These chocolate smores cupcakes have become a staple in our house. They’re perfect for birthday parties, potlucks, or just a special treat on a weekend. Honestly, I love making them because they always bring a smile to everyone’s face.

Of course, the first time I made these, I may have slightly burned the marshmallows. Okay, maybe they were more than slightly burned! But hey, that’s how we learn, right? And that little mishap led to a valuable lesson: low and slow is the way to go when toasting marshmallows!

Finding the time to bake with three kids can be tricky, but I’ve found that these decadent chocolate smores cupcakes are actually quite manageable. I often make the cupcake batter the night before, and then the next day, it’s just a matter of assembling and baking. The kids even love helping with the marshmallow topping – although I have to keep a close eye on them, or they’ll eat half of it before it even makes it onto the cupcakes!

If you’re looking for a chocolate smores cupcakes recipe that’s guaranteed to impress, look no further. Trust me, once you try this, you’ll never go back to plain old chocolate cupcakes again!

INGREDIENTS:

Alright, let’s get down to business. Here’s what you’ll need to create these little masterpieces:

Save

1 box (15.25 ounces) chocolate cake mix: I always use a devil’s food cake mix for extra richness. You can find this at any grocery store.
1 cup water: Just plain ol’ tap water will do!
1/2 cup vegetable oil: This keeps the cupcakes nice and moist.
3 large eggs: Make sure they’re at room temperature for best results.
1 (12 ounce) package semi-sweet chocolate chips: My favorite brand is Ghirardelli, but any good quality chocolate chips will work.
1 1/2 cups marshmallow fluff: This is what gives you that amazing toasted marshmallow topping.
1 1/2 cups graham cracker crumbs: You can buy these pre-made, or crush your own graham crackers. I actually prefer crushing my own – it just tastes fresher!
6 tablespoons unsalted butter, melted: This helps the graham cracker crumbs bind together.

Now, here’s a little kitchen wisdom my mom passed down to me: always measure your ingredients accurately! Baking is a science, after all! Also, for the chocolate chips, I sometimes like to use a mix of semi-sweet and milk chocolate. It adds a little extra depth of flavor. Using high-quality ingredients can elevate your cupcakes, and experimenting with different types of chocolate chips allows you to customize the flavor profile to your liking. Don’t be afraid to try new things and see what works best for you.

If you’re planning on making these chocolate smores cupcakes often (and trust me, you will be!), you might want to consider buying chocolate chips in bulk. It’s a great way to save money. And speaking of saving money, you can often find cake mix on sale at your local grocery store, so keep an eye out for those deals!

As for storing leftover ingredients, I usually keep the chocolate chips in an airtight container in the pantry. The marshmallow fluff can be stored in the refrigerator after opening. And the graham cracker crumbs? I keep them in a zip-top bag in the pantry. Proper storage ensures that your ingredients stay fresh and ready for your next baking adventure. Consider labeling your containers with dates to keep track of freshness.

STEP-BY-STEP INSTRUCTIONS:

Making Decadent Chocolate Smores Cupcakes

Save

Okay, let’s get cooking! Don’t worry, I’ll walk you through every step of the way.

