S’mores Cupcakes Recipe: Easy Toasted Marshmallow Frosting for Parties

The crackle of a campfire, the sticky sweetness of marshmallows, and the crunchy bite of graham crackers—honestly, s’mores bring back summer nights every time. But let’s face it, hauling out the fire pit for dessert isn’t always practical (especially if you’re prepping for a party indoors). That’s why I fell in love with these S’mores Cupcakes with Toasted Marshmallow Frosting! The first time I whipped up a batch, it was for my daughter’s birthday bash, and the kitchen smelled like a dream—chocolate-rich, caramelized marshmallow, and that unmistakable graham cracker aroma. It was magic in a muffin tin.

There’s something about transforming those classic campfire flavors into a cupcake that just feels special. Not only do you get nostalgia in every bite, but these are perfect for party platters, cozy family nights, or just when you want a little treat without a bonfire. I’ve made this S’mores Cupcakes Recipe at least a dozen times—tweaking the graham base, experimenting with marshmallow textures, and, of course, taste-testing way more than I’ll admit! The result? Cupcakes that deliver that gooey, melty, chocolatey punch you crave, all in a handheld package. Plus, the toasted marshmallow frosting is seriously irresistible (I’ve caught my husband sneaking spoonfuls straight from the bowl).

Whether you’re looking for an easy party dessert, a Pinterest-worthy bake, or a way to impress your friends without spending hours in the kitchen, these cupcakes are a surefire hit. They’re simple to make, loaded with flavor, and honestly—who can resist toasted marshmallow piled high on chocolate cake? If you love classic s’mores as much as I do, you’ll want this recipe in your back pocket.

Why You’ll Love This Recipe

I’ve baked countless batches of these S’mores Cupcakes, and I can say with confidence: they’re a crowd-pleaser every single time. After testing different marshmallow frostings and chocolate cake bases, I landed on a combination that’s just right—gooey, rich, and oh-so-satisfying. Here’s why you’ll love making these for your next gathering:

• Quick & Easy: You’ll have bakery-quality cupcakes in under 90 minutes—no fancy techniques required.
• Simple Ingredients: Most items are kitchen staples, so no frantic store runs (unless you’re out of marshmallows, which happens a lot in my house).
• Perfect for Parties: These shine at birthday parties, holiday get-togethers, or whenever you want to wow a crowd.
• Kid-Approved: My kids call them “campfire cupcakes” and they disappear from the plate faster than I can set them down.
• Unbelievably Delicious: The toasted marshmallow frosting is creamy, fluffy, and just the right amount of golden—seriously, it tastes like you roasted it yourself.

What sets this S’mores Cupcakes Recipe apart is the attention to texture. The graham cracker crust is crunchy (never soggy!), the chocolate cake is moist and rich, and the marshmallow frosting is light but holds its shape. Blending the marshmallow fluff with real mini marshmallows before torching gives the perfect mix of gooey and toasted. You know, it’s not just another cupcake—it’s the campfire experience, minus the smoke.

This recipe is comfort food with a twist—easy to whip up, yet totally indulgent. Perfect for impressing guests or just treating yourself on a quiet evening at home. If you’re ready to bake the best s’mores cupcakes you’ve ever tasted, let’s get started!

What Ingredients You Will Need

This S’mores Cupcakes Recipe uses straightforward ingredients for maximum flavor, minimal fuss. Most of these you’ll probably find hanging out in your pantry right now. Here’s what you’ll need:

• For the Graham Cracker Base:
  • 1 1/2 cups (150g) graham cracker crumbs (finely crushed, about 12 crackers)
  • 1/4 cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted (adds richness)
  • Pinch of salt (balances sweetness)
• For the Chocolate Cupcake Batter:
  • 1 cup (125g) all-purpose flour (or use gluten-free blend if needed)
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-processed for deeper flavor)
  • 1 cup (200g) granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs (room temperature)
  • 1/2 cup (120ml) whole milk (or dairy-free alternative)
  • 1/4 cup (60ml) vegetable oil (or melted coconut oil)
  • 2 tsp pure vanilla extract
  • 1/2 cup (120ml) hot water or freshly brewed coffee (coffee deepens the chocolate flavor)
• For the Toasted Marshmallow Frosting:
  • 1 1/2 cups (180g) marshmallow fluff or creme
  • 1 cup (50g) mini marshmallows
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar (sifted for smoothness)
  • 1 tsp pure vanilla extract
  • 1-2 tbsp milk or cream (as needed for consistency)
  • Pinch of salt
• Optional Garnishes:
  • Extra graham cracker crumbs (for sprinkling)
  • Chocolate chips or chocolate squares (for topping)
  • Whole mini marshmallows (for extra toastiness)

If you don’t have graham crackers, digestive biscuits work well too. For a dairy-free version, swap in vegan butter and non-dairy milk. I’ve used almond flour for a gluten-free crust, but honestly, the classic graham cracker is hard to beat. When picking marshmallow fluff, I prefer the “Jet-Puffed” brand—always smooth, never sticky. As for cocoa powder, go for Dutch-process if you want that deep, campfire-like chocolate hit.

