S’mores Cupcakes
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If you love the gooey, melty magic of classic s’mores, these S’mores Cupcakes are your new favorite treat. They capture all the nostalgic flavors of a campfire s’more—crunchy graham cracker, rich chocolate, and toasted marshmallow—in a portable, easy-to-make cupcake form. Perfect for any summer gathering or cozy dessert craving.
Growing up, nothing screamed summer quite like sitting around a campfire with family, roasting marshmallows on sticks and assembling s’mores. The sweet aroma of melting chocolate and toasted marshmallow mingling with the crisp snap of graham crackers is etched into my fondest memories. Those sticky, messy treats were the ultimate symbol of fun and togetherness, and I’ve always wanted to capture that feeling beyond the campfire. Like my s’mores chocolate chip cookies or my S’mores cheesecake!
That’s exactly why I love these S’mores Cupcakes—they bring the best parts of that childhood experience right into the kitchen, no campfire required. Each cupcake starts with a crunchy graham cracker base baked right into the cupcake liner, creating the perfect sturdy foundation. Then a moist, tender chocolate cupcake bakes on top, packed with rich cocoa flavor and a hint of brown sugar.
But the real showstopper is the fluffy marshmallow frosting—light and sweet, whipped to stiff peaks and toasted until golden brown. It’s a marshmallow buttercream that’s almost like edible fluff, giving each bite that signature gooey, toasted marshmallow taste we all love. Top it off with a sprinkle of graham cracker crumbs or chopped chocolate, and you have a cupcake that’s truly next-level delicious.
Table of contents
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Why You Will Love This S’mores cupcake recipe
- Layered textures: You get a crunchy graham cracker base, tender chocolate cake, and a fluffy marshmallow buttercream on top of the cupcake.
- Simple ingredients, big flavor: From vanilla extract to unsalted butter and brown sugar, every ingredient plays a role in balancing flavor and texture.
- Campfire nostalgia, elevated: This cupcake version of a childhood favorite skips the stick and fire but keeps all the gooey, melty chocolate magic.
Ingredients Needed:
- Graham crackers: Use digestive biscuits or vanilla wafer cookies instead.
- Unsalted butter: Use salted butter if need be.
- Granulated sugar
- All-purpose flour : Spoon and level for best results if using measuring cups. Or use a kitchen scale for best accuracy.
- Natural unsweetened cocoa powder (not Dutch process for proper rise and flavor)
- Baking powder
- Baking soda
- Kosher salt
- Large eggs: Room temperature helps cupcakes rise better
- Whole milk: Can substitute with plant-based milk or low-fat milk.
- Vegetable oil: Neutral flavor like canola or grapeseed works well
- Vanilla extract
- Boiling water
- Cream of tartar
- Large egg whites: Separated carefully (one at a time), no yolk to ensure proper whipping.
- Hershey chocolate squares (optional garnish for that classic s’mores touch
How To Make These S’mores Cupcakes
Make the Graham Cracker Bottom
Preheat oven to 350°F (175°C). Line 2 standard muffin tins with cupcake liners; set aside.
In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
Place about 1 tablespoon of the graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to firmly pack the crumbs into each cupcake liner. Reserve remaining graham cracker mixture for topping.
Bake for about 5 minutes or until the edges of the graham cracker crust are golden. Remove from oven and set aside.
Make the Cupcakes
In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, whisk together eggs, milk, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and whisk until just combined.
Carefully stir in the boiling water; the batter will be thin—this is expected.
Fill each muffin cup about three-quarters full with batter. Sprinkle the reserved graham cracker mixture on top of each cupcake.
Bake for 18 to 22 minutes, rotating pans halfway through, until cupcake tops are firm and a toothpick inserted in the center comes out clean.
Transfer muffin tins to a wire rack and let cupcakes cool in the pan for 10 minutes. Remove cupcakes from pan and cool completely on the wire rack.
Make the Frosting
In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar. Set the bowl over a saucepan of simmering water (double boiler).
Whisk constantly until sugar is dissolved and mixture feels warm to the touch (about 160°F / 71°C), 3 to 5 minutes.
Transfer the bowl to the mixer fitted with the whisk attachment. Beat on low speed initially, then gradually increase to high speed until stiff, glossy peaks form, about 5 to 7 minutes.
Mix in vanilla extract until combined. Use frosting immediately.
Assemble and Finish
Transfer frosting to a pastry bag fitted with a large plain round or French tip (such as Ateco #867 or #809).
Pipe frosting in a spiral on each cupcake.
Using a kitchen torch, lightly brown the frosting, taking care not to burn cupcake liners.
Garnish with a Hershey’s chocolate square (optional but delicious!).
More Recipe Tips
- Use room temperature eggs and milk for best cupcake texture.
