You’re about to discover 20 irresistible s’mores cupcake recipes that bring the magic of campfire treats right into your kitchen. Perfect for home cooks looking to impress with a fun, nostalgic dessert, these creative twists on a classic will satisfy any sweet tooth. Get ready to find your new favorite bake and dive into this deliciously tempting roundup!
Classic Smores Cupcakes with Graham Cracker Crust
Baking these cupcakes feels like wrapping up a summer night by the fire in a sweet, portable package. The scent of toasted graham crackers and melted chocolate fills the kitchen, a cozy reminder of simpler pleasures. It’s a treat that turns any ordinary day into a little celebration.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of graham cracker crumbs, finely crushed
– A third of a cup of melted butter, just enough to bind things together
– A cup and a quarter of all-purpose flour, sifted lightly
– A teaspoon of baking powder for a gentle rise
– A pinch of salt to balance the sweetness
– Half a cup of unsalted butter, softened at room temperature
– Three-quarters of a cup of granulated sugar
– A couple of large eggs, brought to room temperature
– A teaspoon of vanilla extract for warmth
– Half a cup of whole milk, at room temperature
– A cup of semi-sweet chocolate chips, melted until smooth
– A jar of marshmallow fluff, about one and a half cups
– A splash of milk to thin the fluff if needed
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix the graham cracker crumbs with the melted butter until the crumbs are evenly coated and hold together when pressed.
3. Press about a tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form a crust.
4. Bake the crusts for 5 minutes at 350°F until lightly set, then remove from the oven and let cool slightly.
5. In another bowl, whisk together the flour, baking powder, and salt until well combined.
6. In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed for about 3 minutes until light and fluffy.
7. Add the eggs one at a time, beating well after each addition until fully incorporated.
8. Stir in the vanilla extract until just blended.
9. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing on low speed until just combined after each addition.
10. Gently fold in the melted chocolate chips until the batter is uniformly chocolate-colored, being careful not to overmix.
11. Divide the batter evenly among the prepared crusts, filling each liner about two-thirds full.
12. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
13. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
14. Once cooled, spoon or pipe the marshmallow fluff onto the top of each cupcake, adding a splash of milk to thin it if it’s too stiff to spread easily.
15. Use a kitchen torch to lightly toast the marshmallow topping until golden brown, holding it about 2 inches away and moving it constantly to avoid burning.
Lightly toasted marshmallow gives these cupcakes a nostalgic campfire crunch, while the rich chocolate cake and graham cracker base melt together in every bite. Serve them warm with a drizzle of extra chocolate or alongside a glass of cold milk for the full smores experience—they’re perfect for sharing on a cozy evening indoors.
Chocolate Smores Cupcakes with Marshmallow Frosting
A quiet afternoon, with the light fading early this time of year, always seems to call for the kind of baking that feels more like a cozy ritual than a task. These cupcakes are that ritual—a little pocket of campfire warmth and chocolate comfort, perfect for when the world outside grows still and dark.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of all-purpose flour
– A good cup of granulated sugar
– A generous half-cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Just a half-teaspoon of salt
– A cup of buttermilk
– A half-cup of vegetable oil
– Two large eggs, at room temperature
– A teaspoon of pure vanilla extract
– A half-cup of boiling water
– A bag of semi-sweet chocolate chips
– A jar of marshmallow fluff (about 7 ounces)
– A stick of unsalted butter, softened
– A cup and a half of powdered sugar
– A splash of milk
– A handful of graham cracker crumbs
– A few extra chocolate chips for topping
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated—be careful not to overmix, as this keeps the cupcakes tender.
5. Carefully stir in the boiling water until the batter is thin and glossy; it will seem runny, but that’s normal and ensures a moist crumb.
6. Fold in the chocolate chips evenly throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few moist crumbs.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely—this prevents soggy bottoms.
10. While the cupcakes cool, make the frosting: in a medium bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
11. Add the marshmallow fluff and beat on low until combined, then gradually add the powdered sugar, beating until fluffy and smooth.
12. If the frosting is too thick, add a splash of milk, one teaspoon at a time, until it reaches a spreadable consistency.
13. Once the cupcakes are completely cool, frost them generously with the marshmallow frosting using an offset spatula or piping bag.
14. Sprinkle the frosted cupcakes with graham cracker crumbs and a few extra chocolate chips for garnish.
15. For best results, let the frosted cupcakes sit for 10 minutes before serving to allow the flavors to meld.
You’ll find these cupcakes wonderfully moist with a deep chocolate flavor that’s perfectly balanced by the sweet, fluffy frosting. The graham cracker crumbs add a nostalgic crunch, making each bite a little reminder of summer nights by the fire. Try serving them slightly warmed for an extra gooey treat that melts the chocolate chips just right.
Peanut Butter Smores Cupcakes with Chocolate Ganache
Falling into a quiet kitchen afternoon, I find myself craving something that bridges childhood nostalgia with grown-up indulgence—a treat that whispers of campfire memories while feeling perfectly at home on a winter’s day. These cupcakes are my answer, a cozy escape where peanut butter meets gooey marshmallow and rich chocolate in a single, comforting bite.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 and 1/2 cups of all-purpose flour, just scooped and leveled
– 1 cup of granulated sugar, for that gentle sweetness
– 1/2 cup of creamy peanut butter, smooth and rich
– 1/2 cup of unsalted butter, softened to room temperature
– 2 large eggs, lightly beaten
– 3/4 cup of whole milk, with a splash more if the batter feels thick
– 1 teaspoon of baking powder, to give them a little lift
– 1/2 teaspoon of salt, to balance the flavors
– 1 cup of semi-sweet chocolate chips, for melty pockets
– 12 large marshmallows, the classic campfire kind
– 1/2 cup of heavy cream, warmed gently
– 4 ounces of dark chocolate, finely chopped
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until just combined.
