Marshmallow-Filled S’mores Cupcakes.

Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S’mores have never tasted so good!

Warning: lots of step-by-step photos today!

S'mores have never tasted so good! Moist and rich homemade chocolate cupcakes filled with marshmallow, topped with chocolate frosting, graham cracker crumbs, and a toasted marshmallow.

It’s almost summertime. Let’s get this party started!

…with one of the most amazing cupcakes you’ll ever eat. The ultimate s’more. The softest, richest homemade chocolate cupcake. Silky smooth milk chocolate frosting, creamy marshmallow filling, and a toasted marshmallow plopped on top of it all. These are, by far, the best cupcakes in the entire world. Well, at least for this s’more lover.

S'mores have never tasted so good! Moist and rich homemade chocolate cupcakes filled with marshmallow, topped with chocolate frosting, graham cracker crumbs, and a toasted marshmallow.

These cupcakes bring back so many sweet memories for me. Toasting marshmallows around a fire pit at Deep Creek Lake, stuffing our faces with s’mores on my first camping trip, making s’more cookies, and s’mores fudge – on TV!

I teamed up with JET-PUFFED this month to bring you today’s overloaded s’mores recipe. My mind went bonkers with recipe ideas, but I wanted to create something completely over-the-top, rich, and with tons of chocolate. Hey, it’s my birthday next week and an overload of chocolate is par for the course.

The BEST Homemade Chocolate Cupcakes - moist, light, and rich. They're so simple to make, too!

I created a new chocolate cupcake recipe. I make my Death by Chocolate Cupcakes on the regular – and so do you. They’re one of the most popular recipes on my blog! We’re all a bunch of chocoholics. But this past weekend, I wanted something a little new and different. Lighter in texture, but still big on rich chocolate flavor.

Sometimes change is a good thing!

I took my favorite chocolate cupcake recipe and made a few changes, thus producing an even easier homemade chocolate cupcake. A little oil and buttermilk for moisture, a lot of cocoa for flavor, eggs for richness, and a touch of brown sugar to make them stand out from the rest. It’s the same exact recipe, but I switched oil for butter and left out the 2 ounces of melted chocolate. The cupcakes are still incredibly fudgy though!

Creamy Marshmallow Filling for S'more Cupcakes (recipe)

Into the cupcakes go a creamy marshmallow filling. If there is ever a need to make marshmallow filling (shouldn’t there always be a need to make marshmallow filling?), it is now. Think about it – moist, rich chocolate cupcakes filled with marshmallow. I honestly could’ve stopped here and forgot about the milk chocolate frosting and toasted marshmallow on top. The marshmallow filling is THAT good. One thing: don’t sub anything for the marshmallow creme. It’s necessary in the filling!

Your mind will explode upon first taste.

I filled these cupcakes the lazy way – cut out a section and fill. Easy.

How to fill cupcakes - visuals on sallysbakingaddiction.com

How to fill cupcakes - visuals on sallysbakingaddiction.com

Now the frosting.

This milk chocolate frosting is loved by many, making several appearances on my blog and in my cookbook. The smoothest, silkiest, richest chocolate frosting I’ve ever tasted. Swirl it on top of the cupcakes and sprinkle with crushed graham crackers.

The BEST Milk Chocolate Frosting! Creamy, thick, and ultra fluffy. Use it for all your favorite cakes, cupcakes, brownies, and more.

S'mores have never tasted so good! Moist and rich homemade chocolate cupcakes filled with marshmallow, topped with chocolate frosting, graham cracker crumbs, and a toasted marshmallow.

Oh, we’re not done yet. These cupcakes get even better.