- Press graham cracker crust firmly into cupcake liners for a crunchy base.
- When making the meringue frosting, make sure your egg whites are completely free of yolk—even a tiny bit of yolk can prevent them from whipping properly.
- Use a clean, dry bowl (preferably metal or glass) for whipping egg whites; any grease or moisture can hinder the meringue from reaching stiff peaks.
- Whisk the egg whites over simmering water (double boiler) constantly until the sugar is fully dissolved and the mixture feels warm to the touch (around 160°F). This step ensures a smooth, stable meringue.
- Beat the egg white mixture in a stand mixer on medium speed initially, increasing to high speed gradually until stiff, glossy peaks form—this can take 5 to 7 minutes, so be patient!
- If you don’t have a kitchen torch to toast the frosting, carefully use your oven broiler but watch closely—it can brown quickly and burn if left unattended.
Storage Instructions
These cupcakes will keep for up to 2 days covered at room temperature.
Because of the frosting I don’t recommend freezing. But you could make the cupcakes ahead of time, and freeze for up to 3 months and thaw at room temperature and frost.
Recipe FAQ’s
Yes! Dutch Process and Natural cocoa powder are NOT the same and will result in a cupcake flop if you switch them out.
Cream of tartar is an acid that helps to stabilize the egg whites and prevent them overbeating. So it’s a pretty essential ingredient. Because it’s an acid, lemon juice or vinegar can be used instead.
Don’t worry. Neither did I the first time I made these cupcakes. You can just the broiler in your oven.
Put the cupcakes on a cookie sheet and place them a safe distance. They will only need to be under the broiler for a minute or two so keep a close eye
More Recipes To Try
If you love S’mores treats then be sure to try my S’mores chocolate chip cookies recipe – they are a reader favorite around here! Or try my S’mores cheesecake made with a chocolate cheesecake and graham cracker crust.
Or try my super easy S’mores bars – just like a S’mores in an easy blondie recipe.
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S’mores Cupcakes
Ingredients
For the graham cracker bottom
- 3 cups (426 g) graham crackers (crushed) (about 2 packages)
- ⅔ cup (10 2/3 Tbs. or 150 g) unsalted butter melted
- ½ cup (100 g) granulated sugar
For the cupcakes
- 2 cups (394 g) granulated white sugar
- 1 ¾ cups (210 g) all-purpose flour
- ¾ cup (63 g) natural unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup (240 mL) whole milk
- ½ cup (120 mL) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 mL) boiling water
For the frosting
- 8 large egg whites room temperature
- 2 cups (400 g) granulated sugar
- ½ teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 36 Hershey chocolate squares
Instructions
Make the graham cracker bottom
- Preheat oven to 350℉. Line 2 standard muffin tins with cupcake liners; set aside.
- Place graham cracker crumbs, sugar, and melted butter in a large bowl; stir until well combined. 3 cups (426 g) graham crackers (crushed) ⅔ cup (10 2/3 Tbs. or 150 g) unsalted butter ½ cup (100 g) granulated sugar
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven.
Make the cupcakes
- In a large mixing bowl, whisk sugar, flour, cocoa powder, baking powder, baking soda, and salt together. 2 cups (394 g) granulated white sugar 1 ¾ cups (210 g) all-purpose flour ¾ cup (63 g) natural unsweetened cocoa powder 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt
- In a second mixing bowl bowl, whisk together eggs, milk, oil, and vanilla. 2 large eggs 1 cup (240 mL) whole milk ½ cup (120 mL) vegetable oil 2 teaspoons vanilla extract
- Add to flour mixture and whisk to combine.
- Add boiling water and stir to combine. Mixture will be thin. 1 cup (240 mL) boiling water
- Fill each muffin cup three-quarters full with batter. Sprinkle each with remaining graham cracker mixture.
- Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 22 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Make the frosting
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, or 160F, about 3 to 5 minutes. 8 large egg whites 2 cups (400 g) granulated sugar ½ teaspoons cream of tartar
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately. 2 teaspoons vanilla extract
- Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.
- Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.
- Garnish with a Hershey's square (optional but delicious!) 36 Hershey chocolate squares
Notes
- Cocoa powder: Natural and Dutch process cocoa are not the same and should not be used interchangeably.
- Cream of tartar: This helps to stabilize the egg whites but lemon juice or vinegar could also be used.
- Clean bowl: Make sure your bowl for the frosting is very clean! Wipe it down with lemon juice or vinegar before you begin.
- Torching the cupcakes: I used a kitchen torch but you could also place these on a sheet pan and place in your oven and broil until toasted. Keep an eye on them and do not place them too close to the broiler!
- Make ahead/storage: Store these for up to 2 days covered at room temperature
- Freezing: I do not recommend freezing with the frosting. Make the cupcakes and freeze for up to 3 months. Thaw at room temperature then frost.