3. In another bowl, cream the softened unsalted butter and granulated sugar together with a hand mixer on medium speed for about 2 minutes, until light and fluffy.
4. Add the creamy peanut butter to the butter mixture and beat for another minute until fully incorporated.
5. Mix in the lightly beaten eggs one at a time, beating well after each addition to ensure a smooth batter.
6. Gradually alternate adding the flour mixture and whole milk to the wet ingredients, starting and ending with the flour, and mix on low speed until just combined—overmixing can make the cupcakes dense.
7. Gently fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the batter.
8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
9. Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
10. Remove the cupcakes from the oven and immediately press a large marshmallow into the top of each one while still warm, letting it melt slightly into the surface.
11. Let the cupcakes cool completely in the tin on a wire rack, about 30 minutes, to set the marshmallows.
12. While cooling, make the chocolate ganache by heating the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the finely chopped dark chocolate in a bowl.
13. Let the mixture sit for 2 minutes without stirring to allow the chocolate to melt, then whisk gently until smooth and glossy—if it seems too thick, add a teaspoon more warm cream.
14. Once the cupcakes are cooled, spoon or drizzle the chocolate ganache over the top of each marshmallow, letting it drip down the sides for a rustic look.
15. Allow the ganache to set at room temperature for about 15 minutes before serving.
Here, the cupcakes emerge with a tender crumb that gives way to pockets of melted chocolate, while the marshmallow turns softly chewy under the glossy ganache. Serve them slightly warmed to revive that gooey s’mores feel, or pair with a cold glass of milk for a simple, heartfelt treat that feels like a hug in dessert form.
Mini Smores Cupcakes with Toasted Marshmallow Topping
Under the soft glow of the kitchen light, as the evening settles in, there’s a quiet comfort in creating something small and sweet, a tiny treat that holds the warmth of a campfire and the nostalgia of simpler times. It’s a gentle process, this blending of chocolate and marshmallow, meant to be savored slowly, like a cherished memory.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– Half a cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Half a teaspoon of salt
– A cup of buttermilk
– Half a cup of vegetable oil
– Two large eggs
– A teaspoon of vanilla extract
– A splash of hot water
– A bag of mini marshmallows
– A couple of graham cracker sheets, crushed
– A handful of chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until fully combined.
3. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just incorporated, being careful not to overmix to keep the cupcakes tender.
5. Add a splash of hot water to the batter and stir until the mixture becomes smooth and glossy.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
9. Once cooled, place a handful of chocolate chips on top of each cupcake.
10. Cover the chocolate chips with mini marshmallows, pressing them lightly into place.
11. Use a kitchen torch to toast the marshmallows until golden brown and slightly melted, holding the torch about 2 inches away and moving it in a circular motion for even browning.
12. Sprinkle the crushed graham cracker sheets over the toasted marshmallows while still warm so they stick.
Zesty with a hint of smokiness from the toasted topping, these cupcakes offer a delightful crunch from the graham crackers that gives way to a soft, moist chocolate base. The marshmallows melt just enough to create a gooey layer, perfect for enjoying with a cup of coffee or as a playful dessert at a cozy gathering.
Vegan Smores Cupcakes with Coconut Whipped Cream
Unwrapping the memory of campfire nights, these vegan s’mores cupcakes bring that nostalgic warmth indoors, where the crackle of flames is replaced by the gentle hum of the oven and the promise of something sweetly comforting. They’re a quiet celebration of chocolate, marshmallow, and graham, reimagined for a cozy kitchen moment.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– A third of a cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Half a teaspoon of salt
– A cup of water
– A third of a cup of vegetable oil
– A tablespoon of apple cider vinegar
– A teaspoon of vanilla extract
– A cup of vegan marshmallows, chopped small
– A cup of graham cracker crumbs
– A can of full-fat coconut milk, chilled overnight
– A couple of tablespoons of powdered sugar
– A splash of vanilla extract for the cream
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate bowl, combine the water, vegetable oil, apple cider vinegar, and vanilla extract, stirring gently.
4. Pour the wet ingredients into the dry ingredients and mix just until the batter is smooth, being careful not to overmix to keep the cupcakes tender.
5. Fold in the chopped vegan marshmallows and half of the graham cracker crumbs until evenly distributed.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, then let cool completely on a wire rack.
8. While cooling, scoop the solid coconut cream from the chilled can into a bowl, leaving the liquid behind for another use.
9. Whip the coconut cream with powdered sugar and vanilla extract on medium-high speed for 2-3 minutes until light and fluffy, chilling it briefly if it softens too much.
10. Frost the cooled cupcakes with the coconut whipped cream using a piping bag or spoon.
11. Sprinkle the remaining graham cracker crumbs over the top for a crunchy finish.
12. If desired, lightly toast the coconut cream with a kitchen torch for 30 seconds until golden, watching closely to avoid burning.
