These S'mores Cupcakes are made with moist chocolate cupcakes on top of a crunchy graham cracker crust that gets filled with marshmallow fluff and topped with a toasted marshmallow graham cracker frosting! We're taking the best part of summer and turning it into a cupcake!
Why You'll Love This Recipe
Texture - these s'mores cupcakes have so many textures going on! Graham crackers in the base for crunch, delicious chocolate cupcakes, gooey marshmallow creme filling, and super fluffy frosting. What's not to love here?!
Filling - the homemade s'mores cupcakes have marshmallow fluff or marshmallow creme in the center of the cupcakes for extra marshmallow flavor! We love a cupcake-filling surprise! See the variations section for more ideas on how to fill your cupcakes.
Frosting - the top of the cupcake gets topped with a fluffy marshmallow frosting that's swirled together with a flavorful graham cracker buttercream! Use a kitchen torch to carefully torch the marshmallow part of the frosting, if desired.
Don't want to go for cupcakes? Try my S'mores Bars recipe and get that s'mores craving in a different form! Or, if you're just here for the marshmallow, try these:
- Fluffernutter Cookies
- Chocolate Caramel Marshmallow Bars
- Fluffernutter Fudge
- Peanut Butter Marshmallow and Chocolate Cookies
Note that it's important for all dairy ingredients to be at room temperature before starting this recipe. Note that this recipe is made by hand in a large bowl or two, so an electric mixer is not necessary!
- Graham crackers. I find that Nabisco brand graham crackers hold up best for the crust. These will also get mixed with heavy cream and combined into the graham cracker buttercream frosting.
- Dutch processed cocoa powder. This provides the best depth of flavor to the s'mores cupcake recipe. Natural cocoa can be used in a pinch, but it will not have the same chocolate flavor.
- Marshmallow. This recipe uses marshmallow fluff or marshmallow creme for ease of ingredients. You could also make a marshmallow meringue topping if you desire!
- Dairy. Unsalted butter, sour cream, and eggs.
- Sugars. Granulated sugar is used in the cupcake batter and powdered sugar is used in the graham cracker frosting.
- Liquid. Vegetable oil and hot coffee or hot water.
See the recipe card for the full list of ingredients and quantities.
Helpful tools for this recipe include a large mixing bowl, large cookie or ice cream scoop, cupcake liners, and piping bags.
- Greek yogurt can be used in place of sour cream. Be sure it's full-fat.
- Use Natural Cocoa rather than Dutch-Processed. Note that this will not produce as deep of a chocolate flavor as dutch-processed. Additionally, swapping natural for dutch-processed is not always an approved substitution.
Here are a few ways you can mix up the s'mores cupcakes to suit your taste:
- Fill the cupcakes with dark chocolate ganache instead of marshmallow fluff! You could also do a milk chocolate ganache.
- Fill the centers with peanut butter or use peanut butter frosting.
- Use teddy graham crumbs as the base instead of graham crackers.
- Top the cupcakes solely with graham cracker buttercream rather than adding the marshmallow swirl.
- Use marshmallow buttercream (known as a Swiss meringue buttercream) instead of fluff.
How to Make S'mores Cupcakes
One: Combine graham cracker crumbs with melted butter and sugar and press them into the cupcake liners to create the graham cracker bottom.
Two: Whisk together the dry ingredients and wet ingredients in separate bowls, then add the wet to the dry and stir.
Three: Add hot coffee or hot water to the batter and stir to combine.
Four: Divide batter into each cupcake liner until ⅔ of the way full, then bake.
Five: Create the well in the center of each cooled cupcake.
Six: Fill each cupcake with marshmallow fluff - this is best done with a piping bag.
Seven: Soak the graham crackers to soften, then add it to the creamed butter and sugar.
Eight: Add additional heavy cream and beat until the graham cracker frosting is light and fluffy.
Nine: Make the graham cracker buttercream, then add the buttercream and marshmallow fluff to a sheet of plastic wrap, roll it up, and add it to a piping bag.
Ten: Pipe the swirled buttercream on top of each cupcake. Carefully toast the marshmallow portion only using a kitchen torch (optional).
Hot tip! Use a 3:1 ratio of graham cracker buttercream to marshmallow fluff. Adding too much fluff will have the frosting running off of the sides of the s'mores cupcakes.
- Allow the s'mores cupcakes to cool completely on a wire rack before removing the core and filling the cupcakes.
- Use a cupcake corer or push down the end of a round wooden spoon handle to create the opening in the center of the cupcake.
