Julia Koch
This is what happens when the campfire classic gets all dressed up. Decadent Chocolate S’mores Cupcakes take all the sticky, sweet magic of traditional s’mores and fold it into a rich, gooey, bakery-worthy treat. We’re talking a moist chocolate cupcake base, a core of silky ganache, toasted marshmallow topping, and a buttery graham cracker crumble for that unmistakable crunch.
Whether you’re trying to impress at a potluck or simply want to spoil yourself on a weekend bake-a-thon, these cupcakes will deliver a wow factor in both flavor and presentation. Think melt-in-your-mouth chocolate, gooey centers, and just enough toasted sweetness on top to take you straight to your favorite campfire memory—no skewers required.
What Kind of Marshmallows Work Best for Topping?
Jumbo marshmallows cut in half are ideal for achieving that gooey center and golden top. They toast beautifully under a broiler or kitchen torch, holding their shape while getting that signature char. Mini marshmallows can work in a pinch, but the visual and texture payoff from jumbo versions makes them worth the effort.
Ingredients for the Decadent Chocolate S’mores Cupcakes
Chocolate Cupcake Base
The foundation of richness. Use a good quality unsweetened cocoa powder for deep chocolate flavor and buttermilk for that tender crumb.
Graham Cracker Crumbs
Adds texture and brings the s’mores vibe. You can sprinkle them on the batter before baking or save them as a topper with butter and sugar.
Marshmallows
The crown jewel. Toasted to perfection, they finish each cupcake with gooey flair.
Chocolate Ganache
Melted chocolate and cream turn into a luscious filling that mimics melted campfire chocolate.
Butter
Used in the graham cracker crumble and batter for richness and moisture.
Sugar (Granulated and Brown)
Granulated for structure, brown for flavor depth.
Eggs
Bind and enrich the cupcake base.
Vanilla Extract
Enhances the overall sweetness with warmth.
Baking Powder and Baking Soda
For lift and structure.
Salt
Balances out the sweetness and enhances chocolate notes.
Buttermilk
Keeps the cupcakes tender and adds subtle tang.
How To Make the Decadent Chocolate S’mores Cupcakes
Step 1: Make the Cupcake Batter
In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. In a separate bowl, mix eggs, buttermilk, melted butter, and vanilla extract until smooth. Combine the wet and dry ingredients, mixing just until the batter comes together.
Step 2: Bake the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner two-thirds full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before the next step.
Step 3: Prepare the Chocolate Ganache
Heat heavy cream in a saucepan until it just begins to simmer. Pour over chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy. Chill slightly until thick but still spoonable.
Step 4: Core and Fill the Cupcakes
Once the cupcakes are cool, use a small knife or cupcake corer to remove the center. Spoon in the ganache to fill each cupcake generously.
Step 5: Add the Marshmallow Topping
Place a halved jumbo marshmallow on top of each cupcake. Use a kitchen torch or broil them briefly in the oven to toast the tops until golden brown.
Step 6: Sprinkle with Graham Cracker Crumble
Combine graham cracker crumbs, melted butter, and a pinch of sugar. Sprinkle this over each cupcake, sticking some to the ganache and some on the base for texture.
How to Serve and Store These Decadent Cupcakes
These cupcakes are a showstopper fresh out of the oven, especially when the marshmallows are still warm and slightly gooey. Serve them at room temperature or warm them slightly before presenting for the best flavor and texture. Perfect for backyard gatherings, birthdays, or cozy indoor dessert nights.
For storing, place the cupcakes in an airtight container. They will keep well at room temperature for up to 2 days. If you’re storing them longer, refrigerate for up to 5 days. When ready to eat, let them come to room temperature or give them a quick zap in the microwave to soften the ganache and marshmallow topping.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes and prepare the ganache a day in advance. Store the cupcakes covered at room temp and the ganache in the fridge. Assemble with marshmallows just before serving.
What if I don’t have a kitchen torch?
No problem. Place the marshmallow-topped cupcakes under your oven’s broiler for about 30 seconds to 1 minute. Keep a close eye on them—they toast fast!
Can I use boxed cake mix instead of homemade batter?
Absolutely. While homemade delivers a richer flavor, a high-quality chocolate cake mix works well if you’re short on time. Just add your own ganache, graham crumb, and marshmallow topping.
How do I keep the graham cracker crumble from falling off?
Press some into the ganache or buttercream to help it adhere. If you’re adding it before baking, gently press it into the batter.
Can I freeze these cupcakes?
Yes, but it’s best to freeze the cupcakes without the marshmallow topping. Wrap individually and freeze up to 2 months. Add ganache, marshmallow, and crumbs fresh when ready to serve.
Decadent Chocolate S’mores Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
These Decadent Chocolate S’mores Cupcakes combine all the flavors of your favorite campfire treat into one irresistible handheld dessert. With a rich chocolate base, gooey ganache center, toasted marshmallow topping, and buttery graham cracker crumble, these cupcakes are a luxurious upgrade to the nostalgic classic.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/3 cup melted butter
2 eggs
1 tsp vanilla extract
1/2 cup graham cracker crumbs
1 tbsp melted butter (for crumbs)
1 tsp sugar (for crumbs)
1/2 cup heavy cream (for ganache)
1/2 cup chopped dark or semi-sweet chocolate
6 jumbo marshmallows, halved
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, mix flour, cocoa powder, sugars, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla.
- Combine wet and dry mixtures. Stir until just combined.
- Fill liners two-thirds full. Bake for 18-20 minutes. Let cool completely.
- Heat cream until simmering. Pour over chopped chocolate. Let sit 1 minute, then stir to create ganache.
- Core center of each cupcake. Fill with ganache.
- Place halved marshmallow on top of each cupcake. Torch or broil until golden.
- Mix graham cracker crumbs, melted butter, and sugar. Sprinkle over cupcakes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
Want More Chocolate Dessert Ideas?
You might also like the Chocolate Peanut Butter Dream Bars Recipe, which layers up a chewy, creamy bite of nostalgic indulgence. Or try the Indulgent Chocolate Chess Pie for something sliceable with a rich, custardy finish.
Craving something more playful? The Cheesecake Deviled Strawberries give a no-bake option with cream cheese flair.
For a cozy option with warmth and spice, check out the Moist Apple Crumble Coffee Cake, or if you’re in a rush, the 2-Ingredient Pineapple Cake makes dessert effortless.
Pin and Tell Me How Yours Turned Out
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If you make it, I’d love to hear how it turned out. Did you torch or broil the marshmallows? Did you try a flavor twist in the ganache? Leave a comment below. I’m always curious how others bake it.