You’ll find these cupcakes delightfully moist with pockets of gooey marshmallow, the coconut cream adding a creamy contrast that melts softly against the rich chocolate base. Try serving them slightly warmed to echo that campfire feel, or crumble extra graham crackers on the side for dipping.
Gluten-Free Smores Cupcakes with Almond Flour
Remembering how the crackle of a campfire and the gooey sweetness of marshmallows used to feel like pure magic, I’ve been dreaming of capturing that nostalgic warmth in a treat that welcomes everyone to the table. These gluten-free s’mores cupcakes, with their tender almond flour base, are my quiet kitchen attempt to bottle a little of that summer night feeling, perfect for when you need a moment of simple, comforting joy.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 22 minutes
Ingredients
– A couple of cups of finely ground almond flour
– A generous half cup of coconut sugar
– A teaspoon of baking powder
– A pinch of fine sea salt
– Three large eggs, at room temperature
– A third of a cup of melted coconut oil, cooled a bit
– A splash of pure vanilla extract
– A cup of mini marshmallows
– A handful of gluten-free graham cracker crumbs (about half a cup)
– A bar of dark chocolate, broken into small pieces
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and sea salt until no lumps remain.
3. In a separate bowl, lightly beat the eggs, then whisk in the melted coconut oil and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; overmixing can make the cupcakes dense.
5. Fold in the mini marshmallows, graham cracker crumbs, and dark chocolate pieces until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7. Bake for 20 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely to prevent sogginess.
9. For a final touch, place a few extra marshmallows on top of each cupcake and use a kitchen torch to toast them lightly until golden and bubbly, watching closely to avoid burning.
Unbelievably tender and moist, each bite offers a delightful contrast: the nutty crumb of the almond flour gives way to pockets of melted chocolate and sticky marshmallow, all underscored by the subtle crunch of graham. They’re best enjoyed slightly warm, perhaps with a drizzle of extra melted chocolate or alongside a cup of spiced tea for a cozy, fireside-inspired treat that feels both indulgent and wholesome.
Smores Stuffed Cupcakes with Melted Chocolate Center
There’s something quietly magical about transforming a campfire classic into a cozy, handheld treat, especially as the evening light fades on a day like today. These cupcakes cradle a gooey, melted chocolate heart and a toasted marshmallow surprise, all wrapped in a graham-cracker spiced cake—a little moment of warmth you can hold in your hands.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of all-purpose flour
– A teaspoon of baking powder
– Half a teaspoon of baking soda
– A pinch of salt
– A stick of unsalted butter, softened
– Three-quarters of a cup of granulated sugar
– A couple of large eggs
– A teaspoon of pure vanilla extract
– A half cup of whole milk
– A cup of finely crushed graham crackers
– Twelve small marshmallows
– Four ounces of semi-sweet chocolate, chopped into twelve chunks
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and crushed graham crackers until just combined.
3. In a large bowl, cream the softened butter and granulated sugar with a hand mixer on medium speed for about 3 minutes, until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
5. Tip: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry, mixing on low just until no streaks remain—overmixing can make the cake tough.
6. Fill each muffin cup halfway with batter.
7. Place one chocolate chunk and one marshmallow in the center of each cup.
8. Top with the remaining batter, covering the fillings completely and smoothing the tops.
9. Bake for 18–20 minutes, until the cupcakes are golden and a toothpick inserted near the edge comes out clean.
10. Tip: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack—this prevents steaming and keeps the texture perfect.
11. If desired, for a toasted finish, use a kitchen torch to lightly brown the tops of the cooled cupcakes for about 10 seconds each.
12. Tip: Serve slightly warm to experience the melted chocolate center at its gooey best, but they’re delightful at room temperature too.
Here, the cake stays tender with a subtle crunch from the graham, giving way to a molten chocolate pool and a soft, sweet marshmallow melt. Try them with a drizzle of caramel or a dusting of cocoa for an extra indulgent twist on a quiet evening.
Smores Cupcakes with Caramel Drizzle
Nostalgia has a way of settling in the kitchen, especially as the light fades on a December afternoon. Today, I found myself craving the campfire warmth of childhood, but with the cozy convenience of home baking—so I turned to these s’mores cupcakes, each one a little jar of caramel-drizzled comfort.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 22 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– Half a cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Half a teaspoon of salt
– A cup of buttermilk
– Half a cup of vegetable oil
– Two large eggs
– A teaspoon of vanilla extract
– A splash of hot water
– A dozen graham crackers, crushed into coarse crumbs
– A cup of mini marshmallows
– Half a cup of caramel sauce, for drizzling
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
3. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—overmixing can make the cupcakes tough.
5. Add the hot water to the batter and stir until the mixture becomes smooth and glossy.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely—this prevents them from getting soggy.
9. Once cooled, sprinkle the crushed graham crackers evenly over the tops of the cupcakes.
10. Arrange the mini marshmallows on top of the graham cracker layer.
11. Use a kitchen torch to lightly toast the marshmallows until golden and puffy, moving the flame constantly to avoid burning.
12. Drizzle the caramel sauce over the toasted marshmallows in a zigzag pattern.
Warm from the oven, these cupcakes offer a delightful contrast: the tender chocolate crumb gives way to a crunchy graham cracker topping, while the gooey marshmallows and sweet caramel meld into a rich, nostalgic bite. For a playful twist, serve them alongside a mug of hot cocoa or crumble a few extra graham crackers on top for added texture.
