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.

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. 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

How to fill cupcakes - visuals on

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.

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. 

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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


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 (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


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


  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.


  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

S'mores Cupcakes


Comments are closed.

  1. 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.

      1. Thank you for the swift answer! The cake turned out delicious, if very slightly burnt around the edges — I’ll have to be more careful next time. 

        I took a picture of it with my phone:

  2. 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.

  3. 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!

  4. 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?


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

  5. What is the yield of this recipe?

  6. Hannah Robbins says:

    Hey Sally! I’ve made these before and they are amazing! Loved them! I was asked to make them again but this time gluten free! Any pointers? I’ve never baked gluten free cupcakes before!!!! I have s bag of gluten free flour that’s made of brown rice I believe. But any other things I should know? 

  7. Hello sally! I have been wanting to make filled cupcakes for awhile now! I started working at a bakery last week!  🙂 it has been fun to learn new things! I already loved to bake at home. I have been searching stores for a cupcake corer, I can’t seem to find one, I searched target and walmart. Would you say it’s just as easy to use a knife? 

    1. … I am doing a couple dozen, I was just thinking that it would be easier and faster to use a cupcake corer.

      1. Here’s one on Amazon. A knife works just as well in my opinion.

  8. 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! 

  9. Michelle @ Modern Acupuncture says:

    Oh my gosh, these look divine. We had a snow day yesterday and now I just want to stay home and cook/bake today too… These would be amazing!

  10. Hi Sally,

    I was wondering if this recipe could be doubled to make 28 cupcakes? If so do I use 4 eggs instead of 2? Or should it be 3? I need to know as soon as possible 

  11. Hi Sally,
    This looks scrumptious and I can’t wait to try out the recipe. If I kept the cupcakes in an airtight container, how long do you think they can be kept at room temperature? Can you tell me why you recommend they be refrigerated? Thank you for your help.

    1. Hi Paige! Sorry if that was confusing, but I meant that if you prepare the frosting and filling ahead of time– those 2 should be refrigerated (just to stay super fresh before serving). But the cupcakes themselves– all prepared and ready to serve– are OK at room temperature for a day or 2.

      1. Makes perfect sense. Thanks for the explanation.

  12. 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.

      1. Thank you.   I will try that.  

  13. Could I make a marshmallow filling without the fluff because I have to use halal marshmallows to make it because of my family? And if I can how?

    1. I know this is all late; but the fluff is Kosher (depending on brand). You have to make sure the fluff has the U or K symbol on it. I bought my halal marshmallows from the halal store where I live; but you can find both items on Amazon also. Just be aware that the multi-color marshmallows are fruity flavor, so get the regular white ones. I’m using this for this weekend for a sister’s luncheon I’m catering and I’m making several variety of cupcakes which includes this one.

  14. Sally,
    This recipe looks so amazing! I am super excited to try it. My question is whether or not you think the marshmallow filling would work as an icing instead? If so, do you think it would “toast” using the broiler or a kitchen torch, or would it just melt? I am thinking of baking the cake inside a graham cracker pie crust, and as such I don’t think a filling will work. However, that marshmallow creme looks WAY too wonderful to skip, so I am aiming to use it as the icing and hoping that it will brown/toast. Any thoughts on whether this will work? Thanks again for such a great website, and I look forward to your expert opinion!


    1. Hey Alex, the marshmallow filling makes a wonderful frosting. I’ve never tried torching it but I do fear it would just melt. Want to try this marshmallow topping instead?

  15. 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.

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

  17. Hi Sally!

    I’m planning to make these cupcakes for my cousin’s birthday, and was wondering if I can fill and frost the cupcakes the day before, but add the marshmallow on top the day of the party.


  18. 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.

    2. Thanks for your reply! Once I added the Graham cracker bottoms and doubled the recipe, I easily cleared 3.5 dozen (about 42) cupcakes. 🙂

  19. 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!

  20. Hello! I made these today… (minus the marshmallows part) can i leave this sit out in a container throughout the weekend? Or do they definitely have to be refrigerated over night? I usually leave cupcakes sit out for a few days.. but just wanna make sure! Its not hot in the house. 

  21. Hello!! I was wondering if I can freeze the cupcake with the marshmallow cream filling? Then thaw it out and frost it at a later time.

    Thank you for the fantastic recipe.

  22. 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.

  23. Hi Sally!

    Whenever your recipes call for vegetable oil or canola oil, can it be replaced with extra virgin olive oil? Or will it ruin the recipe? 

  24. Adrienne B says:

    I just made these today and they turned out great! Thanks for the recipe!

  25. Hi Sally!
    Quick question, do you know how long will the marshmallow on top last before it gets too hard: unappealing to eat? 🙂 (hope that makes sense). Just thinking if I didn’t have time to do the marshmallow in the morning could I do it the night before? May look cute with just a little mini marshmallow on top too!
    Thank you so much for your ideas! It has helped open the inner baker in me 🙂

    1. Hi Aynsley! Only a few hours, unfortunately. But you can always leave the marshmallow un-toasted. If serving that way, you can definitely prepare the cupcakes the day before.

  26. As a faithful follower of the blog, I’m disappointed to say the cupcake recipe was not good for me. I got flat top cupcakes that were so light and airy that they fell apart. I’ve never had cupcakes do this on me before.

    The icing and filling are good, just won’t be using this cake recipe again.

    1. Sorry these didn’t work out, Sara. You can definitely use the same filling and frosting with your favorite cupcakes!

  27. Hi!

    I know this is a stretch that you see this in time but I’m planning on making these tonight for an work event tomorrow around noon. If I do the marshmallow topping around 7 AM the morning of, will it be super hard by 11:30 AM/12:00 PM? I saw you mentioned it only stays for a few hours to another commenter and now I’m super nervous!

    1. The topping should be just fine for those few hours!

  28. 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!

    1. 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!

  29. 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?

    1. 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.

  30. 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.

    1. I recommend adding the toasted marshmallow topping shortly before serving. A couple hours prior is fine, though.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally