S’mores Cupcakes with Toasted Marshmallow for Pure Joy

Name: S’mores Cupcakes with Toasted Marshmallow for Pure Joy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup mini marshmallows; 1/2 cup graham cracker crumbs; 1 cup chocolate frosting

By:

Christina R. Jones

June 23, 2025

S’mores Cupcakes with Toasted Marshmallow

This post may contain affiliate links learn more

Jump to Recipe·Print Recipe

Oh my goodness, let me tell you about the sheer joy of biting into a S’mores Cupcake with Toasted Marshmallow! This delightful treat combines all the nostalgic flavors of a classic campfire s’more, but in a perfectly fluffy cupcake form. I remember the first time I made these for a backyard barbecue. The sun was setting, and I could just smell the graham crackers and chocolate wafting through the air as I mixed the batter. Everyone gathered around, eyes wide with excitement, and I knew I had created something truly magical.

These cupcakes are a hit at every gathering, and they’re super easy to whip up! The combination of rich chocolate, gooey mini marshmallows, and that toasted marshmallow topping makes for a dessert that’s both comforting and impressive. You won’t believe how quickly they disappear! Plus, they’re a fantastic way to bring a taste of summer to any occasion, no campfire required. Trust me, once you dive into these S’mores Cupcakes, you’ll want to make them again and again. Let’s get baking!

S’mores Cupcakes with Toasted Marshmallow - detail 1

Ingredients List

1 cup all-purpose flour – make sure to spoon it into the measuring cup and level it off for accuracy.
1 cup granulated sugar – this sweet goodness is what makes these cupcakes so irresistible!
1/2 cup unsweetened cocoa powder – it adds that rich chocolate flavor, so don’t skip this!
1/2 cup unsalted butter, softened – let it sit out for a bit to get all creamy and easy to mix.
2 large eggs – bring them to room temperature for the best mixing results.
1/2 cup milk – whole or 2% works great here, adding moisture and fluffiness.
1 teaspoon vanilla extract – trust me, this makes everything taste amazing!
1 teaspoon baking powder – this is your little helper for that perfect rise.
1/2 teaspoon salt – just the right amount to balance all the sweetness.
1 cup mini marshmallows – these are the magic that brings that s’mores vibe!
1/2 cup graham cracker crumbs – crushed finely to sprinkle throughout the batter, adding that classic crunch.
1 cup chocolate frosting – for the ultimate finishing touch, slather it on generously!

How to Prepare S’mores Cupcakes with Toasted Marshmallow

Preheat and Mix Dry Ingredients

First things first, let’s get that oven preheated to 350°F (175°C). This is crucial for baking those cupcakes perfectly! While the oven is warming up, grab a large mixing bowl and combine the dry ingredients. You’ll want to whisk together 1 cup of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mixing these dry ingredients thoroughly helps ensure an even distribution of flavors in your cupcakes.

Combine Wet Ingredients

Now for the fun part! In a separate bowl, take 1/2 cup of softened unsalted butter and beat it together with 2 large eggs until it’s creamy and smooth. I like to do this for about 2 minutes; it makes a huge difference in the texture. Then, pour in 1/2 cup of milk and add 1 teaspoon of vanilla extract. Mix everything until you achieve a lovely, creamy consistency. This step is so important because it brings all those delicious flavors together!

Combine Dry and Wet Mixtures

Next, it’s time to bring everything together! Gradually add your dry ingredient mixture to the wet mixture. I usually do this in three parts, folding gently with a spatula. This helps maintain that light and fluffy texture we’re aiming for! Once you see no dry flour streaks, it’s time to fold in the star ingredients: 1 cup of mini marshmallows and 1/2 cup of graham cracker crumbs. The marshmallows give that gooey s’mores experience, while the crumbs add the perfect crunch.

Bake and Cool

Now, get your cupcake liners ready in a muffin tin and fill them about 2/3 full with the batter. This is where the magic happens! Pop them into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, let those cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Patience is key here!

