My First S’mores Memory
I made my first s’more at age seven. It was messy and wonderful. The chocolate smeared on my cheek. I still laugh at that.
That happy memory is why I love these cupcakes. They bring the campfire fun indoors. It matters because food should make you smile. What is your favorite food memory?
Let’s Start with the Crust
The graham cracker bottom is our secret. Press it into the liners firmly. This makes a solid base for our chocolate cake.
It bakes for just five minutes. Your kitchen will start to smell like honey. Doesn’t that smell amazing? A good foundation matters in baking and in life.
The Chocolate Cake Secret
This batter is very simple. You just whisk everything together. Using hot water makes the cocoa flavor really pop.
Fun fact: The first cupcake recipe was written in 1796! It was called “a light cake to bake in small cups.” I think they would have loved this chocolate version.
The Fluffy Cloud Frosting
The marshmallow buttercream is my favorite part. Be sure your butter is soft. This makes it fluffy, not lumpy.
I once used hard butter. The frosting was a grainy mess. I learned patience that day. Do you like your frosting a little or a lot?
Time to Build Your S’more
Now for the fun part. We add the toppings. A little chocolate, a mini marshmallow, and a cracker piece.
This is where you can be an artist. Every cupcake can look a little different. Making food pretty is a small act of love. Which topping would you add first?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Graham Cracker Crumbs | ¾ cup | For crust |
| Granulated Sugar | 2 tablespoons | For crust |
| Salted Butter | 2 tablespoons | Melted and cooled, for crust |
| All-Purpose Flour | 1 cup | For cupcakes |
| Granulated Sugar | ¾ cup | For cupcakes |
| Unsweetened Cocoa Powder | ½ cup | For cupcakes |
| Baking Soda | 1 teaspoon | For cupcakes |
| Baking Powder | ½ teaspoon | For cupcakes |
| Salt | ¼ teaspoon | For cupcakes |
| Hot Water | ½ cup | Not boiling, for cupcakes |
| Canola Oil | ¼ cup | For cupcakes |
| Vanilla Extract | ¾ teaspoon | For cupcakes |
| Large Egg | 1 | Room temperature, for cupcakes |
| Unsalted Butter | 1 cup | Softened, for buttercream |
| Marshmallow Creme | 7 ounces | For buttercream |
| Vanilla Extract | 1 teaspoon | For buttercream |
| Powdered Sugar | 2 cups | For buttercream |
| Graham Cracker Crumbs | 1½ teaspoons | For topping |
| Milk Chocolate Hershey’s Bar | 1.55 ounce | Broken into pieces, for topping |
| Mini Graham Cracker Pieces | 12 | For topping |
| Mini Marshmallows | 24 | For topping |
My S’mores Cupcakes: A Sweet Campfire Memory
Oh, these cupcakes bring back such happy memories. I think of my grandkids around a campfire. Their faces are lit by the glowing flames. They love toasting marshmallows until they are gooey and golden. Then they squish them between chocolate and graham crackers. It is pure joy. I wanted to capture that feeling in a cupcake. So I created this recipe just for you.
Making the Graham Cracker Crust
Let us start with the crust. It is the foundation of our s’mores. Step 1: Preheat your oven to 350°F. Line a cupcake pan with twelve paper liners. I love using the colorful ones. It makes everything more cheerful. Step 2: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Keep mixing until it feels like wet sand. Step 3: Press one tablespoon of this mixture into each liner. Bake it for just five minutes. This makes the crust nice and firm.
Creating the Chocolate Cake
Now for the chocolatey cake part. Step 4: In a big bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Get all those lumps out. Your batter will be so smooth. Step 5: Add the hot water, oil, and vanilla. The batter will look very thick. Do not worry. That is how it should be. Step 6: Crack in the egg and whisk again. Watch it become silky and beautiful.
Baking and Cooling
Time to bake our creation. Step 7: Pour the batter over the crusts. Fill them about two-thirds full. (A hard-learned tip: Do not overfill them. They will rise and make a big mess in your oven!). Bake for 20 to 22 minutes. A toothpick should come out clean. Step 8: Let them cool in the pan for five minutes. Then move them to a wire rack. They must be completely cool before we frost them. Patience is so important here.
The Fluffy Frosting and Final Touch
The frosting is my favorite part. It is like a fluffy cloud. Step 9: Beat the softened butter, marshmallow creme, and vanilla together. Keep beating until it is light and fluffy. It always makes me smile. Step 10: Slowly add the powdered sugar. I always sift mine first. This prevents lumps in your beautiful frosting. Step 11: Pipe the frosting onto your cool cupcakes. I use a big star tip. It looks so fancy, but it is easy. Step 12: Now for the fun part. Garnish with crumbs, a mini graham cracker, chocolate, and two mini marshmallows. Doesn’t that look amazing? What is your favorite campfire treat? Share below!
Cook Time: 20–22 minutes
Total Time: 35 minutes
Yield: 12 servings
Category: Dessert, Baking
3 Fun Twists on My S’mores Cupcakes
Once you master the classic, you can get creative. I love to play with new ideas in my kitchen. Here are a few simple twists that are just delightful. They make this treat feel new again. I hope you like them.
