Smores-Stuffed Cupcakes: Easy Recipe with Toasted Marshmallow Frosting

Imagine biting into a cupcake so decadent, it instantly transports you to summer nights around a crackling campfire—sticky fingers, laughter, and gooey melted chocolate included. Well, that’s exactly what these irresistible smores-stuffed cupcakes with toasted marshmallow frosting deliver. The first time I baked these, I was actually just trying to impress my niece, who’s a total s’mores fanatic. I’d planned a classic batch of chocolate cupcakes, but a last-minute spark of inspiration (and a half-eaten bag of marshmallows on my counter) changed everything. Honestly, the results were so over-the-top good that I’ve never looked back.

There’s just something about the combo of rich chocolate cake, a surprise graham cracker crust, molten chocolate center, and that cloud of toasted marshmallow frosting that makes people do a happy dance. I’ve tested this recipe more times than I can count—tweaking the graham-to-butter ratio, subbing in different chocolates, even burning my fair share of marshmallows along the way. But that’s the beauty of it: each cupcake is a little celebration, a perfect mashup of nostalgia and pure indulgence. And you don’t even need a campfire!

Whether you’re baking for a birthday, a casual barbecue, or just to satisfy a late-night craving, these smores-stuffed cupcakes check all the boxes. They’re fun, family-friendly, and (let’s face it) way less messy than the real thing. Plus, the toasted marshmallow frosting is a crowd-pleaser—kids and adults both go wild for it. If you love s’mores and cupcakes, this is one recipe you absolutely need in your back pocket.

Why You’ll Love This Recipe

Trust me—I’ve made more batches of cupcakes than I care to admit, and these smores-stuffed cupcakes with toasted marshmallow frosting are hands-down the most requested treat in my kitchen. Here’s why you’ll fall in love with them too:

• Quick & Easy: Ready in under an hour, they’re perfect for busy schedules, last-minute parties, or “just because” baking adventures.
• Simple Ingredients: Nothing fancy or hard to find. You probably have most of what you need in your pantry right now.
• Perfect for Any Occasion: Ideal for birthdays, bake sales, summer picnics, or cozy nights in. Honestly, there’s never a bad time for s’mores cupcakes!
• Crowd-Pleaser: The combo of chocolate, graham, and marshmallow is universally loved. These always disappear first at gatherings—kids and adults both rave about them.
• Unbelievably Delicious: The contrast of moist chocolate cupcake, crunchy graham crust, gooey chocolate center, and fluffy toasted frosting is just… next level.

What sets this smores-stuffed cupcakes recipe apart? For starters, the graham cracker crust is baked right into the bottom of each cupcake. The center? A chunk of real chocolate that melts into the cake as it bakes. And the frosting—oh, the frosting!—is an actual marshmallow meringue, torched to golden perfection. No store-bought shortcuts here, just honest-to-goodness flavor.

Honestly, this recipe isn’t just another cupcake; it’s a little bite of happiness. Every time I pull a batch from the oven, that campfire nostalgia hits hard. If you’re looking for something that’s both impressive and doable, these cupcakes are your new go-to. I guarantee smiles all around—and maybe a little friendly competition for the last one.

What Ingredients You Will Need

This recipe uses classic, easy-to-find ingredients that come together to create pure s’mores magic—no campfire required. Most are pantry staples, and I’ll share a few of my favorite brands and easy swaps for special diets or preferences.

• For the Graham Cracker Crust:
  • Graham crackers, finely crushed (about 1 cup/125g; Honey Maid is my go-to)
  • Unsalted butter, melted (1/4 cup/60g; adds richness and helps the crust set)
  • Granulated sugar (2 tbsp/25g; boosts the classic graham flavor)
  • Pinch of salt (balances sweetness)
• For the Chocolate Cupcake Batter:
  • All-purpose flour (1 cup/125g; King Arthur is super consistent)
  • Cocoa powder (1/2 cup/50g, unsweetened; Dutch-process or natural both work)
  • Baking powder (1 tsp/4g)
  • Baking soda (1/2 tsp/3g)
  • Salt (1/4 tsp/1g)
  • Granulated sugar (3/4 cup/150g)
  • Eggs, large (2, room temperature; helps with rise and texture)
  • Milk (1/2 cup/120ml; whole milk or plant-based if preferred)
  • Vegetable oil (1/3 cup/80ml; can swap for melted coconut oil)
  • Vanilla extract (1 tsp/5ml; pure vanilla really makes a difference)
  • Hot water or coffee (1/2 cup/120ml; coffee deepens chocolate flavor, but water works too)
• For the Chocolate Center:
  • Milk chocolate or semi-sweet chocolate squares (12 pieces, about 1-inch/2.5cm each; Hershey’s classic, but Ghirardelli is great too)
• For the Toasted Marshmallow Frosting:
  • Egg whites (3 large; from pasteurized eggs if concerned about raw eggs)
  • Granulated sugar (3/4 cup/150g)
  • Cream of tartar (1/4 tsp/1g; helps stabilize the meringue, but lemon juice works in a pinch)
  • Pure vanilla extract (1 tsp/5ml)

Ingredient Tips: For gluten-free, swap in GF graham crackers and a 1:1 gluten-free flour blend. Dairy-free? Use vegan butter and non-dairy milk. The chocolate center can be any chocolate you love—even dark or flavored bars for a twist.