Frost and Toast

Finally, it’s frosting time! Once the cupcakes are completely cool, grab your chocolate frosting and slather it on generously. I like to use a piping bag for a little flair, but a simple spatula works just as well. Now for the fun finishing touch: top each cupcake with a few mini marshmallows. Using a kitchen torch, carefully toast the marshmallows until they’re golden and gooey. Just a quick tip—keep the torch moving to avoid burning them! And there you have it, your S’mores Cupcakes with Toasted Marshmallow are ready to be devoured!

Why You’ll Love This Recipe

Quick to Prepare: In just 40 minutes, you can whip up a dozen of these delightful cupcakes, making them perfect for last-minute gatherings!
Irresistible Flavors: The combination of rich chocolate, sweet marshmallows, and crunchy graham crackers captures the essence of classic s’mores in every bite.
Visual Appeal: With their fluffy frosting and toasted marshmallow topping, these cupcakes look just as amazing as they taste, making them a showstopper at any event.
Fun for All Ages: Kids and adults alike will be drawn to the nostalgic flavors, creating a fun and memorable dessert experience for everyone.
Customizable: Feel free to get creative! You can switch up the frosting or add your favorite toppings for a personal touch.

Tips for Success

If you want to achieve the best S’mores Cupcakes with Toasted Marshmallow, I’ve got some tried-and-true tips to help you out! First, don’t skip the step of letting your butter come to room temperature. This helps it blend more smoothly with the sugar, creating that light fluffy texture we all adore. If you’re in a hurry, just cut the butter into small pieces and leave it out for about 10-15 minutes—works like a charm!

Now, if you want to switch things up, consider using gluten-free flour to make these cupcakes accessible for everyone. Just make sure to choose a 1:1 gluten-free baking blend for the best results. Also, you can swap out the mini marshmallows for larger ones if that’s what you have on hand, but remember to chop them into smaller pieces to keep that gooey goodness evenly distributed.

Another little trick? Add a pinch of espresso powder to the cocoa powder for an extra depth of flavor in your chocolate. It’s subtle, but wow, does it make a difference! Lastly, when toasting the marshmallows, practice patience—keep that torch moving to avoid any burnt bits. With these tips, your cupcakes will be the talk of the party!

Storage & Reheating Instructions

To keep your S’mores Cupcakes with Toasted Marshmallow fresh and delicious, store any leftovers in an airtight container at room temperature. They’ll stay tasty for up to three days, but I doubt they’ll last that long—trust me, they’re that good!

If you want to enjoy them later, you can also freeze the cupcakes. Just make sure they’re completely cooled before wrapping each one tightly in plastic wrap and then placing them in a freezer-safe bag. They’ll keep well for up to a month. When you’re ready to indulge again, let them thaw at room temperature, and if you like, you can pop them in the microwave for about 10-15 seconds for a warm, gooey treat. Just don’t forget to toast those marshmallows again for that perfect touch! Enjoy!

Nutritional Information

Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just a general guide. Each S’mores Cupcake with Toasted Marshmallow contains approximately 250 calories, with 18g of sugar and 10g of fat. You’ll also get about 3g of protein and 38g of carbohydrates per cupcake. If you’re watching your sodium intake, each cupcake has around 150mg of sodium. These delightful treats are a wonderful indulgence, but it’s always good to enjoy them in moderation! Happy baking and treating yourself!

FAQ Section

Q1: Can I make S’mores Cupcakes with Toasted Marshmallow ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature. When you’re ready to serve, frost them and toast the marshmallows right before guests arrive for that fresh taste.

Q2: What can I use instead of mini marshmallows?
If you don’t have mini marshmallows on hand, you can chop up larger marshmallows or even use marshmallow fluff as a frosting alternative. Just keep in mind that the texture will be a bit different!

Q3: How do I get the perfect toasted marshmallow topping?
To achieve that beautifully toasted marshmallow topping, use a kitchen torch and keep it moving to prevent burning. If you don’t have a torch, you can also place the frosted cupcakes under the broiler for a minute or two—but watch them closely!

Q4: Can I make these cupcakes gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free baking blend. Make sure it’s a 1:1 ratio for the best results. Your friends won’t even notice the difference!

Q5: How should I store leftover S’mores Cupcakes?
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them after they cool completely, wrapped tightly in plastic wrap.