You know that magical moment when you bite into a gooey s’more by the campfire? That’s exactly what I wanted to capture in these s’mores cupcakes! I’ve been perfecting this recipe for years—ever since my kids begged me to recreate their favorite summer treat in cupcake form. The rich chocolate base, fluffy marshmallow frosting, and crunchy graham cracker topping come together beautifully. Trust me, these aren’t just cupcakes—they’re little bites of summer nostalgia that’ll disappear faster than marshmallows in a campfire!

Why You’ll Love These S’mores Cupcakes

Oh my goodness, these cupcakes are pure happiness in every bite! Here’s why they’re a must-make:

Summer in a cupcake liner – All the campfire s’mores flavors without the bug bites!
Impressively easy – The batter comes together in minutes (even my 10-year-old can help).
That marshmallow frosting – Fluffy, sweet, and torch-toasted just like the real deal.
Graham cracker crunch – The secret texture that makes these taste authentic.
Total crowd-pleasers – I’ve never brought leftovers home from a barbecue.

Seriously – one bite and you’ll be hooked!

Ingredients for S’mores Cupcakes

Let’s gather our s’mores squad! I’ve broken everything down so you can check your pantry before diving in. The magic happens when these simple ingredients come together – promise me you won’t skip the graham crackers (they make all the difference!).

For the Chocolate Cupcakes:

1 cup all-purpose flour (spooned and leveled)
½ cup unsweetened cocoa powder (I prefer Dutch-processed)
1 teaspoon baking soda
½ teaspoon fine sea salt
¾ cup granulated sugar
½ cup vegetable oil (or melted coconut oil)
2 large eggs at room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk (see notes for substitution)
½ cup hot coffee or hot water (coffee intensifies the chocolate!)

For the Marshmallow Frosting:

1 cup (2 sticks) unsalted butter, softened
2½ cups powdered sugar, sifted
1 cup marshmallow fluff (the 7oz jar is perfect)
1 teaspoon vanilla extract

For the Toppings:

Mini marshmallows (about ½ cup, lightly toasted)
Graham cracker crumbs (about ¾ cup, from 4-5 sheets)
Chocolate syrup or melted chocolate chips for drizzling

See? Nothing too fancy – just quality ingredients that work their magic together. Now let’s get baking!

How to Make S’mores Cupcakes

Ready to create cupcake magic? I’ll walk you through each step, just like I do with my kids when we bake these together. The secret is taking your time with each layer – the chocolate base needs to be just right, the frosting fluffy and sweet, and those toppings? Oh, they make all the difference!

Baking the Chocolate Cupcakes

First things first – preheat that oven to 350°F and line your muffin tin with cupcake liners. Trust me, you don’t want to skip the preheating step – cold ovens make for sad, flat cupcakes!

In one bowl, whisk together your dry ingredients – flour, cocoa powder (I like to sift mine to avoid lumps), baking soda, and salt. In another bowl, beat the sugar and oil until they’re best friends, then add eggs one at a time. Don’t overmix – just until combined! Now comes the fun part: alternate adding your dry mix and buttermilk to the egg mixture. End with the dry ingredients, then gently stir in the hot coffee or water. The batter will be thin – that’s perfect! Fill those liners about ¾ full (I use an ice cream scoop for even portions) and bake for 18-22 minutes. The toothpick test never lies!

Preparing the Marshmallow Frosting

While those cupcakes cool (seriously, let them cool completely – warm cupcakes melt frosting into puddles!), let’s make that dreamy frosting. Start by beating the softened butter until it’s light and fluffy – about 2 minutes should do it. Gradually add the powdered sugar (unless you want a snowstorm in your kitchen!) followed by the vanilla. Now gently fold in the marshmallow fluff – don’t overmix here or the frosting will get too sticky. You’ll know it’s ready when it holds stiff peaks but still feels light as a cloud.

Assembling the S’mores Cupcakes

Here’s where the magic happens! Pipe that gorgeous frosting onto your cooled cupcakes (I use a Wilton 1M tip for pretty swirls). Now for the campfire magic: arrange mini marshmallows on top and toast them carefully with a kitchen torch until golden. Sprinkle generously with graham cracker crumbs (I crush mine by hand for rustic texture) and finish with a decadent chocolate drizzle. Pro tip: let the chocolate set for a minute before serving – it keeps those crumbs from sliding off!

