S’mores Cupcakes

These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

Close-up of Smores Cupcakes

Close-up of Smores Cupcakes with a bite out of one

S’mores Cupcakes

If you’ve been keeping up with S’mores Week this week, then you’ve already seen my Smores Cheesecake and Smores Ice Cream Bars and you know that s’mores are all the rage this week! A bunch of us bloggers have gotten together to bring copious amounts of s’mores-inspired treats. To see what everyone else brought today, check out the bottom of the post. I’m sad to see S’mores Week end, but I’m pretty pumped to end it with these S’mores Cupcakes.

So yesterday I had my 6 month check up/cleaning at the dentist. I know a lot of people hate the dentist, but I actually don’t mind it. I’ve actually fallen asleep while getting my teeth cleaned before. No joke. And I love leaving with that clean feeling mouth. 🙂

And now our dentist has a tv in the ceilings above the chairs, so I get to watch tv while I lay there. Works for me!

I’ve been fortunate to never have any cavities or anything, so it’s never been a bad experience for me. I never even had to get braces. I don’t know how I got so lucky, but I’ll take it.

And I don’t think I’ve ever been to a dentist appointment without having them tell me how great my teeth are. After my dental hygienist finished cleaning my teeth yesterday she said, “I’m officially jealous of your teeth.” That’s saying a lot coming from someone who looks at teeth all day every day.

I wish I knew what I’d done to get such great teeth. I’d make sure our kids do it one day. Maybe it’s all the milk I had to drink as a kid? I am a little shocked that after all the sugar that makes it’s way into my mouth these days that I don’t have more teeth issues. It must be a genes thing.

Close-up of Smores Cupcakes on a wooden boardOverhead view of Smores Cupcakes on a wooden board

I do always get lectured about flossing though. I just can’t seem to get into that habit. I’m not a fan.

The Best S’mores Cupcakes Recipe

However, I am a massive fan of these S’mores Cupcakes. When one of my coworkers grabbed one, his first comment was one of surprise. “A cupcake with a crust?!” Why yes, why not?

And the crust on these might just be my favorite part. The graham cracker crust has some added sugar in it, and it is just perfect with the super moist chocolate cupcake.

The marshmallow icing is incredibly light and fluffy. I considered using marshmallow fluff, but I had a tough time getting it stiff enough. To be fair, it was when our air conditioning was on the fritz, so maybe it was a little warm.

But this icing stood up to the warm air, so it won! And the contrast of the lightness of it, with the denser cupcake and the sweet, lighty crunchy crust is just perfection. You won’t be able to stop eating them.

Then I finished them off with a little chocolate sauce and a sprinkle of graham cracker crumbs. Super cute, but totally optional.

These S’mores Cupcakes are super yummy and simple to put together! With the graham cracker crust, chocolate cupcake and marshmallow frosting, they really are like eating a s’more in cupcake form!

Smores Cupcakes on a wooden pedestalClose-up of Smores Cupcakes

Read transcript

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Smores Cupcake close up image

S’mores Cupcakes

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 15-18 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!




  • 1 1/4 cup (168g) graham cracker crumbs
  • 5 tbsp (70g) butter, melted
  • 5 tbsp (65g) sugar


  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) boiling water


  • 4 eggs whites
  • 1 cup (207g) sugar
  • 1/2 tsp cream of tarter
  • 1 tsp vanilla extract
  • Chocolate sauce (I used Hershey’s Hot Fudge topping)
  • Graham cracker crumbs


1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.
2. In a small bowl, combine crust ingredients and mix well.
3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
4. Bake crusts for 7 minutes then remove and set aside.
5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
7. Add vanilla to boiling water and add to mixture. Mix well.
8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.
9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.
11. Place over a saucepan with simmering water (or use a double boiler).
12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.

Keywords: s'mores cupcakes, smores cupcakes, s'mores dessert, s'mores recipe, marshmallow frosting, best chocolate cupcakes, best cupcakes recipe, easy cupcakes recipe, homemade cupcakes recipe


S'mores Cupcakes - super moist chocolate cupcakes with a graham cracker crust, topped with a light marshmallow frosting!

Smores Cupcakes - a graham cracker crust, moist chocolate cupcakes and marshmallow frosting!

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Recipe rating

  1. Chrissy

    These were so yummy! I just made them tonight for a birthday party and they were a complete hit! They were so moist and full of sweet flavor! Delish! Great recipe, easy to follow, and VERY easy to eat!! 🙂 Thank you! I added a half of a large marshmallow in the center of the cupcakes about 9 minutes after they started baking, so yummy!! Added a chocolate chip and a golden graham cereal piece to the top as well for decoration.

