Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center

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The first bite into these Decadent Chocolate S’mores Cupcakes is pure joy. A rich, fudgy chocolate base holds a hidden surprise of gooey marshmallow and buttery graham cracker filling, all crowned with a glossy layer of chocolate ganache and a dusting of powdered sugar. They’re like your favorite campfire treat, reimagined into an indulgent handheld dessert.

Perfect for bake sales, birthdays, or cozy evenings at home, these cupcakes deliver nostalgia with a gourmet twist. The combination of textures—soft cake, molten center, and velvety topping—makes them irresistible. They’re a hit with both kids and adults, and yes, they taste just as magical as they look.

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What Makes These S’mores Cupcakes So Special?

It’s all about balance. The deep cocoa flavor of the cupcake contrasts the sweet marshmallow, while the graham cracker filling adds a bit of crunch and warmth. These cupcakes are not just stuffed, they’re layered with purpose—so each bite captures the full s’mores experience.

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Ingredients for the Decadent Chocolate S’mores Cupcakes

• All-purpose flour: Provides structure and holds everything together.
• Unsweetened cocoa powder: Delivers a rich chocolate flavor to the cupcakes.
• Baking powder & baking soda: Leavening agents that help the cupcakes rise.
• Salt: Enhances and balances the sweetness.
• Granulated sugar: Sweetens the base batter.
• Eggs: Add structure and richness to the cupcakes.
• Buttermilk: Brings moisture and a slight tang that complements the cocoa.
• Vegetable oil: Keeps the cupcakes soft and moist.
• Vanilla extract: Adds depth to the chocolate flavor.
• Boiling water: Intensifies the cocoa and loosens the batter for a soft crumb.
• Marshmallow creme or large marshmallows: The gooey centerpiece of the s’mores experience.
• Graham cracker crumbs: Nestled into the center for that authentic crunch.
• Chocolate ganache or melted chocolate chips: The smooth, decadent topping.
• Powdered sugar: A simple, snowy finish that enhances presentation.

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How To Make the Decadent Chocolate S’mores Cupcakes

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract.

Gradually add the wet ingredients to the dry, stirring just until incorporated. Carefully mix in the boiling water last—the batter will be thin but that’s what makes the cupcakes extra moist.

Step 2: Fill and Layer

Spoon a tablespoon of batter into each cupcake liner. Add a small scoop of graham cracker crumbs followed by a dollop of marshmallow creme or a large marshmallow. Then cover with more chocolate batter until each liner is about 3/4 full.

Step 3: Bake to Perfection

Bake in the preheated oven for 18–20 minutes or until a toothpick inserted around the edge comes out clean. The center may remain slightly gooey due to the marshmallow.

Step 4: Cool and Ganache

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Melt your chocolate chips or prepare ganache, then spoon or drizzle it over the tops of the cooled cupcakes.

Step 5: Final Touch

Dust each cupcake lightly with powdered sugar for that snow-dusted look. Serve immediately or allow the ganache to set for a cleaner finish.

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How to Serve and Store These Cupcakes

These Decadent Chocolate S’mores Cupcakes shine brightest when served slightly warm, letting the marshmallow center ooze a bit for that classic gooey texture. If preparing ahead, reheat each cupcake for about 10 seconds in the microwave before serving.

To store, place cooled cupcakes in an airtight container. They will stay fresh at room temperature for up to 2 days, or refrigerate for up to 5 days. If chilled, bring to room temperature or warm slightly before enjoying.

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Frequently Asked Questions

How do I keep the marshmallow center from disappearing?

Use marshmallow creme or freeze large marshmallows slightly before baking to help them hold their shape longer during baking.

Can I make these cupcakes gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking flour blend and ensure your graham crackers are gluten-free.

What kind of chocolate is best for ganache?

Use high-quality semi-sweet or dark chocolate for a rich finish that complements the sweetness of the marshmallow.

Can I use store-bought chocolate cake mix?

Absolutely. Just follow the mix instructions and add the graham and marshmallow center as described.

Do they freeze well?

They freeze beautifully without the ganache. Wrap individually and store in a freezer-safe container for up to 2 months. Add ganache after thawing.

What if I don’t have buttermilk?

You can use a mix of milk and lemon juice or vinegar (1 tablespoon acid to 1 cup milk) as a substitute.

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Want More Chocolate Dessert Ideas?

You might also like the Chocolate Peanut Butter Dream Bars Recipe, packed with creamy layers and crunch. Or for a more elegant bite, try the Indulgent Chocolate Chess Pie with its glossy finish and intense flavor.

For something no-bake and incredibly easy, the No-Bake Banana Pudding Cheesecake Recipe offers creamy comfort without the oven.

Or, go all out with the Thick and Chewy Peanut Butter Cookies Recipe for a deeply satisfying cookie experience.

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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 go for marshmallow creme or whole marshmallows? Did you add your own twist? Leave a comment below. I’m always curious how others bake it.

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