S’mores dreams come true in s’mores cupcakes. Chocolatey cake, marshmallow topping, and a sprinkle of graham cracker crumbs make these cupcakes feel like a campfire in every bite. The combination of gooey marshmallow and rich chocolate is utterly irresistible.
How to Make S’Mores Cupcakes
Simple to make yet fun and playful, they’re perfect for kids, parties, or anyone who loves classic s’mores flavors.
Bake a batch of these s’mores cupcakes and bring the magic of campfire treats right into your kitchen.
How to Get Your S’Mores Cupcakes Just Right
S’Mores Cupcakes are a layered treat with a graham cracker crust, rich brownie center, and fluffy marshmallow topping.
Getting the perfect balance of texture and flavor requires careful attention to each component.
Follow these tips for cupcakes that are indulgent, structured, and visually stunning.
Room Temperature Ingredients: Ensure eggs and butter are at room temperature. This helps the brownie layer mix smoothly and bake evenly.
Compact Crust: Press the graham cracker mixture firmly into the liners to create a solid base that supports the brownie batter. No pre-baking is needed, but a well-packed crust prevents sogginess.
Melt Chocolate Properly: Melt chocolate and butter gently in short bursts to prevent burning. Stir thoroughly to create a glossy, smooth mixture.
Even Layering: Spoon brownie batter carefully over the crust and fill nearly to the top. This ensures uniform cupcakes with a consistent crust-to-brownie ratio.
Common Mistakes to Avoid
Overbaking the Brownie Layer: Start checking at 22 minutes. Overbaking will make the brownie dry and compromise the soft, gooey s’mores experience.
Skipping Cream of Tartar in Meringue: This stabilizes the marshmallow frosting. Leaving it out can result in a runny or unstable topping.
Piping onto Warm Brownies: Allow cupcakes to cool completely before adding the meringue to prevent it from melting and deflating.
Using Wet Graham Crackers: Keep graham crumbs dry; moisture can make the crust soggy.
Tricks for Texture and Flavor
Rich Brownie Layer: Combining melted chocolate and butter with sugar before adding eggs creates a dense, fudgy texture.
Stable Meringue: Whisk sugar, egg whites, and cream of tartar over simmering water until the sugar dissolves and the mixture reaches 160°F (71°C) to ensure a glossy, stable meringue.
Toasty Finish: Use a kitchen torch to lightly brown the meringue tops for authentic s’mores flavor and visual appeal.
Balanced Sweetness: The graham crust and meringue add sweetness that complements the slightly bitter chocolate layer—avoid over-sugaring the brownie to maintain balance.
Timing & Technique
- Baking: Bake brownies 25–28 minutes and check at 22 minutes to avoid overbaking.
- Meringue Piping: Beat meringue to stiff peaks before piping. Chill briefly if needed to maintain shape for intricate designs.
- Storage: S’Mores cupcakes can be stored at room temperature or in the refrigerator for 1–2 days. Bring to room temperature before serving for optimal texture.
By following these tips, your S’Mores Cupcakes will have a crisp crust, rich fudgy center, and light, fluffy marshmallow topping—perfectly layered and irresistibly delicious.
S’Mores Cupcakes
18
cupcakes30
minutes25
minutesThis easy s’mores cupcakes recipe recreates the magic of campfire s’mores with a gooey, chocolaty twist in cupcake form.
Ingredients
- Crust
1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar
- Brownies
2 4-ounce quality semi-sweet chocolate bars (228g), coarsely chopped
1 cup (200g) granulated sugar
1/2 cup (8 Tbsp; 113g) unsalted butter
3 large eggs, at room temperature
1/2 cup (63g) all-purpose flour (spooned & leveled)
1/4 cup (21g) unsweetened natural or dutch-process cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
- Marshmallow Meringue Frosting
3/4 cup (150g) granulated sugar
3 large egg whites, at room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar (do not skip!)
Directions
- For the Crust
- Preheat your oven to 350°F (177°C). Line one 12-cup muffin pan with paper liners, then line a second pan with 6 more liners — this recipe makes about 18 cupcakes.
