Decadent S’mores Cupcakes with Toasted Marshmallow Frosting

Buttery, textured graham cracker cupcakes topped with a duo of velvety chocolate buttercream and fluffy marshmallow buttercream.

This S’mores Cupcake Recipe Will Be Your New Favorite

Summer and s’mores are practically synonymous: gooey marshmallow, melted chocolate, and crunchy graham crackers. These s’mores cupcakes capture all those elements in single-serve form—soft, textured graham cracker cupcakes finished with a rich chocolate buttercream base and a pillowy marshmallow buttercream top.

This recipe has been on my blog since 2015. The idea came from asking readers which part of a s’more they loved most. Some swore by the marshmallow, while many insisted the graham cracker’s coarse crunch is the star. I fell firmly into Team Graham Cracker: it’s the foundation that brings everything together.

So I set out to make graham cracker cupcakes that deliver that signature flavor and texture—and I’m happy to say this version is my favorite yet.

S’mores Cupcake Ingredients

For the graham cracker cupcakes:

• graham cracker crumbs • whole wheat flour • baking powder • salt • unsalted butter • light brown sugar • granulated sugar • large eggs • milk • vanilla extract

For the chocolate buttercream:

• unsalted butter • powdered sugar • Dutch-processed cocoa powder • vanilla extract • milk or cream • salt

For the marshmallow buttercream:

• unsalted butter • marshmallow creme (or fluff) • powdered sugar

The graham cracker crumbs give the cupcakes a lovely coarse texture, while a bit of whole wheat flour adds depth and a slightly nutty flavor. If you only have all-purpose flour on hand, it will still work—there’s already plenty of graham cracker in the recipe to provide texture and flavor.

The batter for these cupcakes is a little different from a typical cake batter: it’s coarse, slightly sticky, and holds its shape well in the pan. I use an ice cream scoop with a trigger to portion the batter because it’s easy and consistent. After baking, you’ll notice a craggy, tender crumb that is soft and buttery—perfect if you appreciate texture.

Make the Chocolate Buttercream

This chocolate buttercream is smooth, creamy, and chocolate-forward—an ideal foundation for the sweeter marshmallow topping. I originally experimented with filling the cupcakes with mini chocolate bars but found the balance was better without an interior filling, so the chocolate and marshmallow sit side by side in equal harmony.

This buttercream appears elsewhere on the site and offers a reliably chocolatey, spreadable texture that pairs perfectly with the marshmallow layer on top.

How to Assemble the Perfect S’mores Cupcake

Once the cupcakes are completely cooled, assemble them simply and carefully for the best results.

Start by piping or spreading a layer of chocolate buttercream onto each cupcake and flattening it slightly so the marshmallow buttercream will sit nicely on top. Next, pipe a swirl or mound of marshmallow buttercream over the chocolate.

A final flourish of extra crushed graham cracker on top adds a delightful crunch and boosts the visual appeal—highly recommended.

The result is a cupcake that delivers on all fronts: the graham cracker base is craggy yet tender, the chocolate buttercream adds depth, and the marshmallow buttercream brings that nostalgic, cloud-like sweetness. Together, each bite tastes very much like a classic s’more in cupcake form.

If you’ve made the original version of these cupcakes, I hope you’ll try this updated take. For me, it’s s’mores perfection—the balance feels just right.

S’mores Cupcake Recipe FAQs

These cupcakes are a great option for summer gatherings when a campfire isn’t available—everyone gets their own s’more in cupcake form. Just be warned: they’re easy to eat one too many of before you even leave the kitchen.