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 buttermilk substitute 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 12-count 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. If toasty marshmallows are your thing, be sure to try these s’mores rice krispie treats, too!
More Cupcake Recipes
- Peanut Butter Cupcakes
- Confetti Cupcakes
- Chocolate Caramel Coconut Cupcakes
- Vanilla Cupcakes
- Margarita Cupcakes
- Carrot Cake Cupcakes
Marshmallow-Filled S’mores Cupcakes
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours
- Yield: 14 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
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 (41g) unsweetened cocoa powder*
- 3/4 cup (94g) all-purpose flour (spooned & 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*
Marshmallow Filling
- 1/4 cup (4 Tbsp; 56g) 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 (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 Tablespoons (30ml) heavy cream*
- 1 teaspoon pure vanilla extract
- salt, to taste
Topping
- 12 JET-PUFFED marshmallows
- 4 full-sheet graham crackers, crushed
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count 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.
Notes
- 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.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
- 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 buttermilk substitute 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!
Reader Comments and Reviews
wondering if the toasted marshmallow will keep okay if cupcakes are made 1 day in advance? thanks!
Hi Danielle, it’s best to enjoy immediately while the marshmallows are nice and gooey. See recipe Notes for other make ahead options. Enjoy!
Hi! I’m curious if I can substitute heavy whipping cream for the heavy cream? I just realized that I have heavy whipping cream not heavy cream on hand.
Hi! They can be used interchangeably, as long as the word “heavy” is in the title. You do not want to use simply “whipping cream” because it contains a lower percentage of milk fat.
Oh, Sally, help! I just finished putting the marshmallow filling into the cupcakes, ready to frost, for tonight’s tball game, when the coach texted me that the game is postponed to Saturday (it’s Tuesday as I write this). Can these be frozen now? Should I continue with frosting and then freeze? I figure I’d add the toasted marshmallows just before the game.
Hi Elaine, at this point we’d recommend freezing the filled but unfrosted cupcakes. The marshmallow filling doesn’t thaw the best, but it should work in a pinch here!
Hi Sally,
How does this brownie cupcake differ from the brownie cupcake w/cookie dough frosting? Is one more fudge like or cake like? Stronger chocolate flavor? Thank you for your help!
Hi Terry, these are more like a soft, light cupcake texture, whereas the brownie cupcakes are more dense (not as light as these cupcakes, but not quite as dense as a traditional brownie). Both have wonderful chocolate flavor, so it really comes down to the texture you’re looking for. Let us know what you decide to try!
Is there any way to use dutch processed cocoa instead?
Hi Mike, we don’t recommend it—using dutch process cocoa would require quite a bit of recipe testing. See recipe Notes for more details on why unsweetened natural cocoa powder works best here.
Is it possible to use dark chocolate cocoa powder instead? Will it drastically alter the flavor?
Hi Lauren, Check to make sure your cocoa powder is not dutch processed. 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.
Considering trying this recipe for my son to share on his birthday with his class. Will the marshmallow on top be fine to eat if I add them to the top before school drop off? Keeping in mind that they probably won’t be shared out until about 5 hours later.
Hi Raratsak, the toasted marshmallow is best enjoyed soon after it’s been toasted, but you could always simply leave it off, or top the cupcakes with a few mini marshmallows instead. I don’t think you’ll hear any complaints from the kids!
Can I freeze these? Like fully assemble without the crumble of graham and marshmallow on top?
Hi Joe! We don’t recommend it. Unfrosted cupcakes can be frozen up to 2 months – see recipe notes for details!
Do you think this could be made as a cake??
Can’t see why not! See this post on 6 inch cakes for details on making 6 inch cakes out of cupcake recipes. For larger cake, you could use our triple chocolate cake, marshmallow creme frosting, and chocolate buttercream frosting recipes.
JUST made these this am and they WERE FANTASTIC!
The frosting is outstanding….not to sweet and the cakes were so chocolatey and delicious!
