18 Delicious Smores Cupcake Recipes Perfect for Any Occasion

Who can resist the gooey, chocolatey, marshmallow magic of s’mores? Now imagine that campfire favorite transformed into irresistible cupcakes! Whether you’re hosting a summer BBQ, cozying up for a fall treat, or just craving something sweet, these 18 s’mores cupcake recipes are here to delight. From classic twists to creative surprises, get ready to bake your way to dessert heaven—one delicious bite at a time!

Classic Smores Cupcakes with Marshmallow Frosting

These cupcakes bring the campfire favorite to your kitchen, with a graham cracker base, rich chocolate cake, and a fluffy toasted marshmallow topping.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup hot water
• 1 1/2 cups marshmallow fluff
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar

Instructions:

1. Prep: Preheat oven to 350°F. Line a muffin tin with 12 liners. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press 1 tbsp into each liner.
2. Batter: Whisk 1 cup flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. In another bowl, beat 1 cup sugar, 1 egg, and 1 tsp vanilla. Alternate adding dry ingredients and 1/2 cup milk, then stir in 1/2 cup hot water.
3. Bake: Divide batter over crusts. Bake 18–20 minutes until tops spring back. Cool completely.
4. Frosting: Beat 1 1/2 cups marshmallow fluff, 1/2 cup softened butter, and 1 cup powdered sugar until fluffy. Pipe onto cupcakes and toast lightly with a kitchen torch.

The crackly graham crust and gooey toasted topping make these cupcakes taste like a bonfire treat—without the smoke!

Tip: No torch? Broil frosted cupcakes for 30 seconds, watching closely.

Chocolate Smores Cupcakes with Graham Cracker Crust

These Chocolate S’mores Cupcakes bring campfire nostalgia to your kitchen with a graham cracker crust, rich chocolate cake, and gooey marshmallow frosting—perfect for your next bake sale or backyard gathering.

• 1 1/2 cups finely crushed graham crackers (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup hot coffee (or water)
• 1 1/2 cups mini marshmallows
• 1/2 cup heavy cream
• 1/4 cup chocolate chips

1. Prep crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press 1 tbsp into each lined cupcake tin. Bake at 350°F for 5 minutes.
2. Make batter: Whisk flour, cocoa powder, baking soda, and 1/2 tsp salt. In another bowl, beat 1 cup sugar, egg, and 1 tsp vanilla until fluffy. Alternate adding dry ingredients with 1/2 cup milk, then stir in 1/2 cup hot coffee.
3. Bake: Pour batter over crusts. Bake at 350°F for 18–20 minutes until a toothpick comes out clean. Cool completely.
4. Toast topping: Heat 1 1/2 cups marshmallows under the broiler for 30 seconds until puffed. Drizzle with 1/2 cup cream warmed with 1/4 cup chocolate chips.

The magic? That crackly graham base mimics a real s’more—no campfire required! Tip: For extra crunch, sprinkle crushed grahams on top before serving.

Mini Smores Cupcakes with Toasted Marshmallow Topping

These adorable mini cupcakes pack all the cozy campfire vibes into a bite-sized treat—perfect for summer gatherings or anytime you crave that classic s’mores flavor!

Ingredients:

• 1 cup graham cracker crumbs (about 8 full sheets)
• 3 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup buttermilk
• 1 large egg
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 12 large marshmallows, halved crosswise
• 1/4 cup milk chocolate chips

Instructions:

1. Prep: Preheat oven to 350°F. Line a 24-cup mini muffin tin with liners.
2. Crust: Mix 1 cup graham cracker crumbs, 3 tbsp melted butter, and 1 tbsp sugar. Press 1 tsp mixture into each liner. Bake for 5 minutes.
3. Batter: Whisk 1/2 cup flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 cup sugar. Add buttermilk, egg, oil, and 1 tsp vanilla; mix until smooth. Divide batter over crusts (3/4 full).
4. Bake: 12–14 minutes until tops spring back. Cool 5 minutes in tin, then transfer.
5. Top: Press 3–4 chocolate chips into each warm cupcake. Place a marshmallow half cut-side down on each. Broil 1–2 minutes until toasted (watch closely!).

The magic? That gooey marshmallow melts into the chocolate for a messy, nostalgic bite—just like the real thing!

Tip: Use a kitchen torch for precise toasting if your broiler runs hot.

