Easy S’mores Cupcakes

These Easy S’mores Cupcakes have everything I love about a classic s’more packed into one seriously good cupcake. We’re talking rich chocolate cupcakes topped with fluffy homemade marshmallow frosting, mini marshmallows, crunchy graham crackers, and a piece of Hershey’s milk chocolate.

Basically, it’s a campfire favorite in cupcake form.

The chocolate cupcakes are made completely from scratch with cocoa powder, brown sugar, butter, eggs, vanilla, and whole milk. Once they’re completely cool, they’re topped with an easy marshmallow frosting made with butter, Marshmallow Fluff, vanilla bean paste, and powdered sugar.

And then comes the best part: decorating them.

Every cupcake gets mini marshmallows, a graham cracker, and a piece of chocolate on top.

You get chocolate, marshmallow, and graham cracker in every bite without having to build a fire.

These are such a fun summer party dessert, but honestly, I would make them any time of the year.

Why You’ll Love These Easy S’mores Cupcakes

If you’re a s’mores lover, there is a lot to love about this easy cupcake recipe.

• Rich, moist chocolate cupcakes made from scratch
• Fluffy marshmallow frosting
• Real Marshmallow Fluff
• Crunchy graham crackers
• Hershey’s milk chocolate
• Mini marshmallows
• No complicated marshmallow meringue
• No double boiler
• No egg whites
• No graham cracker crust to prepare
• Perfect for summer parties and birthdays
• Easy to make ahead
• 18 regular cupcakes or 10 jumbo cupcakes

They also look impressive without requiring complicated decorating skills.

Pipe on the frosting, stick a few classic s’mores ingredients on top, and you’re done.

What Are S’mores Cupcakes?

S’mores cupcakes take the three essential components of a regular s’more—graham crackers, chocolate, and marshmallow—and turn them into a cupcake.

There are lots of ways to do it.

Some s’mores cupcake recipes have a graham cracker base at the bottom of each cupcake liner. Others have chocolate ganache, marshmallow creme hidden in the center of the cupcakes, or toasted meringue frosting.

My version keeps things simple.

The cupcake itself provides the chocolate.

The homemade marshmallow frosting gives you that fluffy marshmallow layer.

And graham crackers and pieces of Hershey’s chocolate on top finish the whole thing.

It’s easy, recognizable, and absolutely delicious.

Ingredients You’ll Need

For the Chocolate Cupcakes

All-Purpose Flour

You’ll need 1½ cups all-purpose flour.

Measure your flour carefully. Adding too much flour can make chocolate cupcakes dry instead of soft and tender.

Unsweetened Cocoa Powder

You’ll need ¾ cup unsweetened cocoa powder.

That’s what gives these cupcakes their rich chocolate flavor.

Baking Powder

Two teaspoons baking powder help the cupcakes rise and create a light texture.

Baking Soda

You’ll also need ¼ teaspoon baking soda.

Using both baking powder and baking soda helps give these cupcakes the lift and texture we’re looking for.

Salt

¼ teaspoon salt balances all that sweetness and helps bring out the chocolate flavor.

Granulated Sugar

One cup granulated sugar sweetens the cupcake batter.

Brown Sugar

You’ll also need ½ cup firmly packed brown sugar.

I love using a combination of granulated sugar and brown sugar in chocolate cupcakes.

The brown sugar brings extra moisture along with a subtle molasses flavor that works beautifully with cocoa.

Unsalted Butter

You’ll need 3 tablespoons softened unsalted butter.

We’re going to cream the butter with both sugars before adding the remaining wet ingredients.

Eggs

Use 2 large eggs at room temperature.

Room-temperature eggs incorporate more easily into the butter and sugar mixture than very cold eggs.

Vanilla Extract

One teaspoon vanilla extract complements the cocoa and rounds out the chocolate flavor.

Milk

You’ll need 1 cup milk.

The milk gets added in two additions along with the dry ingredients.

Marshmallow Frosting Ingredients

This frosting is what turns a really good chocolate cupcake into a s’mores cupcake.

Butter

You’ll need 1 cup slightly softened butter.

And the word slightly matters here.

