Smores Cupcake 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

Cook Time18

Additional Time15

Total Time53

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.

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