Filed Under: Cakes & Cupcakes | S'mores

S’mores Cupcakes

Recipe By Tessa Arias
January 19th, 2011

S'mores Cupcakes have a super moist cake, contrasted by the crunchy and buttery flavor of the graham crackers, and finished with a slightly charred marshmallow frosting.

Yield: 18 cupcakes

Prep Time: 15 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Who doesn’t adore the combination of chocolate, graham cracker, and marshmallow?
Texture: The cake is super moist while the graham cracker crust is both crunchy and buttery. The best part may be the slightly charred marshmallow frosting.
Ease: A little bit more complicated than your typical cupcake recipe but so worth it.
Appearance: My cupcakes ended being a bit… messy. I lost my ziploc baggie full of my decorating tips and piping bags so I just slathered the frosting on with a spatula. Still tasted good!
Pros: One of the most delicious cupcakes I’ve ever eaten. Take that, Sprinkles.
Cons: A little time-consuming and indulgent but perfect for a special occasion (or a Wednesday night).
Would I make this again? Yes! Now that I’ve found my decorating tips I’d love to make these again but prettier.

S’mores Cupcakes have a super moist cake, contrasted by the crunchy and buttery flavor of the graham crackers, and finished with a slightly charred marshmallow frosting. 

S'mores Cupcakes from

S’mores Cupcakes

I am very excited to share this recipe with you. So excited, in fact, that I don’t even care if my photos or subject content isn’t its prettiest (something to do with lost decorating tips… read below). I just want you to try this recipe.  Not only is it addictive-ly sweet and luscious but also reminiscence of childhood memories around a campfire.

How to make
S'mores Cupcakes

Yield: 18 cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
S'mores Cupcakes have a super moist cake, contrasted by the crunchy and buttery flavor of the graham crackers, and finished with a slightly charred marshmallow frosting.



  • 1 cup plus 2 tablespoons graham cracker crumbs (from 16 to 18 squares)
  • 3 tablespoons sugar
  • 5 tablespoons unsalted butter, melted
  • 6 ounces bittersweet chocolate, roughly chopped
  • 1 cup plus 1 tablespoon sugar
  • 3/4 cup plus 2 tablespoons flour
  • 7 tablespoons cocoa powder (not Dutch-processed)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1/2 cup boiling water
  • Extra chocolate or graham cracker pieces, to garnish


  • 5 large egg whites
  • 1 1/4 cup sugar
  • 1/2 tsp cream of tartar
  • 1 tsp pure vanilla extract


For the cupcakes:

  1. Preheat oven to 350 degrees F. Line 2 standard muffin pans with 18 cupcake liners; set aside. Place the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon of the graham cracker mixture prepared earlier into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place 2 teaspoons of chocolate in each muffin cup. Set pan aside.
  2. Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. Mix these together until evenly combined. In a separate large bowl, mix together the egg, milk, oil, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine; set cake batter aside.
  3. Transfer the muffin pans prepared earlier to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each cupcake liner three-quarters full with cake batter. Sprinkle each with the remaining chocolate and graham cracker mixture. Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

For the frosting:

  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water, making sure the water is not high enough to touch the bowl. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
  3. Transfer marshmallow frosting to a large pastry bag fitted with a large plain round, star, or French tip. Transfer cupcakes to a baking sheet or other heatproof surface. Pipe frosting in a spiral motion onto each cupcake. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Alternatively, you can also use your oven's broiler set on low for 1-2 minutes (keep an eye on the cupcakes the entire time!). Top each cupcake with a piece of chocolate or graham cracker, if desired. Serve immediately or store in an airtight container for up to 2 days.

Recipe Notes

Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Maria — January 19, 2011 at 5:03 pm

    These look fantastic! I am usually not a cupcake fan, I choose cookies, but I will be trying these:)

  2. #
    Melissa — January 19, 2011 at 5:30 pm

    So excited I found your blog! Everything looks delicious!

  3. #
    Xiaolu — January 19, 2011 at 6:48 pm

    I'm so glad you loved these as much as I did. I actually like how spreading the frosting on makes it look more like melted marshmallow. Man just thinking about these makes me crave them again 8).

  4. #
    notoriousexperiments — January 20, 2011 at 12:18 am

    Those look fantastic! And the concept sounds delicious too 🙂 I will be trying them 🙂

  5. #
    bake5 — January 20, 2011 at 9:42 am

    these are so worth making! i'll adore s'mores more than before! 😀


  6. #
    dana — January 20, 2011 at 11:35 pm

    These look too good to be true! What a great idea!

  7. # — January 21, 2011 at 4:44 am

    since i have no decorating skills at all, i don't think these seem messy. i just see yum.

  8. #
    Jenn (Cookies Cupcakes Cardio) — January 22, 2011 at 7:30 pm

    I love your site 🙂 just found it. I really like how you do the recipe rundown. Such a good idea!

  9. #
    Angela — January 24, 2011 at 12:14 am

    Wonderful!! Tessa, I emailed you a picture of our cupcakes (I used the piping bag!!)

  10. #
    livininthekitchen — January 24, 2011 at 4:18 am

    Mmm! This is totally my thing, I love cupcakes! Of course unless they're made with avocado…
    Jess : )

  11. #
    Jennie W. — February 23, 2015 at 12:08 am

    I made these today for a bonfire I was going to–thematic, yes! They were so incredibly delicious! I am not really a cake kinda person, and though these were a little more intricate than a regular cupcake, they were sure worth it. So many compliments. Anyway, I haven’t a pastry bag or tips, so I just used a big ziplock bag and cut the corner out. Works like a charm. Thank you for the wonderful recipe. I didn’t come home with any cupcakes at all!

    • #
      Tessa — February 23, 2015 at 2:59 pm

      Wonderful Jennie!!


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