S’mores Cupcakes Recipe with Gooey Marshmallow Center

If you love the classic campfire s’more—gooey marshmallow, melty chocolate and crisp graham crackers—these S’mores Cupcakes bring those flavors into an easy, shareable dessert. Each cupcake features a crunchy graham cracker base, a moist chocolate cake, a hidden dollop of marshmallow fluff and a smooth chocolate frosting. They’re ideal for summer cookouts, parties, or a cozy night in when you want s’mores without the campfire.

• Graham Cracker Crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
• Cupcake Batter:
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp vinegar)
  • 1/2 cup vegetable oil
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
• Filling & Frosting:
  • 1/2 cup marshmallow fluff or marshmallow cream
  • 1 cup chocolate frosting

Optional substitutions: For gluten-free cupcakes, use gluten-free graham crackers and a gluten-free flour blend. For a dairy-free version, substitute the buttermilk with almond or oat milk plus a dash of vinegar and use dairy-free butter and frosting.

Step 1: Prepare the Graham Cracker Crust

1. Preheat the oven to 350°F (175°C).
2. Combine 1 cup graham cracker crumbs with 1/2 cup melted butter until evenly moistened.
3. Line a standard cupcake pan with paper liners. Press about a tablespoon of the graham mixture into the bottom of each liner to form a thin crust.

Step 2: Make the Chocolate Cupcake Batter

1. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
2. In a large bowl, whisk sugar, buttermilk, vegetable oil, egg and vanilla until combined.
3. Gently add the dry ingredients to the wet mixture and stir until just combined. Carefully mix in the boiling water until the batter is smooth and slightly thin—this yields a moist cupcake.

Step 3: Assemble and Bake

1. Pour the batter over the graham crust in each liner, filling each cup about two-thirds full.
2. Bake for 18–20 minutes, or until a toothpick inserted into the cake (not the filling area) comes out clean. Let the cupcakes cool completely on a wire rack before filling and frosting.

Step 4: Fill with Marshmallow Fluff and Frost

1. Carefully scoop out a small center from each cooled cupcake using a small spoon or a cupcake corer. Fill each cavity with about a teaspoon of marshmallow fluff.
2. Top each cupcake with chocolate frosting, spreading or piping to your preference. Optionally, lightly toast the tops with a kitchen torch for a campfire effect, or sprinkle with crushed graham crackers or mini chocolate chips for texture.

• Toasting the marshmallow: If you want a toasted marshmallow flavor, carefully brown the marshmallow filling with a kitchen torch after filling and before frosting.
• Chocolate quality: Choose a high-quality unsweetened cocoa for a deeper chocolate taste, and match the sweetness with your preferred frosting.
• Presentation: Garnish with a small piece of graham cracker, a mini marshmallow, or a drizzle of melted chocolate for an attractive finish.