- In a food processor, pulse the graham crackers into fine crumbs (you’ll need about 1½ cups). Transfer the crumbs to a medium bowl and stir in the sugar and melted butter until evenly combined. (Alternatively, you can add everything to the food processor and pulse until mixed.)
- Spoon about 1½ tablespoons of the graham cracker mixture into each cupcake liner, pressing down firmly to form a compact crust. Set aside — no need to pre-bake.
- For the Brownie Layer
- In a large heatproof bowl, melt the butter and chopped chocolate together in 30-second intervals in the microwave, stirring after each, until smooth.
- Whisk in the granulated sugar, then let the mixture cool for about 5 minutes so it’s warm but not hot.
- Add the eggs and vanilla extract, whisking until smooth. Then mix in the flour, cocoa powder, and salt until fully combined — the batter will be thick.
- Spoon the brownie batter evenly over the graham cracker crusts, filling each liner almost to the top.
- Bake for 25–28 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Begin checking around the 22-minute mark.
- Remove from the oven and let the cupcakes cool completely in the pan before topping.
- For the Marshmallow Meringue
- In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Set the bowl over a saucepan of simmering water (about 2 inches deep), making sure the bowl doesn’t touch the water.
- Whisk constantly for about 4 minutes, or until the sugar has dissolved and the mixture reaches 160°F (71°C) when tested with an instant-read thermometer.
- Remove from the heat and add the vanilla extract. Using a stand mixer fitted with the whisk attachment (or a handheld mixer), beat on high speed for about 5 minutes, or until stiff, glossy peaks form.
- Pipe the meringue onto the cooled brownie cupcakes using a large round tip (such as Ateco #808). If desired, use a kitchen torch to gently toast the tops for that classic s’mores look.
- Store leftovers covered, at room temperature or in the refrigerator, for 1–2 days.
Variation Tips
These S’mores Cupcakes are already a dreamy mix of chocolate, graham cracker, and toasted marshmallow but with a few creative tweaks, you can make them your own while keeping the irresistible s’mores spirit intact.
1. Switch Up the Crust:
Cookie Crust: Replace graham crackers with crushed digestive biscuits, Oreos, or Biscoff cookies for a different base flavor.
Nutty Twist: Mix 2–3 tablespoons of finely chopped pecans, walnuts, or almonds into the crust for extra crunch and a toasty aroma.
Gluten–Free: Use gluten-free graham crackers or oat-based cookies to make the crust suitable for those avoiding gluten.
2. Customize the Chocolate Layer
Dark Chocolate Lovers: Swap semi-sweet chocolate for 70% dark chocolate to create a deeper, richer brownie flavor.
Milk Chocolate Swap: Prefer a sweeter cupcake? Use milk chocolate bars instead of semi-sweet.
Mocha Brownies: Add 1 teaspoon of instant espresso powder to the batter for a subtle coffee kick that enhances the chocolate flavor.
Chewy Texture: Fold in ½ cup of chocolate chips or mini marshmallows into the brownie batter before baking for added pockets of gooeyness.
3. Meringue Alternatives:
Marshmallow Shortcut: If you’re short on time, you can spread store-bought marshmallow fluff on top and torch it lightly for a quick toasted finish.
Stabilized Meringue: For a sturdier topping (especially in warm weather), beat in 1 tablespoon of powdered sugar after the meringue has reached stiff peaks.
4. Make It Dairy-Free
Swap butter for coconut oil in both the crust and brownie layer, use dairy-free chocolate, and substitute almond or oat milk for any dairy ingredients.
The meringue is naturally dairy-free, so no adjustments are needed there.
5. Add Flavor Layers
- Salted Caramel S’mores: Drizzle salted caramel sauce between the brownie and meringue layers for a sweet-salty contrast.
- Peanut Butter S’mores: Spread a teaspoon of peanut butter on top of the crust before adding the brownie batter for a nutty surprise.
- Minty S’mores: Add a drop of peppermint extract to the brownie batter or use mint chocolate for a refreshing twist.
6. Presentation & Texture Tweaks:
- For a crunchier crust, bake the graham cracker base for 5 minutes before adding the brownie layer.