Toast some JET-PUFFED marshmallows under the broiler in your oven for a minute until browned. They’ll still be easy to pick up, so just scoop them from the baking sheet and place on top of the cupcake. Alternatively, you may use a kitchen torch to toast the marshmallows. Or a campfire, but I didn’t have a fire handy…

How to toast marshmallows - the easy way in the oven. sallysbakingaddiction.com

You’ll love how rich, yet light-crumbed the chocolate cupcakes are. Easy to make, and they stay moist and soft – even on the next day. I brought Erin a couple on day 2 and she said they were the best chocolate cupcakes I’ve ever made. And she’s tasted practically all of them! They’re certainly a great cupcake to make ahead of time and then decorate right before serving.

Make today’s marshmallow-filled s’mores cupcakes for all your summer BBQs, parties, get togethers, and festivities. I have big plans for them on 4th of July. Maybe serve along some s’mores brownie pie? We’re total s’more people around these parts.

Look at all the luscious marshmallow filling inside!

S'mores have never tasted so good! Moist and rich homemade chocolate cupcakes filled with marshmallow, topped with chocolate frosting, graham cracker crumbs, and a toasted marshmallow.

There are a lot of parts to these marshmallow-filled s’mores cupcakes, but take your time. Read through the ingredients and directions first, then get started. They are completely worth every step!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Marshmallow-Filled S'mores Cupcakes

Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S'mores have never tasted so good!

Ingredients:

Cupcakes

  • 1/2 cup (42g) unsweetened cocoa powder1
  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature2
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk3

Marshmallow Filling

  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2/3 cup JET-PUFFED marshmallow creme (Fluff)
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons (30ml) heavy cream4
  • 3/4 - 1 cup (90-120g) confectioners' sugar
  • 1/4 teaspoon salt

Milk Chocolate Frosting

  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream4
  • 1 teaspoon vanilla extract
  • salt, to taste

Topping

  • 12 JET-PUFFED marshmallows
  • 4 full-sheet graham crackers, crushed

Directions:

  1. Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  2. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
  3. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before continuing.
  4. Make the filling as the cupcakes cool: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners' sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners' sugar. Refrigerate the filling until ready to use.
  5. Make the chocolate frosting as the cupcakes cool: Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Set aside until ready to use.
  6. Assemble the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of marshmallow filling inside and top with the piece of cupcake you removed to seal. See photos above for visual. Repeat with all cupcakes. You will likely have leftover filling. It's great sandwiched between two chocolate chip cookies.
  7. Frost the cupcakes however you like. I used my Wilton 1M swirl piping tip. Sprinkle with crushed graham crackers.
  8. Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on broil. They brown almost immediately, so don't leave the room! Once browned, quickly remove and let cool for 5 minutes. Scoop from the baking sheet using a spatula and place on top of the frosted cupcakes. Enjoy immediately while the marshmallows are nice and gooey.
  9. Make ahead tip: Prepare cupcakes, without decorating/frosting, 1 day in advance. Keep plain cupcakes covered tightly at room temperature and frost the day of serving. Frosting and filling can also be prepared 1 day in advance. Cover tightly and keep in the refrigerator until ready to use. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Recipe Notes:

  1. Do not use dutch processed cocoa. Dutch process is treated with an alkali to neutralize its acids and therefore will not react with the alkaline baking soda in the batter. Natural unsweetened, which is an acidic ingredient, is paired with the brown sugar (also acidic) in this specific cupcake recipe to react with baking soda and maintain the proper balance of acid and alkaline as the cupcakes bake.
  2. Room temperature eggs are required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
  3. Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.
  4. Heavy cream required for filling and frosting for creamiest texture. Half-and-half may be substituted. Milk is OK, but will not give the same creamy, fluffy texture.

Adapted from my Death by Chocolate Cupcakes

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

S’more lover? Try my S’mores Brownie Pie next!

S'mores Brownie Pie

 

See all of my s’mores-inspired recipes!

 

 

S'mores Cupcakes

177 comments

  1. These cupcakes are so wonderful! This is my second weekend in a row making them for family. They are a complete hit! Thank you Sally for having a blog in which the recipes work every single time!

