t overbake the cupcakes: Keep an eye on them—overbaking can dry out the chocolate cake and make the marshmallow topping tricky to apply.
- Use a kitchen torch for best results, or carefully broil the marshmallows for just a few seconds. Watch them closely—they can go from golden to burnt fast!
- You can bake the cupcakes a day in advance and toast the marshmallows right before serving for that fresh, gooey effect.
- Store leftovers in an airtight container at room temperature for up to 2 days. If you’ve already toasted the marshmallows, keep in mind they’ll be a little softer the next day.
S’mores Cupcakes
Ingredients
For Graham Cracker Crust
- 2 cups graham crackers (crushed)
- ¼ cup brown sugar
- ½ cup unsalted butter (melted)
For Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tablespoons espresso powder (optional but enhances the chocolate flavor)
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ¾ cup warm water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 3 ½ ounces dark chocolate (chopped)
- ¾ cup heavy cream
- Marshmallow fluff (topping)
Instructions
- First things first – preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners.
- In a mixing bowl, combine the crushed graham crackers, brown sugar, and melted butter. This is your crust! Spoon about 1 tablespoon of this mixture into each cupcake liner and press it down gently to form a firm base.
- In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt.
- In another bowl, blend the eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry, stirring until just combined. Try not to overmix – we want fluffy, light cupcakes here!
- Pour the chocolate cupcake batter over the graham cracker crust, filling each liner about two-thirds full. Bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- While your cupcakes are cooling, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a few minutes, then stir until the chocolate is fully melted and smooth. Let the ganache cool slightly before piping it onto the cupcakes.
- Once the cupcakes are fully cooled, pipe or spread a generous layer of chocolate ganache on top of each one. Next, add a heaping spoonful of marshmallow fluff on top of the ganache.
- Now, grab your butane torch (or pop the cupcakes under a broiler, but watch carefully!) and lightly toast the marshmallow fluff until it’s beautifully golden. Be careful not to burn it, but a little bit of browning gives it that perfect s'mores flavor.
- Let your cupcakes cool slightly before serving. Then, dive into the gooey, chocolatey goodness!