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In my kitchen, the oven usually takes about 10-15 minutes to preheat, so I do this first. Making sure your oven is properly preheated ensures that the cupcakes bake evenly.
In a large bowl, combine the chocolate cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, or until well combined. Don’t overmix! Overmixing can lead to tough cupcakes. Using an electric mixer helps to create a smooth and consistent batter.
Fill each cupcake liner about 2/3 full. I use an ice cream scoop to make sure they’re all evenly filled. This is also a trick I learned from my mom – it’s so much easier than trying to spoon the batter in! Evenly filled cupcake liners help ensure uniform baking and presentation.
Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. You’ll know they’re ready when the tops spring back lightly when touched. While the cupcakes are baking, I like to start on the graham cracker crust. Keep a close eye on the cupcakes while they’re baking to prevent them from burning.
While the cupcakes are baking, prepare the graham cracker crust. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened. The graham cracker crust adds a delightful textural contrast to the cupcakes.
Once the cupcakes are out of the oven, let them cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely. While they’re cooling, I usually clean up the kitchen a bit. Allowing the cupcakes to cool prevents them from becoming soggy.
Once the cupcakes are completely cool, use a small knife or spoon to create a small well in the center of each cupcake. Be careful not to go all the way to the bottom! Creating a well allows you to fill the cupcakes with a decadent chocolate center.
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. I learned the hard way that you have to be careful not to burn the chocolate! Microwaving in short intervals and stirring frequently prevents the chocolate from overheating and burning.
Fill each well with the melted chocolate. This is where the decadent chocolate filling comes in! The melted chocolate adds a rich and indulgent flavor to the cupcakes.
Spread the marshmallow fluff evenly over the top of each cupcake. Now, here’s my secret for getting that perfectly toasted marshmallow topping:
Place the cupcakes under the broiler for 1-2 minutes, or until the marshmallow fluff is golden brown and toasted. Watch them closely, as they can burn quickly! I learned that the hard way, too! You’ll hear the marshmallow start to sizzle, and it should smell like a campfire! Keep a close eye on the marshmallow fluff under the broiler to prevent it from burning.
Immediately sprinkle the toasted marshmallow with the graham cracker crust. This adds that final touch of campfire goodness! The graham cracker crust adds a delightful textural contrast to the toasted marshmallow topping.

And that’s it! You’ve just created decadent chocolate smores cupcakes! See, I told you it wasn’t too hard!

SERVING IDEAS:

Okay, so now that you’ve made these amazing chocolate smores cupcakes , let’s talk about how to serve them!

My family absolutely loves when I serve these with a scoop of vanilla ice cream. The cold ice cream is the perfect complement to the warm, gooey cupcake. The kids also love it when I add a few extra chocolate chips on top.

These chocolate smores cupcakes are perfect for birthday parties, summer barbecues, or just a special treat on a cozy night in. I’ve even made them for school bake sales, and they always sell out in minutes!

I’ve learned that presentation is key when serving these cupcakes. I like to arrange them on a pretty platter and sprinkle a few extra graham cracker crumbs around them. It just makes them look extra special.

If you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container at room temperature for up to 2 days. Although, I have to admit, they never last that long!

For a seasonal variation, you could try adding a little peppermint extract to the chocolate filling during the holidays. Or, in the fall, you could add a sprinkle of cinnamon to the graham cracker crust. Consider other variations such as adding a layer of caramel or using different types of cookies for the crust.

My friends always ask for the recipe when I make these chocolate smores cupcakes for parties. They’re always so impressed by the combination of flavors and textures. And honestly, I love sharing this recipe because it’s just so easy to make and it always brings a smile to everyone’s face. It’s a joy to watch their faces light up as they taste this cupcake. One of my friends even said, “This tastes like childhood summers!”.

FAQs:

Oh, I’m so glad you asked! I get tons of questions about these chocolate smores cupcakes . Here are a few of the most common ones:

Can I use a different type of cake mix? Absolutely! While I prefer devil’s food cake mix, you can use any chocolate cake mix you like. I’ve even used a chocolate fudge cake mix before, and it was delicious!
Can I make these cupcakes ahead of time? Yes, you can! You can bake the cupcakes and prepare the graham cracker crust ahead of time. Just store them separately until you’re ready to assemble. But I wouldn’t recommend assembling them too far in advance, as the marshmallow fluff can get a little sticky.
What if I don’t have a broiler? No problem! You can toast the marshmallow fluff with a kitchen torch. Just be careful not to get too close, or you’ll burn the marshmallows.
My marshmallow fluff is burning too quickly! What should I do? Oh, I’m so glad you asked! This happened to me the first time I made these cupcakes. You know what I do when that happens? I lower the oven rack and keep a close eye on them. You can also try turning the broiler on and off in short bursts.
Can I use regular marshmallows instead of marshmallow fluff? You can, but the marshmallow fluff is what gives you that smooth, creamy topping. If you use regular marshmallows, they won’t spread as evenly and they might not toast as nicely.
My graham cracker crust is too dry. What am I doing wrong? You probably need to add a little more melted butter. The graham cracker crumbs should be evenly moistened and should hold together when you press them.
Can I make these gluten-free? Yes! Just use a gluten-free chocolate cake mix and gluten-free graham crackers. You might need to experiment with the amount of liquid you add to the cake mix, as gluten-free cake mixes can sometimes be a little drier.
Can I freeze these? Freezing them isn’t the best idea because the marshmallow tends to change texture when thawed. But if you absolutely have to, freeze them without the marshmallow topping. Add the marshmallow topping and graham cracker crumbs right before serving.
What can I use instead of graham crackers? You can use crushed digestive biscuits or even crushed Oreos (without the filling). For a less sweet option, try using crushed pretzels.

Conclusion:

Finished Decadent Chocolate Smores Cupcakes

Save

These decadent chocolate smores cupcakes are more than just a recipe to me; they’re a reminder of family, fun, and those sweet little moments we share together in the kitchen. They remind me of my son’s 8th birthday, of summer barbecues, and of cozy nights spent baking with my kids. This recipe holds a special place in my heart because it’s a guaranteed crowd-pleaser and it always brings a smile to everyone’s face.

My Pro Tips:

Don’t overmix the cupcake batter! Overmixing can lead to tough cupcakes.
Watch the marshmallow fluff closely under the broiler! It can burn quickly.
Use an ice cream scoop to fill the cupcake liners evenly! This will ensure that all of your cupcakes bake at the same rate.

Here are a few variations I’ve tried with my family:

Peanut Butter Cup Cupcakes: Add a dollop of peanut butter to the center of each cupcake before baking. My husband loves this version!
Salted Caramel Cupcakes: Drizzle a little caramel sauce over the toasted marshmallow fluff and sprinkle with sea salt. The kids devour these!
Mint Chocolate Chip Cupcakes: Add a few drops of peppermint extract to the chocolate filling and sprinkle with mini chocolate chips. This is a perfect variation for the holidays!

I’d love to hear how you make these decadent chocolate smores cupcakes your own! Do you have any special variations or tips that you’d like to share? I’m always looking for new ideas!

I hope you enjoy making these chocolate smores cupcakes as much as I do. And I hope they bring as much joy to your family as they have to mine. Happy baking, my friend! I know you can do it and create something incredibly yummy for your family and friends. And remember, even if you burn the marshmallows a little (we’ve all been there!), they’ll still taste amazing! And always refer to the Safe Minimum Internal Temperature Chart when baking to ensure safety. Happy baking! And if you love baking, you may consider exploring The Science of Baking.

Decadent Chocolate Smores Cupcakes

Print Recipe

Indulge in the classic campfire treat with these easy S’mores Cupcakes. Fluffy graham cracker cupcakes are topped with a rich chocolate ganache and toasted marshmallow frosting for the ultimate summer dessert.

Author: Zoubida
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup chocolate chips
1 cup heavy cream
1 jar marshmallow creme

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together graham cracker crumbs, flour, baking powder, and salt.
In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in tin for 10 minutes before transferring to a wire rack to cool completely.
Place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until simmering. Pour hot cream over chocolate chips and let sit for 1 minute. Whisk until smooth and glossy.
Spoon ganache over cooled cupcakes.
In a large bowl, beat marshmallow creme until smooth. Frost cupcakes with marshmallow creme. Use a kitchen torch to toast the marshmallow frosting until golden brown.

Notes

For a smokier flavor, try broiling the cupcakes for a minute or two instead of using a kitchen torch, but watch them closely to prevent burning.