  2. Hi Salky, did you use one regular sizeepd jet-puffed marshmallow per cupcake, or did you use the jumbo size? Thanks!

    • Oops I meant Sally 🙂

    • Jenny- I used regular size (not the mini). They are large in size and usually what you roast for s’mores.

      • Thanks! Also, I had a lot of trouble removing the marshmallows from the cookie sheet. Do you have any tips for me? I tried toasting them on the cookie sheet and also on top of parchment paper. Let them cool a few min and then tried removing them with a spatula and my fingers, but they were super sticky both ways.

  3. ohhhhh mmyyyyyyy goddddddd!! these are literally the best things I’ve ever eaten in my life! that marshmallow filling? I could probably eat only that for the rest of my life and never complain about it. like I seriously can’t even get over how good that cupcake I just ate was… I don’t even have words to explain how scrumptious these are. only thing is just like Jenny, my marshmallows that I toasted were also very sticky and I had a hard time removing them from the baking pan. should I maybe coat the pan with cooking spray first?
    anyways, thank you for this recipe! I think I’m maybe in love with these? is it possible to be in love with a cupcake? probably.

    • Thanks Stephanie! So glad you like the cupcakes. If you are not using a silicone baking mat, I suggest spraying lightly with nonstick spray.

  4. I was so excited to try this cupcake, as I love marshmallow, and from scratch cupcakes. But.. I don’t know what happened? It is a bit too sweet for me? Or have i done something wrong? I used royal icing powdered sugar instead of the normal icing sugar, because the latter tends to be very runny. Do i need to adjust the sugar? Thanks in advance. 

    • Jen, did you follow the cupcake recipe itself– as in, not subbing anything? I suggest following the recipe as written and then adjusting the sugar to your tastes.

  5. These look amazing! I will be making these for a work potluck. Question, have you thought about adding a graham cracker crust to the bottom? I think I’d like to try that out, but do you think it would be too much? Thanks for posting such a delicious looking cupcake recipe! 🙂

  6. Hello, Sally! I just baked these for the first time and they were absolutely wonderful. But I was wondering if you could offer me some advice; I’d love to try this in cake form, using the marshmallow cream as a filling! Would I need to increase the temperature and the baking time?

    • Hi Jayne! No need to change the oven temperature, but the bake time will be a little longer for a cake.

      • Thank you for the swift answer! The cake turned out delicious, if very slightly burnt around the edges — I’ll have to be more careful next time. 

        I took a picture of it with my phone: http://i.imgur.com/JTHCzkk.png

  7. I’m so excited to make these for 4th of July this weekend! Could I make the filling and the frosting a day in advance? If I put them in the refrigerator and take them out the next day to defrost completely will they be okay?

  8. I made these Friday for our 4th of July picnic and they were a hit. Everyone was raving about them. Unbelievable…. thank you for this recipe!

  9. Hi Sally,

    I was hoping I could make this recipe for my boyfriend’s 21st birthday on Saturday. I was going to make everything a day in advance and then decorate/serve before seeing him.

    I’m hoping you could really answer this question for me please: should I cut out the middle of the cupcake a day in advance also or just cut it out the day I’m decorating?

    Thanks!

  10. What is the yield of this recipe?

  11. Hey Sally! I’ve made these before and they are amazing! Loved them! I was asked to make them again but this time gluten free! Any pointers? I’ve never baked gluten free cupcakes before!!!! I have s bag of gluten free flour that’s made of brown rice I believe. But any other things I should know? 

  12. Hello sally! I have been wanting to make filled cupcakes for awhile now! I started working at a bakery last week!  🙂 it has been fun to learn new things! I already loved to bake at home. I have been searching stores for a cupcake corer, I can’t seem to find one, I searched target and walmart. Would you say it’s just as easy to use a knife? 
    Thanks

  13. These were just as delicious as they looked!! Wow factor for sure.  I didn’t have Fluff so I used mini marshmallows and melted them with the butter.  I also used my GF flour mix and you would never know.  These cupcakes were super moist and very chocolaty.  I doubled the recipe for my grandson’s 8th birthday and he was happy to take some to school as well!  Thanks for such a fun cupcake! 