Vegan Smores Cupcakes with Coconut Whipped Cream

These decadent cupcakes bring campfire nostalgia to your kitchen with a gooey marshmallow center and fluffy coconut topping.

Ingredients

• For the cupcakes: 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ⅓ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 cup almond milk, ½ cup vegetable oil, 2 tbsp apple cider vinegar, 1 tsp vanilla extract
• For the filling/topping: ½ cup vegan marshmallow fluff, 1 cup coconut cream (chilled overnight), 2 tbsp powdered sugar, ½ cup crushed graham crackers, 2 oz vegan dark chocolate (melted)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, ¾ cup granulated sugar, cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl. Add almond milk, vegetable oil, 2 tbsp apple cider vinegar, and 1 tsp vanilla extract; stir until just combined.
3. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
4. Use a spoon to carve a small well in each cupcake. Fill with ½ cup marshmallow fluff total (about 2 tsp per cupcake).
5. Whip chilled coconut cream with 2 tbsp powdered sugar until stiff peaks form. Pipe onto cupcakes.
6. Sprinkle with crushed graham crackers and drizzle with melted chocolate.

The magic here? The marshmallow center stays soft and melty against the rich chocolate cake—just like a real s’more!

Tip: For extra toasty flavor, briefly torch the coconut cream topping before adding graham crackers.

Gluten-Free Smores Cupcakes with Almond Flour

These decadent cupcakes bring campfire nostalgia to your kitchen with a gluten-free twist—fluffy almond flour cake, gooey marshmallow filling, and a rich chocolate ganache topping.

Ingredients:

• 1 ½ cups finely ground almond flour
• ½ cup cocoa powder
• ¾ cup granulated sugar
• 1 tsp baking soda
• ¼ tsp salt
• 3 large eggs, room temperature
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup mini marshmallows (plus extra for topping)
• ½ cup heavy cream
• ¾ cup semi-sweet chocolate chips
• 2 graham crackers (gluten-free), crushed

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with parchment liners.
2. Whisk together 1 ½ cups almond flour, ½ cup cocoa powder, ¾ cup sugar, 1 tsp baking soda, and ¼ tsp salt in a bowl.
3. Add 3 eggs, ⅓ cup coconut oil, and 1 tsp vanilla; mix until smooth. Fold in ½ cup mini marshmallows.
4. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back. Cool completely.
5. For ganache, heat ½ cup heavy cream until steaming. Pour over ¾ cup chocolate chips; whisk until smooth. Let thicken 10 minutes.
6. Spread ganache over cupcakes, then top with crushed graham crackers and extra marshmallows (toast briefly with a kitchen torch if desired).

The almond flour keeps these cupcakes tender, while the molten marshmallow center mimics a classic s’more—no campfire required!

Tip: For extra flair, drizzle cupcakes with melted chocolate and sprinkle with flaky sea salt.

Smores Cupcakes with Caramel Drizzle

These decadent cupcakes bring the campfire favorite to your kitchen, with a fluffy graham cracker base, gooey marshmallow frosting, and a rich caramel finish.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup graham cracker crumbs (about 8 sheets)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup mini marshmallows
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, graham cracker crumbs, baking powder, and salt in a bowl.
3. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate mixing in dry ingredients and milk until just combined.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. Top each cupcake with mini marshmallows. Broil for 1–2 minutes until toasted (watch closely!).
6. Drizzle with caramel sauce just before serving.

The magic here? The marshmallows toast under the broiler just like over a fire, giving that authentic s’mores crunch.

Tip: For extra gooeyness, stuff a marshmallow into the center of each cupcake before baking!

Peanut Butter Smores Cupcakes with Chocolate Ganache

These decadent cupcakes mash up campfire nostalgia with rich peanut butter and silky ganache—perfect for satisfying your sweet tooth in one bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• 12 marshmallows (standard size)
• 1/2 cup heavy cream
• 4 oz semisweet chocolate, finely chopped
• 1/2 cup crushed graham crackers

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners. Whisk together 1 1/2 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
2. In another bowl, beat 1 cup sugar, 1/2 cup peanut butter, and 1/3 cup oil until smooth. Mix in 1 egg and 1 tsp vanilla. Alternate adding the dry ingredients and 1 cup buttermilk, mixing just until combined.
3. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool slightly, then press a marshmallow into each cupcake’s center.
4. Broil for 1–2 minutes until marshmallows are toasted (watch closely!). Cool completely.
5. Heat 1/2 cup heavy cream until steaming. Pour over 4 oz chocolate; let sit 2 minutes, then stir until smooth. Drizzle ganache over cupcakes and sprinkle with crushed graham crackers.

