Easy S’mores Cupcakes
Easy S’mores Cupcakes
Introduction
Hey there! I’m thrilled to share with you an exciting twist on a classic favorite that brings the magic of campfire nights right into your kitchen. Imagine the gooey, chocolatey goodness of s’mores combined with the fluffy, sweet comfort of cupcakes. That’s exactly what we’re diving into today with our scrumptious S’mores Cupcakes recipe. It’s a perfect blend for those of us who can’t resist s’mores and are always on the lookout for a fun baking project.
What makes this recipe a real gem is how simple it is to whip up. Whether you’re planning a cozy family gathering, a fun-filled party with friends, or even just a solo baking adventure, these cupcakes are your go-to treat for any and all occasions. They promise a bite of campfire magic without the need for an actual fire, making any day a little sweeter.
Key Takeaways:
- Transforming classic s’mores into cupcake form offers a unique and delicious twist on a beloved treat.
- Simplicity and ease of making these cupcakes make them perfect for any occasion, appealing to bakers of all skill levels.
- Designed for s’mores lovers looking for a fun and inventive way to enjoy their favorite campfire snack indoors.
Gathering Your Ingredients
Here’s the scoop on whipping up my latest obsession: Easy S’mores Cupcakes. You’ll want to gather these essentials to guarantee every bite is packed with that authentic s’mores delight we all crave. Round up all-purpose flour, unsweetened cocoa powder – and trust me, the better the quality, the deeper the chocolatey heaven you’ll be diving into. Don’t forget the baking powder, baking soda, and a pinch of salt.

- Cupcakes: Not just any sugar, but a combo of refined and brown sugar for that extra moisture and depth. Cream it up with real butter, no shortcuts here, and make sure it’s softened. Room temperature eggs will be your secret to a smooth, envy-inducing batter, along with a splash of vanilla extract for that aromatic kick. And milk – it’s got to be room temp for the perfect mix-in.
- Icing: The game changer? More butter, powdered sugar, and a hefty dose of cocoa powder for the icing. Then, a touch of whole milk and vanilla extract to whip it into fluffy perfection.
- Garnish: Topping these beauties off, think graham crackers, a chunk of Hershey’s chocolate bar, marshmallow sauce, mini chocolate chips, mini marshallows, and a generous drizzle of chocolate sauce. Because what’re s’mores without the extras?
Prepping Your Kitchen
Before we dive into the actual baking, let’s talk about getting our kitchen ready. It’s something I’ve learned makes the whole process so much more enjoyable. First off, you’ll want to gather all your tools – make sure you have cupcake liners, an electric mixer, and preheat your oven to the right temperature. I’ve found that being organized from the get-go allows us to focus on the fun part without any interruptions. And a quick tip on cleanliness – keep a cloth handy to wipe down surfaces and spills as you go. It’s all about creating a space where creativity can flourish without the clutter!
Mixing the Dry Ingredients
Oh, the magic begins when you decide it’s time to gather your dry ingredients. Picture this: you, standing in the kitchen, a large bowl on the counter, and those ingredients lined up like little soldiers ready to go into battle. It’s not just any battle, though—it’s the battle against lumpy, uneven cupcakes. And we’re winning this one, my friends.
- First things first, grab your all-purpose flour. You’re about to make moist chocolate cupcakes that dreams are made of, but it all starts here.
- Next, it’s time to introduce the unsung hero of our recipe, cocoa powder.
- Baking powder and baking soda join the squad, ensuring our cupcakes rise perfectly—no flat, sad cupcakes on my watch!
- Then, a pinch of salt to balance out the sweetness.
Get your sifter out and let’s get to work. Sifting these ingredients together is like sending them to a mixer, making sure they get to know each other really well before jumping into the batter. This, my dear bakers, is how we avoid those dreaded lumps and make sure our cupcakes are as fluffy and moist as they can be. Trust me, your taste buds will thank you.
Creating the Cupcake Batter
Alright, it’s time to dive into the heart of our Decadent S’mores Cupcakes – creating that oh-so-perfect batter. Picture this: you’re standing in your kitchen, the aroma of cocoa powder already painting the air with hints of what’s to come. First thing’s first, grab your electric mixer. We’re going to start by creaming together those sugars with butter until it’s looking light and fluffy – think clouds at sunset. Now, add the eggs one at a time, beating for just long enough that everything starts feeling like a small celebration in your bowl.
Here comes the part where you mix in a little magic. Alternately add the dry ingredients and milk, starting and ending with the dry mix. You’re going for that smooth, well-incorporated batter. It’s all about the rhythm here; keep that mixer on medium speed, and let’s find our baking groove. The goal is a batter so inviting, you almost want to dip a finger in. But don’t! We’ve got cupcakes to bake, and trust me, the wait is more than worth it.
Baking the Cupcakes
Let’s dive into one of my favorite parts: baking the cupcakes. After mixing our sumptuous batter, it’s time to line our cupcake pan with those pretty little cupcake liners you’ve picked out. Here’s a little tip from my kitchen to yours: use an ice cream scoop to fill each cupcake liner. This nifty trick ensures each graham cracker cupcake is uniform in size, making for not only a beautiful presentation but even baking. Aim to fill them about ¾ full, giving our cupcakes room to rise without spilling over.
Pop them into your preheated oven and let the magic happen for 15-18 minutes. And here comes the suspense—doing the toothpick test for doneness. Gently insert a toothpick into the center of a cupcake. If it comes out clean, they’re ready to exit the oven stage. If not, give them a couple more minutes. Patience is key here! Once done, carefully place them on a wire rack. Now, this part is crucial—let them cool completely before you even think about icing. This patience pays off, preventing our lovely icing from melting into a puddle on top of our moist chocolate cupcakes.
Crafting the Perfect Icing and Garnish
Now, let’s dive into one of my favorite parts – crafting the perfect icing and garnish. After your cupcakes have cooled, it’s time to whip up some chocolate magic. I use my trusty stand mixer to create a silky, smooth chocolate icing. Here’s the trick: start with softened unsalted butter and gradually add powdered sugar and cocoa powder. The real game-changer? A splash of heavy cream and a dash of vanilla extract for that extra depth of flavor. You’ll want to mix on a low speed at first to avoid a powdered sugar snowstorm in your kitchen, then crank it up to medium-high until it’s wonderfully fluffy.