Smores Cupcakes with Cinnamon Graham Cracker Base
Beneath the soft glow of holiday lights, I find myself craving the nostalgic comfort of campfire treats, transformed into something warm and welcoming for the kitchen. These cupcakes capture that essence—a gentle cinnamon hug in the base, giving way to a tender chocolate embrace, all crowned with a sweet, toasty marshmallow swirl.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of finely crushed graham crackers
– A good pinch of ground cinnamon
– A half cup of melted unsalted butter
– A cup and a quarter of all-purpose flour
– A teaspoon of baking soda
– A quarter teaspoon of salt
– A cup of granulated sugar
– A third cup of vegetable oil
– Two large eggs, at room temperature
– A splash of vanilla extract
– A half cup of whole milk
– A half cup of hot water
– A third cup of unsweetened cocoa powder
– A bag of mini marshmallows
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix the crushed graham crackers, cinnamon, and melted butter until it resembles wet sand.
3. Firmly press about two tablespoons of this mixture into the bottom of each liner to form an even base layer.
4. In another bowl, whisk together the flour, baking soda, and salt until well combined.
5. In a large mixing bowl, beat the sugar and vegetable oil with an electric mixer on medium speed for about 2 minutes until pale and fluffy.
6. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7. Tip: Scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
8. Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the flour, mixing on low speed just until combined.
9. In a small bowl, stir the hot water and cocoa powder until smooth and lump-free.
10. Gently fold the cocoa mixture into the batter until you have a uniform chocolate color, being careful not to overmix.
11. Divide the batter evenly among the prepared liners, filling each about two-thirds full.
12. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
13. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
14. Immediately after removing from the oven, top each cupcake with a handful of mini marshmallows.
15. Switch your oven to broil on high and return the cupcakes to the top rack for 1–2 minutes, watching closely until the marshmallows are golden and puffy.
16. Tip: Keep the oven door slightly ajar while broiling to prevent burning and allow for quick removal.
17. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Perfection emerges in the contrast: the crunchy, spiced base gives way to a moist, fudgy crumb, while the toasted marshmallows add a gooey, smoky sweetness that melts on the tongue. Serve them slightly warm with a drizzle of chocolate sauce or alongside a cup of spiced cider for a cozy, fireside feel that lingers long after the last bite.
Smores Cupcakes with Nutella Swirl
Perhaps there’s something quietly magical about taking the nostalgic campfire treat and tucking it into a cupcake liner. It feels like a small, personal celebration, a way to hold onto that cozy, crackling feeling long after the fire has gone out. These little cakes, with their swirl of Nutella, are my favorite way to bring a bit of that warmth indoors.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– A cup and a half of all-purpose flour
– A good cup of granulated sugar
– A teaspoon and a half of baking powder
– A half teaspoon of salt
– A half cup of unsalted butter, softened to room temperature
– A couple of large eggs
– A generous splash of vanilla extract
– About three-quarters of a cup of whole milk
– A jar of Nutella, you’ll need about a third of a cup
– A bag of mini marshmallows
– A sleeve of graham crackers, crushed into fine crumbs (you’ll need about a cup)
– A few tablespoons of melted butter for the topping
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to beat the softened butter until it’s pale and fluffy, about 2 minutes.
4. Add the eggs to the butter one at a time, beating well after each addition until fully incorporated.
5. Beat in the vanilla extract until just combined.
6. Tip: To avoid a dense cake, add the dry ingredients and milk alternately to the butter mixture. Start by adding one-third of the flour mixture and mix on low speed until just combined.
7. Pour in half of the milk and mix until just combined.
8. Repeat with another third of the flour mixture, the remaining milk, and finally the last of the flour, mixing until the batter is smooth after each addition. Be careful not to overmix.
9. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
10. Spoon a heaping teaspoon of Nutella onto the center of the batter in each cup.
11. Use a toothpick or a thin knife to gently swirl the Nutella into the batter, creating a marbled effect. Don’t over-swirl or the pattern will disappear.
12. Tip: For an even bake, give the filled tin a gentle tap on the counter to release any large air bubbles.
13. Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the cupcake part (avoiding the Nutella swirl) comes out clean.
14. While the cupcakes bake, combine the crushed graham cracker crumbs with the melted butter in a small bowl until the crumbs are evenly moistened.
15. Remove the cupcakes from the oven and immediately place 3-4 mini marshmallows on top of each one.
16. Tip: The residual heat will start to melt the marshmallows perfectly. For a toasted effect, you can briefly use a kitchen torch on low flame, holding it a few inches away and moving constantly until golden.
17. Sprinkle the buttery graham cracker crumbs over the warm marshmallows, gently pressing them in so they adhere.
18. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Upon biting in, you’re met with a tender, vanilla-kissed crumb that gives way to the rich, hazelnut ribbon of Nutella. The top is a delightful contrast—gooey, toasted marshmallow and a buttery, crunchy graham cracker crust that mimics the classic s’mores experience perfectly. They’re wonderful served slightly warm with a cold glass of milk, or you could even crumble one over a scoop of vanilla ice cream for an ultimate sundae.