The magic here? Gooey marshmallow pockets hidden under glossy ganache—like a s’more reinvented for your dessert plate.

Tip: For extra peanut punch, swirl a spoonful of melted peanut butter into the ganache before drizzling.

Smores Cupcakes with Chocolate Fudge Filling

These decadent cupcakes pack all the campfire nostalgia into a handheld treat, with a gooey chocolate surprise inside and a toasted marshmallow finish.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup whole milk
• 1/2 cup chocolate fudge sauce (store-bought or homemade)
• 12 large marshmallows
• 1/2 cup graham cracker crumbs

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
3. In another bowl, beat sugar, vegetable oil, eggs, and vanilla extract until smooth. Alternate adding the dry ingredients and milk, mixing just until combined.
4. Divide batter evenly among liners (about 2/3 full). Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
5. Use a small spoon to carve a 1-inch hole in the center of each cupcake. Fill each with 2 tsp chocolate fudge sauce.
6. Top each cupcake with a marshmallow. Broil for 30-60 seconds until golden (watch closely!). Sprinkle with graham cracker crumbs.

The magic here is the contrast: fluffy cake, molten fudge, and that crisp-then-sticky marshmallow topping. It's like biting into a gourmet campfire treat!

Tip: For extra crunch, press graham cracker crumbs into the cupcake liners before adding batter.

Smores Cupcakes with Cinnamon Graham Cracker Base

These cupcakes bring the campfire favorite into your kitchen with a spiced graham cracker crust, fluffy chocolate cake, and toasted marshmallow frosting.

Ingredients:

• 1 1/2 cups finely crushed graham crackers (about 10 full sheets)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 6 tbsp melted unsalted butter
• 1 box (15.25 oz) chocolate cake mix + ingredients listed on box (eggs, oil, water)
• 1 cup mini marshmallows
• 1 1/2 cups marshmallow fluff
• 1/2 tsp vanilla extract
• 2 tbsp milk
• 4 crushed graham cracker squares (for garnish)

Instructions:

1. Prep crust: Mix 1 1/2 cups crushed graham crackers, 1/4 cup sugar, 1 tsp cinnamon, and 6 tbsp melted butter. Press 1 tbsp mixture firmly into each lined cupcake tin. Bake at 350°F for 5 minutes.
2. Make batter: Prepare chocolate cake mix as directed. Pour batter over cooled crusts until 2/3 full. Bake at 350°F for 18-20 minutes (toothpick should come out clean). Cool completely.
3. Toast marshmallows: Press 5-6 mini marshmallows into each cupcake. Broil 30-60 seconds until puffed and charred (watch closely!).
4. Frost: Whisk 1 1/2 cups marshmallow fluff, 1/2 tsp vanilla, and 2 tbsp milk until smooth. Pipe onto cupcakes and sprinkle with crushed graham crackers.

The magic? That cinnamon-kissed crust adds warmth to every bite, while broiling the marshmallows gives real campfire vibes without the smoke alarm.

Tip: Use a kitchen torch instead of broiling for more controlled toasting.

Smores Cupcakes with Hazelnut Spread Frosting

These decadent cupcakes bring the campfire favorite to your kitchen with a rich hazelnut twist—perfect for satisfying that sweet tooth!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 12 graham cracker squares, halved
• 1 cup hazelnut spread (like Nutella)
• 1 cup heavy cream
• ½ cup mini marshmallows, lightly toasted

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners and place a graham cracker half at the bottom of each.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl. Add 1 cup buttermilk, ½ cup oil, 2 eggs, and 1 tsp vanilla; mix until smooth.
3. Divide batter evenly among cups (filling ¾ full). Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
4. Beat 1 cup hazelnut spread with 1 cup heavy cream until fluffy (2–3 minutes). Pipe onto cupcakes and top with toasted marshmallows and remaining graham cracker halves.

The toasted marshmallow and crunchy graham cracker base make every bite taste like a gooey campfire treat—minus the smoke!

Tip: For extra s’mores flair, torch the marshmallows lightly before serving.

