S’mores Cupcakes

Nothing says summer quite like S’mores Cupcakes a perfect blend of chocolate, graham crackers, and marshmallow in a handheld treat. Whether you’re reminiscing about hot summer nights by the campfire or just craving a fun twist on a classic, these delicious cupcakes bring the magic of s’mores cupcakes indoors.

I first made these after a weekend at my sister’s house in the Catskills, where making s’mores was always a tradition. The kids love the gooey, chocolatey goodness, while we adults enjoy the nostalgia (and the excuse to indulge). No open flame required just the same iconic flavors baked into a simple yet irresistible dessert. With roasting sticks out of the picture, there’s no worry about poking an eye out, either!

Perfect for parties, BBQs, or a cozy night in, these must-have cupcakes are effortless to whip up and always a hit.

S’mores for Dessert All Summer Long

For Mother’s Day, I decided to bake a fresh batch of S’mores Cupcakes to celebrate the arrival of Spring after a long, cold, snowy winter in the Northeast. The shift to warm weather was the perfect excuse to bring out some nostalgic treats. The best part? I finally had a reason to use my kitchen torch a gift I’d been waiting to try!

Toasting the marshmallow frosting to a perfect charred, crispy finish made these cupcakes extra special. I did learn, however, that it’s easy to burn the cupcake liners if you’re not careful (lesson learned!). But that golden, toasted topping was truly the icing on the cake—pun totally intended!

S’mores Cupcake Ingredients

Melted chocolate – Infuses deep chocolate flavor.

All-purpose flour – Provides structure to the cupcakes.

Graham cracker crumbs – Adds classic s’mores flavor and texture.

Baking powder & baking soda – Helps the cupcakes rise.

Unsalted butter – Adds moisture and richness.

Granulated sugar – Sweetens the cupcakes.

Eggs – Binds ingredients and adds structure.

Vanilla extract – Enhances the overall flavor.

Whole milk – Keeps cupcakes soft and moist.

Toasted marshmallows – Brings the gooey, campfire feel.

How to Make S’mores Cupcakes

Making graham cracker cupcakes starts with finely crushed graham cracker crumbs mixed with a bit of whole wheat flour. This flour enhances the signature taste and adds a rich texture to the overall crumb, thanks to the presence of the entire grain. If you only have all-purpose flour, it works just as well since the graham crackers already contribute to the texture.

The cupcake batter has a unique consistency coarse, sticky, and not very viscous. Unlike traditional batters, it holds its shape well, making it easy to scoop using an ice cream scoop with a trigger. Once placed in the cupcake pan, the batter stays firm, ensuring an even bake.

Make the Chocolate Buttercream

Over time, these cupcakes have received plenty of positive reviews, but I always felt like something was missing. The original version included mini chocolate bars inside, but they just didn’t deliver enough chocolate for my liking.

After some revamping, I decided to skip filling the graham cracker cupcakes and instead focused on balancing the chocolate and marshmallow flavors. This approach kept the ratio perfectly equal, making sure every bite captured that classic s’mores taste.

Make the Marshmallow Buttercream

There’s something magical about marshmallow buttercream—it’s light, airy, and downright addictive. Made with butter, marshmallow creme, and powdered sugar, it whips up into a fluffy, dreamy texture that feels like a puffy cloud melting in your mouth. The rich sweetness perfectly complements the chocolate buttercream base, making every bite of s’mores cupcakes an irresistible treat.

This isn’t just any frosting it’s the good stuff, the kind you’ll be thinking about long after it’s gone. It’s almost dangerously good, adding the perfect finishing touch to your dessert. Whether you’re spreading it over cupcakes or sneaking a spoonful straight from the bowl, this buttercream is truly what dreams are made of.

How to Assemble a Perfect S’mores Cupcake

Once your graham cracker cupcakes have completely cooled, it’s time to assemble the ultimate treat. Start by piping a layer of chocolate buttercream onto each cupcake, ensuring it’s flat either through your piping method or by gently smoothing it with a small spatula. This chocolate foundation will hold the next layer perfectly.

Next, add a generous swirl of marshmallow buttercream, shaping it into a soft mound for that classic s’mores look. For an extra crunch factor, sprinkle crushed graham cracker over the marshmallow frosting—a simple step that enhances both flavor and texture. The cupcake itself has a delightfully crumbly and slightly craggy consistency, delivering the rich graham cracker flavor that some s’mores desserts tend to miss. With equal parts chocolate, marshmallow, and graham cracker, this triple threat combination makes every bite unforgettable. My original taste testers suggested adding the extra crunch on top, and I couldn’t agree more. This revamped s’mores cupcakes recipe is a game-changer, and the end result is pure indulgence.

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