smores cupcakes dessert
Oh, friends, have I got a treat for you today! You know those nights when a craving hits – that sweet, gooey, chocolatey, marshmallowy craving that only something truly special can satisfy? Well, for me, that craving always leads me straight to these amazing smores cupcakes dessert. They’re like a little hug in cupcake form, a complete trip down memory lane to cozy campfires and starry nights, all without leaving your kitchen. I remember the first time I made these for a neighborhood potluck; people were raving about them for weeks! Seriously, they disappeared faster than I could refill the platter. If you love a good s’more but maybe don’t have a campfire readily available, or just want a way to capture that magic in a more portable, less sticky way, then you are going to absolutely adore these.
What are some good S’mores cupcakes?
So, what exactly are these dreamy smores cupcakes dessert? Think of them as your classic s’more ingredients – graham cracker crust, rich Chocolate Cake, and fluffy marshmallow topping – all miniaturized and perfected into a delightful cupcake. It’s not just a chocolate cupcake with some marshmallow fluff on top, though. We’re talking about a tender, moist chocolate cake that’s subtly infused with that distinctive graham cracker essence, crowned with a decadent chocolate ganache or frosting, and then topped with a perfectly toasted, cloud-like marshmallow frosting. Some people add a tiny piece of graham cracker on top, too, which is adorable! It’s the ultimate fusion of a beloved campfire treat and a classic bakery staple. It’s essentially taking all the best parts of a s’more and making it even better, if you can believe it.
Why you’ll love this recipe?
Honestly, where do I even begin with why I love this smores cupcakes dessert recipe so much? It’s a trifecta of pure joy! First off, the **flavor**. Oh. My. Goodness. The cake itself has this deep, chocolatey goodness, but with a hint of warm spice and that subtle Graham Cracker sweetness woven in. It’s not overwhelmingly sweet, which is perfect. Then, there’s the chocolate element – whether it’s a rich ganache or a creamy chocolate buttercream, it’s just pure decadence. And the marshmallow! That fluffy, airy, slightly toasted topping is the pièce de résistance. It’s like biting into a cloud.
Secondly, the **simplicity**! While it looks impressive, it’s surprisingly straightforward. I’ve made these on weeknights when I’ve needed a quick pick-me-up, and they’ve never let me down. It’s a one-bowl wonder for the Cake Batter, and the toppings come together beautifully. It feels fancy, but it’s totally manageable for any home baker.
And can we talk about **cost-efficiency**? Most of the ingredients are pantry staples, and even the special additions like good quality chocolate or marshmallows aren’t going to break the bank. It’s a truly budget-friendly way to create a showstopper dessert that tastes like it came from a high-end bakery.
Plus, the **versatility** is fantastic. These are perfect for birthday parties, bake sales, holiday gatherings, or just a special treat for your family. My kids ask for these all the time, especially around Halloween or any time we’re talking about camping. If you’re a fan of my Chocolate Lava Cake or my Easy No-Bake Cheesecake, you’ll appreciate the rich flavors and comforting nature of these cupcakes. But what I love most about this is how it captures that nostalgic s’more essence so perfectly in a format that’s just so… happy. It’s a guaranteed crowd-pleaser, every single time.
How do I make S’mores cupcakes?
Quick Overview
The process for these smores cupcakes dessert is pretty streamlined. We’ll start by creating a flavorful Chocolate Cake batter with a hint of graham cracker goodness, bake them until perfectly tender, and then whip up a dreamy chocolate frosting and a torchable marshmallow topping. You’ll mix your dry and wet ingredients for the cake, bake them, cool them, then frost them and finish with that iconic toasted marshmallow. It’s a multi-step process, but each step is designed to be easy and rewarding, giving you those delicious s’more flavors in every single bite.
Ingredients
What is the recipe for Graham Cracker Chocolate Cake?
This is where the magic starts! You’ll need all-purpose flour (about 2 cups), granulated sugar (1.5 cups), unsweetened cocoa powder (3/4 cup – I like to use a good Dutch-process for a deeper flavor), baking soda (1.5 teaspoons), baking powder (1 teaspoon), and salt (1 teaspoon). For that special graham cracker twist, we’ll add about 1/2 cup of finely crushed graham crackers right into the dry mix. Then for the wet ingredients: two large eggs, whole milk (1 cup – I’ve tried with almond milk and it works, but whole milk gives a richer texture!), vegetable oil (1/2 cup), vanilla extract (2 teaspoons), and for that extra moisture and depth, boiling water (1 cup). I swear by the boiling water; it blooms the cocoa and makes the cake incredibly tender!
For the Chocolate Ganache Frosting:
This is super simple and so decadent. You’ll need good quality semi-sweet chocolate chips or chopped chocolate (about 8 ounces) and heavy cream (1 cup). The ratio is key here; it makes a smooth, rich frosting that pipes beautifully.
