S’mores cupcakes are a perfect last-summer treat: a crisp graham cracker base, a tender chocolate cupcake, and billowy marshmallow frosting toasted to a golden peak—everything you love about s’mores, in cupcake form.
If you love s’mores as much as I do, these cupcakes are a no-brainer. I’ve been making s’mores-inspired desserts for years, and this version combines simple shortcuts with a few homemade touches to deliver impressive flavor without extra fuss.
Early versions of this recipe used specialty cookies as a base, but those can be hard to find. Now I use a straightforward graham cracker crust for a reliable, familiar s’mores flavor. The chocolate layer is a doctored devil’s food cake mix for moist, tender cupcakes, and the topping is a silky marshmallow frosting that you can torch for that classic campfire finish.
WHAT ARE S’MORES CUPCAKES?
S’mores cupcakes layer the key components of a classic s’more into a portable treat. A pressed graham cracker mixture forms the crisp base, a rich chocolate cupcake provides the cake layer, and marshmallow frosting on top is toasted and finished with a square of chocolate. The result is familiar, nostalgic, and indulgent.
I adapted a graham cracker crust to sit beneath a doctored devil’s food cake batter. That handles the graham and chocolate parts perfectly. For the marshmallow element I use a cooked marshmallow frosting that’s glossy and pipeable—then it’s toasted briefly with a kitchen torch and finished with a chocolate square for presentation and extra flavor.
HOW TO MAKE S’MORES CUPCAKES
This recipe blends convenient shortcuts with a few from-scratch elements so it’s approachable for bakers of all skill levels. Children can help with measuring and pressing the crust; adults should handle any stovetop or torch work.
Making this recipe
Start with the graham cracker base: combine graham cracker crumbs with melted butter and sugar, then press about 1½ cups worth of the mixture evenly into 24 paper-lined cupcake wells. Press firmly so the base holds together during baking.
For the cupcakes, combine one package of devil’s food cake mix with an instant chocolate pudding mix, sour cream (or plain yogurt if you prefer), vegetable oil, eggs, vanilla, and warm water. Beat the batter for about two minutes until smooth. Portion roughly 3 tablespoons of batter over each graham base.
Bake at 350°F for about 18–22 minutes, until cakes spring back when touched and a toothpick comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
When the cupcakes are cool, pipe or spread a batch of marshmallow frosting on top. If you’re using the cooked marshmallow frosting recipe, an adult should be present for the stovetop step. Use a kitchen torch to lightly brown the frosting for that toasted, campfire flavor, then add a small square of milk chocolate to each cupcake.
MAKE-AHEAD AND STORAGE TIPS
Because the marshmallow frosting contains cooked egg whites, store finished cupcakes in the refrigerator for up to 2 days. If you want to prep in advance, bake the chocolate cupcakes and store them unfrosted at room temperature for up to 3 days, or freeze them (unfrosted) for up to 2 months. Freeze frosting separately if you plan to freeze components.
You can make the marshmallow frosting 1–2 days ahead and keep it in an airtight container in the refrigerator. When you’re ready to serve, frost the cupcakes, torch the frosting, and add the chocolate squares.
FAQS
Can you substitute yogurt for the sour cream?
Yes. Plain yogurt works well as a substitute for sour cream in the cupcake batter and keeps the cupcakes moist.
Can you use homemade cake mix?
Absolutely. If you prefer to avoid boxed mixes, use your favorite homemade devil’s food cake recipe as the base instead of a store-bought mix.
Is there a substitute for the marshmallow frosting?
If you’re short on time, store-bought marshmallow creme can be spread on the cupcakes and lightly toasted with a kitchen torch for a similar effect. The cooked marshmallow frosting is worth the effort if you want the glossy, stable texture, but marshmallow creme is an acceptable shortcut.
Can I toast the frosting using the broiler?
It’s best to use a kitchen torch. The broiler runs much hotter and can cause the frosting to melt and lose texture. A torch gives you better control and a quick, even toast.
Can you freeze s’mores cupcakes?
I don’t recommend freezing frosted cupcakes because marshmallow frosting doesn’t fully firm up after freezing. Instead, freeze cupcakes and frosting separately, then thaw and assemble when ready to serve for best texture and flavor.
S’mores Cupcakes
Equipment
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2 standard cupcake/muffin tins
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Cookie scoop (3 tablespoons) or measuring spoon
Ingredients
For the graham cracker base:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons melted butter
- 1 tablespoon sugar
For the cupcakes:
- 1 package devil’s food cake mix (15.25 ounces)
- 1 package instant chocolate pudding mix (3.4 ounces)
- ¾ cup sour cream (or plain yogurt)
- ¾ cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
For the topping:
- 1 batch marshmallow frosting
- 2 full-size milk chocolate bars, broken into small squares
Instructions
- Preheat oven to 350°F. Line two cupcake pans (24 wells) with liners. Combine graham cracker crumbs, melted butter, and sugar. Divide evenly between liners and press firmly to form the base.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together cake mix, pudding mix, sour cream, oil, eggs, vanilla, and warm water for about two minutes until smooth.
- Using a large cookie scoop or a measuring spoon, distribute about 3 tablespoons of batter over each graham base.
- Bake 18–22 minutes, or until cupcake tops spring back when lightly touched and a toothpick comes out clean.
- Allow cupcakes to cool in the pan about 10 minutes, then remove to a wire rack to cool completely.
- Prepare marshmallow frosting. Pipe or spread the frosting onto cooled cupcakes.
- If desired, lightly brown the frosting with a kitchen torch and top each cupcake with a chocolate square.
Notes
Nutrition
Nutrition information is an approximation.