S’mores Cupcakes Marshmallow Chocolate

These S’mores Cupcakes capture all the magic of the classic campfire treat with a rich chocolate cake base, a crunchy graham cracker crust, and a luscious toasted marshmallow meringue topping. Perfectly portioned and mess-free, they bring the nostalgic flavors of gooey marshmallow and melted chocolate to your kitchen any time of year. If you love desserts that combine texture and flavor beautifully, this recipe is a winner.

I made these for a weekend get-together and they were gone before the evening ended. Now they’re my go-to when I want to impress friends without fuss.

Ingredients

• All-purpose flour: sifted for a light, tender crumb that makes the cupcakes soft and fluffy
• Unsweetened cocoa powder: choose natural and good quality to achieve a deep chocolate flavor
• Granulated sugar: sweetens both the cake and crust perfectly without overpowering
• Baking soda: vital for helping the cupcakes rise and develop a fine crumb
• Salt: fine sea salt accentuates the chocolate and balances the sweetness
• Large eggs, room temperature: help emulsify the batter smoothly for great texture
• Whole milk, room temperature: keeps the cupcakes moist and tender
• Vegetable oil: a neutral oil ensures the cake stays soft and moist
• Vanilla extract: pure vanilla adds wonderful warmth and aroma
• Boiling water: this unlocks the cocoa flavor and keeps the cupcakes super moist
• Graham cracker crumbs: finely crushed for a crunchy, buttery base that pairs perfectly with the chocolate
• Unsalted butter, melted: binds the crust crumbs together and adds richness
• Large egg whites, room temperature: whipped into meringue for the fluffy marshmallow topping
• Cream of tartar: stabilizes the meringue and helps it hold its shape
• Miniature chocolate bars or chips: for garnish and an extra chocolate hit
• Extra graham cracker crumbs: for sprinkling on top to finish with texture and flavor

Step-by-Step Instructions

Sift dry ingredients:

In a large bowl, sift the all-purpose flour and unsweetened cocoa powder together. Add granulated sugar, baking soda, and salt. Whisk to combine thoroughly. Sifting ensures the cocoa and flour are lump-free and results in a lighter cup cake texture.

Mix wet ingredients:

In a separate bowl, whisk the large eggs, whole milk, vegetable oil, and vanilla extract together until smooth. Using room temperature ingredients helps them combine easily and evenly.

Combine wet and dry mixtures:

Slowly pour the wet ingredients into the bowl with dry ingredients. Mix gently by hand or with a mixer at low speed until just combined. It is normal to see some streaks of flour. Overmixing toughens the cupcakes so be gentle.

Add boiling water:

Carefully add the boiling water to the batter, mixing on low for about 30 seconds until smooth. This makes the batter thin, almost like thick soup, perfectly moist and intensifying the chocolate flavor.

Prepare the graham cracker crust:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with sturdy paper liners. In a bowl, mix graham cracker crumbs with sugar. Stir in the melted unsalted butter until crumbs look like wet sand. Divide about one and a half tablespoons into each liner and firmly press with the bottom of a spoon or a small glass to create an even crust.

Par-bake crusts:

Bake the crusts for 5-7 minutes until fragrant and slightly set to avoid sogginess.

Fill cupcake liners:

Divide the thin chocolate batter evenly among the crust-lined cupcake liners, filling each about two-thirds full. An ice cream scoop or a measuring cup with a spout streamlines this step.

Bake the cupcakes:

Bake at 350°F (175°C) for 18-22 minutes. Test for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs. Avoid opening the oven before 15 minutes to prevent sinking.

Cool cupcakes:

Let cupcakes cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely. Cool cupcakes are essential before adding marshmallow topping.

Make marshmallow meringue topping:

Set up a double boiler by simmering water in a saucepan and placing a heatproof bowl on top without touching water. Whisk egg whites, sugar, and cream of tartar constantly over the simmering water until hot and sugar is dissolved (3-5 minutes). Remove from heat and beat the mixture with a mixer at high speed for 5-7 minutes until thick, glossy, and forming stiff peaks. Beat in vanilla extract.

Assemble cupcakes and finish:

Generously spoon or pipe the marshmallow meringue over each cooled cupcake. Using a kitchen torch, toast the meringue to a golden brown, moving constantly to avoid burning. If you lack a torch, briefly broil while watching carefully. Garnish with extra graham cracker crumbs and miniature chocolate pieces.

Save

One of my favorite parts is the toasting of the marshmallow meringue. It instantly brings back memories of summer nights around the fire, and sharing these cupcakes with family reminds me how food connects us through stories and traditions.

Storage Tips

Store leftover cupcakes in an airtight container at room temperature for up to two days. The marshmallow topping is best fresh but will keep if covered well. Avoid refrigeration as it can make the cake dry and the topping sticky. For longer storage, keep cupcakes without the marshmallow topping and add it fresh before serving if possible.

Ingredient Substitutions

All-purpose flour can be substituted with a gluten-free blend in equal amounts if gluten-free baking is needed. Use dairy-free milk for a non-dairy option with similar results. Vegetable oil can be swapped with light olive oil or melted coconut oil for a different flavor profile but avoid strongly flavored oils that compete with chocolate. If fresh egg whites are hard to separate, pasteurized liquid egg whites work well for the meringue topping.

Serving Suggestions

Serve these cupcakes with a classic cold glass of milk or a rich cup of coffee for a lovely balance. They also pair wonderfully with vanilla ice cream or a drizzle of caramel sauce for extra indulgence. For an adult twist, serve alongside a glass of dessert wine or coffee liqueur.

Cultural Context

The classic s’more is a treasured American campfire treat dating back to the early 1900s, known for its simple ingredients and nostalgic charm. This recipe celebrates that legacy by elevating it into a modern dessert form, perfect for sharing year-round. It keeps the spirit of outdoor gatherings alive while offering a refined alternative to sticky fingers and marshmallow burns.

Pro Tips

• Make sure no yolk gets into the egg whites for the meringue or it will not whip properly
• Do not skip sifting the flour and cocoa powder. It makes a huge difference in the cupcake texture
• If you don’t have a kitchen torch, keep a close watch when broiling the meringue as it can burn quickly

Common Recipe Questions

→ How do I get a moist texture in the chocolate cake?

Incorporating boiling water into the batter helps bloom the cocoa, enhancing flavor and resulting in a tender, moist crumb.

→ What’s the purpose of the graham cracker crust?

The crust adds a crunchy, buttery base that complements the soft cake and fluffy marshmallow topping, providing delightful texture contrast.

→ Can I use a broiler instead of a kitchen torch?

Yes, placing the cupcakes under a broiler for 1-2 minutes achieves a similar toasted effect—just watch closely to avoid burning.

→ How do I ensure the marshmallow meringue is stable?

Whisking hot egg whites with sugar and cream of tartar stabilizes the meringue, while beating until stiff peaks form creates a glossy, holding texture.

→ What variations can I try with these cupcakes?

Consider adding espresso powder to the batter, sprinkling sea salt before toasting, or incorporating a caramel or jam filling for added flavor.