Wow made these for the second time this time used a lot more graham cracker crumbs AND used mini marshmallows-found them easier to work with.
They are a bit of work but when you try one – super YUM!
Curious to know if for the filling I could just use Fluff straight from the container, without mixing it with the additional butter, sugar, etc.?
Hi Jaclyn, yes, you can use Fluff in place of the homemade marshmallow filling. Enjoy!
Hi Sally, the marshmallow fluff filling- could this be used as a filling in between the layers of your triple chocolate cake? Kind of like one giant hostess cupcake?! 🙂 I want a filling that has marshmallow fluff in the recipe. With peeps all along the outside, for Easter tomorrow. Thank you for the help.
Hi Donna, I don’t see a problem with that! You may want to double or 1.5x it to make sure you have enough for the cake.
I’ve made both these and your Snickers cupcakes, which use the same chocolate cake base. In both cases, they were delicious but the cupcakes sank in the middle. The first time I thought it was an error on my part, but it happened with this batch too. Any idea what could be causing that?
They taste delicious but they’re difficult to fill when the middle is sunken.
Hi Rachelle, this batter is quite thin. And with a cupcake this moist, they could very easily sink in the center. What will help for next time is reducing the liquid in the cupcake batter– I recommend using 1/2 cup of sour cream instead of buttermilk.
Hey Sally,
I am just wondering what i could substitute for the marshmallow creme in the filling as it is not available where i live. thanks a lot!
Hi Roberta! Instead of the marshmallow filling recipe listed above, try using this homemade marshmallow creme as the filling instead. (This can be the filling itself, instead of mixing with other ingredients.) It’s delicious!
Hi there!
I LOVE all your recipes and can’t wait to try this one. I want to make them for tomorrow and am curious if I can fill the cupcakes with the marshmallow creme a day ahead of time and if so, do they have to be refrigerated?
THANKS!
Hi Toby, you can make and fill the cupcakes one day ahead of time. Covering and storing at room temperature is ok for 1 day. You could also cover and refrigerate the filled cupcakes, then bring to room temperature before frosting and serving.
My cupcakes collapsed in the center instead of staying nice & rounded. Any idea why?
Hi Anna, Cupcakes that rise up, then sink are usually the result of overfilling your cupcake liners. Be sure to only fill these half way!
Hi Sally!
I absolutely love all of your recipe and use them for parties/holidays. I was wondering if its possible to replace melted marshmallows for the fluff in the filling recipe but use the rest of the ingredients to create the filling?
Hi Amanda! Unfortunately, no. Melted marshmallows will harden up. You can try skipping this marshmallow filling and using my homemade marshmallow meringue though!
I love any variation of smores, especially as cupcakes. Have you ever tried making homemade marshmallow fluff though?
Sure have! It’s my marshmallow meringue. I use it for a few recipes, but my favorite is for this no bake s’mores cake.
How long can these be stored, without the marshmallow topping? I know some cupcakes that are filled have to be eating or refrigerated within a certain time.
I recommend adding the toasted marshmallow topping shortly before serving. A couple hours prior is fine, though.
Hi Sally,
Instead of making the marshmallow fluff filling, can I just put mini marshmallows on top of the graham cracker crust and put the brownie batter on top before baking them in the oven?
Hi Sana! Unfortunately, baking marshmallows isn’t ideal as they melt and disintegrate into whatever dessert you’re making. I have these brownie s’mores cupcakes and this s’mores brownie pie (with marshmallows!) if you want to try those instead.
Wow! These cupcakes look amazing! S’mores are definitely one of the best things about summer, and s’mores cupcakes have to be even better 😀 I was wondering if I could use the meringue from birthday cupcakes and s’mores tartlets to fill these cupcakes? Would it taste similar to marshmallow? Thanks, Sally!
You can definitely use the marshmallow meringue from my other recipes to fill these cupcakes. These cupcakes are a little older– before I began making the marshmallow meringue. Enjoy!
I just made these today and they turned out great! Thanks for the recipe!