The most delightfully moist chocolate smores cupcakes, topped with crushed graham crackers, marshmallow frosting and more chocolate.

This s’mores cupcake recipe captures the essence of this timeless dessert, in an easier-to-eat format!

S'mores cupcakes on a marble surface.
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S’mores cupcakes are so much fun to make and oh-so-cute to serve! They are all the fun of ooey, gooey campfire s’mores, but easier to add to dessert displays.

A rich, cocoa-filled batter creates an incredibly moist chocolate cupcake. Even if you don’t like coffee, I promise you’ll love what it adds to these chocolate cupcakes! (And if you really can’t stand it, feel free to use water instead.)

The cupcake itself is decadent enough that no frosting is necessary at all, but that’s what takes it over the top!

The frosting is made with homemade marshmallow fluff – and I promise it’s so much easier than you might think. (Don’t worry, if you’re intimidated it’s so easy to make the frosting with store bought marshmallow fluff instead!)

S'mores cupcakes on a marble surface.

Make these smore cupcakes ahead and you’ll have the cutest dessert at any party. These serve beautifully for themed baby showers, birthday parties, and every summertime gathering you can imagine. No cake mix required!

If you love everything s’mores, don’t skip my reader favorite Peanut Butter S’mores Pie, S’mores Toffee, and learn how to make S’mores on the Grill.

Why You’ll Love S’mores Cupcakes

  • There’s nothing quite like a homemade cupcake!
  • The taste of gourmet – at home!
  • Rich and decadent.
  • They are easy to make ahead and serve beautifully for gatherings.
Homemade smores cupcakes on a baking sheet, lined up and topped with marshmallow frosting and a piece of Hersheys bar.

Ingredients

Cupcakes

  • White Granulated Sugar
  • All Purpose Flour – Bleached or unbleached.
  • Unsweetened Cocoa Powder – Adds chocolate decadence.
  • Baking Powder – Two leavening agents make them super light and fluffy.
  • Baking Soda – Gives them an extra lift.
  • Vegetable Oil – Makes them super rich and moist.
  • Milk – Adds another layer of moisture. I love whole milk when I’m working with chocolate, but you can use whatever you have on hand.
  • Vanilla Extract – It’s so easy to make your own vanilla extract but anything you have on hand.
  • Eggs – Adds to the rise.
  • Hot Water or Hot Coffee – Coffee and chocolate go together like peanut butter and jelly. I promise you won’t taste it if you’re not a coffee lover… and if you don’t have any on hand, feel free to skip and use hot water instead.
All the ingredients for smores cupcakes laid out on a white countertop.

S’mores Cupcake Topping

  • White Granulated Sugar – While many traditional frostings call for powdered sugar, this one needs granulated to work the egg whites into a whipped marshmallow topping.
  • Salt – To balance the sweetness and bring out all the other flavors.
  • Egg Whites – To create the airy, fluffy topping.
  • Vanilla Extract – Adds a hint of flavor
  • Graham Crackers – Crushed, to garnish.
  • Hershey Bars – Broken into individual sections for the cutest garnish.

Variations

  • Skip the graham crackers if you wish, equally good without.
  • Use chocolate chips on top instead of Hershey’s if that’s what you have on hand.
  • Try topping with crushed peanut butter cups for a fun spin.
  • Drizzle my favorite chocolate sauce over the top.
S'mores cupcakes on a marble surface.

How to Make S’mores Cupcakes

Cupcakes

  1. Preheat oven to 350° F. Line muffin tin with liners.
  2. In a large mixing bowl or stand mixer, combine dry ingredients. Dry ingredients for smores cupcake recipe in a clear glass bowl on a marble countertop.
  3. Add wet ingredients into the dry.
  4. Add eggs one at a time. Chocolate cupcake batter in a clear glass bowl, ingredients for smores cupcakes surrounding.
  5. Gradually add hot water or coffee. Chocolate cupcake batter in a clear glass bowl, ingredients for smores cupcakes surrounding.
  6. Fill muffin each muffin tin just below 2/3 full. Bake 18 minutes. chocolate cupcake batter poured into liners in a cupcake pan.
Baked chocolate cupcakes in a cupcake pan.