The Peanut Butter Lover: Add a small spoonful of peanut butter to the center of each cupcake before baking. It becomes a warm, melty surprise inside. So good!
The Salted Caramel Drizzle: After frosting, drizzle a little salted caramel sauce over the top. The sweet and salty combination is simply irresistible.
The Toasty Campfire: Use a kitchen torch to lightly toast the mini marshmallows on top. It gives you that real campfire flavor right at home.
Which one would you try first? Comment below!
Serving Your Cupcakes with Style
These cupcakes are a star all on their own. But I think every star needs a good supporting cast. For a real treat, serve them with a small scoop of vanilla bean ice cream. The cold ice cream with the soft cupcake is heaven. You could also add a little dollop of whipped cream on the side. It makes the plate look so pretty.
What should you drink with them? For the grown-ups, a nice cup of dark roast coffee is perfect. It cuts through the sweetness beautifully. For the kids, or for a cozy treat, a tall glass of cold milk is the only way to go. It is the classic pairing for a reason. Which would you choose tonight?
Keeping Your S’mores Cupcakes Fresh
These cupcakes are best enjoyed the day you make them. The marshmallow frosting is so soft and light. But you can store them in a container on the counter for one day.
For longer storage, pop them in the fridge for up to three days. I once left a batch out too long. The frosting got a little weepy, so now I always refrigerate them.
You can freeze the cupcakes without frosting for a month. This is perfect for batch cooking. Thaw them at room temperature before you frost and serve.
This matters because a good treat should be ready for any surprise guest. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Cupcake Troubles
Is your graham cracker crust crumbling? Make sure you press it down firmly. Use the bottom of a small glass to pack it tight. This gives you a perfect base.
Is your chocolate batter too thick? The hot water is the key. I remember when I used cold water once. The cupcakes were much too dense.
Is your buttercream too runny? Your butter might have been too soft. Just chill the bowl for ten minutes. Then whip it again. This makes the frosting fluffy and stable.
Fixing small problems builds your cooking confidence. It also makes your food taste just right. Which of these problems have you run into before?
Your S’mores Cupcakes Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use gluten-free graham crackers and a 1-to-1 gluten-free flour blend.
Q: Can I make them ahead of time? A: You can bake the cupcakes a day early. Frost them the day you plan to serve.
Q: What if I don’t have canola oil? A: Any mild vegetable oil will work just fine. Melted coconut oil is a good swap too.
Q: Can I double the recipe? A: Absolutely. Just use two muffin pans. Your baking time might need a few extra minutes.
Q: Are the mini marshmallows necessary? A: No, they are just for fun. You can skip them or add more chocolate. Which tip will you try first?
Bake a Little Joy
I hope these cupcakes bring a smile to your kitchen. They always remind me of summer nights by the fire. *Fun fact: The first known s’mores recipe appeared in a Girl Scout guidebook in 1927.*
Sharing what you bake is a wonderful thing. It spreads so much happiness. I would love to see your creations.
Have you tried this recipe? Tag us on Pinterest! It makes my day to see your photos. Happy cooking!
—Anna Whitmore.
S’mores Cupcakes: Irresistibly sweet and savory.
Description
Gooey s’mores in cupcake form! Toasted marshmallow frosting, rich chocolate cake & a graham cracker crust. The ultimate easy & decadent treat.
Ingredients
=== Graham Cracker Crust ===
=== Cupcakes ===
=== Marshmallow Buttercream ===
=== Topping ===
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 12 paper cupcake liners, and set aside.
- In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until entirely combined.
- Add one tablespoon of the graham cracker crust mixture to each of the 12 muffin cups and press down the crumbs to form a crust on the bottom of each muffin cup. Bake for 5 minutes. Remove and allow to cool while you make the chocolate cupcake batter.
- In a large mixing bowl add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk to combine, being sure that there are no lumps from the unsweetened cocoa powder.
- To the bowl of dry ingredients, add the hot water, vegetable oil, and vanilla extract. Whisk to combine. Your batter will be thick.
- Lastly, add the egg and whisk until the batter is smooth.
- Divide the batter evenly between the muffin cups, they should be about ⅔ full, and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the s’mores cupcakes to cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely on the counter before frosting them.
- To make the marshmallow buttercream frosting add the softened butter, marshmallow creme, and vanilla extract to a large mixing bowl. Beat on medium speed, using a handheld mixer, for 2-3 minutes or until light and fluffy.
- Slowly add the sifted powdered sugar to the butter mixture, half a cup at a time, and beat on medium speed until all the powdered sugar has been incorporated and the frosting is light and fluffy.
- Transfer the marshmallow buttercream frosting to a large piping bag fitted with a large piping tip, and frost each of the cooled s’mores cupcakes.
- Garnish each of the frosted cupcakes with a sprinkle of graham cracker crumbs, a single mini graham cracker square, a single piece of Hershey chocolate bar, and 2 mini marshmallows.
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