Chocolate S’mores Cupcakes

by Erin

Your favorite campfire treat in cupcake form! With a graham cracker crust and toasted marshmallow on top.

Chocolate S'mores Cupcakes with Graham Cracker Crust

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When I set out to make these cupcakes I had planned to make these s’mores cupcakes, but while searching on Tracey’s Culinary Adventures I wasn’t aware that she had 2 other s’mores cupcake recipes! Don’t even get me started on all the bars, cookies and other s’mores delights she has shared as well.

As a result, I accidentally used a different recipe than originally intended. I didn’t recognize the switch until my plans to cut the recipe in half and only make 12 were ruined by odd values of things (such as 1 egg yolk). Luckily for me (and my friend the-birthday-girl for whom I baked these), the cupcakes were everything I had hoped for and therefore 24 were very much so welcomed.

Chocolate S'mores Cupcakes

Fast forward to the coronavirus quarantine of 2020 and these cupcakes made another welcomed appearance! Our neighbors son is allergic to tree nuts so I opted to make these s’mores cupcakes for them to enjoy over the Memorial Day holiday weekend.

In return they gave us grilled brats, orzo salad, and fresh watermelon. I hope this bartering system that I’ve revived during these times continues because it has been great fun!

Don’t need cupcakes for a crowd? Make my single serving s’mores jar cake!

Chocolate S'mores Cupcakes with Toasted Marshmallow Topping

Chocolate S'mores Cupcakes with Graham Cracker Crust


Yield: 3 dozen
Nutrition facts: 200 calories 20 grams fat



  • 2 cups graham cracker crumbs (about 1-1/2 sleeves)
  • 4 Tbsp unsalted butter, melted
  • 1 large (7 oz.) milk chocolate bar, chopped


  • 2-1/2 cups all-purpose flour
  • 2-1/2 cups sugar
  • 1-1/4 cups cocoa powder
  • 2-1/2 tsp baking soda
  • 1-1/4 tsp baking powder
  • 1 tsp salt
  • 1-1/4 cups milk
  • 1-1/4 cups warm water
  • 1/2 cup plus 2 Tbsp vegetable oil
  • 2 eggs, plus 1 egg yolk
  • 1 tsp vanilla extract


  • 36 large marshmallows


  1. Preheat oven to 350 degrees. Line three 12-cup muffin tins with paper liners.
  2. In a small bowl, combine the graham cracker crumbs and melted butter. Divide evenly (about a teaspoon to a teaspoon) into the bottom of each paper-lined cup. Pat the mixture down to form a "crust" (a shot glass is an excellent tool). Top each with a bit of the chopped chocolate.
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. In a medium bowl, whisk together the milk, water, oil, eggs, and vanilla. Add the combined wet ingredients to the bowl of dry ingredients and stir to combine until smooth.
  5. Fill each cupcake about three-quarters full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
  6. Top with a marshmallow and broil in the oven until golden brown, about 30 seconds, watching the entire time to avoid burning (and to make sure no marshmallows roll off). To reheat, warm in the microwave for 10-15 seconds.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Cupcakes from Tracey’s Culinary Adventures. Topping from Kevin & Amanda.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 5/25/20, photo above is the original.

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[…] Cake adapted from Reese’s Oreo Chocolate Cake with Funfetti Cookie Dough Filling and Chocolate S’mores Cupcakes, frosting adapted from Strawberry Stuffed […]

Bailey June 19, 2013 - 7:41 pm

The batter is looking rather thin… I’m making it right now and it’s more like soup. Followed the directions to the T, don’t know what’s wrong. :(

spiffycookie June 20, 2013 - 9:26 am

The batter is thinner than other recipes, you didn’t do anything wrong :-)

Bailey June 20, 2013 - 11:38 pm

You’re right, it was just fine. I ended up having so much batter that I made the 24 cupcakes and a 9-inch round cake. Both ways they turned out fluffy and moist. Great recipe!

Arianne January 26, 2013 - 4:03 am

I got 33 cupcakes out of this recipe :D its a bit dry (only because i want my cupcakes to be VERY moist) so i’ll try again next week with more oil this time :)

spiffycookie January 27, 2013 - 1:37 pm

How weird that they came out dry. Try sifting your flour before measuring.

Angie @ Big Bear's Wife November 8, 2012 - 3:43 pm

Perfectly “toasted” ontop! yum!

Tracey November 8, 2012 - 3:26 pm

You can never have too many s’mores cupcakes! I’m so glad these turned out well for you :) They look fantastic!!

sally @ sallys baking addiction November 8, 2012 - 2:51 pm

the big toasty marshmallow “frosting” – I love it Erin! lol I’d happily welcome 24 as well haha

Living The Sweet Life November 8, 2012 - 1:05 pm

Mmmmm… this is one DELICIOUS accident!! Actually, reading this recipe has given me a great idea for cupcakes of my own … thanks for the inspiration, and ofcouse I will be refering back to your post when I blog my cupcakes :)

spiffycookie November 8, 2012 - 2:31 pm

Haha glad to be an inspiration ;-)

Hope Cox November 8, 2012 - 10:43 am

Mmmm looks so delicious!!!


Kayle (The Cooking Actress) November 8, 2012 - 10:17 am

Ooooh s’mores cupcakes!!!! Love love love em! These look SOOOO GOOOOD

Liz (Little Bitty Bakes) November 8, 2012 - 8:01 am

Mmm, s’mores anything is sure to grab my attention. And I absolutely LOVE that the topping is just a marshmallow, so easy.

Tara @ Chip Chip Hooray November 8, 2012 - 7:31 am

What a happy accident! ;)

overtimecook November 8, 2012 - 6:04 am

These cupcakes look amazing! It’s been far too long since I baked any. Love the picture!


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