S’mores Cupcake Recipe

Even though it’s not quite s’mores season right now, there’s no reason we can’t enjoy this s’mores cupcake recipe!

The gloomy winter weather always gets me a little down, and the thought of toasted marshmallows and chocolate perks me right up.

These cupcakes are made with moist chocolate cupcakes, and the centers are filled with marshmallow cream and chocolate ganache.

I also threw some graham cracker crumbs in there because it isn’t a s’more without graham crackers!

Chocolate Cupcake Base

I used my moist chocolate cupcake recipe as the base for this cupcake. However, I did make a couple changes to it!

For this s’mores cupcake recipe, I decided to include less instant espresso to let the marshmallow flavor shine through. If you’re not a fan of coffee, you can omit it from the batter.

I also chose to use regular baking cocoa rather than black cocoa like the original recipe calls for. While I think black cocoa is great, it’s not really that classic chocolate flavor that I image when I think of a s’more.

Surprise Inside – Marshmallow Cream Filling

These s’mores cupcakes also have a fun surprise inside. They’re filled with marshmallow cream! To keep things simple, my marshmallow cream filling is made with just two ingredients.

I would’ve just filled the cupcakes with marshmallow fluff, but it’s a little too stiff to pipe. I like to add in a bit of heavy cream to thin out the consistency and make it easier to fill the cupcakes.

It also makes the texture of the filling a bit creamier, which is an added bonus!

Adding That Toasted Marshmallow Flavor

The finishing touch on this s’mores cupcake recipe is a toasted marshmallow.

I initially thought about adding the toasted marshmallow into the center the cupcake, but I worried it would firm back and up once the cupcake was decorated.

Instead, I decided to add it to the top of the cupcake, almost like a massive, gooey garnish!

I liked this idea better, because it enables you to add the marshmallow right before serving the cupcakes.

This guarantees the marshmallow will be warm and gooey as you bite in!! And to me, that’s the most important characteristic of a s’more 🙂

I toasted my marshmallows with a wooden skewer and a kitchen torch, but you can also broil the marshmallows in the oven.

Substitutions and Swaps – S’mores Chocolate Cupcakes

Now that we’ve covered how to make these cupcakes, let’s talk about the ingredients!!

This recipe use quite a few ingredients and I know you might not have them all on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.

• Chocolate Chips – You can use milk, dark or semi-sweet chocolate to make these chocolate cupcakes! Just be sure it’s a good quality chocolate so it will melt down smoothly.
• Instant Espresso or Coffee – You can omit the instant espresso if needed, but it really enhances the chocolate flavor in these cupcakes.
• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the texture of these cupcakes.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
• Large Eggs – If you have an egg allergy, try using 2 flaxseed eggs or a vegan egg replacer like this one made by Bob’s Red Mill.
• Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can also use white or apple cider vinegar.

Substitutions and Swaps – Vanilla Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract if needed.

Tips for Making the Best Chocolate S’mores Cupcakes

• Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
• Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
• Seal off the top the piping bag with a rubber band to prevent any frosting from coming out the top of the bag and make the piping bags easier to use.

Making This Chocolate S’mores Cupcake Recipe in Advance

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature overnight or be stored in the fridge for up to 5 days in an airtight container.

They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to frost them until they’re thawed.

You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store buttercream in piping bags in the fridge. I find buttercream keeps its consistency well in piping bags and doesn’t require any mixing after it’s thawed.

Let Me Know What You Think!

If you make this s’mores cupcake recipe, I’d love to hear what you think of it! Please leave a rating below.

Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.

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Print Recipe

4.84 from 37 ratings

Smores Cupcake Recipe

Looking for an awesome smores cupcake recipe? These moist chocolate cupcakes are filled with a marshmallow cream, and topped with a toasted marshmallow!!

