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S’more Cupcakes

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These irresistible s’more cupcakes combine a buttery graham cracker crust, ultra-moist chocolate cake, and gooey toasted marshmallow topping for a decadent, nostalgic treat. Perfect for parties or whenever you crave classic campfire flavors—no campfire required!

Ingredients

Scale
  • 1 1/4 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon vinegar, let sit 5 min)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or hot coffee
  • 1/2 cup mini chocolate chips (optional)
  • 1 1/2 cups mini marshmallows or 12 large marshmallows (for topping each cupcake)
  • Optional: 1/2 cup marshmallow creme or fluff
  • Extra graham cracker crumbs (for sprinkling, optional)
  • Chocolate squares (for topping, optional)
  • Mini chocolate chips or melted chocolate drizzle (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. Combine graham cracker crumbs, sugar, pinch of salt, and melted butter in a medium bowl. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Spoon about 1 tablespoon of the graham mixture into each cupcake liner and press down firmly. Bake crusts for 5 minutes, then let cool.
  4. In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  5. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract.
  6. Pour wet ingredients into dry ingredients and stir until just combined.
  7. Slowly add hot water or coffee, stirring gently. Batter will be runny. Fold in mini chocolate chips if using.
  8. Divide batter evenly over the cooled graham crusts, filling each about 2/3 full.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cool, top each cupcake with mini marshmallows or one large marshmallow. For extra gooeyness, add a bit of marshmallow creme underneath.
  11. Toast marshmallows using a kitchen torch or under the oven broiler for 1-2 minutes, watching closely.
  12. Decorate with extra graham cracker crumbs, chocolate squares, or a drizzle of melted chocolate as desired. Let cool slightly before serving.

Notes

For best results, let cupcakes cool completely before adding marshmallow topping to prevent melting. Use coffee instead of water for deeper chocolate flavor. Watch marshmallows closely when toasting—they burn quickly! For gluten-free, use gluten-free graham crackers and flour. Store unfrosted cupcakes in an airtight container for up to 2 days; add and toast marshmallows just before serving.

Nutrition

Keywords: s'more cupcakes, chocolate cupcakes, marshmallow dessert, graham cracker crust, easy cupcake recipe, campfire dessert, homemade cupcakes, summer dessert, party dessert, kid-friendly dessert

Find it online: https://bitematrix.com/smore-cupcakes-recipe-easy-homemade-chocolate-dessert-idea/