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S’mores Cupcakes - featured image

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

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

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.

Ingredients

Scale
  • 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)

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

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Find it online: https://falvory.com/smores-cupcakes-recipe-easy-toasted-marshmallow-frosting-for-parties/