Smores Cupcakes with Salted Caramel Frosting
Unwrapping the memory of summer campfires, I found myself craving that perfect trio of flavors—chocolate, marshmallow, and graham—but in a form I could savor slowly at my kitchen table. These cupcakes capture that nostalgic warmth, topped with a salted caramel frosting that adds a grown-up, sophisticated twist to the childhood classic. It’s a quiet celebration of sweet contrasts, best enjoyed with a cup of coffee as the afternoon light fades.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– Half a cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Half a teaspoon of salt
– A cup of buttermilk
– Half a cup of vegetable oil
– Two large eggs, at room temperature
– A teaspoon of vanilla extract
– A cup of hot coffee (just off the boil)
– A bag of mini marshmallows (about 2 cups)
– A cup of graham cracker crumbs
– A stick of unsalted butter, softened
– Two cups of powdered sugar
– A quarter cup of salted caramel sauce
– A splash of heavy cream
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated—be careful not to overmix, as this keeps the cupcakes tender.
5. Slowly pour in the hot coffee while stirring continuously; the batter will be thin, but that’s normal and ensures a moist crumb.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few moist crumbs.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this prevents them from getting soggy.
9. While the cupcakes cool, make the frosting: in a medium bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
10. Gradually add the powdered sugar, beating on low speed until combined, then increase to medium-high and beat for another 2 minutes until fluffy.
11. Mix in the salted caramel sauce and a splash of heavy cream, beating until the frosting is smooth and spreadable; if it’s too thick, add another teaspoon of cream.
12. Once the cupcakes are fully cooled, frost them generously with the salted caramel frosting using a knife or piping bag.
13. Sprinkle the graham cracker crumbs evenly over the frosted cupcakes for a crunchy texture.
14. Top each cupcake with a handful of mini marshmallows, pressing them lightly into the frosting so they stick.
15. For a toasted effect, use a kitchen torch to lightly brown the marshmallows, holding it a few inches away and moving constantly to avoid burning.
Yielding to the first bite, you’ll find the cupcakes wonderfully moist from the coffee, with a deep chocolate flavor that pairs beautifully with the gooey marshmallows and salty-sweet frosting. Serve them slightly warmed to soften the caramel, or crumble extra graham crackers on top for an added crunch that echoes campfire nights.
Smores Cupcakes with Dark Chocolate Ganache
Wandering through holiday memories, I find myself craving the nostalgic comfort of campfire treats transformed into something special for the kitchen. These cupcakes capture that magic—a tender base giving way to a gooey, toasted marshmallow heart, all crowned with a decadent, glossy cloak. It’s a quiet celebration of sweetness, perfect for a reflective evening.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– Half a cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Half a teaspoon of salt
– A cup of buttermilk
– Half a cup of vegetable oil
– Two large eggs
– A teaspoon of vanilla extract
– A splash of hot water
– Twelve regular marshmallows
– A cup of heavy cream
– Eight ounces of finely chopped dark chocolate
– A couple of graham cracker squares, crushed
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract, stirring gently until smooth.
4. Pour the wet ingredients into the dry ingredients, mixing just until the batter comes together—overmixing can make cupcakes tough.
5. Add a splash of hot water to the batter and stir to thin it slightly for a lighter texture.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Press one regular marshmallow into the center of each cupcake batter portion, ensuring it’s submerged but not touching the bottom.
8. Bake for 18 to 20 minutes, or until a toothpick inserted near the edge (avoiding the marshmallow) comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—this prevents sogginess.
10. While cooling, make the ganache: heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the finely chopped dark chocolate in a bowl.
11. Let the mixture sit for 2 minutes to melt the chocolate, then whisk until smooth and glossy; if lumps persist, a brief microwave burst can help.
12. Once cupcakes are cool, spoon or pour the dark chocolate ganache over each, allowing it to drip down the sides.
13. Sprinkle the crushed graham cracker squares on top for a crunchy finish.
14. Allow the ganache to set at room temperature for about 30 minutes before serving.
As you bite in, the soft cake yields to a molten marshmallow core, while the rich ganache adds a bittersweet depth that balances the sweetness. These cupcakes shine when served slightly warm, perhaps with a drizzle of extra ganache or alongside a glass of cold milk for a cozy contrast.
Smores Cupcakes with Raspberry Jam Filling
Baking these cupcakes feels like capturing a campfire evening in a tiny paper cup—the kind of quiet kitchen project that fills the house with the warm, nostalgic scent of graham crackers and melting chocolate. It’s a slow, gentle process of layering flavors, where a surprise pocket of tart raspberry jam cuts through the sweetness just right.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– Half a cup of unsweetened cocoa powder
– A teaspoon and a half of baking powder
– A good pinch of salt
– A couple of large eggs, at room temperature
– Half a cup of vegetable oil
– A cup of whole milk
– A splash of vanilla extract
– About three-quarters of a cup of graham cracker crumbs
– A small jar of seedless raspberry jam
– A cup of mini marshmallows
– Half a cup of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until no lumps remain.
3. In a separate bowl, beat the eggs lightly, then whisk in the vegetable oil, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—a few small lumps are fine to avoid overmixing.
5. Divide the graham cracker crumbs evenly among the muffin liners, pressing about a tablespoon into the bottom of each to form a crust.
6. Spoon the batter over the crumbs, filling each liner about two-thirds full.
7. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once cooled, use a small paring knife or apple corer to cut a 1-inch deep hole in the top center of each cupcake.
10. Fill each hole with about a teaspoon of raspberry jam, using a piping bag or small spoon for neatness.
11. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth.
12. Dip the top of each cupcake into the melted chocolate, letting any excess drip off, then immediately press a few mini marshmallows into the chocolate before it sets.
