These marshmallow-filled s’mores cupcakes are moist and spongy chocolate cupcakes stuffed with a creamy marshmallow filling and topped with milk chocolate frosting, crushed graham crackers, and a toasted marshmallow. Such a fun treat for summer gatherings, BBQs, and campfire festivities. Made from simple everyday ingredients, these cupcakes pack tons of s’mores flavor in each wrapper!
These s’mores cupcakes start with our go-to chocolate cupcake recipe. It’s a favorite because the batter is easy to throw together and the cupcakes have rich flavor with a soft texture. They’re wonderful paired with peanut butter frosting or Nutella frosting, plus they make the perfect starting point for hi hat cupcakes and even our chocolate covered strawberry cupcakes. Today you’ll pair them with silky smooth milk chocolate frosting, creamy marshmallow filling, and a toasted marshmallow plopped on top of it all.
Tell Me About These S’mores Cupcakes
- Flavor: If you love s’mores, you’ll obviously appreciate all the layers of flavor in today’s treat. The graham cracker flavor isn’t too strong since we’re only using graham crackers as a garnish, but marshmallow and chocolate have a strong presence! We usually make these cupcakes with a butter-based marshmallow frosting for the filling but you could definitely try our homemade marshmallow meringue frosting as the filling instead. (It tastes like pure marshmallows!)
- Texture: Thanks to the buttermilk and oil, these cupcakes are extra moist yet spongy and soft. And get ready for the silkiest chocolate frosting you’ve ever tried! You’ll also enjoy a creamy marshmallow filling, chewy toasted marshmallow, and a lovely crunch from sprinkled graham crackers. A party of textures, if you will.
- Ease: Though there are a few different components, these cupcakes are actually pretty easy to make, especially if you take your time! Our handy trick for filling the cupcakes simplifies that entire step– carve out a little section of the cooled cupcake, fill, then piece it back together.
- Time: Like in most of our cupcake recipes, the longest length of time is waiting for the cupcakes to cool before you fill and top them.
3 Success Tips
- Key ingredients include cocoa powder, buttermilk, and heavy cream. Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. Why? Here’s the difference between dutch-process vs natural cocoa powder. Buttermilk is also required for this recipe. You can make your own DIY version if needed. See recipe note for details. Finally, we recommend heavy cream for the filling and frosting because it helps provide the creamiest texture. Half-and-half may be substituted. Milk is OK, but it doesn’t provide the same creamy, fluffy texture.
- The filling. If there’s ever a need to make marshmallow filling (shouldn’t there always be a need to make marshmallow filling?), it’s now. We honestly could’ve stopped here and forgot about the milk chocolate frosting and toasted marshmallow on top. The marshmallow filling is THAT good. We use all the same ingredients to make a similar topping for pumpkin cupcakes with marshmallow frosting. One thing: don’t sub anything for the marshmallow creme. It’s necessary in the filling!
- The topping. Toast some large 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– I usually use a kitchen torch for the marshmallows when making chocolate chip s’mores cookies.
Overview: How to Make Marshmallow-Filled S’mores Cupcakes
The full printable recipe is below, but let’s walk through it quickly so you understand each step before we get started.
- Prepare. Preheat the oven and line a muffin pan.
- Make the batter. (By the way, if you prefer brownies over chocolate cupcakes, you’ll love these s’mores brownie cupcakes.)
- Pour into liners. Fill only halfway to avoid overflowing.
- Make the filling. You need a mixer for both the filling AND the frosting.
- Make the frosting.
- Assemble the cupcakes. Cut a hole in the cupcakes using a knife and place 1 spoonful of the filling inside. Top with the piece of cupcake you removed to seal. You can see how I do this in the video and photos from my cream-filled chocolate cupcakes post, too.
- Frost. Frost however you would like (knife or piping tip) and sprinkle with crushed graham crackers.
- Toast marshmallows. Beware they brown almost immediately.
More Cupcake Recipes
- Peanut Butter Cupcakes
- Confetti Cupcakes
- Chocolate Caramel Coconut Cupcakes
- Vanilla Cupcakes
- Margarita Cupcakes
- Carrot Cake 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!
- 1/2 cup (41g) unsweetened cocoa powder*
- 3/4 cup (94g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature*
- 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 pure vanilla extract
- 1/2 cup (120ml) buttermilk*
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 2/3 cup JET-PUFFED marshmallow creme (Fluff)
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) heavy cream*
- 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 cream*
- 1 teaspoon pure vanilla extract
- salt, to taste
- 12 JET-PUFFED marshmallows
- 4 full-sheet graham crackers, crushed
- Preheat the oven to 350°F (177°C). 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 & Freezing Instructions: 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.
- Cocoa Powder: 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.
- Eggs: Room temperature eggs are best for this batter. To bring eggs to room temperature quickly, place them in a glass of warm water for 5-10 minutes.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Cream: I recommend heavy cream for the filling and frosting because it helps provide the creamiest texture. Half-and-half may be substituted. Milk is OK, but it doesn’t provide the same creamy, fluffy texture.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: s’mores cupcakes