S'mores cupcakes have a crunchy graham cracker base, a deeply chocolatey cupcake, and a frosting that is intensely graham cracker in flavor. And there are two different filling options – chocolate ganache or marshmallow fluff! Textures galore, layers of flavor, and a seriously impressive final result that looks like it came from a fancy bakery.
It's a little extra, in the best possible way, checks every single “s’mores” box and is the summer cupcake you’ll make on repeat! They actually remind me of my s'mores bars with the same cozy, nostalgic flavors, just in cute cupcake form.
Made these recently - they were amazing! My friends loved them and I did too. They were perfectly moist, will definitely remake again!
⭐️⭐️⭐️⭐️⭐️
- Onee
These cupcakes came to life because I wanted all the nostalgia of a classic s'more without having to be in front of a fire. Also, s’mores are messy, and these solve that problem completely. Every component is built right into the cupcake (crust, cake, filling, frosting), so you get the full flavor without the assembly chaos.
The filling choice is honestly one of my favorite things about this recipe. Go with chocolate ganache inside and marshmallow fluff on top, or flip it. Make half and half for a crowd and let people pick their favorite. I do something similar with my double chocolate strawberry cupcakes where the filling is the real surprise!
Jump to:
Why We Love It!
- Textures galore - every single layer has a job, and together they create a full s'mores experience in cupcake form. Crunchy base, fluffy chocolate cupcake, gooey center, silky top!
- You pick the filling - chocolate ganache or marshmallow fluff goes inside, and the opposite goes on top. You can make a mix of both for a party, so everyone gets their favorite.
- Graham cracker frosting - this isn't just buttercream with crumbs sprinkled on top. The crumbs get soaked in heavy cream, then folded into the buttercream for a frosting that actually tastes like a graham cracker (also in these graham cracker cookies).
Ingredients
- Graham crackers. Crumbs are used in both the crust and the frosting! I always use Nabisco brand – they hold up best and have the most flavor.
- Hot coffee or water. Hot liquid blooms the cocoa powder, which deepens the chocolate flavor. Coffee is my go-to. You won't taste it, but the chocolate flavor gets a big boost. Trust the process! If you do want to taste coffee, try the mocha cupcakes!
- Cocoa powder. I recommend using dutch-processed cocoa. Ghiraldelli or Hershey’s special dark are both options I can always find in my grocery store.
- Sour cream. This is what keeps the chocolate cupcakes super moist and tender. Use full-fat and make sure it's at room temperature so it incorporates smoothly into the batter.
- Marshmallow fluff. This goes straight into a piping bag as-is - no prep needed! Look for it in the baking aisle.
- Unsalted butter. Melted for the crust and room temperature for the frosting!
- Vegetable oil. Oil keeps the cupcakes moist at room temperature longer than butter would. This is what gives them that soft, tender crumb even a day or two after baking.
- Baking soda and baking powder. Both are used together here to give the cupcakes the right amount of lift. Make sure neither is expired - test your baking soda and powder if they've been sitting in the pantry for a while!
- Semi-sweet chocolate. Used for the ganache filling. A good quality chocolate bar, chopped up, will give you a smoother ganache than chips alone. Chips work in a pinch though!
- Heavy whipping cream. Used in both the ganache and the graham cracker frosting.
- Powdered sugar. This is the base sugar in the graham cracker frosting!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use chocolate graham crackers in the crust and frosting for a deeper, more chocolatey base.
- 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.
- Swap the sour cream for full-fat plain Greek yogurt in a 1:1 ratio.
- Fill all of the cupcakes with marshmallow fluff only and skip the ganache for a simpler version.
- Fill the cupcakes with peanut butter and top the frosting center with marshmallow (this is actually my favorite way)!
- Top the finished cupcakes with a toasted mini marshmallow or a piece of chocolate bar for extra flair.
- Use milk chocolate in place of semi-sweet chocolate in the ganache for a sweeter, milder filling.
📸 Step By Step Overview
This is a quick visual overview. See the recipe card for full, detailed instructions.
- Step 1: Mix the graham cracker crumbs with butter, then press into the cupcake liners.
- Step 2: Mix the wet and dry ingredients for the chocolate cupcake base.
Pro tip
Getting a compact crust
When pressing the graham cracker crust into the liners, use the bottom of a small glass or a shot glass to really pack it down tightly. A compact crust holds better when you bite in!
- Step 3: Add the hot coffee (or water) and gently stir to combine.
- Step 4: Evenly pour the cake batter on top of the graham cracker crust. Bake and cool.