These ingredients come together for a cupcake that’s rich, gooey, and perfectly balanced. Don’t worry if you need to swap things—this recipe is forgiving and still delivers those classic s’mores vibes!

Equipment Needed

Nothing too fancy required for these S’mores Cupcakes, which is great if you’re baking in a hurry or outfitting a busy kitchen. Here’s what I use:

• 12-cup muffin tin (standard size, but you can use minis for bite-sized treats)
• Paper cupcake liners (or reusable silicone cups—easy cleanup!)
• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer (for the frosting; a sturdy whisk works in a pinch)
• Measuring cups and spoons (accuracy matters, especially for baking)
• Rubber spatula (for scraping every bit of batter)
• Small offset spatula or spoon (to spread frosting)
• Kitchen torch (for that perfect toasted marshmallow finish; if you don’t have one, use your oven’s broiler)

My first few batches were made with a hand whisk and a fork for mashing the graham crackers—works fine, but a food processor makes the crumbs extra uniform. If you’re using a kitchen torch, check the fuel before starting (I’ve run out mid-toast more than once!). For budget-friendly options, dollar store mixing bowls and basic measuring sets work just as well as pricier brands.

Don’t stress if you’re missing a tool—just improvise. That’s half the fun of baking at home!

Preparation Method

How Do You Make S’mores Cupcakes with Toasted Marshmallow Frosting?

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Set aside.
2. Make the Graham Cracker Base: In a medium bowl, mix 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) sugar, and a pinch of salt. Pour in 6 tbsp (85g) melted butter and stir until combined—it should look like wet sand. Spoon about 1 tablespoon into each liner and press down firmly (use the back of a spoon or a shot glass). Bake for 5 minutes, then cool slightly.
3. Prepare the Chocolate Cupcake Batter: In a large bowl, whisk together 1 cup (125g) flour, 1/2 cup (50g) cocoa powder, 1 cup (200g) sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In another bowl, combine 2 eggs, 1/2 cup (120ml) milk, 1/4 cup (60ml) oil, and 2 tsp vanilla. Pour wet ingredients into the dry and mix until just combined—don’t overmix or you’ll get dense cupcakes.
4. Add Hot Water: Pour in 1/2 cup (120ml) hot water or coffee. Batter will be thin; that’s good! It makes the cupcakes extra moist.
5. Fill the Liners: Spoon batter over the graham crust in each liner, filling about 2/3 full. Tap the pan gently on the counter to settle the batter.
6. Bake: Bake at 350°F (175°C) for 18-22 minutes. Check with a toothpick—should come out with a few moist crumbs. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack. Let cool completely before frosting (otherwise, the frosting melts right off—learned that the hard way).
7. Make the Toasted Marshmallow Frosting: In a large bowl, beat 1/2 cup (115g) softened butter until creamy. Add 1 1/2 cups (180g) marshmallow fluff and 1 tsp vanilla; beat until smooth. Mix in 2 cups (240g) powdered sugar, a pinch of salt, and 1-2 tbsp milk or cream, beating until light and fluffy. Fold in 1 cup mini marshmallows for extra gooeyness.
8. Frost the Cupcakes: Pile frosting high with a spatula or piping bag. Don’t worry about perfection—rustic swirls look best here.
9. Toast the Marshmallow Frosting: Use a kitchen torch to gently brown the frosting until golden and bubbly. If you don’t have a torch, pop cupcakes under your oven’s broiler for 30-60 seconds (watch closely—marshmallow burns fast!).
10. Add Garnishes: Sprinkle with extra graham cracker crumbs, mini chocolate chips, or a whole mini marshmallow if you like.

Troubleshooting Tips: If the graham crust crumbles, try pressing it firmer or adding a touch more butter. If your frosting is too runny, add more powdered sugar. Cupcakes sinking in the middle? Check oven temp—too hot causes sinking. For best results, cool completely before frosting and use fresh marshmallow fluff (old fluff can be grainy).

Personal tip: I prep the graham crust and batter ahead for big parties, then frost and toast just before serving for max wow factor!