You don’t want butter that’s been sitting out all afternoon and is extremely soft.

Take the butter out of the refrigerator approximately 30–60 minutes before making the frosting.

It should still feel slightly cool and hold its shape while being soft enough for your electric mixer to cream.

Starting with cooler butter gives the finished marshmallow frosting more structure.

Marshmallow Fluff

You’ll need one 7-ounce container of Marshmallow Fluff.

Marshmallow creme works too.

Let it come to room temperature before making the frosting so it combines more easily with the butter.

Vanilla Bean Paste

Two teaspoons vanilla bean paste gives the frosting a rich vanilla flavor.

I especially love those little vanilla bean specks throughout the fluffy marshmallow frosting.

Powdered Sugar

You’ll need 3 cups powdered sugar.

This sweetens and thickens the frosting enough for piping.

For the S’mores Garnish

You’ll need:

• Graham crackers
• Hershey’s chocolate bar
• Mini marshmallows

That’s it.

Those three simple garnishes immediately make the cupcakes look like s’mores.

Tools for this recipe

muffin pan

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Mixing Bowl

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measuring cups

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How to Make Easy S’mores Cupcakes

Step 1: Prepare the Cupcake Pan

Preheat your oven to 350°F.

Line a cupcake tin with cupcake liners and set it aside.

This recipe makes approximately 18 regular-sized cupcakes or 10 jumbo cupcakes.

If you’re making regular cupcakes, you’ll either need two muffin tins or you can bake them in batches.

Step 2: Combine the Dry Ingredients

In a large bowl, sift together:

• 1½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Set the bowl aside.

I especially like sifting when I’m baking with cocoa powder because cocoa tends to form little lumps.

Breaking those up before they reach the wet ingredients makes it much easier to create a smooth cupcake batter.

Step 3: Cream the Butter and Sugars

In another large mixing bowl, combine:

• 1 cup granulated sugar
• ½ cup firmly packed brown sugar
• 3 tablespoons softened unsalted butter

Using an electric mixer or hand mixer, beat on medium-high speed until light and fluffy.

Stop and scrape down the sides of the bowl as needed.

Step 4: Add the Eggs

Add the eggs one at a time.

Beat for approximately 30 seconds after each addition.

Once both eggs have been incorporated, add 1 teaspoon vanilla extract.

Mix until combined.

Why Use Room-Temperature Eggs?

Room-temperature eggs combine more easily with softened butter.

That helps create a smoother mixture and more consistent cupcake batter.

You don’t need to leave the eggs sitting out for hours. Just give them enough time to lose that refrigerator chill.

Step 5: Add the Flour Mixture and Milk

Add half of the dry ingredients to the sugar mixture along with ½ cup milk.

Mix on low speed until just combined.

Then add the remaining dry ingredients and remaining ½ cup milk.

Continue mixing on low speed until everything is incorporated.

Stop once the batter is smooth.

Don’t continue beating it unnecessarily.

Once flour is added, overmixing can create more gluten and give cupcakes a tougher texture.

Step 6: Fill the Cupcake Liners

Divide the cupcake batter between your prepared liners.

Fill each liner approximately ⅔ full.

An ice cream scoop works really well for this.

It keeps the amount of batter in each cupcake relatively consistent, which means they’ll bake at approximately the same rate.

Don’t fill the liners all the way to the top.

The cupcake batter needs room to rise.

Step 7: Bake

Bake the cupcakes at 350°F for 15–18 minutes.

Rotate the cupcake pan halfway through the bake time to encourage even baking.

Insert a toothpick into the center of one cupcake.

They’re ready when it comes out clean or with a few moist crumbs.

There shouldn’t be wet batter attached.

How Do You Know When Chocolate Cupcakes Are Done?

Chocolate cupcakes can be slightly more difficult to judge visually because you can’t rely on golden-brown color.

Instead, look for:

• Tops that appear set
• Cupcakes that spring back slightly when gently touched
• A toothpick that comes out clean or with moist crumbs

Don’t wait for the cupcakes to become dry.

Those few moist crumbs are exactly what you want.

Step 8: Cool Completely

Place the cupcake pans on wire racks.

