S’mores Cupcakes: A Campfire Classic in Cupcake Form!

There’s nothing quite like the nostalgic taste of s’mores—gooey marshmallows, melty chocolate, and crunchy graham crackers all combined into one irresistible bite. Now, imagine all that goodness packed into a rich, decadent cupcake! These S’mores Cupcakes bring the magic of campfire treats to your kitchen with a moist chocolate base, a crunchy graham cracker crust, and a fluffy toasted marshmallow frosting.

Perfect for parties, holidays, or when you’re simply craving a taste of summer, this recipe captures the essence of traditional s’mores but in a handheld, mess-free cupcake. Whether you’re making them for a backyard gathering or a cozy night in, these cupcakes will have everyone reaching for seconds.

Ingredients

Here’s what you’ll need to create these indulgent treats:

For the Graham Cracker Crust:

Ingredient	Quantity
Graham cracker crumbs	1 cup
Unsalted butter (melted)	4 tbsp
Granulated sugar	2 tbsp

For the Chocolate Cupcakes:

Ingredient	Quantity
All-purpose flour	1 cup
Unsweetened cocoa powder	½ cup
Baking soda	½ tsp
Baking powder	½ tsp
Salt	¼ tsp
Granulated sugar	¾ cup
Brown sugar	¼ cup
Eggs	2
Whole milk	½ cup
Vegetable oil	¼ cup
Vanilla extract	1 tsp
Boiling water	½ cup

For the Marshmallow Frosting:

Ingredient	Quantity
Egg whites	3
Granulated sugar	¾ cup
Cream of tartar	¼ tsp
Vanilla extract	1 tsp

For Topping:

• Mini marshmallows or marshmallow fluff
• Graham cracker pieces
• Chocolate squares (Hershey’s recommended)

Equipment Needed

• Muffin tin with cupcake liners
• Mixing bowls
• Whisk & hand or stand mixer
• Measuring cups & spoons
• Spatula
• Saucepan for double boiler
• Piping bag (for frosting)
• Kitchen torch (optional, for toasting marshmallow frosting)

Step-by-Step Instructions

1. Make the Graham Cracker Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
3. Line a muffin tin with cupcake liners and spoon about 1 tablespoon of crust mixture into each liner. Press down firmly with the back of a spoon or a small glass.
4. Bake for 5 minutes, then let it cool while you prepare the cupcake batter.

2. Prepare the Chocolate Cupcake Batter

1. Increase the oven temperature to 350°F (177°C).
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk sugars, eggs, milk, oil, and vanilla extract until smooth.
4. Slowly add the dry ingredients to the wet mixture, stirring gently until combined.
5. Pour in the boiling water and mix until the batter is thin and smooth.
6. Fill each cupcake liner about ¾ full with batter over the graham cracker crust.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.

3. Make the Marshmallow Frosting

1. In a heatproof bowl, whisk together egg whites, sugar, and cream of tartar.
2. Place the bowl over a saucepan of simmering water (double boiler method). Whisk constantly until sugar dissolves, about 4-5 minutes.
3. Remove from heat and beat on high speed for 5-7 minutes until stiff, glossy peaks form.
4. Add vanilla extract and mix for another 30 seconds.

4. Assemble & Decorate

1. Pipe or spread the marshmallow frosting onto cooled cupcakes.
2. Use a kitchen torch to toast the frosting lightly for a golden-brown campfire effect. (If you don’t have a torch, place the cupcakes under the broiler for 30 seconds—watch carefully!)
3. Top each cupcake with a piece of chocolate, a graham cracker, and a mini marshmallow.

Tips and Variations

• Want a richer cupcake? Substitute half the boiling water with brewed coffee for a deep, intense chocolate flavor.
• No kitchen torch? Use marshmallow fluff instead and broil briefly in the oven.
• Make it gluten-free by using gluten-free graham crackers and flour.
• Add crunch by mixing mini chocolate chips into the batter.
• Want extra gooeyness? Add a mini marshmallow inside the batter before baking!

Serving Suggestions

These cupcakes are best served slightly warm to replicate the gooeyness of a real s’more. Pair them with a drizzle of chocolate sauce or a side of vanilla ice cream for an extra indulgent treat. If serving at a party, arrange them on a rustic wooden board with extra graham crackers and chocolate squares for an eye-catching display.

Pairings

• Hot Drinks: Serve with a cup of hot cocoa topped with whipped cream or a cinnamon-spiced latte.
• Cold Drinks: Pair with an iced mocha, chocolate milkshake, or a creamy vanilla milk.
• Alcoholic Options: A Baileys-spiked hot chocolate or a campfire-inspired espresso martini pairs beautifully.

Storage and Reheating

• Refrigeration: Store cupcakes in an airtight container for up to 3 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge before frosting.
• Reheating: Warm in the microwave for 10-15 seconds for a gooey texture before serving.

Nutritional Information

Nutrient	Amount (Per Cupcake)
Calories	~280 kcal
Carbohydrates	38g
Fat	12g
Protein	4g
Sugar	25g
Allergens	Eggs, Dairy, Gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

S’mores cupcakes bring the joy of a classic campfire treat into a delightful, handheld dessert. With their crunchy graham cracker crust, rich chocolate cake, and fluffy toasted marshmallow frosting, each bite delivers a perfect balance of textures and flavors. Whether you’re reminiscing about childhood camping trips or simply indulging in a cozy sweet treat, these cupcakes offer a nostalgic yet elegant twist on traditional s’mores. Best of all, they’re easy to make at home and are guaranteed to impress at any gathering.

If you’re a fan of s’mores, these cupcakes are a must-try! Feel free to customize them with different toppings, fillings, or flavor variations to make them your own. Whether served warm with a drizzle of chocolate or alongside a cup of hot cocoa, these cupcakes are sure to satisfy your sweet cravings. Try this recipe today and share your experience with us—snap a photo, leave a comment, and let us know how your s’mores cupcakes turned out!