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 sallysbakingaddiction.com

How to fill cupcakes - visuals on sallysbakingaddiction.com

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. sallysbakingaddiction.com

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. 

Print

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 (42g) unsweetened cocoa powder*
  • 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 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 required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
  4. Buttermilk: 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.
  5. Cream: 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.
  6. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
  7. Adapted from my Death by Chocolate Cupcakes.

Keywords: s'mores cupcakes

S'mores Cupcakes

198 Comments

  1. I’m a big fan of the oil substitution! No mixer, yay! And with all that marshmalllow goodness going on, the cake doesn’t have to be quite so rich.
    And what a great early wedding present! I wish I’d gotten a giant tote bag full of marshmallows instead of a weird used carving knife in a shoe box.

  2. Oh my gosh, Sally, these photographs are incredibly good! Your photography is always wonderful, but I’m just so impressed by the way you captured the beautiful little marshmallows 😀 Their cracks and colors are gorgeous. This is a great summer recipe…perfect for picnics!

  3. Wow, these babies are epic! And lots of work 🙂 I mean, all amazing cupcakes are..which is why I never make cupcakes. LOL. I love the step shots. They are so helpful, and I know that people appreciate them! And I want to gobble all those marshmallows off that baking tray! Pinned

    1. So much work, Averie because I stopped to take pictures of every time. So that quadrupled the prep time! So worth it.

  4. If that isn’t a sight for tired eyes this morning, I don’t know what is! I don’t have any way to make s’mores in my little apartment, so I am kind of obsessed with these. Plus, cupcake-i-fying anything is a good idea! Pinned!

  5. I have been following your blog for about a year now and know that you are an accomplished baker. So why do you refer to your frosting as milk or dark chocolate when there is no chocolate in them bearing either of those names? Your frosting recipes contain varying amounts of cocoa powder, and should properly be labeled cocoa frosting. I know it doesn’t sound as nice, but I kind of feel let down when I actually read your recipe and see another anemic cocoa frosting recipe mislabeled. I’m a long time home baker and have several recipes for frosting that contain real chocolate, and believe me they top the cocoa powder ones every time. Thanks for reading my comment.

    1. Hi! Cocoa powder is made from cocoa solids, which come from cocoa butter, which come from cacao beans. And this is milk chocolate flavored frosting because I use less cocoa powder in ratio with the other ingredients than my dark chocolate frosting. Thank you!

  6. These are beautiful! Definitely making them and your (go to) oreo cupcakes for a bbq this weekend. Thanks for the recipe, I’ll let you know how they turn out!

  7. Sally – best cupcake idea ever!! These are absolutely amazing – and an ooey marshmallow center? Totally all over that idea. Love how you decorated the tops too- these are just all around perfect. And great for summer! Pinned!

  8. OMG these made my day. I am definitely making these this weekend, without a doubt! Perfect for memorial day this weekend!

  9. I would be a happy camper (see what I did there lol) if these would show up at ANY get together. Whether or not a fire is included is not important at all. Give me one of these and a glass of sangria for a perfect summer dinner HAHA!

  10. OMG! I love s’mores!!! I love how you took a classic and made it elegant, but I do believe it will be just as messy 😉

  11. Hey Sally! My favorite part of these S’more cupcakes is the marshmallow filling! Have you ever been to Molly’s Cupcakes in NYC?? If not make a note of it, because they stuff all their cupcakes and the are A-MAZING!! Also, have you ever had Beatty’s Chocolate Cake from Ina Garten?? I just made the cake last night and it is my absolute fav chocolate cake…like the most moist/fudge cake ever. Now of course i’ve had your death by chocolate cupcakes and absolutely loved them as I do all your recipes, just had to ask if you’ve ever heard/tried that particular recipe since you love cake. Thanks, Sally 😀

  12. I saw the first picture and my jaw hit the floor. I am SO obsessed with s’mores and these are probably the best s’mores cupcakes I’ve ever seen! I cannot get over that toasted marshmallow on top. I’m totally dying over these!

  13. I think my favorite part of these cupcakes is the toasted marshmallow on top! That and that creamy marshmallow filling 🙂 These cupcakes are just gorgeous and will definitely be making an appearance at a BBQ sometime soon! Thanks for the great recipe Sally!

  14. Oh my goodness gracious, Miss Sally. These are some of the best looking cupcakes I’ve seen. Ever. So so stunning. And the flavor profile is out of this world. You’re a rockstar. Loving these! I hope you have a lovely weekend, sweet girl! 🙂

    1. Thanks Erin! That means a ton coming from a fellow dessert lover. Hope you have a great memorial day weekend too!

  15. The only time I really get to enjoy s’mores is when I’m hanging out at a campfire. I’m so glad you posted this recipe so that I can enjoy these s’mores cupcakes at home! They look so mouthwatering and delicious!

  16. Ohhhhhh my goodness. I LOVE S’MORES!! Maybe these will rival your s’mores puppy chow and s’mores brownie pie. 🙂

    1. Oh this paired with a coffee liqueur sounds incredible Lizzie. Thank you so much for sharing! These are a must try.

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