Let the cupcakes cool in the pans for approximately 25 minutes.

Then remove them from the pans and place them directly on the wire rack.

Allow them to cool completely for approximately 1 hour.

Don’t rush this step.

The cupcakes need to be completely cool before you add the marshmallow frosting.

Even slightly warm cupcakes can melt butter-based frosting.

How to Make Marshmallow Frosting

This might be my favorite part of the entire recipe.

Traditional marshmallow frosting can involve whipped egg whites, a double boiler, sugar syrup, or beating everything until stiff peaks form.

We’re not doing any of that.

This easy marshmallow frosting uses just four ingredients.

Step 9: Combine the Butter, Marshmallow Fluff, and Vanilla

Add to a mixing bowl:

• 1 cup slightly softened butter
• 1 (7-ounce) container room-temperature Marshmallow Fluff
• 2 teaspoons vanilla bean paste

Using an electric mixer, beat everything together on medium speed for approximately 2 minutes.

You want to fully cream the ingredients together so the butter and marshmallow creme become one smooth mixture.

Step 10: Scrape the Bowl

Stop the mixer.

Use a spatula to scrape down the sides and bottom of the bowl.

Marshmallow Fluff is sticky, so make sure there aren’t any unmixed pockets hiding around the bowl.

Step 11: Add the Powdered Sugar

Add 3 cups powdered sugar.

Turn the mixer to its lowest setting.

Mix on low for approximately 30 seconds, or until the powdered sugar and marshmallow-butter mixture are incorporated.

Starting slowly prevents powdered sugar from flying everywhere.

Step 12: Whip the Marshmallow Frosting

Stop the mixer and scrape the sides of the bowl again.

Increase the mixer to medium-high speed.

Beat for another 30–45 seconds until the frosting becomes light and fluffy.

That’s it.

You’ve got homemade marshmallow frosting without cooking egg whites or making a complicated meringue.

Why Do I Need to Refrigerate the Marshmallow Frosting?

Once the frosting is finished, put it in the refrigerator for approximately 1 hour.

Don’t skip this.

Marshmallow Fluff makes this frosting naturally softer than a traditional American buttercream.

Chilling gives both the butter and marshmallow creme time to firm up.

That makes the frosting much easier to pipe and helps those pretty swirls hold their shape on top of the cupcakes.

What If My Marshmallow Frosting Is Too Thin?

First, refrigerate it.

A warm kitchen or overly soft butter can make marshmallow frosting seem much thinner than it actually is.

Chilling may completely solve the problem.

If the frosting is still too soft after chilling, add either:

• ½ cup additional powdered sugar, or
• 1 tablespoon cornstarch

Mix again and check the consistency.

I recommend making adjustments gradually.

Adding a huge amount of powdered sugar can make the frosting overly sweet and overpower the marshmallow flavor.

What If the Frosting Gets Too Firm?

Let it sit at room temperature for a few minutes.

Butter becomes considerably firmer in the refrigerator.

You want the frosting cool enough to hold its shape but soft enough to move easily through a piping bag.

Can I Use Marshmallow Creme Instead of Marshmallow Fluff?

Yes.

Marshmallow creme and Marshmallow Fluff are both appropriate for this frosting.

Use one 7-ounce container.

Can I Use Vanilla Extract Instead of Vanilla Bean Paste?

You can substitute vanilla extract if that’s what you have.

However, vanilla bean paste gives the marshmallow frosting a wonderful rich vanilla flavor and those beautiful little vanilla bean specks.

If you have it, use it.

Step 13: Frost the Cupcakes

Once the cupcakes are completely cool and the frosting has chilled, transfer the marshmallow frosting to a piping bag.

Use your favorite large piping tip to pipe a generous swirl onto the top of each cupcake.

No piping bag?

Use a large Ziploc bag.

Spoon the frosting into the bag, push it toward one corner, and snip off the corner.

It won’t create exactly the same decorative swirl as a piping tip, but it’ll still taste amazing.

How to Decorate S’mores Cupcakes

Now comes the best part.

Add Mini Marshmallows

Press a few mini marshmallows into the top of the marshmallow frosting.

