S’Mores Cupcakes: Moist Chocolate Cupcakes with Toasted Marshmallow Frosting

By:

Sage Martinez

Published:

October 3, 2026

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S’mores Cupcakes

These S’mores Cupcakes bring that gooey campfire taste right into your kitchen, and you do not need a single match to get there.

A moist, rich chocolate cupcake sits underneath a light and fluffy marshmallow frosting, then a graham cracker topping and a piece of chocolate finish the whole thing.

The result is a moist, decadent cupcake with all the classic s’mores flavors, and it is sure to be a hit at your next summer party.

S’mores Cupcakes, S'Mores Cupcakes — S’mores Cupcakes: Moist Chocolate Cupcakes With Toasted Marshmallow Frosting 15

Building and safely monitoring a campfire can be a real hassle, especially when you are hosting a party full of people. Handing out cupcakes that are packed with s’mores flavor is so much simpler, and everyone gets their own.

If you want even more cupcake ideas for your celebration, Chocolate Peanut Butter Cupcakes, Pina Colada Cupcakes, and Girl Scout inspired Samoa Cupcakes are all worth a look.

Jump to:

Smores Cupcake Recipe

This recipe comes together in two major components plus toppings. The chocolate cupcake is the base, and the marshmallow topping is what really sells the s’mores flavor. Once the cupcakes are frosted and topped with a Hershey square and a graham cracker, your s’more cupcake is ready to enjoy.

A kitchen torch is the easiest way to brown the marshmallow frosting so it takes on a toasty flavor. If you happen to want even more marshmallows on top, broil some marshmallows for about two minutes, then carefully place them on top of the icing along with the graham cracker and chocolate bar.

Have two pieces of equipment ready before you start: a muffin pan and a chef’s blow torch. This version is adapted from the original s’mores cupcakes recipe, and the amounts below match that recipe exactly.

Recipe detail	Amount
Servings	24 cupcakes
Prep time	20 minutes
Cook time	30 minutes
Total time	50 minutes
Oven temperature	350°F
Frosting temperature	about 160°F
Course	Dessert
Cuisine	American

The source nutrition works out to about 202 calories per serving, with roughly 37 grams of carbohydrates, 3 grams of protein, 6 grams of fat, 28 grams of sugar, 236 milligrams of sodium, and 21 milligrams of cholesterol per cupcake.

Why You’ll Love These Cupcakes

This is one of those desserts that makes a party easier instead of harder, and here is why you will love it.

They are individual servings. There is no need to peel a bunch of chocolate wrappers, pull out all of the graham crackers, or make sure everyone has a skewer to toast marshmallows. Every single cupcake carries all the s’mores flavors on its own.
The marshmallow frosting is light, fluffy, and sweet. It is honestly good enough to eat by the spoonful. If you have extra frosting, or you decide to double the batch, it also works beautifully as a dip for fruit when you want a lighter dessert option.
Chocolate gets the spotlight. The moist chocolate cupcake is incredible as a standalone dessert, and topping it with a mini Hershey’s chocolate bar takes it to the next level.

Just keep in mind that graham crackers and Hershey’s bars need to be on hand for the topping. Those two items are what turn a chocolate cupcake into a s’mores cupcake, so pick them up before you bake.

S’mores Cupcakes, Why You'Ll Love These Cupcakes — S’mores Cupcakes: Moist Chocolate Cupcakes With Toasted Marshmallow Frosting 16

And since the s’mores flavor is already built into the frosting and the topping, there is no fire to babysit and no sticky marshmallow mess to chase.

How to Make S’mores Cupcakes

The recipe has two major components plus toppings. The base is a chocolate cupcake recipe, and the marshmallow topping supplies the s’mores flavor. The finished cupcakes are topped with a Hershey square and a graham cracker. Everything you need is listed right here, so you can bake from start to finish without hunting for amounts.

For the chocolate cupcakes:

2 cups granulated sugar
1 ¾ cups all purpose flour
¾ cup unsweetened cocoa, best quality available
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract, best quality available
¾ cup boiling water

For the marshmallow frosting:

2 large egg whites
1 cup granulated sugar
6 tablespoons water
1 tablespoon light corn syrup
½ teaspoon cream of tartar
¼ teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract

For the topping: one piece of Hershey’s chocolate and one piece of graham cracker for each cupcake.

Chocolate Cupcakes

Start by lining your muffin tin with paper liners and heating the oven to 350°F.

In a large mixing bowl, stir together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla. Beat on medium speed for one minute.
Stir in the boiling water. The batter will be thin, and that is exactly right, so do not worry about it.
Fill the liners 2/3 full with batter.
Bake for approximately 22 to 24 minutes, until an inserted toothpick comes out with a few moist crumbs.
Cool completely on a wire rack before frosting.