Smores Cupcakes with Salted Caramel Frosting

These decadent cupcakes pack all the campfire nostalgia of s’mores into a handheld treat, topped with a luscious salted caramel frosting that balances sweet and salty perfectly.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup vegetable oil
• 1 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• ½ cup graham cracker crumbs (plus extra for garnish)
• 12 large marshmallows, halved
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup salted caramel sauce (store-bought or homemade)
• 1 tsp flaky sea salt

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, ¾ cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl. Add ½ cup oil, 1 cup buttermilk, 1 egg, and 1 tsp vanilla; mix until smooth. Fold in ½ cup graham cracker crumbs.
3. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
4. Place a marshmallow half (cut-side down) on each cupcake. Broil for 30–60 seconds until toasted (watch closely!).
5. Beat ½ cup butter until creamy. Gradually add 2 cups powdered sugar, then ¼ cup caramel sauce. Pipe onto cupcakes and sprinkle with flaky sea salt and extra crumbs.

The toasted marshmallow layer melts slightly into the cupcake, mimicking that classic s’mores gooeyness—while the salted caramel frosting keeps it from being overly sweet.

Tip: For extra texture, press a small piece of chocolate into the cupcake center before baking!

Smores Cupcakes with Espresso Chocolate Frosting

These decadent cupcakes bring campfire nostalgia to your kitchen, with a fluffy graham cracker base, melty chocolate center, and rich espresso-kissed frosting.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup graham cracker crumbs (about 8 full sheets)
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 12 chocolate squares (1.5 oz total, like Hershey’s bars)
• 1 cup heavy cream
• 1 ½ cups powdered sugar
• ¼ cup cocoa powder
• 1 tbsp instant espresso powder
• Mini marshmallows, for topping

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 cup graham cracker crumbs, 1 cup sugar, 1 tsp baking powder, and ½ tsp salt in a bowl. Add ½ cup melted butter, 2 eggs, ½ cup milk, and 1 tsp vanilla. Mix until just combined.
3. Divide batter among liners (¾ full). Press a chocolate square into each center. Bake for 18–20 minutes until tops spring back. Cool completely.
4. Beat 1 cup heavy cream to stiff peaks. Gradually add 1 ½ cups powdered sugar, ¼ cup cocoa powder, and 1 tbsp espresso powder. Pipe onto cupcakes.
5. Toast mini marshmallows with a kitchen torch (or broil for 30 seconds) before serving.

The espresso frosting cuts through the sweetness perfectly, while the molten chocolate center mimics that classic s’mores gooeyness—no campfire required!

Tip: Freeze the chocolate squares before baking to prevent them from fully melting into the batter.

Smores Cupcakes with Raspberry Jam Swirl

These decadent cupcakes combine the campfire nostalgia of s’mores with a tangy raspberry jam swirl—perfect for satisfying your sweet tooth with a fruity twist.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/3 cup raspberry jam
• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. In another bowl, beat 1 cup sugar, 1/2 cup oil, 2 eggs, and 1 tsp vanilla until smooth. Alternate mixing in the dry ingredients and 1 cup buttermilk until just combined.
4. Divide batter among liners. Dollop 1 tsp raspberry jam onto each cupcake and swirl with a toothpick.
5. Bake for 18–20 minutes, until a toothpick comes out clean. Cool slightly, then top each with mini marshmallows and broil for 1–2 minutes until toasted.
6. Sprinkle with graham cracker crumbs before serving.

The jam’s tartness cuts through the rich chocolate, while toasted marshmallows add that classic s’mores gooeyness—no campfire required!

Tip: For extra crunch, mix graham crumbs with melted butter and press into the bottom of each liner before adding batter.

Smores Cupcakes with White Chocolate Drizzle

These cupcakes bring the campfire favorite to your kitchen with a fluffy graham cracker base, gooey marshmallow center, and a decadent white chocolate finish.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup graham cracker crumbs (about 8 full sheets)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 12 large marshmallows
• 1/2 cup white chocolate chips
• 1 tbsp coconut oil (or vegetable oil)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1 cup graham cracker crumbs, 1 tsp baking powder, and 1/2 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, mixing just until combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean.
6. Press a marshmallow into the center of each warm cupcake—it’ll melt slightly. Let cool completely.
7. Microwave 1/2 cup white chocolate chips and 1 tbsp coconut oil in 15-second bursts, stirring until smooth. Drizzle over cupcakes.

The marshmallow surprise inside stays soft for days, making these even better than the classic s’mores bite!

Tip: For extra crunch, sprinkle reserved graham cracker crumbs on top before the chocolate sets.