Cooking Tips & Techniques

There’s a little magic (and a little science) behind getting these S’mores Cupcakes just right. Here are my tried-and-true tips from all the times I’ve baked these for family and friends:

• Don’t Overmix: Stir the batter until ingredients are just combined. Overmixing leads to tough cupcakes—trust me, I’ve made that mistake more than once.
• Hot Water or Coffee: Adding hot liquid blooms the cocoa and makes the cake extra moist. Coffee is my secret weapon for a deeper chocolate flavor (even if you don’t like coffee, you won’t taste it).
• Perfect Graham Base: Press the crust down firmly, but not so hard it turns solid. If it’s too loose, it’ll fall apart when you peel the liner.
• Cool Before Frosting: Resist the urge to frost warm cupcakes—the frosting will slide right off, and you’ll end up with a sticky mess.
• Marshmallow Toasting: A kitchen torch gives that authentic campfire look. If you’re using your broiler, watch closely (I’ve burned a few batches by walking away for just a minute!).
• Pipe or Swirl: Rustic swirls look great and make it easy if you’re short on time. For parties, piping little peaks gives a wow-factor—kids love the “flame” look after toasting.
• Multitasking: While cupcakes bake, prep your frosting and toppings. Saves time and keeps the kitchen chaos under control.
• Consistency Matters: If the frosting feels too stiff, add a splash of milk. Too soft? More powdered sugar. I always test with a spoon—should hold its shape but still be spreadable.
• Lessons Learned: Don’t forget the pinch of salt in the frosting—it makes the sweetness pop! And use fresh marshmallows for the best toasting.

I’ve had my share of cupcake fails, but these tips keep things foolproof. With a little practice, you’ll be making s’mores cupcakes that look and taste like they came straight from a bakery!

Variations & Adaptations

How Can You Make S’mores Cupcakes Fit Your Diet or Occasion?

• Gluten-Free: Use gluten-free graham crackers and flour blend. I’ve tried it—works great, and the texture is still dreamy.
• Vegan: Swap eggs for flaxseed meal (1 tbsp flax + 3 tbsp water per egg), use dairy-free butter, milk, and marshmallows (check labels—some marshmallows aren’t vegan!).
• Flavor Twists: Add a pinch of cinnamon or instant espresso powder for a grown-up flavor. Or mix in crushed peppermint candies for a holiday spin.
• Mini Cupcakes: Make bite-sized treats by using a mini muffin pan—reduce baking time to 10-12 minutes.
• Different Cooking Methods: If you don’t have an oven, use a countertop convection oven or even an air fryer (just adjust time and keep a close eye).
• Nut-Free: Skip nuts and double-check ingredients for cross-contamination. Most brands label clearly.
• Personal Favorite: Once, I swirled a little peanut butter into the batter. It was a hit—think Reese’s meets s’mores!

Don’t be afraid to experiment! S’mores Cupcakes are super flexible, so you can tailor them to suit allergies, dietary needs, or just the flavors you love most. Every batch is a new adventure.

Serving & Storage Suggestions

How Should You Serve and Store S’mores Cupcakes?

These cupcakes taste best slightly warm or at room temperature. For party trays, arrange them in a circle and sprinkle extra graham crumbs and mini marshmallows over the top—super cute and totally Pinterest-worthy.

• Serving: Serve with cold milk, hot cocoa, or even coffee. For a dessert platter, pair with fresh fruit or chocolate bark.
• Presentation: Use fancy liners and a cake stand for parties. Add a little flag or sparkler for birthdays!
• Storage: Store in an airtight container at room temperature for up to 2 days. If it’s hot out, refrigerate—just let them come to room temp before serving for best texture.
• Freezing: Unfrosted cupcakes freeze well for up to 2 months. Thaw overnight, then frost and toast right before serving.
• Reheating: Warm in the microwave for 10-15 seconds (just enough to soften the marshmallow). Don’t re-toast after storing—marshmallow can get too crispy.
• Flavor Development: The graham and chocolate flavors deepen overnight, so leftovers taste even richer.

I always make extra—these disappear fast! They’re great for lunchboxes, bake sales, or just a sweet snack after school.

Nutritional Information & Benefits

Here’s a quick look at what’s inside each cupcake (approximate per cupcake):

• Calories: 290
• Fat: 13g
• Carbs: 40g
• Protein: 3g
• Sugar: 27g

Key ingredients like cocoa powder offer antioxidants, and graham crackers provide a little fiber. Marshmallows and frosting, well, they’re pure treat territory. This recipe is nut-free (if you skip the peanut butter twist), and can be made gluten-free or dairy-free with simple swaps. Allergens to watch: wheat, egg, dairy, and marshmallow (gelatin).

