S’mores Cupcakes with Marshmallow Frosting are the perfect blend of nostalgia and indulgence—bringing the magic of campfire s’mores into a delightful handheld dessert. Imagine rich chocolate cupcakes topped with fluffy toasted marshmallow frosting and a buttery graham cracker crust at the bottom.

Every bite delivers the familiar flavor trio of chocolate, marshmallow, and graham cracker—but in an elegant, bakery-worthy presentation. Perfect for parties, holidays, or whenever you crave something comforting yet impressive, these cupcakes will transport you right back to those cozy fireside nights.

Why I Love This Recipe

I absolutely adore these cupcakes because they turn a rustic campfire treat into a sophisticated dessert without losing that childhood charm. The contrast of textures—crunchy graham crust, soft chocolate cake, and gooey marshmallow topping—is pure bliss.

The marshmallow frosting is light and cloud-like, and when toasted, it creates that irresistible golden finish that makes s’mores so iconic.

Why It’s a Must-Try Dish

This recipe is a must-try because it’s not just a cupcake—it’s an experience. It combines the essence of classic American campfire s’mores with the sophistication of gourmet baking.

The flavor harmony between the graham cracker crust, moist chocolate base, and toasted marshmallow frosting is unmatched.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 50 minutes
• Servings: 12 cupcakes
• Calories: Approximately 320 kcal per cupcake
• Course: Dessert
• Cuisine: American

Ingredients

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

For the Chocolate Cupcakes:

• ¾ cup all-purpose flour
• ½ cup cocoa powder (unsweetened)
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• ¾ cup buttermilk (or milk + 1 tsp vinegar)
• 1 tsp vanilla extract

For the Marshmallow Frosting:

• 4 large egg whites
• 1 cup granulated sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla extract

Optional Garnish:

• Mini chocolate bars or chocolate shavings
• Crushed graham crackers
• Mini marshmallows for topping

Cooking Directions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner. Bake for 5 minutes and let cool.
3. Make the chocolate batter: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, sugars, oil, buttermilk, and vanilla. Combine wet and dry ingredients until smooth.
4. Fill liners: Divide batter evenly among liners (3/4 full) over the cooled crust.
5. Bake cupcakes for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
6. Prepare marshmallow frosting: In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place over a pot of simmering water and whisk constantly for about 4 minutes until sugar dissolves and mixture is warm.
7. Whip frosting: Remove from heat and beat with an electric mixer on high speed until stiff peaks form. Add vanilla extract and mix briefly.
8. Frost cupcakes: Pipe or spoon the marshmallow frosting onto cooled cupcakes.
9. Toast frosting: Use a kitchen torch to lightly toast the tops until golden brown.

Step-by-Step Preparation Method

1. Preheat oven and line muffin tin.
2. Make graham cracker crust and bake briefly.
3. Mix chocolate cupcake batter and pour over crust.
4. Bake cupcakes until set.
5. Prepare marshmallow frosting using double boiler method.
6. Whip to stiff peaks for glossy, fluffy texture.
7. Frost cooled cupcakes generously.
8. Torch frosting for that signature s’mores finish.
9. Garnish with chocolate or graham crumbs (optional).

How to Serve

Serve S’mores Cupcakes slightly warm or at room temperature for the best flavor. The marshmallow frosting is soft and gooey when fresh, making each bite melt-in-your-mouth delicious. They pair wonderfully with a glass of cold milk, a cup of hot cocoa, or coffee. For presentation, top each cupcake with a piece of chocolate or a mini toasted marshmallow before serving.

Recipe Tips

• Don’t overbake the cupcakes—they should be soft and moist.
• If you don’t have a kitchen torch, you can toast the frosting under the oven broiler for 30 seconds (watch carefully!).
• Make sure your mixing bowl is grease-free before whipping egg whites, or they won’t form stiff peaks.
• Chill the cupcakes for 10 minutes before frosting to help the marshmallow set nicely.
• Add a small chunk of chocolate in the cupcake batter center for a molten surprise.

Variations

1. Peanut Butter S’mores Cupcakes: Add a swirl of peanut butter into the cupcake batter or drizzle on top.
2. Salted Caramel Version: Drizzle salted caramel sauce between the frosting and cupcake for extra decadence.
3. Mocha S’mores Cupcakes: Replace ¼ cup of buttermilk with strong brewed coffee for a mocha flavor.
4. Cookies and Cream Twist: Replace graham crust with crushed Oreos for a chocolatey base.
5. Mini S’mores Bites: Make smaller cupcakes using a mini muffin tin for bite-sized treats perfect for parties.

Freezing and Storage

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Frosted cupcakes can be kept for 3 days, but the marshmallow topping is best fresh.
• Freezing: The unfrosted cupcakes freeze beautifully for up to 2 months. Thaw at room temperature and add fresh frosting before serving.
• Avoid freezing the marshmallow frosting, as it loses texture upon thawing.

Special Equipment Needed

• 12-cup muffin tin
• Cupcake liners
• Electric mixer or stand mixer
• Mixing bowls
• Heatproof bowl and saucepan (for double boiler)
• Kitchen torch (optional, for toasting)
• Piping bag and nozzle (optional for frosting)

FAQ

Q1: Can I use store-bought marshmallow fluff instead of homemade frosting?
Yes! It won’t be as airy, but it’s a quick and tasty alternative.

Q2: Do I need a torch to toast the frosting?
Not necessarily. You can place the cupcakes under a broiler for 30 seconds, but watch closely to prevent burning.

Q3: My frosting isn’t stiff—what went wrong?
Make sure you beat the egg whites long enough and that no yolk or grease contaminated your bowl.

Q4: Can I make these in advance?
You can bake the cupcakes and store them unfrosted a day ahead. Add frosting and toast before serving.

Q5: How can I make them gluten-free?
Use gluten-free graham crackers and substitute the flour with a gluten-free baking mix.

Conclusion

S’mores Cupcakes with Marshmallow Frosting are the ultimate comfort dessert—combining the classic campfire magic of gooey marshmallows, rich chocolate, and buttery graham crackers into a sophisticated, handheld treat. Each bite brings warmth, nostalgia, and happiness, no matter the season. Whether you make them for a cozy gathering or a festive celebration, these cupcakes promise to impress. Toasty, soft, and full of flavor—this recipe is pure joy baked into cupcake form.