S’mores Cupcakes
S’mores Cupcakes have everything you love about s’mores…..without the campfire! Sweet marshmallows, graham crackers and chocolate cake base make these eye catching cupcakes pop.
Traditionally s’mores are made with a roasted marshmallow and chocolate sandwiched between two graham crackers and are enjoyed around a campfire.
However, there are so many different variations of s’mores now. Just go on Pinterest and do a search for s’mores and you’ll see countless ways to enjoy this summer treat.
Today I have a decadent cupcake recipe you can make at home…you won’t even need to light a match!
Why You’ll Love These Chocolate Marshmallow Cupcakes
- A fun twist on a classic treat
- Kids love them
- Satisfy your sweet tooth
- Ready in just over 30 minutes
- Perfect dessert for chocolate lovers
- Over the top and impressive on any dessert table
Ingredients
Ingredients for Chocolate Cupcakes
- All-purpose flour
- Unsweetened cocoa powder
- Baking powderBaking soda
- Salt
- Sugar
- Brown sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Whole milk
Ingredients for Chocolate Frosting
- Unsalted butter
- Powdered sugar
- Unsweetened cocoa powder
- Whole milk – Do not use 2% or skim for best results
- Vanilla extract
Ingredients for S’mores Toppings
- Graham cracker
- Hershey’s Chocolate Bar
- Marshmallow creme
- Mini chocolate chips
- Mini marshmallows
- Chocolate sauce
How to Make S’mores Cupcakes
How to Make Chocolate Cupcakes
- Step One: Preheat oven to 350°F and line a cupcake tin with cupcake liners. Set aside.
- Step Two: In a large mixing bowl, sift together the flour, baking soda, baking soda, cocoa, and salt. Set aside.
- Step Three: In a medium mixing bowl, combine both sugars and butter. With an electric mixer, cream on medium-high speed until light and fluffy. Add the eggs, one at a time, beating for 30 seconds after each addition. Add the vanilla extract and stir until well incorporated.
- Step Four: Add ½ of the dry ingredients and ½ cup of milk. Mix on low speed until well incorporated. Repeat with the rest of the dry ingredients and the remaining ½ cup milk. Mix on low speed until well blended.
- Step Five: Fill cupcake liners ⅔ full and place in oven. Bake for 15-18 minutes (rotate halfway through) or until an inserted toothpick comes out clean.
- Step Six: Place cupcake pans on wire racks to cool for 20 minutes. Remove cupcakes from the pans and place them directly on the wire racks to cool completely (at least one hour).
Ingredients for Chocolate Frosting
- Step One: In a medium bowl, cream the butter with an electric mixer. Gradually, add the milk and icing sugar (alternating) and beat on low speed until well incorporated. Add the cocoa powder and beat on low speed for an additional minute. Add the vanilla extract and mix on medium-high speed for 3-4 minutes or until light and fluffy.
- Step Two: Add frosting to a pastry bag with a tip (or use the Ziploc bag method) and frost the cupcakes. I used a Wilton 1M tip.
Ingredients for S’mores Garnish
- Step One: Drizzle marshmallow sauce, sprinkle mini chocolate chips and mini marshmallows on top cupcakes; top with a piece of graham cracker and Hershey’s chocolate bar. Drizzle Hershey’s chocolate sauce all over on top. Makes 18 regular cupcakes or 10 jumbo cupcakes.
Equipment Needed
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- Cupcake pan
- Cupcake liners
- Mixer
- Cooling rack
- Pastry bag
- Decorating icing tips
What to Serve with the Best S’mores Cupcakes
- Cinnamon Hot Chocolate
- Slow Cooker Peanut Butter Hot Chocolate
- Chocolate Rice Krispies
- Baked Apple Cider Donuts
- Soft and Chewy Chocolate Chip Cookies
Variations
- For the Hershey Bar topping, substitute a fun flavor like as Cookies ‘N’ Crème bar.
- Try dark chocolate or white chocolate sauce.
- Replace mini chocolate chips with other flavors, for example, butterscotch.
Storage Instructions
Best Way to Store Leftover Cupcakes
If stored in an airtight container at room temperature, S’mores Cupcakes should be good for 3 days. You can also store them in the fridge as well for 5 to 6 days in an airtight container.
Can I Freeze?
I don’t recommend freezing S’mores cupcakes after they have been decorated. You can freeze just the cupcakes (without the icing or garnish) if you like for up to 3 months.
S’mores Inspired Recipes
- S’mores Cake
- S’mores Ice Pops
- Strawberry S’mores
- Indoor S’mores
- S’mores Coffee Milkshake
- S’mores Puppy Chow
- Banana Boats
You’ll also like these Pecan Pie Cupcakes, Chocolate Peanut Butter Cupcakes and Pineapple Upside Down Cupcakes.
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If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
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 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup whole 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 oven to 350°F and line a cupcake tin with cupcake liners. Set aside.
- In a large mixing bowl, sift together the flour, baking soda, baking soda, cocoa and salt. Set aside.
- In a medium mixing bowl, combine both sugars and the butter. With an electric mixer, cream on medium-high speed until light and fluffy. Add the eggs, one at a time, beating for 30 seconds after each addition. Add the vanilla extract and stir until well incorporated.
- Add ½ of the dry ingredients and ½ cup of milk. Mix on low speed until well incorporated. Repeat with the rest of the dry ingredients and remaining ½ cup milk. Mix on low speed until well blended.
- Fill cupcake liners ⅔ full and place in oven. Bake for 15-18 minutes (rotate half-way through) or until an inserted toothpick comes out clean.
- Place cupcake pans on wire racks to cool for 20 minutes. Remove cupcakes from the pans and place directly on the wire racks to cool completely (at least one hour).
Icing
- In a medium bowl, cream the butter with an electric mixer. Gradually, add the milk and icing sugar (alternating) and beat on low speed until well incorporated. Add the cocoa powder and beat on low speed for an additional minute. Add the vanilla extract and mix on medium-high speed for 3-4 minutes or until light and fluffy.
- Add frosting to a pastry bag with a tip (or use the Ziploc bag method) and frost the cupcakes. I used a Wilton 1M tip.
Garnish
- Drizzle marshmallow sauce, sprinkle mini chocolate chips and mini marshmallows on top cupcakes; top with a piece of graham cracker and Hershey’s chocolate bar. Drizzle Hershey’s chocolate sauce all over on top. Makes 18 regular cupcakes or 10 Jumbo cupcakes.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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You mention a drizzle of Marshmallow sauce, it is just Fluff melted ?
Yes, you can use the fluff melted or make your own marshmallow sauce like this one: https://www.biggerbolderbaking.com/marshmallow-sauce/
These look a gazillion times better than an actual s’more! My boys would love them! Thanks so much for linking up at Creations by Kara! 🙂