Don’t completely cover it.

You still want to see that fluffy frosting underneath.

Add a Graham Cracker

Break your graham crackers into pieces and gently press one into the top of each cupcake.

You want enough graham cracker to get that familiar crunch without using a piece so large that it overwhelms the cupcake.

Add the Chocolate

Break a Hershey’s chocolate bar into individual pieces.

Press a piece of chocolate into the frosting beside the graham cracker.

And that’s it.

You’ve got all three parts of a classic s’more sitting right on top of a rich chocolate cupcake.

Can I Toast the Marshmallows?

Absolutely.

If you really want that campfire look, carefully toast the mini marshmallows with a kitchen torch.

That gives you the slightly browned exterior and toasted marshmallow flavor you’d get from making regular s’mores around a fire pit.

Keep the flame moving and work carefully.

You only need a little color.

Don’t hold the torch in one spot long enough to melt the buttercream underneath.

Can I Toast the Marshmallow Frosting?

You can very lightly torch portions of the frosting, but be careful.

This is a butter-based marshmallow frosting rather than a traditional meringue.

Heat melts butter.

If you want the toasted-marshmallow appearance with less risk of melting your frosting, I prefer lightly torching the mini marshmallows.

Do I Need a Kitchen Torch?

Not at all.

It’s completely optional.

These are perfect s’mores cupcakes whether the mini marshmallows are toasted or not.

Do These Cupcakes Have a Graham Cracker Crust?

No.

Some graham cracker cupcakes use graham cracker crumbs and melted butter to create a graham cracker bottom inside each cupcake liner.

That sounds delicious, but it also creates another step.

I wanted this to be an easy s’mores cupcake recipe, so the graham cracker goes on top instead.

You still get that unmistakable graham cracker crunch without having to pull out your food processor or rolling pin and make a separate crust.

Can I Add a Graham Cracker Bottom?

You could experiment with one, but that isn’t how this particular recipe was developed.

A graham cracker base usually requires graham cracker crumbs, melted butter, and sometimes sugar pressed into the bottom of each cupcake liner.

If you want to keep these cupcakes as simple as possible, stick with the graham cracker garnish.

Can I Fill the Cupcakes With Marshmallow Fluff?

You can!

It’s not necessary, considering we already have a generous amount of marshmallow frosting on top, but it would be a fun twist.

Use a cupcake corer or small sharp knife to remove a small portion from the center of the cupcakes.

Add a spoonful of marshmallow creme.

Replace a little piece of cupcake over the opening and frost normally.

You’ll get fluffy marshmallow inside and outside.

Can I Add Chocolate Chips?

Sure.

You can sprinkle mini chocolate chips over the frosted cupcakes if you want even more chocolate.

I wouldn’t add too many.

Between the rich chocolate cupcakes and Hershey’s chocolate bar on top, you’ve already got plenty of chocolate flavor.

What Chocolate Should I Use?

Hershey’s milk chocolate is my first choice because it’s the chocolate so many of us associate with classic s’mores.

You can absolutely change it.

Try:

• Dark chocolate
• Milk chocolate
• White chocolate
• Chocolate caramel bars
• Peanut butter cups

They won’t taste exactly like regular s’mores anymore, but that’s part of the fun.

Can I Use Cake Mix?

This recipe is specifically designed as a homemade chocolate cupcake.

You could certainly make s’mores cupcakes starting with chocolate cake mix, but I wouldn’t substitute cake mix directly for the flour, cocoa, and other dry ingredients here.

If you want to use a boxed mix, prepare the cake mix according to its own directions and use this marshmallow frosting and garnish.

Tips for Moist Chocolate Cupcakes

Measure Your Flour Correctly

Too much flour can make cupcakes dry.

Spoon the flour into your measuring cup and level the top instead of packing it down.

Don’t Overmix

Once you begin adding the flour mixture, use low speed and mix only until everything comes together.

Don’t Overbake

Start checking around the 15-minute mark.

You want moist crumbs—not dry cupcakes.

Use Brown Sugar

The brown sugar isn’t here just for sweetness.

It contributes additional moisture and flavor.

