Desserts

Smores Chocolate Marshmallow Cupcakes

Name: Smores Chocolate Marshmallow Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup marshmallow fluff; 1/2 cup graham cracker crumbs; 1 cup mini chocolate chips; 1 cup mini marshmallows

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These Smores Chocolate Marshmallow Cupcakes bring the campfire treat to your kitchen. They have rich chocolate cake, crunchy graham crumbs, melty chocolate chips, and a pillowy marshmallow top. The smell is warm and chocolatey. The texture is moist, soft, and slightly crunchy from the graham crumbs. If you like classic s’mores, you’ll love this cupcake version — quick to make and fun to serve. For a related muffin-style twist, see this recipe for smores chocolate chip muffins for more ideas.

Recipe Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 320 kcal
Protein: 4 g
Carbohydrates: 38 g
Fat: 13 g
Fiber: 2 g
Sugar: 34 g
Sodium: 210 mg

Why Make This Smores Chocolate Marshmallow Cupcakes

These cupcakes capture the smoky-sweet charm of s’mores in a neat, individual dessert. They are easy to share and fun for kids and adults. The chocolate base is deeply cocoa-forward, the graham crumbs add a toasty crunch, and the marshmallow fluff topping gives a glossy, gooey finish. They bake quickly and are great for parties, weeknight treats, or a cozy dessert after dinner.

How to Make Smores Chocolate Marshmallow Cupcakes

This recipe moves fast. Keep ingredients at room temperature and measure everything before you start. Use mini chocolate chips so they melt into bites without overwhelming the crumb. If you don’t have a torch, you can broil the marshmallow tops briefly — watch closely.

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup marshmallow fluff
1/2 cup graham cracker crumbs
1 cup mini chocolate chips
1 cup mini marshmallows

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners. Have all ingredients at room temperature for best mixing. Measure and set aside the graham cracker crumbs and mini chocolate chips.

Step 2: Mixing

In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together the softened butter, eggs, vanilla extract, and buttermilk until smooth. Gradually mix the wet ingredients into the dry ingredients until well combined. Fold in the mini chocolate chips and 1/2 cup graham cracker crumbs gently so they distribute without overmixing.

Step 3: Baking

Fill the cupcake liners with the batter about 2/3 full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cupcakes to cool completely in the tin for 5–10 minutes, then transfer to a wire rack to cool fully.

Step 4: Finishing

Top each cooled cupcake with a dollop of marshmallow fluff and a few mini marshmallows. Optional: use a kitchen torch to lightly toast the marshmallows on top for a s’mores effect. If you don’t have a torch, place cupcakes under a very hot broiler for 15–30 seconds—watch closely to avoid burning. Serve and enjoy!

How to Serve Smores Chocolate Marshmallow Cupcakes

Serve warm or at room temperature. Warm cupcakes feel extra gooey. Pair them with cold milk, coffee, or a scoop of vanilla ice cream. For a party, arrange cupcakes on a platter and toast the marshmallow tops at the table with a small kitchen torch for a fun presentation.

How to Store Smores Chocolate Marshmallow Cupcakes

At room temperature: Store in an airtight container for up to 2 days. Keep out of direct sunlight to prevent marshmallow topping from sweating.
In the refrigerator: Store covered for up to 5 days. Bring to room temperature before serving for best texture.
Freezing: Freeze unfrosted cupcakes (no marshmallow) in an airtight container for up to 3 months. Thaw overnight in the fridge, bring to room temp, then top with marshmallow fluff and marshmallows before serving.

Expert Tips for Perfect Smores Chocolate Marshmallow Cupcakes

Use room-temperature eggs and butter for a smooth batter and even rise.
To keep chocolate chips from sinking, toss them in a teaspoon of flour before folding into the batter.
If you don’t have buttermilk, make a substitute: stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup milk and let sit 5 minutes.
Don’t overfill liners—fill about 2/3 full for a domed top that won’t spill.
Toast marshmallows briefly. A torch gives the best control. Under the broiler, watch constantly; marshmallows brown fast.
For a firmer marshmallow top that holds up for transport, mix a little melted chocolate over the cupcake before adding the fluff.

Delicious Variations

Peanut Butter S’mores: swirl 1/4 cup peanut butter into the batter and add chopped peanuts on top.
Salted Caramel S’mores: drizzle salted caramel over the marshmallow fluff and sprinkle flaky sea salt.
Double Chocolate: use chocolate chips and chocolate chunks, and top with a ganache drizzle under the marshmallow.
Nutty Crunch: fold in 1/2 cup chopped toasted nuts (almonds, pecans) with the graham crumbs.
Gluten-Free: substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Frequently Asked Questions

Q: Can I use regular marshmallows instead of marshmallow fluff?
A: Yes. Place one or two mini marshmallows or a halved large marshmallow on top of each cupcake and toast. Fluff gives a glossy spreadable finish, while marshmallows give a puffed, toasted look.

Q: How do I prevent the marshmallow topping from melting into the cupcake?
A: Cool the cupcakes completely before adding marshmallow fluff. If using a torch, quick pulses will brown the marshmallows without melting the base. For transport, add fluff just before serving.

Q: Can I make the batter ahead of time?
A: You can make the batter and refrigerate it for up to 24 hours. Let it sit at room temperature for 20–30 minutes and give a gentle stir before scooping and baking.

Q: How can I toast marshmallows without a torch?
A: Use the oven broiler on high. Place the cupcakes on the top rack and broil for 10–30 seconds. Watch constantly; marshmallows go from golden to burnt very fast.

Q: Can I freeze finished cupcakes?
A: Finished cupcakes with marshmallow topping don’t freeze well because the topping can become sticky and lose texture. Freeze unfrosted cupcakes up to 3 months, then thaw and add marshmallow topping when ready to serve.

Q: Will the chocolate chips melt into the batter?
A: Mini chips hold their shape better while still becoming melty in the bite. To reduce sinking, toss chips in a little flour before folding them into the batter.

Conclusion

These Smores Chocolate Marshmallow Cupcakes are a cozy, crowd-pleasing treat that bring toast-smoky flavors and gooey sweetness to every bite. They are simple to make and easy to adapt for parties or weeknight treats. For more creative s’mores cupcake ideas and inspiration, check out Perfect S’mores Cupcakes – OMG Chocolate Desserts. Try the recipe, and enjoy the warm, chocolatey comfort of s’mores any time.