For the Toasted Marshmallow Topping:
This is the fun part! You’ll need about 2 cups of mini marshmallows. Some people like to use marshmallow fluff, but I personally find that melting mini marshmallows gives a better, more stable texture that toasts up beautifully. You can also use a marshmallow creme if you prefer, but the texture can be a bit different. If you use fluff, you’ll likely need about a 7-ounce jar.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). Line a standard 12-cup muffin tin with pretty cupcake liners – I love using gold or brown ones for a rustic feel. Make sure you have 12 liners in place. It’s always better to be prepared!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, and those finely crushed graham crackers. Whisk them really well to make sure everything is evenly distributed. No one wants a bite that’s too chocolatey or not chocolatey enough!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs, milk, vegetable oil, and vanilla extract until they’re just combined. Don’t overmix; we’re just bringing them together.
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or vigorously with a whisk) until just combined. The batter will be thick at this stage. Now, carefully pour in the boiling water. The batter will thin out considerably – don’t panic! Mix on low speed until everything is smooth. This step is crucial for that incredibly moist texture. Be careful not to overmix here; just until you don’t see any streaks of flour.
Step 5: Prepare Filling
While the cupcakes bake, let’s get the chocolate ganache ready. Place your chocolate chips or chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (don’t let it boil!). Pour the hot cream over the chocolate and let it sit for about 5 minutes without stirring. Then, gently whisk until the ganache is smooth and glossy. Let it cool at room temperature until it’s thick enough to spread, but still soft. This usually takes about 30-45 minutes. If it gets too firm, you can gently warm it for a few seconds in the microwave. For the marshmallow topping, you can either have your mini marshmallows ready to go, or if you’re using fluff, just have it ready in a bowl.
Step 6: Layer & Swirl
This step is more about assembly than technique for the cake itself. Once your cupcakes are baked and have cooled slightly in the tin, you can transfer them to a wire rack to cool completely. Once they’re totally cool, you can start frosting. I like to pipe the chocolate ganache on top, or you can simply spread it with an offset spatula. For the marshmallow topping, you can spoon it on, or if you’re feeling fancy, pipe it using a large star tip. If using mini marshmallows, pile them generously on top of the chocolate frosting. If using marshmallow fluff, spread it on top.
Step 7: Bake
Fill your prepared cupcake liners about two-thirds full with batter. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Keep an eye on them; ovens can be so finicky! You don’t want to overbake them, or they’ll lose that wonderful moisture.
Step 8: Cool & Glaze
Once baked, let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This is important! Trying to frost warm cupcakes is a recipe for a melted mess. Once they are completely cool, frost them generously with the chocolate ganache. Then, add your marshmallow topping. If you want that classic toasted s’more look, the best way is with a kitchen torch. Just wave the torch over the marshmallows until they’re golden brown and slightly puffed. It’s so satisfying to watch! If you don’t have a torch, you can carefully broil them for just a minute or two, watching them *very* closely, as they can burn in an instant.
Step 9: Slice & Serve
These are best served at room temperature, usually within a few hours of making them, especially if you’ve toasted the marshmallows. You can also serve them as is, without toasting, which is delightful too. They slice beautifully and are just perfect for sharing. The best way to enjoy them is with a glass of milk or a hot cup of coffee!
What to Serve It With
These smores cupcakes dessert are so versatile, they fit into almost any occasion!
For Breakfast: Believe it or not, I sometimes have these on a weekend morning, especially if it’s a bit chilly out. They pair wonderfully with a strong cup of black coffee. The chocolate and marshmallow are a lovely sweet start, and the graham cracker notes make it feel a bit like a treat. I usually just dust them lightly with powdered sugar instead of the torching them if they’re for breakfast.
For Brunch: For a more elegant brunch spread, I’ll often pipe the chocolate ganache and then top with the toasted marshmallows for that wow factor. They look so pretty on a tiered dessert stand. Serve them with sparkling cider or mimosas for a festive touch.
As Dessert: This is their true calling! They’re perfect after any meal, especially a barbecue or a casual family dinner. I love serving them with a scoop of vanilla bean ice cream on the side. The contrast of the warm-ish cupcake and the cold ice cream is divine. They’re also fantastic alongside a rich coffee or a dessert wine like a port.
For Cozy Snacks: My absolute favorite time to make these is for a cozy movie night or a rainy afternoon. They’re just the perfect comfort food. Pair them with a warm mug of hot chocolate, maybe even with a mini marshmallow floating on top, or a creamy chai latte. They feel so nostalgic and comforting. My family tradition is to make a batch whenever we’re planning a family game night – they’re always gone by the end of the evening!
Top Tips for Perfecting Your S’mores Cupcakes Dessert
I’ve tinkered with this recipe quite a bit over the years, and I’ve picked up a few tricks that I think make all the difference. Here are my top tips to help you achieve smores cupcake perfection every single time:
Graham Cracker Prep: For the graham cracker crumbs in the batter, I find the easiest way to get them super fine is to put them in a zip-top bag and crush them with a rolling pin. You want them almost like a powder, so they’ll integrate seamlessly into the batter without leaving large chunks. Don’t worry if there are a few tiny bits; that just adds texture!