  2. Livv

    I decided to make these cupcakes for my family and I was surprisingly let down. I followed the recipe to a T and the cupcakes took more than twice as long to bake than the recipe said they would. Also, the frosting tasted delicious, however it was extremely runny and after mixing it for what seemed like 20 minutes no peaks would form. I decided, “oh well, let me give it a try” and I spread it on the cupcakes. The icing pooled and ran over the edges of the cupcakes leaving drips all over the liners. I was extremely eager to try this recipe and was sadly very disappointed. Now that I am aware of the extended cooking time I intend to remake this recipe using a different icing recipe. 

  3. Maryam

    Hi can i use this for a 12 inch cake and if so what should the quantities be? Amazing recipe. Cant get enough of it x

  4. Christie

    I made these cupcakes recently and they were sooo yummy!! The chocolate cake itself was really moist and rich, I also added a tad more of the cocoa powder. 😉
    My only issue was… baking st 300° for 19-21 minutes was no where near long enough, the insides were completely still raw and i had to make a 2nd batch… The 2nd batch I still kept at 300° but I had to bake for (I think) 26-28 minutes. I can’t remember how many times I had to add another 1-2 minutes.
    I thought maybe it was my awful cupcake pans but I now have some nicer ones and… will the same thing (I am baking these as we speak!). I have had to add on at least an additional 5 minutes. :/

    1. Lori

      I had the same issue. I ended up increasing the heat after 20 minutes to 325 and baking for another 5 minutes. They finally baked through. They are very sticky, though! How about yours?

  5. Pam

    This recipe is gold! I’ve made it 3 times already and this last batch is just for 3 people because there weren’t any leftover from the earlier batches. 🙂 We are not sharing this time, it’s too yummy. Thank you!

  6. Maria Jesiela

    Followed the recipe but my cupcakes rose too high. Lol, it’s like chocolate hills. I may have poured too much batter on the cupcake liners. Fail.

  7. Paula

    I made the cupcakes and they tasted great, however i was worried about the uncooked egg whites. i put them in the oven to cook the top a bit.

  8. Kimberly

    These came out amazing! I was surprised at how great the icing set up. I made these in minis and added a toasted mini marshmallow to the top (just broiled it for like a minute then put on top when done). I drizzled with chocolate and graham crackers as well! Looked and tasted amazing and received so many compliments.

  9. Brianna @Celestial-Baking

    I have made these cupcakes so many times and they are always a hit! Thanks for the beautiful recipe 🙂

  10. Debbie

    These were absolutely perfect! Tasted like I bought them from a bakery. I will definitely be making these again soon. Thank you so much for sharing 🙂

  11. Shari Widmayer

    My 11 yr old is obsessed with all things s’mores, I guess its the Girl Scout in her. Tomorrow is her last day of school so she wanted to make these and take in for her class. They came out AMAZING!

  12. Brittany

    Hey Lindsay! I just got done making these amazing cupcakes, however, I had an issue with the graham cracker crust. The cake turned out moist and delicious and the frosting was super good as well, but when I removed the cupcake liner, the entire graham cracker crust was stuck in the liner and only the cake part came out. There was also butter on the bottom of the each cupcake section when I removed them. I would love to make these work on a second batch because they are so good, but I don’t know how to fix the crust part. I used the right amount of ingredients and mixed it well, is there anything you recommend for that issue so it won’t happen again?

    Thanks so much!!

    1. Brittany

      So I made them again in silicone liners and same thing happened with the crust. I’m starting to think maybe it’s the butter I used, could the wrong butter cause it to leak into the pan and get stuck in the liner?

      Thanks again!!

      1. Brittany

        Ok so update – Third time’s the charm!! 🙂 I bought different butter and they turned out perfect! Crust and all!!!

  13. Ty

    I made this on Friday night for my son’s graduation party yesterday, and they were lovely, but the actual cake was a bit flavorless :/ it was spongy and it help the shape beautifully. They tasted okay, the chocolate is not  overpowering, but not the kind you go back for more. I made 24 and came back home with 10 of them. The frosting was delicious in combination with the rest of the toppings. I wonder if I will need to use more cocoa or sugar next time. Thanks for the recipe. 

  14. Chelsea

    Omg I made these for a family reunion this weekend and they were such a huge hit!!! I made them in to minis so there would be more to go around and toasted the meringue with a buetain torch. Loved them!!!!! Thanks for the fabulous recipe

  15. Karen

    These look great! How do you store these? I am thinking of suggesting this for a wedding dessert table. Thanks!

    1. Lindsay

      If I remember correctly, I left that at room temperature. But maybe it’d be best to refrigerate them for something like that?

  16. Cassie

    Hi Lindsay! Planning to bake this instantly. But went to supermarket and I cannot find liquid buttermilk, what substitute you can recommend? But I saw a powder but don’t know how to use it yet. Thank you!