- Use a piping bag for the swirled tops. If you don't have a real piping bag, I'd recommend doing a full graham cracker frosting rather than the swirl for best results. This is an instance where a zip-top bag doesn't have enough structure to create the intended results.
Sugar, fat, and enough liquid! This is the holy trinity for producing ultra moist cupcakes.
Over-mixing batter can cause the gluten to develop in a more significant way, leading to tough baked goods. In order to produce a light and fluffy cupcake, be sure not to over-mix the batter and only mix and fold until all ingredients are incorporated.
If you don't have a torch, you will need to skip out on toasting the marshmallow portion. The graham cracker buttercream will not hold up to broiling in the oven and needs to be in a very specific, small area to toast.
For this recipe, you can use natural cocoa powder if that's all you have. I highly recommend using dutch-processed and it can be found in most grocery stores under Hershey's Special Dark Cocoa.
Storage & Freezing
Store the cupcakes in an airtight container at room temperature for one day, then covered in the fridge for up to 3 days. Allow the cupcakes to come to room temperature before enjoying!
To freeze the cupcakes, wrap each cupcake (prior to filling and frosting) in plastic wrap then place them in a zip-top bag and freeze for two months. Remove the cupcakes, unwrap them, and thaw at room temperature. Then, continue with the recipe steps to fill and frost the cupcakes.
More Cupcake Inspired Treats
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- 2 Large mixing bowls
- Rubber spatula
- Stand mixer with paddle attachment, or handheld mixer
Graham Cracker Crust
- 1 cup graham cracker crumbs 100g
- ¼ cup unsalted butter melted (57g)
- 1 tablespoon granulated sugar
- ⅛ teaspoon kosher salt
- ¾ cup all-purpose flour 90g
- ¾ cup granulated sugar 150g
- ⅓ cup cocoa powder 28g
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 large egg room temperature
- ⅓ cup sour cream room temperature (90g)
- ⅓ cup vegetable oil 80ml
- ½ teaspoon vanilla extract
- ½ cup hot coffee or water 4oz
- ½ cup marshmallow fluff 64g
Graham Cracker Buttercream
- ½ cup unsalted butter 113g
- 2 cups powdered sugar 240g
- ¼ cup heavy whipping cream 60ml
- 1 cup graham cracker crumbs 100g
- 2-3 tablespoons heavy whipping cream 30-45ml
- ⅔ cup marshmallow fluff 85g
- Preheat the oven to 350℉/180℃ and line a muffin tin with cupcake liners.
Graham Cracker Crust
- Pulverize the graham cracker crumbs into a fine powder, then mix it together with the melted butter, sugar, and salt until completely moistened.1 cup graham cracker crumbs, ¼ cup unsalted butter, 1 tablespoon granulated sugar, ⅛ teaspoon kosher salt
- Add one heaping tablespoon of crumbs to each cupcake liner, then press it down to compact it completely.
- Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.¾ cup all-purpose flour, ¾ cup granulated sugar, ⅓ cup cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon kosher salt
- In a separate bowl, mix together the egg, sour cream, vegetable oil, and vanilla with a whisk until combined.1 large egg, ⅓ cup sour cream, ⅓ cup vegetable oil, ½ teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix together with a wooden spoon or rubber spatula. Add the hot coffee or water and carefully stir to combine.½ cup hot coffee or water
- Fill each cupcake liner ⅔ full, and bake for 13-15 minutes. The top of the cupcake will spring back when touched. A toothpick inserted into the center will come out clean with a few moist crumbs.
- Cool completely on a wire rack. Once cool, use a cupcake corer to remove the filling or the bottom of a round wooden spoon to push down the filling to make a hole in the center of each cupcake.
- Transfer the marshmallow fluff to a piping bag and fill the center of each cupcake with filling to the top.½ cup marshmallow fluff
Graham Cracker Frosting
- Combine graham cracker crumbs and heavy cream and mix to moisten significantly.1 cup graham cracker crumbs, ¼ cup heavy whipping cream
- Beat together the butter and powdered sugar with the paddle attachment of a stand mixer (or use a hand mixer) on medium speed for 3 minutes until airy.½ cup unsalted butter, 2 cups powdered sugar
- Add the wet graham cracker crumbs and mix to combine.
- Add the remaining heavy cream and beat on medium high speed until light and fluffy. Add more cream if it feels too dense to pipe.2-3 tablespoons heavy whipping cream
- *Add the graham cracker buttercream to a large piece of plastic wrap in a log, then add the marshmallow fluff in a line next to it (fluff is optional).⅔ cup marshmallow fluff
- Roll it up, then add the log to a piping bag. Snip off ¾" from the tip, then pipe the frosting on in a swirl on top of each cupcake.