Cool Them Properly

Let the cupcakes cool before storing or decorating them.

Can I Make Jumbo S’mores Cupcakes?

Yes.

This recipe makes approximately:

18 regular cupcakes or 10 jumbo cupcakes.

Jumbo cupcakes generally require a longer baking time.

Because jumbo muffin tins vary in size, use visual cues and a toothpick rather than relying only on a specific number of minutes.

Can I Make Mini S’mores Cupcakes?

Yes, but they’ll bake considerably faster.

Start checking them early.

You’ll also want much smaller pieces of graham cracker and chocolate for decorating.

These Are Perfect Summer Party Cupcakes

Few desserts say summer quite like s’mores.

But making traditional s’mores isn’t always practical.

Maybe you don’t have a fire pit.

Maybe you’re feeding 20 people.

Or maybe it’s 95 degrees outside and you don’t particularly feel like sitting next to a fire.

That’s where these cupcakes come in.

They’re perfect for:

• Summer parties
• Backyard cookouts
• Birthday parties
• Pool parties
• Camping-themed parties
• Barbecues
• Fourth of July gatherings
• Family reunions
• National S’mores Day

You get all the fun of s’mores in an easy-to-serve dessert.

When Is National S’mores Day?

National S’mores Day is celebrated on August 10.

These cupcakes would be the perfect treat for celebrating.

But personally, I don’t need a national food holiday to convince me to eat a chocolate cupcake covered in marshmallow frosting.

Can I Make S’mores Cupcakes Ahead of Time?

Yes.

I’d prepare the components separately if you’re making them well ahead.

Bake the cupcakes and allow them to cool completely.

Store them in an airtight container.

Prepare the marshmallow frosting and refrigerate it.

Then frost and garnish the cupcakes closer to serving.

This keeps the graham crackers crunchy.

If graham crackers sit in moist frosting for a long time, they eventually begin to soften.

How to Store S’mores Cupcakes

Store the frosted cupcakes in an airtight container.

Because the frosting contains butter, keep them somewhere cool.

For longer storage, refrigerate the cupcakes and let them sit at room temperature briefly before serving.

The butter in the frosting becomes firm when cold, so allowing the cupcakes to lose some of that refrigerator chill gives you a softer texture.

For the best quality, I prefer enjoying these within a few days rather than trying to keep them for 4–5 days.

Can You Freeze S’mores Cupcakes?

The chocolate cupcakes themselves freeze very well.

Allow them to cool completely, wrap them carefully, and place them in an airtight freezer-safe container.

For the easiest results, freeze them before decorating.

Thaw the cupcakes, prepare or soften the marshmallow frosting, and add your graham crackers, chocolate, and mini marshmallows before serving.

That gives you the freshest texture.

Why Did My Cupcakes Sink?

There are several possibilities.

They Were Underbaked

If the center hasn’t set, the cupcakes can collapse as they cool.

You Opened the Oven Too Soon

Avoid opening the oven repeatedly during the early part of baking.

The Liners Were Overfilled

Stick to approximately ⅔ full.

The Batter Was Overmixed

Once the flour is added, don’t continue beating the cupcake batter unnecessarily.

Why Are My Chocolate Cupcakes Dry?

The two biggest culprits are usually too much flour and too much baking time.

Measure carefully and start checking the cupcakes at the beginning of the recommended bake-time window.

A super moist chocolate cupcake doesn’t need to look completely dry inside.

A few moist crumbs on your toothpick are perfectly fine.

Why Is My Marshmallow Frosting Runny?

The most likely culprit is temperature.

If your butter became too soft, the finished frosting will be soft too.

Refrigerate it for approximately an hour.

If it’s still too thin, add ½ cup powdered sugar or 1 tablespoon cornstarch and mix again.

Why Is My Marshmallow Frosting So Sticky?

Marshmallow Fluff is sticky by nature.

That’s part of what gives the frosting its marshmallow texture.

Chilling helps considerably.

When piping, work with cool frosting and avoid handling it excessively with your hands.

