Marshmallow-Filled S’mores Cupcakes

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!

chocolate cupcakes topped with chocolate frosting, crushed graham crackers, and a toasted marshmallow

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.

chocolate cupcakes topped with chocolate frosting, crushed graham crackers, and a toasted marshmallow

chocolate cupcakes without frosting

3 Success Tips

  1. 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 and 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.
  2. 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. One thing: don’t sub anything for the marshmallow creme. It’s necessary in the filling!
  3. 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.

marshmallow cream filling in a blue bowl

chocolate cupcakes with the centers cut out

chocolate cupcakes with marshmallow filling and the cupcake tops placed back on top

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. 

  1. Prepare. Preheat the oven and line a muffin pan.
  2. Make the batter. (By the way, if you prefer brownies over chocolate cupcakes, you’ll love these s’mores brownie cupcakes.)
  3. Pour into liners. Fill only halfway to avoid overflowing.
  4. Make the filling. You need a mixer for both the filling AND the frosting.
  5. Make the frosting. 
  6. 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.
  7. Frost. Frost however you would like (knife or piping tip) and sprinkle with crushed graham crackers.
  8. Toast marshmallows. Beware they brown almost immediately.

chocolate cupcake topped with chocolate frosting and crushed graham crackers

toasted marshmallows on a silpat baking mat

chocolate cupcakes topped with chocolate frosting, crushed graham crackers, and a toasted marshmallow with one cut in half showing the marshmallow filling

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chocolate cupcakes topped with chocolate frosting, crushed graham crackers, and a toasted marshmallow

Marshmallow-Filled S’mores Cupcakes

  • Author: Sally
  • 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 (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*

Marshmallow Filling

  • 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*
  • 3/41 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

Topping

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

Instructions

  1. 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.
  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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: s'mores cupcakes

74 Comments

  1. EvieMae Schuetz says:

    I made these for book club on Thursday after seeing your post that morning, and then again for our Memorial Day potluck yesterday. Everyone LOVED them! I don’t care for s’mores, or chocolate cake, and even I slipped through the doorway to heaven when eating these. Awesome recipe, Sally! You’ve really outdone yourself with this one!

  2. these are just amazing! All things s’mores are in my wheelhouse, but I’ve never seen anything that looks as good as this!

  3. My daughter and I just made these today. Treat for her friends for her 16th birthday. We put a piece (rectangle) of Hershey bar on the marshmallow. Thanks! !

  4. Sally! You have seriously outdone yourself with these cupcakes. I made them last night to take to a coworker’s birthday today and I had to sneak a taste test. WOW! These are hands down the absolute best thing I have ever baked. The cupcakes have a rich chocolatey flavor, the marshmallow creme is velvety and sweet. I thought going with a pure chocolate frosting might be a bit of overload so I did a swirl of vanilla and chocolate. It worked out wonderfully! Thanks so much for this recipe and your blog. You are one talented baker!

  5. Carmen Jones says:

    Absolutely the best cupcakes ever …..and they are pretty too!! I have never commented on recipes before. Either it goes in my keep binder or the round file. I never was compelled to respond until now. WOW! These are so good down to the last crumb. I have decided to bake them for a fundraiser tomorrow.

  6. OMG. Just made these. Lots of steps but TOTALLY worth it. And that frosting….wow. Just wow. Thank you for this awesome recipe!!!

  7. My daughter and i made these for her 15th birthday party. Everyone was RAVING about them! They were delicious!!!!! I had some leftover cake and marshmallow filling, so I combined them to make cake balls. they were a little too runny, so i added graham cracker crumbs and rolled them into balls. I then coated them in graham cracker crumbs and put them in the fridge. I got about 15-18 S’mores cake balls out of them. they were gone BEFORE the party!!!!!! Thanks for a great recipe!!!

  8. Hi!!! I would love to make these for my friends wedding… Do the marshmallows get hard after a few hours of sitting out? I suppose I could just try broiling a few and leaving them out for a bit. These look wonderful though!!

    1. They stay pretty soft for the first day.

  9. Made this for my son’s birthday. Looked exactly like your pictures. My husband has celiac disease so I substituted gluten free flour and graham style crumbs and you couldn’t even tell. These were definitely some of the best chocolate cupcakes we’ve had in a long time. Will definitely make again.

  10. This recipe was amazingly delicious! And a hit amongst my coworkers. I am obsessed with the filling.
    I just have one question: How did you get your marshmallows to look like that?

    Did you broil them on low so they melt all the way through? I tried it and the tops of my marshmallows browned nicely but they remained tall and did not warm all the way through. Thanks!

    1. Hey Jillian! Sounds like your broiler isn’t getting hot enough. How about you turn it on to the highest it can go and put in the marshmallows for about 20-40 seconds t=so they get really toasty on top. Or you can always use a kitchen torch.

  11. Made these on my last night of work before im off for college (baking and pastry major!), and sally they went INSANE! people raved about the rich chocolate flavor and fluff filling. So thankful for all the recipes ive gotten from you!

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

  13. 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!

  14. 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?
    Jenny

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

  15. 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?

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

  16. 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!

  17. Stephanie says:

    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.

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

  18. 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. 

    1. 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.

  19. 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! 🙂

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

  20. 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?

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

  21. 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?

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

  22. Rachel Lusky says:

    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!

  23. 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!

    1. Cut it out the day you assemble/decorate.

  24. 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! 

  25. 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?  

    1. 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.

  26. 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?

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

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

  28. 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?

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

  29. 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

    1. I don’t think it would be overkill at all!

  30. Hey, Sally! I was looking for a s’mores cupcake recipe and this one looks just about perfect; however, I do have a question. Would it work to put the marshmallow filling in, cover it with more cupcake batter, and then bake instead of putting it in the cupcake post-baking?

    1. Hi Maddy! I don’t recommend baking the marshmallow filling.

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