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Smores-Stuffed Cupcakes: Easy Recipe with Toasted Marshmallow Frosting

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These decadent cupcakes feature a graham cracker crust, moist chocolate cake, a gooey chocolate center, and a cloud of toasted marshmallow frosting. They deliver all the nostalgia of classic s’mores in a fun, crowd-pleasing dessert—no campfire required.

Ingredients

Scale
  • 1 cup graham crackers, finely crushed (about 8 full sheets)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole or plant-based)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or coffee
  • 12 squares milk chocolate or semi-sweet chocolate (about 1-inch each)
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, mix crushed graham crackers, melted butter, sugar, and a pinch of salt until it resembles wet sand.
  3. Spoon about 1 tablespoon of graham mixture into each liner and press firmly. Bake for 5 minutes, then cool.
  4. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  5. In another bowl, whisk eggs, milk, oil, and vanilla. Pour wet ingredients into dry and mix until just combined.
  6. Stir in hot water or coffee; batter will be thin.
  7. Spoon about 2 tablespoons of batter over each graham crust. Press a chocolate square into the center, then cover with remaining batter (each cup about 2/3 full).
  8. Bake for 16-18 minutes, until a toothpick inserted at the edge comes out clean. Cool in pan 5 minutes, then transfer to rack to cool completely.
  9. For frosting: In a heat-safe bowl, combine egg whites, sugar, and cream of tartar. Set over simmering water and whisk constantly until sugar dissolves and mixture is warm (about 3 minutes).
  10. Remove from heat. Beat with electric mixer on high until glossy, stiff peaks form (5-7 minutes). Beat in vanilla.
  11. Pipe or spoon frosting onto cooled cupcakes.
  12. Toast frosting with a kitchen torch until golden, or place under broiler for 1-2 minutes, watching closely.

Notes

For gluten-free, use GF graham crackers and a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and non-dairy milk. Chill cupcakes before frosting for a cleaner finish. Use real chocolate squares for the center, not chips. Watch broiler closely when toasting frosting.

Nutrition

Keywords: smores cupcakes, toasted marshmallow frosting, chocolate cupcakes, graham cracker crust, campfire dessert, easy cupcake recipe, summer dessert, kid-friendly, party dessert

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