s’mores cupcakes

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I think one of my favorite summertime flavors is s’mores.  There is something so comforting about melting marshmallows between chocolate and graham crackers.

It’s almost as if the food has transcended flavor to represent something more; a feeling of joy, peace, love, family and friends.

s'mores cupcakes! #chocolate #summerdesserts

More specifically though, there is something quite magical about a melting marshmallow.  I have to admit, I am one of those people who likes it burnt.  Are there any other burnt fans out there?

How to Make Marshmallows for Smores


(from the Great Marshmallow Debate)

Completely burnt and still on fire.  I mean, I try to put the fire out first, you know, for safety reasons and stuff.  Those burnt marshmallows above?  They are not quite burnt enough.

Seriously.  But I digress.

s'mores cupcakes! #chocolate #summerdesserts

Upon reflection, I think half of the fun in s’mores is the process.

Being with loved ones on a warm summer evening.  Sharing oozy gooey desserts, licking fingers and laughing at all the messes.  Cleaning up the garbage by throwing it in the fire.

Now that is fun. #youknowyourareoldwhen

s'mores cupcakes! #chocolate #summerdesserts

Now when it comes to the cupcake, everything changed.  Since the emotion and tradition was tied to the original process (and not the the s’mores cupcake)  I was completely focused on flavor.

Here is how I like a s’mores cupcake.  The chocolate has to be RICH and bold.  The graham cracker and marshmallow, they can hold their own and need no assistance.  The chocolate cake, however, needs to be kicked up a notch.

This is the Perfect Chocolate Cake simply done in cupcakes.

s’mores chocolate cupcakes


  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee (I use decaf)
  • 1 cup good quality chocolate, preferably bittersweet and finely chopped
  • Graham Cracker Crust
  • 1 1/2 cup graham cracker crumbs (about 20 crackers)
  • 1/3 cup unsalted butter, melted
  • 24 regular sized marshmallows (not mini)


  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  4. Fold in finely chopped chocolate.
  5. Prepare graham cracker crust. Add metled butter to graham crackers and combine until moistened. Spread about 1 tablespoon of crumbs into bottom of cupcake liner. Press down flat.
  6. Pour the batter (a heaping tablespoon) into the prepared cupcake pans and bake for 18-20 minutes at 350, until a cake tester comes out clean.
  7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  8. Marshmallows
  9. On a parchment lined cookie sheet, set out 6 marshmallows. (You will be working in batches of six) Place under broiler for about 1-2 minutes, or until marshmallow starts to turn brown and deflate. Remove from oven and (being careful not to touch pan!) slide a spatula under the marshmallow and set on cupcake. Press gently to flatten. (You can also just pick up slightly melted marshmallow from cookie sheet and transfer to cupcake.)
  10. Best served warm!

This recipe was adapted from a million sources, and I claim no credit in the idea what-so-ever.  I read about a hundred posts on s’mores cupcakes and have yet to find the original source.  If you know, be sure to let me know! :)

s'mores cupcakes! #chocolate #summerdesserts

I had a couple issues with process here.  I liked the idea of placing the marshmallow right on the cooled cupcake and then placing under the broiler, but this also sometimes burned the edges of the cupcake liner and that is no fun.  However, if the cupcake is very chilled it will help.

Basically all that happened because I was too scared to use my husbands medium sized blowtorch by myself.  #foodbloggerproblems

Overall though, I preferred the method of roasting the marshmallows separately then placing them on the cupcake.  It was easy and fun and ended up being an effective way to brown the marshmallow without a mini torch.

s'mores cupcakes! #chocolate #summerdesserts


Now I just need to make these a few more times with the kids so that we will develop a new s’more tradition.  These are the sacrifices I make for my family. 😉

It has been Cupcake Week here at iambaker, where I am showcasing easy, fun, and delicious SummerTime flavors of cupcakes!  Check out these other flavors!


Cherry Limeade Cupcake! Delicate lime cupcake with sweet Maraschino cherry frosting!

Cherry Limeade Cupcakes

Coconut Angel Food Cupcakes!

Coconut Angel Food Cupcakes

Red Velvet Strawberry Shortcake Cupcakes!

Red Velvet Strawberry Shortcake Cupcakes

And don’t forgot to stop back tomorrow for my FAVORITE summertime cupcake flavor ever.  You will not want to miss it!!




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  1. says

    These are so cute! I love the little crust in the bottom, great idea. I’ve been on a homemade graham cracker kick lately (actually just baked some last night for a graham cracker crust I’m using tonight!) and this would be another perfect use for them! DELISH!

    • says

      You are like my husband in that respect. He takes his time and takes great care in getting that perfect golden crust over a gently melted marshmallow. It’s quite the labor of love! :)

  2. says

    I am in the burnt marshmallow party. I love burnt sugar, and well i’m too much of a spaz to carefully toast a marshmallow to perfection!

  3. EllenFitz says

    These look SO good! Question: Since the amount of chocolate in one cup will vary depending on the size of the chopped bits, do you have a weight I could use? Is it 8 oz or more or less? Thanks!

  4. Beverley says

    Your baby girl is adorable! I’m afraid our children do get it from us. Pretty photos as always and I’ve made a similar version of these cupcakes cause they ARE after all so moorish. Happy summer Amanda xoxo

  5. Lora says

    Hi there! I made these today for my 4th of July get together. They turned out great! I had a ton of batter left over though, so I’m curious how many cupcakes this should yield? I also used more batter per cupcake than your recipe called for and had to bake them a little longer. I ended up with 12 regular sized cupcakes and baked the remainder in an 8″ cake pan and topped that with your buttercream frosting. Both were hits!

    • says

      Hi Lora! So glad you liked them. Thanks for letting me know about the adjustments you had to make. I will make them again and see if I can fine tune the recipe! My apologies that you had to make adjustments at all. Sounds like you did the exactly perfect thing with the remaining batter!!

  6. says

    I made this recipe earlier and I’m confused about the batter size. In the instruction, you say to put 1 heaping Tbsp of batter into each of the cups. I started off putting 1 Tbsp. into each muffin cup and I had all this batter left! I ended up putting 3 Tbsp. of batter into each of the muffin cups. So they domed much higher than the ones in your pictures. So I’d just like to ask if the 1 heaping Tbsp is correct and if I should use that if I make these again – I’m baking them for a wedding in just a couple of weeks.