Once your icing is ready, grab a piping bag – if you don’t have one, a Ziploc bag with the corner snipped off works just as well. I love using a star tip for that classic swirl, but feel free to get creative here. Pipe a generous swirl of icing on top of each cupcake, creating a luscious chocolate peak.
Now, for the grand finale – garnishing these beauties. Sprinkle on some graham cracker crumbs for that crunchy contrast, add a few mini marshmallows, and finish with a piece of chocolate. If you’re in the mood to impress, a quick torching of the marshmallows brings out that authentic s’mores charred flavor. And there you have it, a cupcake that not only looks incredible but takes you right back to those cozy campfire nights.
Tips and Tools for this recipe
Check out my kitchen essentials, where you’ll find my favorite kitchen tools, spices and more!
- Using a good nonstick cupcake pan will ensure easy release!
- After my muffins are done I set them on my cooling racks.
- I use these large mixing bowls for mixing my cupcake batter.
- Using the proper measuring and mixing utensils will ensure the cupcake will come out amazing!
S’mores Cupcakes: Your New Favorite Dessert
There’s something truly magical about taking a classic campfire treat and turning it into a delightful dessert that everyone can enjoy, anytime, anywhere. These decadent S’mores Cupcakes are not just a treat; they’re an experience. Imagine biting into a moist chocolate cupcake, enriched with the iconic flavors of graham crackers and marshmallow fluff, each bite transporting you back to warm summer evenings by a fire pit.

What makes these cupcakes your new favorite dessert isn’t just their irresistible taste or the smiles they bring to faces; it’s the joy of making them. From whisking together the dry ingredients in a large mixing bowl, to watching the mini marshmallows brown perfectly under a kitchen torch, every step is filled with simple pleasures. And the best part? Sharing these little beauties at your next summer party, or even just on a quiet night in. They’re bound to become a staple for s’mores lovers and cupcake aficionados alike.
To keep these perfect s’mores cupcakes fresh and ready for whenever the craving hits, remember to store them in an airtight container. This simple step ensures that the cupcakes remain just as moist and delicious as the moment they were frosted, for 4-5 days. Whether for a festive gathering or a cozy treat, these cupcakes bring the essence of s’mores into your kitchen, no campfire required.
Looking for other great cupcake recipes? Check out my Strawberry Shortcake Cupcakes recipe!

Easy S’mores Cupcakes
Ingredients
- Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup brown sugar firmly packed
- 3 tbsp unsalted butter softened
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup milk
- Icing
- 6 tbsp unsalted butter softened
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ⅓ cup whole milk do not use 2% or skim
- 1 tsp vanilla extract
- Garnish
- graham crackers
- Hershey’s chocolate bar
- marshmallow sauce
- mini chocolate chips
- mini marshmallows
- chocolate sauce
Instructions
- Cupcakes
- Preheat your oven to 350°F and line a cupcake tin with liners. Set aside.
- In a large bowl, sift together the flour, baking soda, cocoa, and salt. Set aside.
- In another bowl, combine both sugars and the butter. Use an electric mixer on medium-high speed to cream until light and fluffy. Add the eggs one at a time, beating for 30 seconds after each addition. Stir in the vanilla extract until well mixed.
- Add half of the dry ingredients and ½ cup of milk to the sugar mixture. Mix on low speed until combined. Repeat with the remaining dry ingredients and ½ cup milk, mixing on low until well blended.
- Fill the cupcake liners ⅔ full with the batter. Bake for 15-18 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pans on wire racks for 25 minutes, then remove them from the pans and place directly on the racks to cool completely (about one hour).
- Icing
- In a medium bowl, use an electric mixer to cream the butter. Gradually add the milk and icing sugar, alternating between them, and beat on low speed until combined. Add the cocoa powder and beat on low speed for another minute. Add the vanilla extract and mix on medium-high speed for 3-4 minutes until light and fluffy.
- Transfer the frosting to a pastry bag with a tip (or use a Ziploc bag with the corner snipped) and frost the cupcakes. A Wilton 1M tip was used in this recipe.
- Garnish
- Drizzle marshmallow sauce over the frosted cupcakes, and sprinkle with mini chocolate chips and mini marshmallows. Top each cupcake with a piece of graham cracker and a piece of Hershey’s chocolate bar. Drizzle Hershey’s chocolate sauce on top.
- This recipe makes 18 regular-sized cupcakes or 10 jumbo cupcakes.
This worked exactly as written, thanks!