Honestly, I’ve used whatever chocolate I had in the pantry, and it’s always turned out delicious. Just avoid chocolate chips for the center—they don’t melt as smoothly.

Equipment Needed

• 12-cup muffin tin (standard size; nonstick pans make for easier clean-up)
• Paper or silicone cupcake liners (I prefer parchment liners—they peel off cleanly every time)
• Mixing bowls (medium and large)
• Electric mixer or stand mixer (for the marshmallow frosting—hand mixers work, but a stand mixer is a lifesaver if you have one)
• Measuring cups and spoons (accuracy matters for baking—metal or glass measuring cups are best for dry ingredients)
• Small saucepan (for the meringue, if you’re using the double boiler method)
• Kitchen torch (to toast the frosting; broiler method works if you don’t have a torch—just keep a close eye on it!)
• Sifter or fine mesh sieve (for cocoa powder, but not strictly necessary)
• Rubber spatula and whisk

If you’re on a budget, you don’t need anything fancy—my first few batches were made with a hand whisk and a regular muffin tin. If you bake often, investing in a kitchen torch is worth it for that perfect toasty finish. Just make sure to wipe down your muffin tin right after baking so the graham crust doesn’t stick—trust me, it’s not fun to scrape out later!

Preparation Method

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. (Tip: Use parchment liners to prevent sticking, especially with the graham crust.)
2. Make the Graham Crust: In a medium bowl, combine 1 cup (125g) crushed graham crackers, 1/4 cup (60g) melted butter, 2 tbsp (25g) sugar, and a pinch of salt. Mix until it looks like wet sand. Spoon about 1 tablespoon (15g) of the mixture into each liner and press firmly with the back of a spoon. Bake for 5 minutes, then let cool while you prep the batter.
3. Mix the Chocolate Cupcake Batter: In a large bowl, whisk together 1 cup (125g) flour, 1/2 cup (50g) cocoa powder, 1 tsp (4g) baking powder, 1/2 tsp (3g) baking soda, 1/4 tsp (1g) salt, and 3/4 cup (150g) sugar. In another bowl, whisk 2 eggs, 1/2 cup (120ml) milk, 1/3 cup (80ml) oil, and 1 tsp (5ml) vanilla. Pour wet into dry and mix until just combined—don’t overmix or your cupcakes might turn out dense.
4. Add Hot Water or Coffee: Stir in 1/2 cup (120ml) hot water or coffee. The batter will be thin—that’s what you want! It helps create a moist, tender crumb.
5. Assemble the Cupcakes: Spoon about 2 tablespoons (30g) of batter over each graham crust. Gently press one chocolate square into the center of each, then cover with the remaining batter (each cup should be about 2/3 full). Don’t overfill, or you’ll end up with overflowing tops.
6. Bake: Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted at the edge comes out clean (don’t poke the center or you’ll hit the chocolate!). Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
7. Make the Toasted Marshmallow Frosting: In a heat-safe bowl, combine 3 egg whites, 3/4 cup (150g) sugar, and 1/4 tsp (1g) cream of tartar. Set over a saucepan of simmering water and whisk constantly until sugar dissolves and mixture is warm (about 3 minutes—rub a little between your fingers; it shouldn’t feel gritty).
8. Whip the Meringue: Remove from heat. Beat with an electric mixer on high until glossy, stiff peaks form (about 5-7 minutes). Beat in 1 tsp (5ml) vanilla. The frosting should be thick and hold its shape.
9. Frost the Cupcakes: Pipe or spoon generous swirls onto cooled cupcakes. (Tip: For that “campfire” look, pile it high!)
10. Toast the Frosting: Use a kitchen torch to brown the frosting until golden and toasty. If you don’t have a torch, place cupcakes under a broiler for 1-2 minutes—watch closely to avoid burning!

Troubleshooting: If the marshmallow frosting won’t stiffen, keep beating—it sometimes just takes a little longer. If your graham crust crumbles, try pressing it down more firmly before baking. The cupcakes are done when the tops spring back lightly—don’t overbake, or they’ll lose their gooey center.

Personal tip: I like to chill the cupcakes for 10 minutes before frosting—the chocolate center sets just enough to avoid a melty mess.

Cooking Tips & Techniques

Baking can be unpredictable, but I’ve learned a few tricks to guarantee these smores-stuffed cupcakes come out perfect every time.

• Don’t Overmix the Batter: Stir just until combined—overmixing can make cupcakes dense instead of fluffy.
• Use Good Chocolate: For the center, avoid chocolate chips—they don’t melt smoothly. Go for a real chocolate bar, chopped if needed.
• Press the Graham Crust Firmly: If it’s too loose, it’ll crumble when you peel off the liner. I use a flat-bottomed glass to press down—works like a charm!
• Room Temperature Ingredients: Eggs and milk at room temp blend better and give you a smoother batter. If you forget, just set them in warm water for a few minutes.
• Monitor the Broiler: If you’re toasting the frosting in the oven, don’t walk away! It can go from golden to burnt in seconds (ask me how I know…)
• Pipe or Dollop the Frosting: You don’t need fancy tools—just pile it high with a spoon for a rustic look, or use a piping bag for that bakery vibe.

