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

How to fill cupcakes - visuals on

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.

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

Yield: 14 cupcakes

Prep Time: 45 minutes

Total Time: 1 hour, 5 minutes (plus cooling)

Print Recipe

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!



  • 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


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


  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.

Additional 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

© 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

173 Responses to “Marshmallow-Filled S’mores Cupcakes.”

  1. #
    Jennyposted December 18, 2014 at 1:19 pm

    Hey Sally, do you have a cupcake corer? I have heard good things about them. But i just didnt know if it was necessary or worth buying… is it easier n faster using it or is the knife just the same?


    • Sallyreplied on December 18th, 2014 at 1:59 pm

      I do not– but one would be useful here for sure! I don’t use one; I find a knife is easy and gets the job done!


    • Cocoreplied on May 13th, 2015 at 10:55 pm

      I use an apple corer


  2. #
    Stephanieposted December 22, 2014 at 2:54 pm

    I made these for a Christmas party yesterday. They turned out great! Thank you!!


  3. #
    Courtneyposted December 30, 2014 at 9:36 pm

    I made these today and OH MY GOD. I make A LOT of cupcakes and honestly these have to be the best yet. They were absolutely delicious and SO fun to make! I’ve made a few of your cupcake recipes so far and they are always a hit…thank you so much!


  4. #
    Ninaposted December 31, 2014 at 9:04 am


    today is New Year’s eve and i’m going to try these Cupcakes and i hope they will be great <3


  5. #
    Jennyposted December 31, 2014 at 12:29 pm

    Hey sally. Can i make this marshmallow cream and put it in a cake for the filling? Just a 2 layered cake..with this in the middle with chocolate frosting sounds amazing! Im more of vanilla frosting fan.. would this filling be weird with vanilla frosting?


    • Sallyreplied on January 1st, 2015 at 6:18 pm

      The marshmallow filling would be great in a layered cake with vanilla frosting. Enjoy!


  6. #
    Courtneyposted February 7, 2015 at 11:26 am

    Hi Sally, love up your site and bake a lot of things off it that are always delicious!
    I had trouble with these cupcakes though. My flour, etc was sifted but my cupcakes stayed flat and kind of grainy. Not very moist or fudgy. Any tips on what I may have done wrong?


    • Sallyreplied on February 8th, 2015 at 8:07 am

      Courtney, could you explain a little more about the grainy texture? Like, you could taste sugar granules? The flatness of the cupcakes could be a result of overmixing. Also, do not open the oven until you are quite sure the cupcakes are nearly done. Cupcakes are temperamental and require even heat to keep a nice shape. If you allow cool air into the oven midway through (by opening and closing the door), you could be left with flat cupcakes.


      • Courtneyreplied on February 8th, 2015 at 2:39 pm

        Maybe grainy is the wrong word, more clumpy inside. They were dry, not as moist as everything else I’ve made from here. Maybe I opened the oven too much. I started checking them with a toothpick around 15 min. That may have ruined them. Thanks!

  7. #
    Chrisposted February 15, 2015 at 10:33 pm

    Sally, these were so good! I brought them to a birthday party and people were telling me to quit my day job and spend more time making cupcakes.
    I felt like these had a pretty high crumb count. I usually try to err on the undermixed side of things because I don’t like to overmix and end up with dense cupcakes. Previously I’ve only filled cupcakes with strawberries, so marshmallow fluff filling was a new thing, but the cupcakes were kind of falling apart as I was coring them, so filling was a bit of a chore. Is that how they were supposed to be or should I try mixing a little more thoroughly next time? Add more flour? I know its tough to say without actually seeing the finished product…


  8. #
    jordynposted February 16, 2015 at 9:40 am

    Hi Sally! I’m wondering if you use an actual muffin cup pan for these or if you use a cupcake pan? I’m thinking if I use a cupcake pan I’ll get a few more cakes without making another batch. TIA!


    • Sallyreplied on February 16th, 2015 at 1:54 pm

      Muffin pans and cupcake pans are usually the same. So, it does not matter what you use as long as it is a standard 12-count pan.


  9. #
    Maggie Oposted February 27, 2015 at 10:46 am

    Hi! I am making these today for my sons “camping” themed Birtday party tomorrow. Do you think if I go.ahead and fully assemble minus the toasted marshmallow that they would store well refrigerated?