Marshmallow Frosting

In a large heatproof bowl, the metal bowl of your electric mixer works great here, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt.
Set the bowl over but not touching simmering water in a saucepan. Heat the mixture, stirring constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 160°F. This takes about 3 minutes.
Remove the bowl from the saucepan. Using an electric mixer, beat on medium high speed for about 2 minutes.
In a small bowl, microwave 1 cup of mini marshmallows for 30 seconds to 1 minute, until they are puffed and starting to melt.
Add the marshmallows to the mixture in the electric mixer, reduce the speed to low, and add the vanilla extract.
Continue beating on low until the marshmallows are melted and the frosting is completely smooth, about 3 to 4 minutes. Use the frosting right away.

Assembly

Frost the cooled cupcakes with the marshmallow frosting. A large French tip gives a pretty piped look.

If you would like, use a kitchen torch to brown the frosting for that toasted campfire flavor. Then top each frosted cupcake with a piece of Hershey’s chocolate and a piece of graham cracker.

Storage

Cooled chocolate cupcakes can be stored in an airtight container at room temperature for 5 to 7 days, but only if they are not yet frosted. Once the marshmallow frosting goes on, the cupcakes are best enjoyed right away.

The marshmallow frosting should only be enjoyed immediately, so plan to frost and serve your cupcakes the same day. If you want to get ahead, bake and cool the cupcakes first, keep them covered on the counter, and whip up the frosting when you are ready to serve.

Variations

These s’mores cupcakes are wonderful exactly as written, but there is plenty of room to play. Try one of these easy twists the next time you bake.

Crumble the graham crackers. Instead of using a chunk, crumble the graham crackers and sprinkle them over the marshmallow icing for a lighter, more even topping.
Drizzle the chocolate. Melted chocolate drizzled over the frosting works instead of, or in addition to, a bar of chocolate on top.
Swap in a Reese’s cup. Use a Reese’s cup instead of the chocolate bar for a little peanut butter flavor. If that combination sounds good to you, a Peanut Butter Cup Smores Dip is another fun way to enjoy it.
Take a shortcut. Boxed chocolate cake can be used for the cupcakes when you are in a hurry.
Change the base cupcake. A different flavored base cupcake, such as Oreo or salted caramel, gives the whole dessert a brand new personality.

Trish’s Tips

A few small habits make these cupcakes easier to build and prettier to serve.

Use a measuring cup for the batter. To make portioning easier, transfer the batter into a large measuring cup with a pour spout, then pour it into the liners from there. It is much tidier than spooning thin batter.
Pick your frosting tool. A knife or an icing spatula can be used to frost the cupcakes, but a large French tip piped the frosting on for better presentation.
Keep the graham crackers crisp. Because the graham cracker can get a bit soft from the frosting, bake the crackers in a single layer on a baking sheet for about 5 minutes in a 325°F oven to dry them out a bit if crispness matters to you.

Since the frosting is best the moment it turns smooth, set out your chocolate and graham cracker pieces before you start whipping. That way the topping goes on quickly while the frosting still holds a nice swirl.

More S’mores Recipes To Try

If you love this flavor combination, there are plenty more s’mores treats to bake next. Brownie Strawberry S’mores, S’mores Bars, Easy S’mores Rice Krispies Treats, S’mores Pops, and S’mores Decorated Cookies all deliver that same chocolate and marshmallow magic.

A Graham Cracker Smores Cake is another crowd pleaser for parties. And if you enjoy comparing methods, a classic s’mores cupcake recipe is a fun read while your cupcakes cool on the rack.

FAQs

What are s’mores cupcakes made of?

Each s’mores cupcake starts with a moist chocolate cupcake base, a light and fluffy marshmallow frosting, and a topping of chocolate and graham cracker. The cupcake batter combines granulated sugar, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, eggs, whole milk, vegetable oil, vanilla extract, and boiling water. The marshmallow frosting is made from egg whites, granulated sugar, water, light corn syrup, cream of tartar, salt, miniature marshmallows, and vanilla extract.

How long do you bake s’mores cupcakes at 350°F?

Bake the cupcakes at 350°F for about 22 to 24 minutes. Fill the paper liners two thirds full with batter first, since the batter is thin by design and rises as it bakes. The cupcakes are ready when a toothpick inserted in the center comes out with a few moist crumbs. Cool them completely on a wire rack before adding the marshmallow frosting.

Can you make s’mores cupcakes without a kitchen torch?

Yes. A kitchen torch is only used to brown the marshmallow frosting for a toasted flavor, so the cupcakes work fine without one. For a similar look, place the frosted cupcakes under the broiler for a brief pass and watch them constantly, because the sugar scorches in seconds. You can also broil a few marshmallows for about 2 minutes and set them on top with the graham cracker and chocolate.

How do you store s’mores cupcakes, and can you make them ahead?

Unfrosted chocolate cupcakes keep in an airtight container at room temperature for 5 to 7 days. The marshmallow frosting is perishable and should be used right away, so frost the cupcakes the day you plan to serve them. For a party, bake and cool the cupcakes a day ahead, keep them covered without frosting, then whip and torch the topping shortly before guests arrive. Refrigerate any frosted leftovers.

S’Mores Cupcakes: Moist Chocolate Cupcakes with Toasted Marshmallow Frosting

S’mores Cupcakes

Smores Cupcake Recipe

Why You’ll Love These Cupcakes