- Chill the cupcakes before torching the meringue to help it hold its shape better.
- Top with mini chocolate bars, cookie crumbs, or a piece of toasted marshmallow for a bakery-style finish.
These variations let you reimagine the classic campfire treat.
From indulgent caramel versions to dairy-free adaptations, while keeping the familiar gooey, chocolatey comfort of s’mores intact.
Storage Tips
These S’mores Cupcakes are best enjoyed fresh when the brownie is fudgy, the graham crust crisp, and the meringue light and fluffy but with proper storage, you can easily keep them tasting delicious for days.
1. At Room Temperature (Best for Short-Term):
If you plan to serve them within 1–2 days, store the cupcakes loosely covered at room temperature in a cool, dry place away from direct sunlight.
Place them in an airtight container, but leave a small gap for air circulation to prevent condensation, which can make the graham crust soggy.
If your kitchen is warm or humid, it’s better to refrigerate them instead to protect the meringue topping.
2. In the Refrigerator (For Longer Freshness):
Refrigeration keeps your S’mores Cupcakes fresh for up to 4–5 days.
Store them in a single layer inside an airtight container to prevent the meringue from getting sticky or absorbing fridge odors.
For the best flavor, let the cupcakes come to room temperature for about 20–30 minutes before serving—this softens the brownie and brings out the chocolate flavor.
3. In the Freezer (Best for Make-Ahead or Leftovers):
The brownie and graham crust base can be frozen separately (before adding the meringue) for up to 2 months.
Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or zip-top bag.
Thaw overnight in the refrigerator, then bring to room temperature before adding fresh meringue topping.
Avoid freezing the meringue—it doesn’t thaw well and tends to collapse or weep.
4. Reheating & Toasting Tips:
If you want to restore a “freshly toasted” look after refrigeration, lightly re-toast the meringue topping with a kitchen torch just before serving.
For a warm, gooey treat, microwave an un-frosted brownie cupcake (without meringue) for 5–10 seconds before topping and serving.
Storage Mistakes to Avoid:
Do not cover warm cupcakes as steam will create moisture that softens the crust and can make the brownie gummy.
Avoid sealing tightly while still warm, as trapped condensation can ruin the texture of both crust and meringue.
Do not freeze with the meringue topping; always add it fresh for the best flavor and structure.
With these tips, your S’mores Cupcakes will keep their signature layers; crunchy graham crust, fudgy brownie center, and fluffy toasted meringue, deliciously intact even a few days after baking.
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FAQs
Can I use boxed brownie mix instead of making the brownies from scratch?
Yes! If you’re short on time, a boxed brownie mix works perfectly. Prepare the mix according to the package instructions, then spoon the batter over the graham cracker crust and bake as directed in this recipe. Just keep in mind that the texture might vary slightly depending on the brand—aim for a fudgy consistency, not cakey.
What can I use instead of a kitchen torch to toast the meringue?
If you don’t have a kitchen torch, you can broil the cupcakes in your oven for 1–2 minutes on the top rack. Watch them closely—meringue browns quickly! Rotate the pan if needed for even toasting. Alternatively, you can skip toasting entirely for a soft, marshmallow-like topping.
Can I make these cupcakes ahead of time?
es, but for the best texture, make the components in stages. You can bake the graham crust and brownie layers up to 2 days ahead and store them in an airtight container at room temperature. Prepare and pipe the marshmallow meringue topping the day you plan to serve, as it’s most stable when fresh.
How should I store leftover cupcakes and how long do they last?
Store leftover cupcakes covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let them sit at room temperature for 20–30 minutes before serving for the best texture. Avoid freezing frosted cupcakes—the meringue doesn’t thaw well and can become weepy.
Can I use store-bought marshmallow fluff instead of making the meringue?
Absolutely! Marshmallow fluff (or crème) is a quick and easy substitute for the homemade meringue. Simply spread or pipe it on top of the cooled brownie cupcakes and toast lightly with a torch if you like. It won’t hold stiff peaks like meringue, but it still gives that classic s’mores flavor and gooey texture.