Prep Time20 minutes mins

Cook Time18 minutes mins

Additional Time15 minutes mins

Total Time53 minutes mins

Course: Cupcakes

Cuisine: American

Servings: 12

Calories: 663kcal

Author: Chelsey White

Ingredients

Chocolate Cupcake Batter

• 3/4 cup water, warm 180g
• 1 tsp instant espresso or coffee 1g
• 1/3 cup milk or dark chocolate chips, melted 60g
• 1/3 cup unsweetened cocoa powder, sifted 30g
• 2 large eggs, room temperature 114g
• 1/3 cup vegetable or canola oil 75g
• 1 tsp vanilla extract or vanilla bean paste 4g
• 1 tsp white vinegar 4g
• 3/4 cup all-purpose flour 98g
• 3/4 cup granulated sugar 150g
• 1/2 tsp baking soda 3g
• 1/2 tsp fine salt 2g

Marshmallow Cream Filling

• 1 can of marshmallow fluff 7.5 oz jar
• 2 Tbsp heavy whipping cream, room temperature 30g

Vanilla Bean Frosting

• 1 cup (2 sticks) unsalted butter, room temperature 226g
• 2 tsp vanilla extract or vanilla bean paste 8g
• 1/2 tsp fine salt 3g
• 3 cups powdered sugar 375g
• 1/4 cup heavy whipping cream, room temperature 60g

Additional Decorations

• 1 cup graham cracker crumbs
• 1/2 cup chocolate ganache to drizzle
• Wilton 1M frosting tip
• 12 marshmallows

Instructions

Chocolate Cupcake Recipe

• Preheat oven to 350°F / 175 C. Line a muffin pan with 12 cupcake liners and set aside.
• Pour 3/4 cup of warm water into a large bowl. Mix in 1 tsp of coffee or espresso powder and stir until dissolved.
• Add 1/3 cup melted chocolate chips and 1/3 cup of cocoa powder. Whisk together until the ingredients are fully combined.
• Whisk 2 large eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract and 1 tsp vinegar into the cocoa mixture.
• Sift the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into the chocolate espresso mixture and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be.
• Fill cupcake liners 2/3 full and bake for about 17-19 minutes, or until a toothpick comes out with a few moist crumbs. Remove from the oven.
• Let cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 15 minutes to accelerate the cooling process.

Marshmallow Cream Filling

• Scoop 1 jar of marshmallow fluff into a medium sized bowl and pour in 2 Tbsp of heavy cream.
• Mix together with a spoon until smooth, then place in a small piping bag and set aside.

Vanilla Bean Buttercream

• Beat 1 cup of butter on a medium speed for 30 seconds with a paddle or whisk attachment, until smooth. 
• Mix in 2 tsp vanilla bean paste or vanilla extract and 1/2 tsp fine salt on a low speed.
• Slowly mix in 3 cups of powdered sugar and 1/4 cup of heavy cream on a low speed.
• Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting seems too thick, add an extra tablespoon of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
• Stir by hand with a rubber spatula to get the frosting SUPER smooth.
• Place in a piping bag fitted with a Wilton 1M tip and set aside.

Decorating These S'mores Cupcakes

• Once the cupcakes are fully cooled, use a 1 inch circle cutter or a small knife to remove the center of each cupcake.
• Place 1 cup of graham cracker crumbs into a small bowl.
• Add a tsp of graham cracker crumbs into the cutout center, then fill the hole to the top with marshmallow cream.
• Add a drizzle of chocolate ganache over the marshmallow cream in the center of the cupcakes, then pipe a small swirl of frosting over the filling.
• Dunk the cupcake frosting first into the graham cracker crumbs to completely cover the frosting.
• Pipe a large swirl on top of the graham cracker dusted base.
• Drizzle with chocolate ganache and top with a toasted marshmallow.

Video

Notes

Making Mini S'mores Cupcakes

If you want to make mini s'mores cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350 F / 175 C.

Tips for Making the Best S'mores Cupcakes

• Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
• Once you add the flour, mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
• Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
• Bang your cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bag easier to use.

S'mores Cupcake Variations

To make gluten free s'mores cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

Making These S'mores Cupcakes in Advance & Storage Tips

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for a day or be stored in the fridge for up to 5 days in an airtight container. However, they taste best when they're freshly baked!

These cupcakes can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to frost them until they're thawed.

You can also make the buttercream ahead of time or save any leftovers. The buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store buttercream in piping bags in the fridge. I find they keep their consistency well in piping bags and don't require any mixing after they've thawed.

Nutrition

Serving: 1 | Calories: 663kcal | Carbohydrates: 81g | Protein: 6g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Cholesterol: 87mg | Sodium: 335mg | Fiber: 2g | Sugar: 64g