- Step 5: Mix graham cracker crumbs and heavy cream until pasty.
- Step 6: Cream together butter and powdered sugar.
- Step 7: Mix in the graham cracker mixture until smooth.
- Step 8: Add a hole to the center of each cupcake.
- Step 9: Fill the centers with marshmallow fluff or chocolate ganache.
- Step 10: Pipe a circle of frosting around the edges, then fill the centers with more fluff of ganache. Top with graham cracker crumbs.
Pro tip
Decorating cupcakes
Fill and frost the cupcakes on a sheet pan or flat surface, not in the muffin tin. It's too difficult to remove frosted cupcakes from the muffin tin, and you risk messing up the frosting!
Tips for Success
- Use the cupcake liners so everything stays contained and structurally sound.
- Fill the cupcake liners ¾ full - not more. These cupcakes have a crust underneath, so there's slightly less room for batter than in a standard cupcake.
- Make sure the cupcakes are completely cool before filling and frosting. Any warmth will melt the filling and frosting.
- If you don't have a cupcake corer, a thin, round wooden spoon handle works well (that's what I use). Just press down gently and wiggle slightly to create a well.
- Stir the ganache vigorously after chilling to get a smooth thick-ish consistency. If it's still too loose, chill it for another 5-10 minutes.
- Soak the graham cracker crumbs in heavy cream until they form a thick paste before adding to the buttercream. This helps prevent a gritty frosting.
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Testing Notes
- I originally published this recipe with a graham cracker and marshmallow swirl (2022), but decided to re-shoot them (2026) and do a different topping, as folks mentioned the swirl was difficult or didn't turn out.
- This uses a version of my chocolate cupcake base recipe, which is an old reliable for a plethora of recipes. I originally tested them with a slightly fudgier cake base, and it felt way too rich.
- I was happy to discover that the graham cracker crust didn't need to be baked prior to adding the cupcake filling. This shortens the process considerably!
- I decided to officially add chocolate ganache to the recipe in 2026, and it nicely replicates the melty chocolate of a true s'mores.
- I also tested one with a peanut butter core! 10/10.
Make it Pretty
Tips and tricks I use to make it look as good as it tastes!
- Use white liners so you can see the separation of crust and cake. It lets people know what they're getting into!
- Don't spill chocolate batter onto the sides of the liners.
- Use piping bags. It's the cleanest way to fill the cupcakes and pipe on the frosting. A ziplock bag will do the trick in a pinch, but it will be wonky for the buttercream.
- Add the graham cracker crumbs on top! It adds visual interest and let's people know the top is likely graham cracker related.
- It's cute to add a chocolate square sticking into the frosting at an angle. I didn't do it for these photos, but I wish I had.
- Add a toasted mini marshmallow or two! You'll want a kitchen torch for this. Add marshmallows to a sheet pan and move the torch slowly back and forth until they're toasted to your liking.
Common Questions
Yes! Bake the cupcakes and freeze them (unfilled and unfrosted) for up to two months. Thaw them completely at room temperature, then fill and frost when you're ready to serve.
Nope! Pick whichever one you prefer and fill all of the cupcakes with just that. The double-filling setup is a fun presentation choice but totally optional.
Pop it back in the fridge for another 5-10 minutes, then stir vigorously again. It should thicken up and become pipeable. If it's very warm in your kitchen, it may just need a little more chill time.
The handle of a round wooden spoon works great! Press it straight down into the center of the cupcake to create a well for the filling. You don't need a perfectly shaped hole (it gets covered by the frosting anyway).
You sure can! Spoon a small dollop of marshmallow fluff on top of the finished cupcake and use a kitchen torch to carefully toast it.
Storage
Store the filled and frosted cupcakes in an airtight container at room temperature for one day, then covered in the fridge for an additional three days. Let them come to room temperature for about 15-20 minutes before serving for the best texture.
The cupcakes (prior to filling and frosting) can be tightly covered and frozen for up to two months. Thaw completely at room temperature before adding the filling and frosting.
If you love cupcakes with layers of flavor and a serious wow factor, browse all of the cupcake recipes for your next baking project!
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General Tid Bits
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
S'mores Cupcakes
Equipment
- 2 Large mixing bowls
- Whisk
- 12 hole muffin tin
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter melted
- 1 tablespoon granulated sugar
- ⅛ teaspoon kosher salt
Chocolate Cupcakes
- 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
- 1 large egg room temperature
- ⅓ cup sour cream room temperature
- ⅓ cup vegetable oil
- ½ cup coffee or water very hot
Graham Cracker Buttercream
- 1 cup graham cracker crumbs
- ½ cup heavy whipping cream
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- ¼ teaspoon kosher salt
Filling Options
- ⅓ cup semi-sweet chocolate chopped bar or chips
- ⅓ cup heavy whipping cream
- ⅔ cup marshmallow fluff
Instructions
- 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.