I once tried skipping the double boiler for the frosting (impatience strikes!), but the sugar never dissolved fully—so now I always take my time with that step. For multitasking, I usually prep the frosting while the cupcakes cool, so everything is ready to assemble all at once. And if you want picture-perfect cupcakes, chill them before slicing for the cleanest cross-section.

Variations & Adaptations

One of the best things about this smores-stuffed cupcakes recipe is how easy it is to tweak for different tastes, dietary needs, or even just to mix things up!

• Gluten-Free: Swap in gluten-free graham crackers and a 1:1 gluten-free baking flour blend. The texture stays satisfyingly similar.
• Dairy-Free: Use plant-based butter and milk in both the crust and batter. Dark chocolate is naturally dairy-free, and the marshmallow frosting contains no dairy.
• Peanut Butter S’mores Cupcakes: Add a teaspoon of peanut butter to the center along with the chocolate square for a nutty twist. It’s ridiculously good.
• Seasonal Flavors: Try adding a pinch of cinnamon or pumpkin spice to the graham crust in the fall, or a few crushed peppermint candies on top for a wintery treat.
• Mini Cupcakes: Make bite-sized versions in a mini muffin tin—just use smaller chocolate chunks and bake for 10-12 minutes.

My personal favorite? Subbing in caramel-filled chocolate squares for a gooey “twist” on the classic. If you need to avoid eggs, you can use aquafaba (chickpea brine) for the meringue frosting, though it takes some extra whipping. Don’t be afraid to get creative—these cupcakes can handle it!

Serving & Storage Suggestions

These smores-stuffed cupcakes really shine when served slightly warm, so that chocolate center is still a little melty. For parties, I love arranging them on a rustic wooden board sprinkled with extra graham cracker crumbs—it’s a total Pinterest-worthy moment!

Pair them with cold milk, iced coffee, or even a mug of hot chocolate for the full s’mores experience. They also make a fun base for an ice cream sundae bar—just slice off the top, add a scoop of ice cream, and drizzle with chocolate sauce.

Storage: Keep cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The marshmallow frosting stays fluffy, but if it gets sticky, just re-whip with a fork. To freeze, wrap unfrosted cupcakes tightly and freeze for up to 2 months. Thaw and frost before serving.

Reheat individual cupcakes in the microwave for about 10 seconds to re-melt the center. Over time, the flavors actually deepen, and the graham crust becomes even more deliciously chewy. (If you ask me, they’re even better the next day!)

Nutritional Information & Benefits

Each smores-stuffed cupcake (with frosting) is about 260 calories, with 4g protein, 10g fat, and 38g carbs. The marshmallow frosting is naturally dairy-free and lower in fat than classic buttercream. The graham crust adds a bit of fiber, and using dark chocolate for the center bumps up the antioxidants.

These cupcakes can be adapted for gluten-free or dairy-free diets with a few simple swaps. They do contain eggs and wheat, so keep that in mind for allergies. While they’re definitely a treat, I love knowing exactly what’s in them—no weird preservatives or artificial flavors here. And let’s be honest, a little nostalgia and joy is good for the soul!

Conclusion

If you’re looking for a dessert that’s equal parts comfort and wow-factor, these smores-stuffed cupcakes with toasted marshmallow frosting are the answer. They’re easy enough for a casual baking day, but impressive enough for any celebration. The combination of graham, chocolate, and marshmallow will never get old—especially with that surprise center!

Feel free to make these your own—try a new chocolate, add your favorite spices, or pile the frosting as high as you dare. I love that every time I make these, someone ends up asking for the recipe (and sometimes, for seconds). Baking should be fun, so don’t stress if things get a little messy—that’s half the joy. If you try these smores-stuffed cupcakes, let me know how they turn out in the comments, or tag me on social media with your creations!

Here’s to more cozy nights, sweet memories, and cupcakes that are just too good to resist. Happy baking!

Frequently Asked Questions

Can I make these smores-stuffed cupcakes ahead of time?

Absolutely! Bake the cupcakes a day or two in advance, and store them unfrosted in an airtight container. Frost and toast just before serving for best results.

What if I don’t have a kitchen torch for the frosting?

No worries. Place the frosted cupcakes under your oven broiler for 1-2 minutes. Watch closely—the marshmallow frosting browns fast!

Can I use store-bought marshmallow fluff for the frosting?

You can, but homemade marshmallow meringue is fluffier and toasts better. If you’re in a pinch, spread a little fluff on top and toast lightly.

Are these cupcakes safe for kids with allergies?

The recipe contains eggs, wheat, and dairy (unless you use substitutions). Always check all ingredient labels and use swaps as needed for allergies.

Can I freeze these cupcakes?

Yes! Freeze the cupcakes (unfrosted) in an airtight container for up to 2 months. Thaw overnight, frost, and toast before serving for best texture.

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