Tips for Perfect S’mores Cupcakes

After making hundreds of these cupcakes (no exaggeration!), I’ve learned all the tricks to s’mores perfection:

Hot coffee is magic – It makes the chocolate flavor richer than cocoa alone. Don’t worry – you won’t taste coffee!
Patience with cooling – Warm cupcakes make frosting slide right off. I wait a full hour before piping.
Torch carefully – Hold the flame 4 inches from marshmallows and keep moving for even toasting without burning.
Fresh graham crumbs – Crush crackers right before topping for maximum crunch. Stale crumbs get soggy fast.
Room temp ingredients – Cold eggs or butter can make batter lumpy. I set everything out 30 minutes before baking.

Follow these and your cupcakes will be absolute showstoppers!

Ingredient Substitutions & Notes

Don’t stress if you’re missing an ingredient – I’ve tested all sorts of swaps over the years! No buttermilk? Mix ½ cup milk with 1½ teaspoons lemon juice or vinegar and let it sit for 5 minutes. Out of Dutch-process cocoa? Regular cocoa powder works fine (your cupcakes will just be slightly lighter). Graham crackers can be replaced with digestive biscuits in a pinch. And if you can’t find marshmallow fluff, whip 1 cup mini marshmallows into your frosting while they’re still warm – messy but delicious!

Storage & Serving Suggestions

These cupcakes stay fresh in an airtight container for up to 3 days – if they last that long! The marshmallows might lose their toastiness, but a quick zap with the torch brings them right back to life. I love serving them at room temperature with extra chocolate drizzle – it makes them look as good as they taste!

Nutritional Information

Just so you know what you’re biting into – each of these decadent s’mores cupcakes has about 410 calories, 22g fat, and 50g carbs. Remember, nutrition varies based on your specific ingredients and brands. That marshmallow fluff and chocolate drizzle? Worth every bite!

FAQs About S’mores Cupcakes

I get asked these questions all the time when I bring these cupcakes to parties – here are my tried-and-true answers!

Can I use regular marshmallows instead of fluff?
Absolutely! I’ve done this when I ran out of fluff – just microwave 1 cup mini marshmallows with 1 teaspoon corn syrup for 15 seconds, then stir until smooth before adding to your frosting. The texture will be slightly different but still delicious.

How do I toast the marshmallows without a kitchen torch?
No torch? No problem! Turn your oven broiler to high and place cupcakes on a baking sheet. Watch them like a hawk – 30 seconds is all it takes for perfect golden tops. I leave the oven door slightly open so I don’t miss that perfect toast moment!

Can I make these ahead for a party?
You sure can! Bake the cupcakes 1-2 days early and store unfrosted at room temperature. Make the frosting day-of for best texture. The graham cracker crumbs should be added right before serving so they stay crunchy.

Why does the recipe call for hot coffee?
The coffee intensifies the chocolate flavor without making the cupcakes taste like coffee – it’s my secret weapon for rich chocolate baked goods! If you’re avoiding caffeine, hot water works fine too.

Are there nut-free graham cracker options?
Definitely! Many store brands make nut-free graham crackers, or you could use crushed digestive biscuits or vanilla wafer crumbs for a similar crunch.

Share Your S’mores Cupcakes

I’d love to see your creations! Snap a photo of your s’mores cupcakes and tag me – nothing makes me happier than seeing your kitchen filled with campfire-inspired treats. Leave a rating below if you try them, and don’t forget to tell me how your family reacted (mine always fights over the last one!). Happy baking!

Irresistible S’mores Cupcakes That Taste Like Summer Magic

Author: lucy
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Rich chocolate cupcakes topped with marshmallow frosting, toasted marshmallows, graham cracker crumbs, and chocolate drizzle—perfect for summer gatherings.

Ingredients

Scale

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup hot coffee or hot water
1 cup unsalted butter, softened
2½ cups powdered sugar
1 cup marshmallow fluff
1 teaspoon vanilla extract
Mini marshmallows, lightly toasted
Graham cracker crumbs
Chocolate syrup or melted chocolate

Instructions

Preheat oven to 350°F and line a muffin pan with cupcake liners.
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, mix sugar, oil, eggs, and vanilla until smooth.
Add dry ingredients to wet ingredients, alternating with buttermilk.
Stir in hot coffee or water until batter is smooth.
Fill cupcake liners about ¾ full and bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.
Beat butter until creamy. Add powdered sugar, marshmallow fluff, and vanilla; beat until light and fluffy.
Pipe frosting onto cooled cupcakes.
Top with toasted marshmallows, graham cracker crumbs, and drizzle with chocolate.

Notes

Store in an airtight container for up to 3 days.
For a stronger coffee flavor, use hot coffee instead of water.
Toast marshmallows with a kitchen torch for a campfire effect.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 410
Sugar: 32g
Sodium: 200mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: S’mores cupcakes, Campfire cupcakes, Chocolate cupcake recipe, Marshmallow frosting, Summer dessert cupcakes, Graham cracker dessert