Chocolate Cupcakes
- Whisk 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, and vegetable oil until combined.1 large egg, ⅓ cup sour cream, ⅓ cup vegetable oil
- Add the wet ingredients to the dry ingredients and mix until moistened. Add the hot coffee or water and carefully stir to combine until smooth½ cup coffee or water
- Fill each cupcake liner ¾ full then 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.
Fillings
- Chocolate ganache: Heat the heavy cream in the microwave or on the stovetop until lightly simmering, then pour onto the chocolate. Let stand for 1 minute, then stir until combined and smooth.⅓ cup semi-sweet chocolate , ⅓ cup heavy whipping cream
- Cool in the fridge for 15 minutes, then stir vigorously. Transfer to a piping bag.
- Marshmallow: Add the marshmallow fluff to a piping bag.⅔ cup marshmallow fluff
Graham Cracker Frosting
- Combine graham cracker crumbs and heavy cream and mix into a thick paste.1 cup graham cracker crumbs, ½ 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 salt mix to combine. Transfer to a piping bag.¼ teaspoon kosher salt
Assembly
- 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.
- Fill the centers with either chocolate ganache or marshmallow fluff.
- Cut off 1" from the graham cracker bag and pipe a thick circle around the outside of the cupcake.
- Add the opposite filling to the center of the frosting ring.
- Example: chocolate ganache on top of marshmallow filling & marshmallow fluff on top of chocolate ganache filling.
- Sprinkle the tops with extra graham cracker crumbs (optional).
Megan says
I have made this recipe (or variations of it) countless times so figured I should finally leave a review! I do usually leave out the marshmallow fluff because that requires immediate serving otherwise you get a melty, albeit delicious, mess. The cupcake recipe is so moist and wonderful that it has become my go-to basic chocolate cupcake recipe. Plain ole' chocolate cupcakes are my favorite dessert so I've tried many recipes and this is securely my favorite of all time. I have made them with the graham cracker base and frosting many times for friends, bake sales, etc. and it's always a winner. I literally have this recipe magnet-ed on my fridge I make it so often. It'll probably become a family heirloom or something. So thank you!
Callan Wenner says
Thanks for the review, Megan! Agree on the fluff mess, and also on the base chocolate cupcake recipe. Thanks so much for adding these into your regular rotation!
Katt says
I haven't made this recipe yet but had a question! Have you ever tried making this recipe as a full sized layer cake instead of cupcakes? Maybe with layers of the marshmallow fluff and the buttercream? Debating if making a large cake would be simpler than making 45 cupcakes LOL. Thanks! 🙂
Callan Wenner says
Hi Katt. I have not tried this, but I love the idea! I'd use this chocolate cake recipe instead (it's a bit sturdier than these cupcakes) and then be sure to create a frosting dam with the graham cracker buttercream and fill that with the fluff. I suspect you'll have to double, maybe triple the buttercream to cover. Would love to hear how this turns out if you give it a shot!
Onee says
Made these recently - they were amazing! My friends loved them and I did too. They were perfectly moist, will definitely remake again!
Callan Wenner says
Yay!! So happy to hear this. Thanks for reporting back!
AW says
These were a hit! And easier to make than I anticipated. The graham cracker crust and icing were the Allstars...and lots of comments on how moist the cupcake itself was. Will make again!
Batman says
I made these for my husband's work and I had a few haha bakers fee lol. These are so delicious! I got requested to make more haha thank you for the recipe! That gramcracker buttercream is dangerous I could eat that by the spoon it's sooo good! I may or may not have ate the leftover frosting haha!
Callan Wenner says
YES the graham cracker buttercream is my favorite part. So happy to hear everyone loved them, thanks for making them and reporting back!
Natalie K says
Delicious! The graham cracker buttercream is a true revelation.
Callan Wenner says
Ahh I'm so happy to hear this!! I also think it's amazing, haha.
Joelle Pane says
Made these for a friends dinner and they were a big hit! The cake part alone is delicious…super moist. Perfect dessert for a summer evening!!!
The Cozy Plum says
Amazing!! Totally agree on the cupcake texture. Thanks so much for making them, Joelle!