Our easy S’mores Cupcakes recipe is a simple spin on the classic campfire sandwich, made with a soft and fluffy buttery base that tastes just like a cinnamon graham cracker without the crunch.
The smore cupcakes are topped with toasted marshmallows and melted chocolate so they mimic the flavors of the outdoor treat without stepping foot near a fire.
Hershey S’mores Cupcakes
This easy S’mores Cupcakes recipe is a fun way to bring the flavors of my favorite fireside treat indoors, especially when it’s far too hot outside for open flames but you need a summer s’mores fix.
The simple cake batter takes only 15 minutes to prepare, with a rich buttery flavor and moist texture that tastes like a cinnamon graham cracker but is constructed like a cupcake.
While I’ve made my fair share of s’more treats, I had to get a bit creative to capture the traditional flavors in fluffy cupcake form.
Once baked, the smore cupcakes are covered with a jumbo-sized marshmallow with a piece of chocolate placed on top; they look just like they’ve been made over a campfire but they’re broiled instead until golden brown – no stick needed.
Why We Love This Smores Cupcake Recipe
- Quick and easy to make.
- Uses simple ingredients to create the classic campfire flavors.
- Takes the traditional outdoor treat and transforms it into an indoor snack.
- No fire needed to recreate the flavors of a s’mores sandwich.
- Family friendly dessert that can be enjoyed all year-round.
- Perfectly portable for picnics, potlucks, and parties.
More S'mores Desserts
Ingredients
- Salted butter
- White granulated sugar
- Eggs
- Vanilla extract
- Whole milk
- White flour
- Baking powder
- Ground cinnamon
- Marshmallows
- Hershey chocolate bars
Substitutions and Additions
- Fun Fillings: For more s’mores flavor, feel free to core your cupcakes and fill each hole with marshmallow fluff, marshmallow cream, chocolate frosting, or chocolate ganache.
- Feel Free To Frost: You can frost your cupcakes with a toasted marshmallow frosting, chocolate frosting, or chocolate buttercream frosting.
- Create Crunch: Try tossing some graham cracker crumbs on top of the melted marshmallow and chocolate to create the crunch factor.
- Tasty Toppings: Top your s’mores cupcakes with graham crackers, marshmallow creme, mini chocolate chips, mini marshmallows, or a drizzle of chocolate sauce.
- Make Chocolate Cupcakes: You can make this a chocolate cupcake recipe by adding unsweetened cocoa powder to the cupcake batter.
Recommended Tools
- Mixing bowl
- Stand mixer
- Whisk
- Muffin tin
- Cupcake liners
See Full Recipe Card Below
Jump to RecipeHow to Make S’mores Cupcakes
- Create The Cupcake Batter: Whisk together the butter and sugar until smooth and creamy. Whisk in the eggs, vanilla, and milk until combined. Add the baking powder, cinnamon, and flour and whisk until no clumps remain.
- Bake: Fill each cupcake liner up with batter and bake at 350 degrees Fahrenheit for 19 minutes.
- Garnish: Top each cupcake with a marshmallow and broil until golden brown, about 1 minute. Add a piece of Hershey chocolate to the top of the marshmallow.
- Serve: Serve and enjoy!
Tip From Our Recipe Developer
- If you do not have salted butter, you can use unsalted butter and one teaspoon of salt.
- You will want to use large, jumbo-sized marshmallows, like what you would use for a classic s’more. This will ensure the entire top of the cupcake is covered in ooey gooey marshmallow.
- Make sure your butter and eggs are at room temperature before baking.
Storage
- To Store: You can store these cupcakes on the counter or in the fridge for up to three days in an airtight container.
Other easy Cupcake Recipes
- Lemon Raspberry Cupcakes
- Boston Cream Cupcakes
- Reese’s Peanut Butter Brownie Cupcakes
- Carrot Cake Cupcakes (with Cream Cheese Frosting)
- Grape Soda Cupcakes
S’mores Cupcakes
Serves — 12
S'mores Cupcakes are a fast and easy way to bring the flavors of a traditional outdoor treat to the indoors. The cupcake base tastes just like a cinnamon graham cracker in a soft and fluffy form and is topped with melted marshmallow and chocolate so it resembles the classic recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- ¾ cup salted butter
- ¾ cup white granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ⅔ cup cup whole milk
- 2 cups white flour
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 12 large marshmallows
- 2 Hershey chocolate bars
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl or stand mixer, whisk together the butter and sugar vigorously until the ingredients are smooth and creamy.
- Whisk in the eggs, vanilla, and milk until the ingredients are homogenous.
- Add the baking powder, ground cinnamon, and flour to the wet ingredients and whisk the mixture together until no clumps of dry ingredients remain in the batter.
- Line a muffin tin with cupcake liners and fill each liner up with cupcake batter.
- Bake the cupcakes for 19 minutes and then top each cupcake with a large marshmallow and broil the cupcakes on high for 1 minute, or until the marshmallows are golden brown.
- Remove the cupcakes from the oven and top each one with a piece of Hershey chocolate.
- Serve and enjoy!
Jenn’s Notes
Storage:
You can store these cupcakes on the counter or in the fridge for up to three days in an airtight container.
Tips:
- If you do not have salted butter, you can use unsalted butter and one teaspoon of salt.
- You will want to use large, jumbo sized marshmallows, like what you would use for a classic s’more. This will ensure the entire top of the cupcake is covered in ooey gooey marshmallow.
- Make sure your butter and eggs are room temperature before baking.
Nutrition Info
Calories: 357kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 129mg | Potassium: 110mg | Fiber: 1g | Sugar: 29g | Vitamin A: 419IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 2mg
THANK U SO MUCH FOR HAVING A RECIPE THAT USES JUST MARSHMALLOW VERY EASY AND DELISH. SEARCHED QUITE A FEW RECIPES THAT USED EGGWHITES AND FLUFF BUT NONE LIKE THIS. YOUR RECIPES ARE ALWAYS GREAT!
Awwww thank you so much Phyllis! So glad you liked them!