13. Place the cupcakes under a broiler for 30-60 seconds, watching closely until the marshmallows are lightly toasted and golden brown.
Out of the oven, these cupcakes offer a delightful contrast: the crumb is tender and moist from the oil, while the graham cracker base adds a subtle crunch. That burst of raspberry jam in the middle keeps each bite from being too rich, and the toasted marshmallows on top give a gooey, nostalgic finish that’s perfect with a glass of cold milk or a hot coffee on a quiet afternoon.
Smores Cupcakes with Espresso-Infused Frosting
Venturing into the kitchen on a quiet evening, I find myself drawn to the nostalgic warmth of campfire treats, reimagined here as something a bit more refined yet equally comforting. These cupcakes blend the familiar, gooey joy of s’mores with the subtle sophistication of espresso, creating a dessert that feels both celebratory and deeply personal.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 and 1/2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of unsweetened cocoa powder
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 cup of buttermilk
– 1/2 cup of vegetable oil
– 2 large eggs
– 1 teaspoon of vanilla extract
– 12 graham cracker squares, halved
– 1 cup of mini marshmallows
– 1/2 cup of semi-sweet chocolate chips
– For the frosting: 1 cup of unsalted butter, softened; 3 cups of powdered sugar; 2 tablespoons of heavy cream; 1 tablespoon of instant espresso powder; a pinch of salt
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. In a separate bowl, beat the buttermilk, vegetable oil, eggs, and vanilla extract with a hand mixer on medium speed for about 1 minute, until smooth.
4. Tip: Gradually add the wet ingredients to the dry, mixing just until no flour streaks remain—overmixing can make the cupcakes tough.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
8. While the cupcakes cool, make the frosting: in a medium bowl, beat the softened butter with a hand mixer on high speed for 2-3 minutes, until light and fluffy.
9. Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition to incorporate.
10. Add the heavy cream, instant espresso powder, and salt, then increase the speed to high and beat for another 2 minutes until smooth and spreadable.
11. Tip: If the frosting seems too thick, add a teaspoon more cream; if too thin, chill it in the refrigerator for 10 minutes to firm up.
12. Once the cupcakes are completely cool, use a knife or offset spatula to frost each one generously with the espresso-infused frosting.
13. Place a halved graham cracker square on top of each frosted cupcake, gently pressing it in.
14. Sprinkle mini marshmallows and chocolate chips over the frosting around the graham cracker.
15. Tip: For a toasted effect, use a kitchen torch to lightly brown the marshmallows, holding it about 2 inches away for 5-10 seconds until golden—watch closely to avoid burning.
16. Let the cupcakes set at room temperature for 10 minutes before serving.
Gently biting into one reveals a moist, chocolatey base that gives way to the creamy, coffee-kissed frosting, all balanced by the crunchy graham cracker and melty marshmallows. They’re perfect for a cozy gathering, where the espresso adds a subtle depth that keeps things interesting, or simply enjoyed solo with a cup of tea as a sweet pause in the day.
Smores Cupcakes with White Chocolate Drizzle
On this quiet December evening, as the world outside bustles with holiday preparations, I find myself drawn to the kitchen, craving something that marries childhood nostalgia with grown-up sophistication. These s’mores cupcakes feel like a warm hug—a chocolate base that’s rich but not overwhelming, topped with a toasted marshmallow swirl that crackles under the broiler, all finished with a delicate white chocolate drizzle that ties everything together in sweet harmony.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– A third of a cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Half a teaspoon of salt
– A cup of buttermilk
– Half a cup of vegetable oil
– A couple of large eggs
– A teaspoon of vanilla extract
– A splash of boiling water
– A jar of marshmallow fluff (about 7 ounces)
– Half a cup of white chocolate chips
– A tablespoon of heavy cream
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract, stirring gently until smooth.
4. Pour the wet ingredients into the dry ingredients and mix just until combined—overmixing can make the cupcakes tough.
5. Add the boiling water to the batter and stir until the mixture becomes thin and glossy, which helps create a moist crumb.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs attached.
8. Let the cupcakes cool completely in the pan on a wire rack for about 30 minutes to prevent the marshmallow from melting.
9. Once cooled, spoon a generous dollop of marshmallow fluff onto each cupcake, using a knife to swirl it into a peak.
10. Place the cupcakes under a broiler set to high for 1-2 minutes, watching closely until the marshmallow turns golden brown and toasty—this happens quickly, so don’t walk away!
11. In a microwave-safe bowl, melt the white chocolate chips with the heavy cream in 30-second intervals, stirring between each until smooth and drizzle-able.
12. Drizzle the white chocolate mixture over the toasted marshmallows using a spoon or piping bag for a decorative finish.
Vividly, these cupcakes offer a delightful contrast: the tender chocolate base gives way to a gooey, caramelized marshmallow top, while the white chocolate adds a creamy sweetness that balances the richness. Serve them slightly warm to highlight the melty textures, or pair with a cold glass of milk for a comforting treat that feels both festive and familiar.
