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

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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!

This post contains affiliate links.

You might also like

Smores Cheesecake

Smores Ice Cream Bars

S’mores Chocolate Cake

S’mores Pizza

S’mores Chocolate Pie

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Kathy Rude

    I have these cupcakes to make for a wedding. How far in advanced can i frost the cupcakes? Have you ever torched the frosting?

    1. Lindsay

      You should be able to frost them a day or two ahead. And I can’t remember torching this one specifically, but it’s a meringue and should be fine.

  2. Kace

    Have you ever had an issue with the crust crumbling when taking off the liner? Any suggestions to fix this? Thank you!

  3. Desareye Gonzales

    Made these cupcakes and they were fso good! The only thing is I don’t know what I did wrong with the frosting? It is too runny? It taste amazing though haha My family still ate the cupcakes..I just wanted to have it more presentable like yours. Can you tell me what I possibly did wrong? Not sure if next time I should just try again. Thank you!! 

  4. Sue

    Made these for the first time and they were fabulous! I didn’t have chocolate syrup, so I instead toasted the frosting with my kitchen torch. Thank you for such a delicious recipe. I will definitely make these again.

  5. Vanessa

    Wow! These were amazing. I love the cake part so much I was wondering if you had it written out to make a bigger cake with it? I was hoping to make a regular cake with it minus the crust. Thank you!

  6. Karin

    Made these for the 4th and were told, they were the best cupcakes they ever had.  I cheated an put a marshmallow on top 🙂 and added a ganache layer between the cupcake and the marshmallow.  I will def make again!

  7. briyanna

    Hi, we saw this these and looked so good! Super easy to make and Lindsay you are awesome they turned out like heaven! I highly suggest this recipe! Thanks!

  8. Madeline

    Love all your stuff! I did have a question though. If I wanted to make a chocolate cupcake with a marshmallowy filling, would you say that this frosting is light enough to be a filling, or should I look for something else? I’m not a huge fan of just plain marshmallow fluff because it is very sticky but that’s my other option! Thanks so much! 

  9. Ingrid

    This is one of the best recipes ever! I have made these cupcakes three times and they are always a hit. The cake is so moist and they taste just like a s’more. I love your site and your recipes!

  10. Jaclyn

    Hi, can these be made a day ahead if kept in the refrigerator? Just asking because I know the icing is a meringue so I wasn’t sure how long it stays for. Thanks!

  11. Anna

    Hey Lindsay!  Quick question, could I use hot coffee rather than boiling water when you add the vanilla and mix it with the rest of the cupcake ingredients?  Coffee is suppose to boot the chocolate flavor but I don’t want to mess up the recipe. 

  12. Brittany M

    I’m making these tomorrow but I’m going to add a Smore’s milk stout into the cake. I’ve made boozy cupcakes before and it always adds that extra little flavor. Can’t wait!

  13. Sue Ann

    So I’m confused. It says to preheat to 325 then turn down to 300 to bake crust, then bake the cupcakes at 300? Or am I supposed to turn the temp back up to 325?  

    1. Lindsay

      You’ve got it correct actually. The cupcakes bake at 300°. You do not need to turn oven back up. I know it seems weird, but this particular cake bakes at a low temperature and turns out wonderfully.

  14. Jennifer

    I’ve used this recipe a few times and have always had great success and compliments! I was wondering if the crust would be ok if I baked it the night before I actually made the cupcakes?

  15. Tiffany

    The cupcake is amazing. Only problem I’m having is the crust is sticking to the liners. Crust isn’t sticking to the batter.

  16. Ingrid

    These S’more cupcakes are spectacular! I have made them twice and they are moist and rich and taste just like a s’more.

  17. Kevin

    This cupcake is amazing! Beautiful presentation and tastes delicious! The frosting is perfect for this flavor theme and turned out perfect! I browned the top with a torch and topped with a square of Graham cracker and chocolate. Adding this to my go to list of cupcake recipes!

  18. Cassandra

    I have used this recipe for years and it has always been amazing. Well I lost the recipe and refound it again but realized it was different and it doesn’t seem the same. It used to have weird measurements like 1/8 cup+ something do you happen to still have the old recipe? 

    1. Lindsay

      I know I updated the photos at one point. But to my recollection I have not changed the recipe, so I’m not sure.

  19. Beata

    AMAZING!!!! Made these cupcakes for my sons 2nd bday and they turned out absolutely perfect! I’m obsessed with graham crackers so that part was a no brainer, then the chocolate cake was unbelievably moist ( I’m saving this recipe for any chocolate based cake idea I have in the future), and the marshmallow frosting is light and delicate… for the crust and cake I followed the recipe 100% using weigh for measure. I ended up with 15 cupcakes and it took me about 24 mins at 300. I already know my oven gets less hot than advertised so I wasn’t surprised by the longer bake.
    I read some previous comments about the frosting being too delicate so the only amendment I made to the recipe was keeping it over heat the entire time and whipping on the highest speed with a hand mixer for 8 mins. My meringue was easy to pipe and held its shape for 24 hours+…I can’t say how long they could hold up for beyond that bc they were devoured by then.
    I also opted to toast the meringue with a kitchen torch and left off the chocolate sauce and crumbs.

  20. Stephanie

    If I don’t have buttermilk, can I just use 1/2 cup of regular milk? And should it be fat free, whole milk, or what percent?

  21. Jessica

    I made these cupcakes last night and they were beautiful and delicious. I did have a problem with crust. Seemed to just stick right to the cupcake liner. Not sure what I can change to help with that. 
    Other than that so much fun trying something new and not so normal for me.