  14. Oh my gosh, these look divine. We had a snow day yesterday and now I just want to stay home and cook/bake today too… These would be amazing!

  15. Hi Sally,

    I was wondering if this recipe could be doubled to make 28 cupcakes? If so do I use 4 eggs instead of 2? Or should it be 3? I need to know as soon as possible 

  16. Hi Sally,
    This looks scrumptious and I can’t wait to try out the recipe. If I kept the cupcakes in an airtight container, how long do you think they can be kept at room temperature? Can you tell me why you recommend they be refrigerated? Thank you for your help.

    • Hi Paige! Sorry if that was confusing, but I meant that if you prepare the frosting and filling ahead of time– those 2 should be refrigerated (just to stay super fresh before serving). But the cupcakes themselves– all prepared and ready to serve– are OK at room temperature for a day or 2.

  17. Hi Sally.   Made 2 dozen of these and took them to work.  As usual your recipes are a true hit.  They were all gone before lunch time.  My only question to you is is there an easier way to fill these?  Not that cutting a hole in the top is hard but it is a bit time consuming.   Any suggestions?  

    • Hi Ray– glad these were loved! About filling– this is typically the easiest way, unless you want to use a piping bag + tip to insert into the top of the cupcake and fill that way.

  18. Could I make a marshmallow filling without the fluff because I have to use halal marshmallows to make it because of my family? And if I can how?

  19. Sally,
    This recipe looks so amazing! I am super excited to try it. My question is whether or not you think the marshmallow filling would work as an icing instead? If so, do you think it would “toast” using the broiler or a kitchen torch, or would it just melt? I am thinking of baking the cake inside a graham cracker pie crust, and as such I don’t think a filling will work. However, that marshmallow creme looks WAY too wonderful to skip, so I am aiming to use it as the icing and hoping that it will brown/toast. Any thoughts on whether this will work? Thanks again for such a great website, and I look forward to your expert opinion!

    Thanks,
    Alex

  20. Hello Sally!

    I am making these for my husband’s job, because he leaves early in the morning, I can’t really make it day of. So I want to know if the marshmallows will still taste good even after they are slightly toasted?

    • They’ll still be just fine the next day 🙂 Not quite as gooey and extraordinary, but still very tasty.

  21. these were absolutely the best cupcakes I’ve ever tasted! I made them for a family party and they were a hit.

  22. Hi Sally!

    I’m planning to make these cupcakes for my cousin’s birthday, and was wondering if I can fill and frost the cupcakes the day before, but add the marshmallow on top the day of the party.

    Thanks,
    Dhruv

  23. I made this recipe a while back for a family party. What a hit!!!!They are so delicious I can’t even put it into words. I added a Graham crust to the bottom and left off the toasted marshmallow (the filling was enough for me). Also, I used the wide end of a decorating tip to cut out the holes in the cakes. That was really easy. I’m about to make these again for a family reunion, but I can’t remember the yield! How many cupcakes will this recipe give?

  24. This sounds like an awesome recipe for my little one’s 3rd birthday! Just wondering, we love everything with strawberries, do you think adding some strawberry puree to the filling would be an overkill? And if not, how should the recipe for the filling be modified? TIA

  25. Hello! I made these today… (minus the marshmallows part) can i leave this sit out in a container throughout the weekend? Or do they definitely have to be refrigerated over night? I usually leave cupcakes sit out for a few days.. but just wanna make sure! Its not hot in the house. 

  26. Hello!! I was wondering if I can freeze the cupcake with the marshmallow cream filling? Then thaw it out and frost it at a later time.

    Thank you for the fantastic recipe.

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