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S’mores Cupcakes

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Last weekend my neighbors had us over for one big BBQ before school started.  Toward the end of the evening, the fire pit was lit and the marshmallows were brought out.  It was S’more time!!!

I couldn’t tell you the last time I had a s’more.  It had probably been years, to be honest.  At first, I wasn’t going to eat one… I was just going to let the kids enjoy it and watch.  But, then my wonderful husband roasted the perfect marshmallow.  You know… golden on the outside, soft and gooey on the middle… perfect.  And, I wanted it.  So, I made him give it to me… smushed next to a hunk of Hershey’s chocolate inbetween two graham crackers.

First bite.  Heaven.  Why don’t we make these more often?  I ended up eating two whole s’mores.  Yeah.  I know, why did I stop at two? haha But… all this s’more goodness got me to thinking about making a s’mores cupcake.  One last tribute to the summer, the neighborhood bbq’s and the amazing deliciousness that is graham cracker, chocolate and marshmallow.

So… this cupcake was born.  The “End of Summer S’mores Cupcake.”  It’s simple in it’s ingredients.  Graham cracker crust, my favorite chocolate cake topped with toasted marshmallow frosting and garnished with a chunk of graham cracker and chocolate… but the flavor is all s’mores!! YUM!

Before the summer is over… make these for your family or neighborhood friends.  One last tribute to summer and all it’s fun!


S'mores Cupcakes - rich chocolate cake filled with graham cracker topped with whipped marshmallow frosting. Hershey's chocolate and graham cracker crumbs! |

S’mores Cupcakes

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes


Chocolate Cupcake

  • 1/2 cup unsalted butter
  • 3/4 cup brewed coffee
  • 1/2 Tbsp espresso powder
  • 1 tsp vanilla
  • 1/4 cup + 2 Tbsp cup dark chocolate cocoa powder
  • 1/3 cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Graham Cracker Filling

  • 3/4 cups graham cracker crumbs
  • 2 Tbsp unsalted butter, melted
  • 2 tsp sugar

Marshmallow Frosting

  • 1 7oz jar marshmallow fluff/creme
  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • pinch of salt
  • 1-2 Tbsp heavy cream/milk


  • 1 bar Hershey's chocolate
  • Reserved graham cracker crumbs


Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners 3/4 full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Graham Cracker Filling

  1. In a small bowl, combine graham cracker crumbs, butter and sugar. Mix together until completely incorporated.
  2. Reserve 1/4 cup for garnish.

Marshmallow Frosting

  1. Cream together the butter and marshmallow fluff.
  2. Add the sugar, vanilla and salt and mix on high until combined.
  3. Add enough cream until you get your desired consistency.
  4. Beat on high for 5 minutes or until light and fluffy.

Assembly & Garnish

  1. Using an apple corer, remove the center of each cupcake.
  2. Fill each cupcake with the graham cracker filling. Pack the filling tightly into each cupcake by pressing down and adding more until the filling reaches the top.
  3. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  4. Place 1/2 a square of chocolate onto the top of the frosting.
  5. Sprinkle reserved graham cracker filling onto the frosting.
  6. Keep stored in an air tight container up to a week.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Left over marshmallow frosting and chocolate?  Make real s’mores!


Friday 5th of October 2012

Hi I'm making these tomorrow for a dinner party, I know this might be a dumb question but vanilla you mean extract correct? And also if I wanted to can a use a regular chocolate cake mix? I don't plan on in it but I just wanted to check. Thank you!

Betsy ~ @JavaCupcake

Friday 5th of October 2012

Yup.... vanilla extract! And you could use whatever kind of cake you wanted! :) The creativity is up to you!


Saturday 8th of September 2012

Can you make these ahead of time? I am going to a BBQ on Sunday but was going to make them Saturday night...can this be done?

Betsy ~ @JavaCupcake

Saturday 8th of September 2012

I ate these 3 days later and they were still good :) So I think the night before would be okay. The only thing is that the graham cracker won't be crisp anymore, it gets soft sitting out.

Kayle (The Cooking Actress)

Thursday 6th of September 2012

Yeeeah so.

I'm OBSESSED with s'mores. I eat them more often than I'd care too admit...but still not often enough.

These cupcakes look like heaven :)

Betsy ~ @JavaCupcake

Thursday 6th of September 2012

I need to eat them more often. Yum-o!

Vera Zecevic – Cupcakes Garden

Thursday 6th of September 2012

Absolutely amazing ! I adore everything about this cupcakes - ingredients, decoration ! Everything! Great job

Betsy ~ @JavaCupcake

Thursday 6th of September 2012

Thank you!

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