Smores Cupcakes with Pretzel Crust
Baking these cupcakes feels like wrapping up a cozy evening by the campfire, where the crackle of flames meets the sweet promise of marshmallows. I’ve been tinkering with this recipe for a while, aiming to capture that nostalgic s’mores magic in a handheld treat, complete with a salty pretzel twist that balances the sweetness just right. It’s a little project that turns a quiet kitchen into a haven of warmth, perfect for sharing or savoring slowly on your own.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 22 minutes
Ingredients
– A cup and a half of crushed pretzels for that crunchy base
– A third of a cup of melted butter to bind it all together
– One and a half cups of all-purpose flour, sifted lightly
– A cup of granulated sugar for sweetness
– A teaspoon of baking powder to give them lift
– Half a teaspoon of salt to enhance the flavors
– A couple of large eggs at room temperature
– Half a cup of whole milk, warmed just a touch
– A third of a cup of vegetable oil for moisture
– A teaspoon of vanilla extract for aroma
– A cup of mini marshmallows, plus extra for topping
– Half a cup of semi-sweet chocolate chips for gooey pockets
– A splash of heavy cream for the ganache drizzle
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix the crushed pretzels and melted butter until evenly coated.
3. Press about a tablespoon of the pretzel mixture firmly into the bottom of each liner to form a crust.
4. Bake the crusts for 5 minutes at 350°F until lightly set, then remove and let cool slightly.
5. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
6. In another bowl, beat the eggs, then stir in the milk, vegetable oil, and vanilla extract until smooth.
7. Tip: Add the wet ingredients to the dry gradually, folding gently to avoid overmixing and keep the cupcakes tender.
8. Gently fold in the mini marshmallows and chocolate chips until just distributed.
9. Divide the batter evenly among the prepared liners, filling each about two-thirds full.
10. Bake at 350°F for 17–20 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Rotate the tin halfway through baking for even browning and to prevent hotspots.
12. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
13. In a small saucepan, heat the heavy cream over low heat until just simmering, then pour it over the remaining chocolate chips in a bowl.
14. Let it sit for a minute, then stir until smooth to create a ganache.
15. Drizzle the ganache over the cooled cupcakes and top with extra mini marshmallows.
16. Tip: For a toasted effect, use a kitchen torch briefly on the marshmallows, watching closely to avoid burning.
17. Let the ganache set for about 10 minutes before serving.
Delightfully, these cupcakes offer a playful contrast: the pretzel crust adds a salty crunch that melts into the soft, fluffy cake, while the marshmallows and chocolate create pockets of gooey sweetness. Serve them slightly warm to let the chocolate ooze, or pair with a cold glass of milk for a classic campfire vibe that feels just right any time of year.
Smores Cupcakes with Brownie Bottom
Unwrapping memories of campfire nights, I find myself craving that magical combination of chocolate, marshmallow, and graham cracker. There’s something deeply comforting about bringing those flavors into a more permanent, shareable form. Let’s bake a little nostalgia together.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 22 minutes
Ingredients
– A box of your favorite brownie mix (plus the oil, water, and egg it calls for)
– A dozen graham cracker squares, crushed into coarse crumbs
– A couple of tablespoons of melted butter
– A cup and a half of all-purpose flour
– A teaspoon of baking powder
– A pinch of salt
– A stick of softened unsalted butter
– Three-quarters of a cup of granulated sugar
– A couple of large eggs, at room temperature
– A splash of vanilla extract
– Half a cup of whole milk
– A bag of mini marshmallows
– A cup of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Prepare the brownie batter according to the package directions. (Tip: For a fudgier bottom, slightly under-mix the batter.)
3. In a small bowl, combine the crushed graham cracker crumbs with the melted butter until the mixture resembles wet sand.
4. Press about a tablespoon of the graham cracker mixture firmly into the bottom of each prepared muffin cup to form a crust.
5. Spoon the brownie batter evenly over the graham cracker crusts, filling each cup about one-third full.
6. Bake for 10 minutes, then remove the pan from the oven. The brownie layer will be just set but not fully cooked.
7. While the brownie base bakes, make the cupcake batter: In a medium bowl, whisk together the flour, baking powder, and salt.
8. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed for 3-4 minutes, until light and fluffy.
9. Beat in the eggs, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
10. With the mixer on low speed, alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix just until combined; do not overmix.
11. Gently spoon the cupcake batter over the partially baked brownie layer in each cup, filling them almost to the top.
12. Return the pan to the oven and bake for another 18-22 minutes, or until a toothpick inserted into the cupcake (not brownie) center comes out clean. (Tip: Rotate the pan halfway through for even baking.)
13. Immediately after removing the cupcakes from the oven, carefully place a handful of mini marshmallows and a sprinkle of chocolate chips on top of each one.
14. Turn your oven to broil. Place the cupcake pan back under the broiler for 1-2 minutes, watching constantly, until the marshmallows are toasted and golden. (Tip: Keep the oven door slightly ajar and never walk away, as broiling happens very quickly.)
15. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Perhaps the best part is the delightful contrast: a crisp, buttery graham cracker crust gives way to a dense, fudgy brownie, all topped by a cloud of toasted marshmallow and melted chocolate. They’re wonderfully messy to eat, with the marshmallow pulling into soft strings, making them perfect for serving with a tall glass of cold milk to cut through the sweetness.