S’mores Cupcake Topping

  1. Use a double broiler or fill a pot with an inch or two of water and add a heat proof mixing bowl to create a double broiler.
  2. On low heat, add sugar, salt, and egg whites, whisking about 5 minutes.
  3. Pour mixture into large mixing bowl or stand mixer and add vanilla. Beat on high.
  4. Spoon marshmallow fluff onto cooled cupcakes.
  5. Optional: Toast marshmallow in the broiler 30 seconds or using a torch.
  6. Garnish.
Smores cupcakes topped with marshmallow frosting laid out on a marble surface.

Recipe Tips

  • Pour batter into a large liquid measuring cup to fill cupcake tins effortlessly.
  • Allow cupcakes to cool completely before icing.
  • Use a storage bag with the corner clipped off or icing bag to pipe fluff on.

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

Homemade smores cupcakes on a baking sheet, lined up and topped with marshmallow frosting and a piece of Hersheys bar.

Recipe Shortcuts

  • Substitute with Cake Mix – You can quickly make these using a Chocolate Cake mix!
  • Substitute Marshmallow Fluff – While making your own is easier than you think, you can simply substitute marshmallow fluff. It will have a slightly different and gooier consistency. Simply toast it in the broiler 30 seconds to set.

How to Store

  • At Room Temperature – they can be stored in an airtight container at room temperature for up to three or four days. It’s likely they won’t last quite that long, though.
  • Refrigerate – these s’mores cupcakes can be stored in the refrigerator for up to one week, but the moisture might cause the colors and solids to bleed.
  • Freeze – You can bake and freeze the chocolate cupcakes up to three months ahead of time (without frosting). Simply bake as directed, and package in an airtight container for freezing. Defrost 24 hours before you’re ready to decorate and serve.
Homemade smores cupcakes on a baking sheet, lined up and topped with marshmallow frosting and a piece of Hersheys bar.

Dietary Considerations

  • Nut Free
  • Vegetarian
S'mores cupcakes on a marble surface.
5 from 12 votes
Click stars ↑ to rate and leave a review!

S’mores Cupcakes

The most delightfully moist chocolate smores cupcakes, topped with crushed graham crackers, marshmallow frosting and more chocolate.
Prep: 10 minutes
Cook: 18 minutes
Topping: 5 minutes
Total: 33 minutes
Servings: 30
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Ingredients  

Chocolate Cupcakes

S'mores Cupcake Topping

  • 1 cup white granulated sugar
  • teaspoon salt
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 4 graham crackers crushed
  • 2 1.55 ounce Hershey bars

Instructions 

Cupcakes

  • Preheat oven to 350° F. Line muffin tin with liners.
  • In a large mixing bowl or stand mixer, combine dry ingredients.
  • Add oil, milk, and extract.
  • Add eggs one at a time until just incorporated.
  • Gradually add hot water or coffee.
  • Fill muffin each muffin tin just below 2/3 full. Bake 18 minutes or until a toothpick inserted into the center of the middle cupcake comes out clean. Allow cupcakes to cool before icing.

S'mores Cupcake Topping

  • Use a double broiler or fill a pot with an inch or two of water and add a heat proof mixing bowl to create a double broiler.
  • On low heat, add sugar, salt, and egg whites, whisking continuously until the sugar dissolves and the mixture is hot to the touch (about 5 minutes).
  • Pour mixture into large mixing bowl or stand mixer and add vanilla. Beat on high until stiff peaks form, about 7 minutes.
  • Spoon marshmallow fluff onto cooled cupcakes.
  • Optional: Toast marshmallow in the broiler 30 seconds or using a torch.
  • Garnish with crushed graham crackers and a piece of Hershey’s.

Julie’s Tips

To Store

  • At Room Temperature – they can be stored in an airtight container at room temperature for up to four days. 
  • Refrigerate – these s’mores cupcakes can be stored in the refrigerator for up to one week, but the moisture might cause the colors and solids to bleed.
  • Freeze – You can bake and freeze the chocolate cupcakes up to three months ahead of time (without frosting). Simply bake as directed, and package in an airtight container for freezing. Defrost 24 hours before you’re ready to decorate and serve.
Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 115mg | Potassium: 76mg | Fiber: 1g | Sugar: 26g | Vitamin A: 39IU | Calcium: 32mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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5 from 12 votes (9 ratings without comment)

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10 Comments

  1. 5 stars
    I made these for a baby shower and they were so delicious! The cupcake itself is divine (I would definitely add in the hot coffee instead of water, it turned out so good that way) and the frosting was so tasty. Together, it was such a delicious combination. It took me way longer than instructed to bake/decorate these, so just a heads up there. I will for sure make these again, thanks for the recipe, Julie!