Smores Cupcakes with Oreo Crust

These decadent cupcakes bring the campfire favorite to your kitchen with a crunchy Oreo base, fluffy chocolate cake, and toasted marshmallow frosting.

Ingredients:

• 12 Oreo cookies (whole, with filling)
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup boiling water
• 1 1/2 cups mini marshmallows
• 1/2 cup graham cracker crumbs (for garnish)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners. Place 1 Oreo at the bottom of each liner.
2. Whisk together flour, cocoa powder, baking soda, salt, and sugar in a bowl. Add oil, egg, vanilla, and milk; mix until smooth. Stir in boiling water (batter will be thin).
3. Divide batter evenly over Oreos, filling cups 3/4 full. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
4. Top each cupcake with mini marshmallows. Broil for 30–60 seconds until golden (watch closely!). Sprinkle with graham cracker crumbs.

The Oreo crust stays satisfyingly crisp under the moist cake, while the broiled marshmallows add that classic s'mores gooeyness.

Tip: For extra flair, torch the marshmallows instead of broiling for deeper caramelization.

Smores Cupcakes with Cream Cheese Frosting

These decadent cupcakes bring the campfire favorite to your kitchen with a fluffy graham cracker base, melty chocolate center, and dreamy cream cheese frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup graham cracker crumbs (about 8 full sheets)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 12 chocolate squares (1.5 oz total, like Hershey’s bars)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Mini marshmallows and extra graham cracker crumbs for topping

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1 cup graham cracker crumbs, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate mixing in dry ingredients and 1/2 cup milk until just combined.
4. Divide batter among liners. Press one chocolate square into each cupcake (batter will cover it). Bake for 18–20 minutes until tops spring back. Cool completely.
5. For frosting, beat 8 oz cream cheese and 1/4 cup butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla. Pipe onto cupcakes.
6. Top with mini marshmallows (toast lightly with a kitchen torch if desired) and a sprinkle of graham cracker crumbs.

The surprise chocolate center makes every bite feel like unwrapping a gooey s’more—without the campfire mess!

Tip: For extra crunch, mix a handful of graham cracker crumbs into the frosting before piping.

Smores Cupcakes with Brownie Batter Filling

These decadent cupcakes pack all the campfire magic of s’mores into a handheld treat, with a surprise gooey brownie center!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• ½ cup prepared brownie batter (from box mix or homemade)
• 1 cup mini marshmallows
• 2 graham crackers, crushed
• ½ cup chocolate chips, melted

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl. Add 1 cup water, ⅓ cup oil, 1 tbsp vinegar, and 1 tsp vanilla, stirring until smooth.
3. Fill liners halfway with batter. Drop 2 tsp brownie batter into each center, then cover with remaining cupcake batter.
4. Bake for 20 minutes until tops spring back when touched. Immediately press 3-4 mini marshmallows onto each cupcake and broil for 1 minute until toasted (watch closely!).
5. Drizzle with melted chocolate and sprinkle with crushed graham crackers while warm.

The molten brownie core stays blissfully fudgy against the fluffy cupcake and crackly marshmallow topping—no campfire required!

Tip: For extra s’mores flair, swap the liners for parchment squares and wrap baked cupcakes in foil like little parcels.

Smores Cupcakes with Fire Roasted Marshmallow Topping

These decadent cupcakes bring campfire nostalgia to your kitchen, with a graham cracker base, rich chocolate cake, and a gooey, toasted marshmallow crown.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12 sheets)
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 1 box (15.25 oz) chocolate cake mix + ingredients listed on box (eggs, oil, water)
• 1 cup mini chocolate chips
• 12 large marshmallows
• 1/2 tsp flaky sea salt (optional)

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press 1 tbsp mixture firmly into each liner. Bake for 5 minutes.
3. Batter: Prepare chocolate cake mix as directed. Fold in mini chocolate chips. Divide batter evenly over crusts.
4. Bake: 18-20 minutes until tops spring back. Cool completely.
5. Toast: Place 1 marshmallow on each cupcake. Broil 30-60 seconds until charred (watch closely!). Sprinkle with flaky salt.

The magic? That crackly sugar crust under molten marshmallow—just like the real deal, minus the smoke in your hair.

Tip: For extra s’mores flair, drizzle with melted chocolate before adding marshmallows.

Conclusion

With 18 irresistible s’mores cupcake recipes, there’s a perfect treat for every occasion! Whether you’re craving classic flavors or creative twists, these recipes are sure to delight. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for your next baking adventure. Happy baking!