    1. Lindsay

      I use the powdered buttermilk all the time. It’s great! But you could also replace the buttermilk with regular milk.

      1. Cassie

        Oh! I thought you used the liquid buttermilk cause it’s not yet mixed on the dry ingredients. Does it mean you dissolve it first? Sorry, it will be my first time to use the powdered. Thank you for your help!

      2. Lindsay

        I have used both. You can do it either way. This is the one I use. There should be directions on the package. For the one I use, it’s 4 tbsp of powder per cup of buttermilk and then the same amount of water as the recipe calls for milk. The water is added where the buttermilk would normally be added and the powder is added to the dry ingredients.

    2. Crystal

      These cupcakes are an absolute favorite with my family! My brother asked me to turn it into a cake minus the crust. Is there anything I would need to do to change the batter for it to turn out well for a cake? Or would I just do it the same? Thank you! 

  17. Jenna

    I am making sea themed cupcakes this weekend and I instantly thought of this crust. I’m thinking this crusty sandy base with a blue tinted vanilla cupcake with my blue frosting, biscuit sand and starfish on top. Thanks for the inspiration. Also if you did have cavities you would HATE the dentist guaranteed. It’s fine until they start drilling into your skull. 

    1. lifeloveandsugar@gmail.com

      Because the frosting is more marshmallow-like than it is straight marshmallows. It’s very light.

  18. Samantha

    Not really sure what I did wrong :/ I bake a loooooot lol, but the cupcakes just kind of sunk in a little in the middle when I took them out. Also, the icing is kind of runny. I have an electric mixer but the mixture, but not a whisk attachment for it so I did it by hand. Is there a way to make the icing without a mixer ? I really want to get these right.

    1. lifeloveandsugar@gmail.com

      Cupcakes can sink in the middle for a variety of reasons, but one of the most common is if the oven is opened too soon and too much hot air is released. As for the frosting, a mixer is best as what gives it thickness is the air that’s whipped into it.

    2. Tina Thompson

      I have not made this recipe but I have made the chocolate cupcakes with a different frosting. I also make the moist oil-based vanilla ones from this site. Let me tell you..I have ruined more cupcakes than I can count. I am not a baker and I set out to be the best. I wanted to master the chocolate and vanilla cupcakes. So one of the mistakes I was making is the temperature…double check you have that correct. Also, I had to adjust my cook time on my range. You may need to do that also. Check them with a toothpick. They shouldn’t look wet and jiggly on top. I now make them both all the time and they are literally the best cupcakes I have ever eaten. Light and fluffy and delicious! I hope that helps!

  19. Katlynn

    I tried this for Halloween and brought half of them to work and the other half I gave to my stepmom’s staff at her workplace. They did not last long! I followed the recipe to the T, except for the extra graham cracker crumbs on top. They cupcakes were moist and everyone liked the surprise crunch of the graham cracker crust. I was pleasantly surprised by how light the marshmallow frosting was. The only thing I would change is maybe add more cocoa powder or mini chocolate chips to the batter. Personally, I wanted the chocolate. to be a bit more intense. I will definitely make these again! I give them a 4.9 out of 5!

    1. lifeloveandsugar@gmail.com

      It helps warm up the batter. It does not cook the egg or curdle the milk. The batter should already be well combined and fairly thin before the water is added.

  20. Brenda

    Love the recipe and will try to do it for the first time today. A stupid question : how do you do the chocolate sauce?
    Thanks a lot.

    1. lifeloveandsugar@gmail.com

      I just drizzled it across each cupcake with a spoon. It can help to place them on a cooling rack or something, so that the chocolate that doesn’t end up on the cupcakes falls away, but that’s it.

  21. Maggie

    Just made these yesterday for a party, and they were a big hit! This is not a quick toss together recipe but it’s a showstopper. I ended up with about double the amount of graham cracker crust I really needed but I put the extra in the freezer for the next time I make these. The cake is chocolately and moist, and I really liked the marshmallow top. I made 18 cupcakes out of this recipe, had a little of the cupcake batter left over. I am keeping these in the fridge because it’s 95 here in LA, and I didn’t want the frosting to melt! Absolutely delicious, thank you!

  22. Jared

    I love how your cupcake turned out! I’ve tried doing it last night but my whole batter turned out watery ): this is especially so after I add in the boiling water. Could you please advise why is this so? Because when the batter is watery when I pour it over the crust it totally seeped through and my cupcake failed
    I would really love to learn more from you!

    1. lifeloveandsugar@gmail.com

      The batter is a very thin batter, so that sounds like it was correct. I haven’t heard of anyone having that problem though. Try to make sure the crust in pressed firmly again the cupcake liner and spoon the batter in carefully so that it doesn’t slosh around and create a gap between the crust and liner. Maybe that will help.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12