    • Sallyreplied on February 27th, 2015 at 11:07 am

      Without the marshmallow, yes the fridge is just fine Maggie! Let them come to room temperature before topping with the marshmallow and serving.


  10. #
    Kierste Carterposted March 4, 2015 at 9:15 pm

    Just linked to your S’more Cupcakes on my blog, along with my own take on the S’more cupcake.


  11. #
    Helen P.posted April 12, 2015 at 10:19 am

    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!


  12. #
    Jennyposted April 20, 2015 at 10:54 am

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


    • Jennyreplied on April 20th, 2015 at 10:55 am

      Oops I meant Sally 🙂


    • Sallyreplied on April 20th, 2015 at 10:57 am

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


      • Jennyreplied on April 21st, 2015 at 4:09 pm

        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.

  13. #
    Stephanieposted May 1, 2015 at 3:48 pm

    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.


    • Sallyreplied on May 2nd, 2015 at 7:18 am

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


  14. #
    Jenposted June 11, 2015 at 5:01 am

    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. 


    • Sallyreplied on June 11th, 2015 at 7:27 am

      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.


  15. #
    Nicoleposted June 15, 2015 at 6:02 pm

    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! 🙂


    • Sallyreplied on June 15th, 2015 at 8:18 pm

      Wouldn’t be too much at all! What a great idea.


  16. #
    Jayneposted June 28, 2015 at 6:45 pm

    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?


    • Sallyreplied on June 29th, 2015 at 7:02 am

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


      • Jaynereplied on June 29th, 2015 at 7:35 pm

        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:

  17. #
    Jillianposted June 30, 2015 at 11:54 am

    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?


    • Sallyreplied on June 30th, 2015 at 12:08 pm

      Yes! You can make both ahead of time and keep in the refrigerator overnight.


  18. #
    Rachel Luskyposted July 5, 2015 at 2:06 pm

    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!


  19. #
    Melissaposted August 16, 2015 at 10:06 pm

    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?



    • Sallyreplied on August 17th, 2015 at 12:54 pm

      Cut it out the day you assemble/decorate.


  20. #
    Joshposted October 9, 2015 at 10:01 am

    What is the yield of this recipe?


  21. #
    Hannah Robbinsposted October 19, 2015 at 11:43 pm

    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? 


  22. #
    Jennyposted November 16, 2015 at 9:01 am

    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? 


    • Jennyreplied on November 16th, 2015 at 9:02 am

      … I am doing a couple dozen, I was just thinking that it would be easier and faster to use a cupcake corer.


      • Sallyreplied on November 16th, 2015 at 3:16 pm

        Here’s one on Amazon. A knife works just as well in my opinion.

  23. #
    Debiposted January 13, 2016 at 8:05 pm

    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! 


  24. #
    Michelle @ Modern Acupunctureposted February 17, 2016 at 7:22 am

    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!


  25. #
    Dedraposted April 7, 2016 at 4:52 pm

    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 


  26. #
    Paigeposted May 3, 2016 at 9:50 am

    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.


    • Sallyreplied on May 3rd, 2016 at 1:10 pm

      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.


      • Paigereplied on May 3rd, 2016 at 1:23 pm

        Makes perfect sense. Thanks for the explanation.

  27. #
    Ray G.posted May 14, 2016 at 12:19 pm

    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?  


    • Sallyreplied on May 15th, 2016 at 7:21 am

      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.


      • Ray Greplied on May 15th, 2016 at 8:24 am

        Thank you.   I will try that.  

  28. #
    Briannaposted May 26, 2016 at 8:46 am

    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?


  29. #
    Alexposted May 28, 2016 at 12:49 am

    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!



  30. #
    Natalieposted June 2, 2016 at 7:26 pm

    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?


    • Sallyreplied on June 3rd, 2016 at 8:47 am

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


  31. #
    Lila Khanposted July 2, 2016 at 6:53 pm

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


  32. #
    Dhruvposted July 6, 2016 at 12:07 pm

    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.



  33. #
    JKposted August 5, 2016 at 9:47 am

    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?


    • Sallyreplied on August 5th, 2016 at 11:23 am

      I love what you did with these! Your version sounds so good. The recipe will make about 14.


    • JKreplied on August 5th, 2016 at 2:38 pm

      Thanks for your reply! Once I added the Graham cracker bottoms and doubled the recipe, I easily cleared 3.5 dozen (about 42) cupcakes. 🙂


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