Description

Few desserts capture the nostalgia of summer like S’mores Cupcakes. They’re a decadent twist on the campfire classic—melding the crackle of toasted marshmallow, the buttery crunch of graham crackers, and the rich sweetness of melted chocolate into one perfectly portioned cupcake. Every bite tastes like a cozy night by the fire, even if you’re baking in your kitchen on a rainy afternoon.

I remember the first time I made these cupcakes for a backyard gathering. The scent of chocolate cake mingled with the faintly smoky aroma of toasted marshmallow as friends hovered around, eager for a taste. The cupcakes disappeared in minutes, their familiar flavors evoking laughter, stories, and that unmistakable warmth of shared memories. Since then, S’mores Cupcakes have become my go-to dessert whenever I want to bring a little nostalgia and sweetness to the table.

The beauty of this recipe lies in its layers—the crisp graham cracker crust forms the base, followed by a moist chocolate cupcake and finished with a cloud of marshmallow frosting. You don’t need a campfire, just a good oven and a few simple ingredients to recreate that fireside feeling right at home.

Ingredients

Scale

For the Graham Cracker Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp melted unsalted butter
For the Chocolate Cupcake Batter:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
¾ cup buttermilk
1 tsp vanilla extract
½ cup hot water or hot brewed coffee
For the Marshmallow Frosting:
¾ cup granulated sugar
3 large egg whites
¼ tsp cream of tartar
1 tsp vanilla extract

Instructions

1. Prepare the Crust
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a bowl, mix together graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Spoon about a tablespoon into each liner and press down firmly with the back of a spoon or a small glass to form an even layer.
Bake for 5 minutes, then set aside to cool slightly while you prepare the cupcake batter.
2. Make the Chocolate Cupcake Batter
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
In another bowl, whisk together oil, eggs, buttermilk, and vanilla extract until smooth. Gradually mix the wet ingredients into the dry ones until well combined.
Pour in the hot water or coffee and whisk until the batter is smooth—it will be thin, and that’s exactly what makes the cupcakes moist and tender.
3. Fill and Bake
Pour the batter evenly over the graham crusts, filling each liner about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
4. Prepare the Marshmallow Frosting
In a heatproof bowl, combine sugar, egg whites, and cream of tartar. Place over a pot of simmering water (double-boiler style) and whisk constantly until the sugar dissolves and the mixture feels warm to the touch.
Remove from heat and beat with an electric mixer on high speed for about 5 minutes, until stiff, glossy peaks form. Beat in the vanilla extract.
5. Frost and Toast
Spoon or pipe the marshmallow frosting generously on top of each cooled cupcake.
For that signature campfire look, use a kitchen torch to lightly toast the tops until golden brown—or place them under the oven broiler for a few seconds, watching closely.
If you like, finish with a sprinkle of graham crumbs or a square of chocolate pressed into the frosting.

Notes

Replace the buttermilk with ¾ cup milk + 1 tsp lemon juice if needed.
For a richer flavor, add a few mini chocolate chips to the cupcake batter.
You can use store-bought marshmallow fluff instead of homemade frosting, but the fresh version holds up better to toasting.

Nutrition

Calories: 310