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S’mores Cupcakes

Easy and delicious s’mores cupcakes made with a graham cracker crust, soft chocolate cake, and toasted marshmallow topping. A perfect campfire-inspired dessert made at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tbsp butter melted
  • 2 tbsp sugar
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup sugar
  • 1/2 cup milk
  • 1/3 cup oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups mini marshmallows

Method
 

  1. Preheat oven to 350°F and line cupcake tray with liners.
  2. Mix graham cracker crust ingredients and press into liners.
  3. Mix dry cupcake ingredients in a large bowl.
  4. Add wet ingredients and stir until smooth batter forms.
  5. Fill cupcake liners about two-thirds full.
  6. Bake for 18 to 20 minutes until set.
  7. Cool completely on a wire rack.
  8. Top with marshmallows and toast until golden brown.

Notes

  • For the best texture, do not press the graham cracker crust too firmly. A lightly packed base stays crisp and adds a nice crunch to the s’mores cupcakes.
  • Make sure the cupcakes are fully cooled before adding marshmallows. If they are warm, the marshmallows will melt too much and lose shape.
  • If using a broiler instead of a torch, keep a close watch. Marshmallows can go from golden to burnt very quickly.
  • Use room temperature ingredients for a smoother batter and more even baking. This helps create soft and moist chocolate cupcakes.
  • Do not overmix the batter. Mix just until combined to keep the cupcakes light and fluffy.
  • Mini marshmallows work best for even toasting, but marshmallow fluff can be used for a softer topping.
  • For extra flavor, sprinkle a few graham cracker crumbs on top after toasting the marshmallows.
  • Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator and bring to room temperature before serving.
  • These easy s’mores cupcakes taste best fresh, especially while the marshmallow topping is soft and slightly gooey.
  • If making ahead, add and toast the marshmallow topping just before serving for the best texture and appearance.