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!
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.
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.
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!
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.
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.
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…
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!
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!
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- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost the cupcakes however you like. I used my Wilton 1M swirl piping tip. Sprinkle with crushed graham crackers.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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S’more lover? Try my S’mores Brownie Pie next!
See all of my s’mores-inspired recipes!