More S’mores and Chocolate Desserts From Krystel’s Cooking

If you love all things s’mores, make my S’mores Rice Krispy Treats next. They’re another easy way to enjoy the chocolate, marshmallow, and graham cracker combination without a fire pit.

My Easy Golden Grahams S’mores Bars are another perfect choice for s’mores lovers, especially when you want a simple dessert you can slice and share.

If rich chocolate cupcakes are your thing, try my Easy Chocolate Turtle Cupcakes. They’re another over-the-top chocolate dessert that’s perfect for parties and special occasions.

My Easy Chocolate Snickers Cupcakes are another fun cupcake recipe when you’re craving chocolate with a loaded bakery-style finish.

And for another fun marshmallow dessert, try my Easy Homemade Cosmic Brownies for a nostalgic chocolate treat that’s always a hit.

Frequently Asked Questions

What are s’mores cupcakes?

They’re cupcakes inspired by traditional s’mores, combining chocolate, marshmallow, and graham cracker flavors.

Are these chocolate cupcakes homemade?

Yes. The chocolate cupcake batter is made from scratch with flour, cocoa powder, butter, sugars, eggs, vanilla, and milk.

What kind of frosting is on s’mores cupcakes?

This recipe uses homemade marshmallow frosting made with butter, Marshmallow Fluff, vanilla bean paste, and powdered sugar.

Can I use marshmallow creme instead of Marshmallow Fluff?

Yes. Use one 7-ounce container.

Do I need egg whites for marshmallow frosting?

Not for this recipe.

Do I need a double boiler?

No.

Do I need a stand mixer?

No. A stand mixer is convenient, but an electric hand mixer works perfectly well.

Does the marshmallow frosting need to be refrigerated before piping?

Yes. Chilling it for about an hour helps the butter and marshmallow creme firm up.

Why is my frosting too thin?

The butter may have become too warm. Chill the frosting first. If necessary, add additional powdered sugar or a small amount of cornstarch.

Can I toast the mini marshmallows?

Yes. A kitchen torch is the easiest way to lightly toast them.

Do I need a kitchen torch?

No. Toasting is completely optional.

Do these have a graham cracker crust?

No. Graham crackers are used as a garnish to keep the recipe easy.

Can I add a graham cracker bottom?

You can experiment with one, although it isn’t necessary for this recipe.

Can I fill the cupcakes with Marshmallow Fluff?

Yes. Use a cupcake corer or small knife to create a cavity in the center and add a little Marshmallow Fluff.

How full should I fill the cupcake liners?

Approximately ⅔ full.

How long do the cupcakes bake?

Regular-sized cupcakes bake for approximately 15–18 minutes at 350°F.

How many cupcakes does this recipe make?

Approximately 18 regular cupcakes or 10 jumbo cupcakes.

Can I make them ahead?

Yes. For the best texture, bake the cupcakes ahead and assemble the finished s’mores cupcakes closer to serving.

How should I store them?

Keep them in an airtight container, preferably somewhere cool or refrigerated for longer storage.

Can I freeze them?

Yes. I recommend freezing the undecorated chocolate cupcakes and adding the frosting and garnishes after thawing.

Final Thoughts

These Easy S’mores Cupcakes have everything I want from a fun summer dessert.

You’ve got rich chocolate cupcakes, fluffy marshmallow frosting, crunchy graham crackers, mini marshmallows, and pieces of classic Hershey’s milk chocolate.

And somehow, when you put all of that together, one bite really does remind you of sitting around a fire making s’mores.

Except there’s no fire to build.

No stick to find.

And no marshmallow falling directly into the flames after you spent five minutes getting it perfectly golden.

Just chocolate and marshmallow goodness in cupcake form.

The homemade chocolate cupcakes are rich without being complicated, and the marshmallow frosting couldn’t be much easier. There’s no double boiler or egg-white meringue to worry about. Just cream the butter, Marshmallow Fluff, and vanilla bean paste, add powdered sugar, chill, and pipe.

Then let the toppings do the rest.

Whether you’re making these for a summer party, birthday, cookout, National S’mores Day, or just because you happen to love all things s’mores, they’re a perfect treat for anyone who thinks the best desserts involve chocolate, marshmallow, and graham crackers.