Personally, I see these as a fun, occasional indulgence—perfect for celebrations or as a reward after a busy week. You get all the classic s’mores joy, plus the satisfaction of homemade baking. Enjoy every bite!

Conclusion

This S’mores Cupcakes Recipe with Toasted Marshmallow Frosting is honestly one of my favorite party treats—they’ve got all the campfire nostalgia without any of the hassle. The combo of crunchy graham base, rich chocolate cake, and gooey toasted marshmallow is just unbeatable. Whether you’re baking for a crowd or just want to treat yourself, these cupcakes are easy, delicious, and totally fun to make.

I love how versatile this recipe is—swap ingredients to fit your needs, play with flavors, or just pile on the marshmallows for extra gooeyness. It’s a recipe I come back to again and again for birthdays, holidays, and those “just because” moments. If you give it a try, let me know how it goes! Drop a comment below with your favorite twist or share your photos on Pinterest—seeing your creations always makes my day.

Happy baking, and may your cupcakes be as gooey and delicious as a campfire s’more!

FAQs

Can I make S’mores Cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and frost/toast them right before serving for freshest flavor.

Do I need a kitchen torch for the frosting?

Nope. While a torch gives the best look, you can use your oven’s broiler—just watch closely so the marshmallow doesn’t burn.

How do I keep the graham cracker crust from crumbling?

Press it down firmly and use enough melted butter. If it still crumbles, add a touch more butter or chill the crust before adding batter.

Can I freeze S’mores Cupcakes?

Absolutely! Freeze unfrosted cupcakes for up to 2 months. Thaw overnight, then frost and toast before serving.

What’s the best way to toast marshmallow frosting without burning it?

Use a torch in small circles or your oven’s broiler for 30-60 seconds. Always keep an eye on it—marshmallow browns fast!

S’mores Cupcakes Recipe: Easy Toasted Marshmallow Frosting for Parties

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• Author: Suzana Elliot
• Total Time: 47 minutes
• Yield: 12 cupcakes 1x

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Description

These S’mores Cupcakes bring classic campfire flavors indoors with a crunchy graham cracker base, moist chocolate cake, and gooey toasted marshmallow frosting. Perfect for parties, family nights, or whenever you crave a nostalgic treat without the bonfire.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs (about 12 crackers, finely crushed)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• Pinch of salt
• 1 cup all-purpose flour (or gluten-free blend)
• 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup whole milk (or dairy-free alternative)
• 1/4 cup vegetable oil (or melted coconut oil)
• 2 tsp pure vanilla extract
• 1/2 cup hot water or freshly brewed coffee
• 1 1/2 cups marshmallow fluff or creme
• 1 cup mini marshmallows
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1–2 tbsp milk or cream (as needed for consistency)
• Pinch of salt
• Extra graham cracker crumbs (for sprinkling, optional)
• Chocolate chips or chocolate squares (for topping, optional)
• Whole mini marshmallows (for extra toastiness, optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and a pinch of salt. Stir in melted butter until mixture resembles wet sand.
3. Spoon about 1 tablespoon of graham mixture into each liner and press down firmly. Bake for 5 minutes, then cool slightly.
4. In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
5. In another bowl, combine eggs, milk, oil, and vanilla extract.
6. Pour wet ingredients into dry ingredients and mix until just combined.
7. Add hot water or coffee and mix; batter will be thin.
8. Spoon batter over graham crust in each liner, filling about 2/3 full. Tap pan gently to settle batter.
9. Bake for 18-22 minutes, until a toothpick comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
10. For frosting, beat softened butter until creamy. Add marshmallow fluff and vanilla; beat until smooth.
11. Mix in powdered sugar, pinch of salt, and milk or cream as needed for consistency. Beat until light and fluffy. Fold in mini marshmallows.
12. Frost cooled cupcakes with a spatula or piping bag.
13. Toast frosting with a kitchen torch until golden and bubbly, or place under broiler for 30-60 seconds (watch closely).
14. Garnish with extra graham cracker crumbs, chocolate chips, or whole mini marshmallows as desired.

Notes

For gluten-free or vegan adaptations, use appropriate substitutes for flour, graham crackers, eggs, butter, and marshmallows. Press graham crust firmly for best results. Cool cupcakes completely before frosting. Toast marshmallow frosting carefully—marshmallow browns quickly. Unfrosted cupcakes freeze well for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 290
• Sugar: 27
• Sodium: 180
• Fat: 13
• Saturated Fat: 7
• Carbohydrates: 40
• Fiber: 2
• Protein: 3

Keywords: s'mores cupcakes, toasted marshmallow frosting, party dessert, chocolate cupcakes, graham cracker crust, campfire treat, easy baking, kid-friendly, nut-free, birthday cupcakes