Smores Cupcakes with Toasted Coconut Topping
Kindly, as the afternoon light fades on this December day, I find myself drawn to the warmth of the oven and the promise of a treat that feels like a campfire story in dessert form. It’s a quiet moment to create something that holds the nostalgic crackle of a graham cracker, the gentle melt of chocolate, and the sweet, toasty kiss of marshmallow, all tucked into a simple cupcake.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 22 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– A third of a cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Half a teaspoon of salt
– A cup of buttermilk
– Half a cup of vegetable oil
– A couple of large eggs
– A teaspoon of vanilla extract
– A splash of hot water
– A cup of mini marshmallows
– A cup of semi-sweet chocolate chips
– A cup of sweetened shredded coconut
– A sleeve of graham crackers, crushed into about a cup of fine crumbs
– A quarter cup of unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; a few small lumps are fine to avoid overmixing.
5. Stir in the hot water to thin the batter slightly, then fold in the mini marshmallows and chocolate chips.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with no wet batter.
8. While the cupcakes bake, mix the crushed graham crackers with the melted butter in a small bowl until it resembles wet sand.
9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, sprinkle the graham cracker mixture evenly over the tops of the cupcakes.
11. In a dry skillet over medium heat, toast the shredded coconut, stirring constantly, for 3-4 minutes until golden brown and fragrant, then let it cool.
12. Top each cupcake with the toasted coconut, pressing gently to adhere.
The result is a delightful contrast: a tender, chocolatey crumb gives way to pockets of melted marshmallow and chocolate, all anchored by that buttery graham cracker crunch and the tropical whisper of coconut. Serve them slightly warm to let the marshmallows stay gooey, or chill them for a firmer, more campfire-s’more-like bite on a cool evening.
Smores Cupcakes with Bourbon-Infused Frosting
Venturing into the kitchen on this quiet evening, I find myself drawn to the warmth of nostalgic flavors, a gentle escape into the comforting embrace of chocolate, marshmallow, and a hint of something spirited. It’s a simple pleasure, really, transforming those familiar campfire treats into something a little more refined for the home kitchen, where the oven’s glow replaces the open flame.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– Half a cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Half a teaspoon of salt
– A cup of buttermilk
– Half a cup of vegetable oil
– Two large eggs
– A teaspoon of vanilla extract
– A splash of hot water
– A bag of semi-sweet chocolate chips
– A jar of marshmallow fluff
– A stick of unsalted butter, softened
– Two cups of powdered sugar
– A couple of tablespoons of bourbon
– A pinch of salt for the frosting
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few streaks of flour are okay to avoid overmixing.
5. Stir in the hot water until the batter is thin and pourable, then fold in a handful of chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. For the frosting, beat the softened butter in a bowl with an electric mixer on medium speed until creamy, about 2 minutes.
10. Gradually add the powdered sugar, beating on low speed until incorporated, then increase to high and beat for 3 minutes until fluffy.
11. Mix in the bourbon and a pinch of salt, beating for another minute to combine evenly.
12. Once the cupcakes are cool, use a knife or piping bag to swirl the frosting on top of each one.
13. Gently warm the marshmallow fluff in the microwave for 10-15 seconds until slightly runny, then drizzle it over the frosted cupcakes.
14. Sprinkle with a few more chocolate chips for garnish, if desired.
Kneading these elements together yields a dessert where the moist, tender crumb gives way to a gooey marshmallow swirl and a frosting that whispers of oak and caramel. Serve them slightly chilled to let the bourbon notes mellow, or toast the tops briefly with a kitchen torch for that classic, crackly s’mores finish—a quiet celebration in every bite.
Smores Cupcakes with Candied Bacon Garnish
Wandering through the kitchen on this quiet evening, I found myself craving something that felt like a campfire memory and a cozy holiday treat all in one—a sweet, smoky, and utterly comforting little creation. It’s the kind of dessert that makes you pause and savor each bite, with layers that unfold slowly on your tongue.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– A cup and a half of all-purpose flour
– A cup of granulated sugar
– Half a cup of unsweetened cocoa powder
– A teaspoon of baking soda
– Half a teaspoon of salt
– A cup of buttermilk
– Half a cup of vegetable oil
– Two large eggs
– A teaspoon of vanilla extract
– A splash of hot water
– A cup of mini marshmallows
– Half a cup of graham cracker crumbs
– Four slices of thick-cut bacon
– A quarter cup of brown sugar
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, then add the hot water and mix until the batter is smooth—be careful not to overmix to keep the cupcakes tender.
5. Fold in the mini marshmallows and graham cracker crumbs evenly throughout the batter.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean, then let the cupcakes cool completely on a wire rack.
8. While the cupcakes cool, lay the bacon slices on a baking sheet lined with parchment paper and sprinkle them evenly with the brown sugar.
9. Bake the bacon at 400°F for 15–20 minutes, watching closely until the sugar caramelizes and the bacon is crispy—rotate the pan halfway through for even cooking.
10. Let the candied bacon cool, then crumble it into small pieces for garnish.
11. Once the cupcakes are cool, top each with a sprinkle of the candied bacon just before serving to keep it crunchy.
Here, the cupcakes emerge with a soft, moist crumb that gives way to gooey marshmallow pockets and a hint of graham cracker crunch, all balanced by the salty-sweet smokiness of the bacon. I love serving these slightly warm, maybe with a dollop of whipped cream on the side for an extra indulgent touch.
Summary
Looking for a fun twist on a classic treat? These 20 s’mores cupcake recipes offer endless inspiration for your next baking adventure. From gooey marshmallow frostings to graham cracker crusts, there’s a perfect pick for every sweet tooth. We’d love to hear which recipe you try first—leave a comment with your favorite and don’t forget to share this roundup on Pinterest!