Instead of using hot water, can we sub it for hot coffee to bring out the flavor of the chocolate
Absolutely! Subbing hot coffee for the water is a great way to enhance the chocolate. Happy baking!
Hi! Can I frost the cupcakes the night prior?
Hi Minnie, the frosting should be used right away if made (pipe onto the cupcakes after you make it) as it can set immediately. Then if the cupcakes are frosted, they should be fine the night before (better yet if they’ve been torched). Hope that helps!
I made these yummy cupcakes for my grandson’s first birthday. I added a teddy Graham and piece of chocolate . They came out great. If making the day before, I recommend leaving them uncovered at room temp.
Thanks Susan! So glad you loved these!
My future son in law is in love with these! He is demanding them for his birthday and their wedding. 😁 Love the frosting, it literally tastes like marshmallow crème! I will be making these again this weekend.
oh that’s wonderful! I’m so glad you and your future son in law love them….and you’re making them for his wedding!? That’s amazing!!!
This was easy and delicious. The first time I work with eggs for frosting. The only thing was my bottom crumbs were so hard and stuck to the paper . I followed instructions but feel like I missed something.
Hi Wendy, glad you loved the recipe. Sorry you had some difficulty with the bottom crumbs sticking, it’s possible some butter may have leaked out of the liners – may have to do with the liners or pan you used – can’t say for sure. You could always try adding a bit more butter next time or refrigerating the bottom crumb crust to firm it up before baking.
I’m baking these right now. It’s an eay to make recipe. 👍 I learned to use non-stick spray in the cupcake-liners and around the tops of the liners on the cupcake pan, so it’s easy to lift then out of the pan, and easy to pull liners off of cupcakes.
Glad you liked the recipe and found it easy 🙂 and love the cooking spray tip!
How do you think these would do if I subbed in buttermilk for the whole milk? Also, have you attempted versions where you also fill them with marshmallow fluff after baking/cooling?
Swapping out the buttermilk could yield different results than intended as buttermilk does react differently with the leavening agents. But yes filling with fluff would be great!
How far ahead can these be made? How long does the frosting hold up nicely? Do they need to be refrigerated?
Hi Kandy, I find this frosting is best used within 24 hours. You can make the cupcakes 1-2 days ahead of time and then store at room temperature. And then I would frost the day of for best results. I would store at room temperature, the icing may weep if put in the fridge.
In lieu of a kitchen torch, if you have a tool person in the house, you can use a heat gun to toast… looks like a hairdryer 🙂 Toasts meringue wonderfully! And then you are following the don’t get a gadget of it isn’t multi purpose that all the minimalists love 😉
Oh that’s wonderful to know! Thanks for the tip! 🙂
Can you use egg whites in a carton or only fresh egg whites?
Hi Kristina, I don’t recommend eggs whites from a carton as they don’t usually whip up as glossy and stiff. I always use and recommend fresh egg whites.
I always use egg white from carton and never had an issue
aw that’s good to know Anais thank you for sharing I’ll be sure to add that to the recipe for other readers!
When making the frosting/icing. After I’m done melting the sugar with egg whites on the double broiler. Do I wait for it to be at room temperature before I start whipping? Or I whip it right away after doing the double broiler procedure
Hi Ann you do not need to wait to start whipping them. I put them in my double boiler and begin whipping right away.
You had me at dark chocolate cupcake! I’m drooling just thinking about this.
Thank you Ksenia!
Drooling over these delicious smores cupcake. I can’t wait to bake these and your pics are beautiful
Aw thank you Kushigalu!
These s’mores cupcakes look stunning. Love the idea of the graham cracker base and that frosting is so calling my name!
Thank you Jacqueline 🙂 they’re one of my fave!
Wow ok these look amazing! I love the idea of using graham crackers for the bottom of the cupcakes, never tried that before. Also thanks for the alternative to us that don’t have a kitchen torch. Not sure i trust myself with one of those 🙂
Thank you AlSilva! 🙂 and yes just keep a close eye on that broiler 😉
Just in time for the summer!!!! I love s’mores!!!
Thanks Nicole! Me too 🙂
Currently, I am drooling over these smores cupcakes!! Soon I am going to bake some goodies for a charity and I have decided to bake these too. Thanks
Thanks Hayley! Enjoy these cupcakes 🙂
Love this! So simple but super delicious and easy to make!
Glad to hear Petro!
Yum!!! My mother use to put marshmallow frosting on her chocolate cakes and it was such a treat. I will be making this recipe and remembering my mom in her kitchen
Thank you Jere, I hope these cupcakes bring lots of joy when making them!
These cupcakes are so perfect for the summer! I just love that graham cracker bottom, and the marshmallow topping is such a fun touch.
Thank you Amanda!