Mixing Advice: The biggest mistake people make with cakes is overmixing. Once you add the wet to the dry ingredients, mix *just* until combined. You don’t want to develop the gluten too much, or you’ll end up with tough cupcakes. That final addition of boiling water is key – it thins the batter and makes it incredibly tender, so it’s important to mix that in gently until smooth.
Swirl Customization: While the recipe calls for a ganache and then marshmallow topping, you can get creative! You could swirl some of the marshmallow fluff *into* the chocolate ganache before piping for a marbled effect. Or, if you’re feeling really adventurous, you could add a small dollop of chocolate ganache into the marshmallow topping before torching for little pockets of chocolate. Experimentation is key!
Ingredient Swaps: If you’re out of vegetable oil, a neutral oil like canola or melted coconut oil works well. For the milk, any non-dairy milk will do in a pinch, though it might slightly alter the richness. For the chocolate, use what you love! A good quality milk chocolate could be used in the ganache, but it will be sweeter. I usually stick with semi-sweet for a balanced flavor.
Baking Tips: Always use room temperature eggs and milk. This helps them emulsify better with the other ingredients for a smoother batter. Make sure your oven is accurately preheated. I always use an oven thermometer just to be sure. Don’t open the oven door too early during baking, as this can cause the cupcakes to sink. They are done when a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
Glaze Variations: If you don’t want to do a ganache, a simple chocolate buttercream frosting works beautifully. For the marshmallow, if you’re not torching or broiling, a dollop of marshmallow creme is a great alternative, though it won’t have the toasted flavor. You could also do a light dusting of cocoa powder and powdered sugar over the chocolate frosting for a simpler, but still delicious, finish.
Storing and Reheating Tips
These smores cupcakes dessert are best enjoyed fresh, but they do store surprisingly well. Here’s how I like to keep them:
Room Temperature: If you plan to eat them within a day or two, and they haven’t been toasted with a torch, you can keep them in an airtight container at room temperature. They’ll stay moist and delicious for about 2 days. If they have toasted marshmallows, it’s best to consume them the same day or refrigerate them, as the toasted marshmallow can get sticky and lose its appeal over time.
Refrigerator Storage: For longer storage, up to 4-5 days, place them in an airtight container in the refrigerator. They’ll be firmer when cold, so I always recommend letting them come to room temperature for about 30 minutes before serving if they’ve been chilled. This helps restore their lovely soft texture.
Freezer Instructions: I’ve successfully frozen these cupcakes, minus the toasted marshmallow topping. You can freeze them for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. To thaw, transfer them to the refrigerator overnight, then bring them to room temperature before frosting. For the best results, I usually frost them *after* thawing and bringing them to room temperature. You can then add your fresh marshmallow topping and toast it if desired.
Glaze Timing Advice: If you’re storing frosted cupcakes (chocolate ganache only), seal them in an airtight container. If you’ve added the marshmallow topping and haven’t toasted it, it’s best to store them unfrosted and add the marshmallow topping just before serving, if possible. If you are storing with toasted marshmallows, ensure they are completely cooled and then stored in an airtight container at room temperature for no more than a day, or in the fridge.
Frequently Asked Questions
Final Thoughts
So there you have it – the ultimate smores cupcakes dessert! I truly hope you give these a try. They’re more than just a dessert; they’re a little box of happiness, a taste of pure nostalgia, and a guaranteed way to make any day feel a little bit brighter. Whether you’re hosting a party, baking for your family, or just need a delicious treat for yourself, these cupcakes are a winner. They’re proof that you can capture those beloved campfire flavors in a fun, easy-to-share format. If you love these, you might also enjoy my recipe for Chocolate Chip Cookie Bars or my No-Bake Peanut Butter Pie for more easy and delicious dessert ideas.
I can’t wait to hear what you think! Please leave a comment below and let me know how your smores cupcakes dessert turned out, and if you tried any fun variations. And if you share a photo on social media, be sure to tag me! Happy baking, everyone!
S'mores Cupcakes
Ingredients
Main Ingredients
- 0.75 cup Salted Butter
- 0.75 cup White Granulated Sugar
- 2 large Eggs
- 1.5 teaspoons Vanilla Extract
- 0.66 cup Whole Milk
- 2 cups White Flour
- 0.5 teaspoon Baking Powder
- 1.5 teaspoons Ground Cinnamon
- 12 large Marshmallows
- 2 bars Hershey Chocolate
Instructions
Preparation Steps
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl or stand mixer, cream together butter and sugar until smooth and creamy.
- Whisk in eggs, vanilla, and milk until the mixture is homogenous.
- Add baking powder, cinnamon, and flour to the wet ingredients and whisk until no clumps remain.
- Line a muffin tin with cupcake liners and fill each liner with batter.
- Bake for 19 minutes, top each cupcake with a marshmallow, and broil on high for 1 minute, until golden brown.
- Remove from oven and top each cupcake with a piece of Hershey chocolate.
- Serve and enjoy!
