S’mores cupcakes are a fun twist on the classic campfire treat. They take everything people love about traditional s’mores and turn it into a soft, rich cupcake.

Each bite has three layers. A buttery graham cracker crust on the bottom, a moist chocolate cupcake in the middle, and a sweet marshmallow topping on top.

These s’mores cupcakes are perfect for parties, holidays, bake sales, or simple dessert cravings at home. They are easy to make and taste like a cozy campfire dessert without needing a fire.

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Why You Will Love This Recipe

• Soft and moist chocolate cupcakes
• Crunchy graham cracker base in every bite
• Sweet and fluffy marshmallow topping
• Simple ingredients found in most kitchens
• Great for parties, kids, and sharing
• No special tools needed except a cupcake pan

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Ingredients for S’mores Cupcakes

Graham Cracker Crust

• 1 cup graham cracker crumbs (finely crushed)
• 3 tbsp unsalted butter (melted)
• 2 tbsp granulated sugar

Chocolate Cupcake Batter

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 cup granulated sugar
• 1/2 cup milk (room temperature)
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Marshmallow Topping

• 1 1/2 cups mini marshmallows
  OR marshmallow fluff as an alternative

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Ingredient Notes or Substitutions

• Graham crackers can be replaced with digestive biscuits or any sweet plain biscuits.
• Vegetable oil can be replaced with melted butter for a richer taste.
• Milk can be dairy or any plant-based milk.
• Cocoa powder should be unsweetened for best chocolate flavor.
• Mini marshmallows give the best toasted and gooey texture, but marshmallow fluff also works for a smoother topping.

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Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Cupcake Tray

Preheat the oven to 350°F (175°C). This ensures even baking from the moment the cupcakes go in.

Line a 12-cup muffin pan with paper cupcake liners. Make sure each liner is placed securely, even if they are slightly uneven. A little imperfection helps the crust bake naturally and prevents sticking.

Set the prepared tray aside while you prepare the crust and batter.

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Step 2: Prepare the Graham Cracker Crust

In a medium mixing bowl, add graham cracker crumbs, melted butter, and sugar.

Mix everything together using a spoon or fork until the mixture looks like wet sand. Some crumbs may still look slightly dry, which is okay as long as most of the mixture holds together when pressed.

Place about 1 tablespoon of the crust mixture into each cupcake liner. Use the back of a spoon or your fingers to gently press it down into a flat layer.

Do not press too tightly. A lightly packed crust will stay crunchy after baking and give a better texture contrast with the soft cupcake.

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Step 3: Mix the Dry Ingredients for the Cupcake Batter

In a large bowl, sift or whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.

Mix until everything is evenly combined and no clumps of cocoa powder remain. This step helps the cupcakes bake evenly and prevents dry pockets of flour.

The mixture should look smooth, dark, and evenly colored.

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Step 4: Add Wet Ingredients and Make Batter

Add milk, oil, egg, and vanilla extract into the dry mixture.

Slowly stir everything together using a whisk or spoon. Start gently to avoid splashing, then mix a little faster until the batter becomes smooth.

The batter should be thick but pourable. It is normal for it to have a slightly glossy texture. Do not overmix, as that can make cupcakes dense instead of soft.

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Step 5: Fill Cupcake Liners

Carefully spoon the chocolate batter over the graham cracker crust in each liner.

Fill each cup about two-thirds full. This allows space for the cupcakes to rise without spilling over.

Tap the tray lightly on the counter once or twice to release any air bubbles trapped in the batter.

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Step 6: Bake the Cupcakes

Place the tray in the preheated oven and bake for 18 to 20 minutes.

Check doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are ready.

Avoid overbaking, as it can make the cupcakes dry. The tops should look slightly domed and soft.

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Step 7: Cool Completely

Remove the cupcakes from the oven and let them sit in the pan for about 5 minutes.

Then transfer them to a wire rack to cool fully. This step is important because marshmallows will melt too quickly on warm cupcakes.

Make sure they are completely cool before adding topping.

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Step 8: Add Marshmallow Topping

Place mini marshmallows on top of each cooled cupcake.

You can cover the entire surface or leave small gaps for a more rustic look. Both styles work well.

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Step 9: Toast the Marshmallows

Use a kitchen torch to gently toast the marshmallows until golden brown.

If you do not have a torch, place cupcakes under the broiler for 1 to 2 minutes. Watch carefully to avoid burning.

The marshmallows should look puffed, lightly browned, and slightly melted.

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Tips for the Best Results

• Always cool cupcakes fully before adding marshmallows
• Do not pack the crust too tightly or it will become hard
• Use room temperature ingredients for smoother batter
• Toast marshmallows lightly for best flavor balance
• Do not overmix batter to keep cupcakes soft and fluffy

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Variations or Add-ins

• Add chocolate chips inside the batter for extra richness
• Drizzle melted chocolate on top after toasting
• Add a peanut butter swirl in the batter
• Use caramel sauce drizzle for extra sweetness
• Make mini cupcakes for bite-sized treats

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What to Serve With It

• Cold milk
• Hot chocolate
• Vanilla ice cream
• Coffee or cappuccino
• Chocolate milkshake

These s’mores cupcakes taste best slightly warm or fresh on the same day.

S’mores cupcakes are a simple way to enjoy a classic dessert in cupcake form. They bring together crunchy, soft, and gooey textures in every bite.

This easy s’mores cupcakes recipe is great for sharing, celebrating, or enjoying a cozy homemade dessert anytime.