  22. Gail

    I know this recipe was posted years ago but i have to say that if anyone reading is doubting whether or not to make these cupcakes PLEASE DO!!! Theyre delicious, and even though the recipe is kind of hard mode, its a fun kind of challenge! So many recipes end up lackluster when you actually make it, but this is a solid, interesting recipe! Its convinced me of this blogs expertise and ill probably make my way through ever other recipe on this blog!

  23. Samantha Harasymchuk

    These are AMAZING!!!!!! I added a little bit of ganache in the centres and toasted the marshmallow frosting! I had a few people declare that this was the BEST cupcake that they have ever had!!! Thanks for the fantastic recipe!!!!

  24. Sarah

    We loved these! I made one batch as cupcakes as-is but subbed in the simpler Two Sisters recipe for frosting because I would be traveling with them (I’d like to try the original recipe’s frosting next time). https://www.twosisterscrafting.com/best-marshmallow-buttercream-frosting/

    I made a double batch (with single batch frosting) to put in a 9 x 13 pan. I think that I’d prefer less cake to graham cracker crust; all the parts are delicious, and kids and adults alike ate this up (24 cupcakes gone, and nearly all the sheet cake, too!), but the graham cracker crust got a little lost under the cake – or at least, it did for me (but that’s just personal taste!). I love graham cracker crust! This is a winner, and thanks for sharing!

    1. Lindsay

      I’m so glad you enjoyed them and were able to find a frosting that worked well for you! And you could definitely add some additional graham cracker crust. I love a good crust!

  25. Cheryl pressey

    I’ve been making these for a few yrs now, they turn out prefects ever time,and ohh ssoooo good. Thank u for the the excellent recipe!! U get a at-a-girl!!!

  26. Lynn M.

    I made these a few days ago for a birthday party. I have one change for the cupcake if I make them again. I’d definitely cut back on the sugar in the graham cracker crust. To me and others that ate them… the sweet fluffy frosting and the amount of sugar in the crust was just a tad too much. As I ate the cupcake all I could feel in my mouth was the sugar granules in the crust (maybe it was the brand of sugar I used), I baked the crust as directed. I used the 5 T. of sugar, but next time will only use 2 or even better yet I’ll use small amount of brown sugar. I didn’t keep them covered, for I was afraid the icing would get too soft. I had quite a few left over and they ended up with a crusty topping..which I actually like. I wasn’t as happy with the overall taste in the end (I think they are much better the day made…but it may just be overall because of too much sugar in the crust. It’s all a matter of individual tastes. They do make a beautiful presentation though. I’ll give them another try with tweaking a few things. 🙂

    1. Kristina

      HELP….Wondering what I did wrong….? The graham cracker crust was perfectly set and the cupcakes themselves came out perfect. Like, delicious and moist and everything you want in a chocolate cupcake. HOWEVER…. I made the marshmallow merengue twice and both times, following the recipe and instructions to a “T”, it came out very runny. It never even came to soft peaks let alone stiff peaks. I whipped it for the first 5 minutes and since nothing happened, I continued to whip it while checking every 30-45 seconds and after 12 minutes, it still hadn’t firmed up. The second batch I ended up whipping an entire 20 min and still never firmed up. I was SO bummed. I had just bought cream of tartar so I know it wasn’t that. I made sure no fat from the egg yolk made it into my egg whites so I know it wasn’t that either…. what went wrong both times??

      1. Lindsay

        Hmm, what kind of bowl did you use? A metal bowl is usually best, since any greasiness in the bowl can hurt the meringue. If you did use a metal bowl, maybe try cleaning it with some lemon juice to make sure it’s really grease-free.

  27. Kirstin

    Hi I’m using this recipe for a single cake layer and the rest for the cupcakes shown. However I wanted to know if I make the batter one day and bake off the cake layer if the remaining batter would hold up in the fridge till baking the next day?

    1. Lindsay

      I wouldn’t suggest making the batter ahead. Ingredients with start reacting with one another and it’ll change the way things bake.

  28. Debbie Pehler

    I was in heaven from the first bite!  Recipe made about 20 cupcakes, and I followed it exactly.  No problems.  Read most of the comments prior to making it.  I wonder if the person who didn’t think it was chocolatey enough used regular Hershey’s Cocoa instead of the “Special Dark” Hershey’s Cocoa. I also wanted to use my brûlée torch, so was happy to see someone had tried it.  Works perfectly!  You’ve got a new fan Lindsay!

  29. LaRae Blaesius

    I want to make these for a wedding in Sept. Needing a more stable frosting and something that can be frozen. Any suggestions ??

    1. Lindsay

      A standard buttercream would be most reliable. You could play around with adding some marshmallow fluff to it.

  30. Tiffany

    Hello I’m wanting to make these for a party but I will be traveling a couple hours away and was wondering if I made these the night before if the crust would get soggy or not?  I’m going to wait to frost them after I get to my destination but do you think the frosting would freeze well?

    1. Lindsay

      No, the crust doesn’t get soggy. You might want to frost them right away though. The meringue may not pipe very well after sitting for a while. You might have to re-whip it. I haven’t tried it, so I’m not sure if it’d re-whip well or not.

  31. faridah

    I made these for a party over a year ago and was wowed by how delicious they are!

    I’m hoping to make them again this week…do you think the cupcakes without the frosting would freeze well? Iv had good luck freezing cupcakes before, but wasn’t sure if it would make the graham cracker crust soggy. 


    1. Lindsay

      Hmmm, not entirely sure since I haven’t tried it. I think it’d be ok though.

      I’m glad to hear you enjoy them! 🙂

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