Some days just call for a dessert that makes everything feel light again, something warm, sweet, and a little nostalgic.
That’s usually when I find myself making S’more Cupcakes.
There’s a familiar comfort in the smell of chocolate melting and marshmallows turning golden in the oven.
It reminds me of those carefree nights, just without the smoke and the mess.
What I enjoy about this recipe is the mix of textures, soft cake, rich ganache, and that sticky marshmallow top.
Nothing complicated, just the kind of treat that makes you pause for a moment and smile.
And if you’ve been wanting a dessert that feels cozy, fun, and easy enough to make on a busy day, this one is worth trying.
Why I Love To Make These So Often?
I like how these cupcakes feel familiar the moment they come out of the oven.
There’s something fun about layering the graham base and watching it turn into something richer once baked.
It’s simple work, but it still feels a little special.
I enjoy how the marshmallows melt and toast differently every time. No two cupcakes look alike, and that’s part of the charm.
And I reach for this recipe whenever I want a dessert that feels playful. It brings back that campfire feeling without needing anything but an oven and a few minutes.
Heavenly S’mores Cupcake Recipe
Equipment
- Oven
- Small Saucepan
- Paper liners
- Spatula
- Muffin tray
- Cupcake liners
- Spoon or piping bag
Ingredients
- 1 cup Flour
- ½ cup Sugar
- ¼ cup Cocoa powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 Egg
- ½ cup Milk
- ¼ cup Melted butter
- 1 tsp Vanilla
For the Graham Layer
- ½ cup Crushed graham crackers
- 2 tbsp Melted butter
For the Topping
- 1 cup Mini marshmallows
- 2 cup Melted chocolate or chocolate ganache
Instructions
- Prep the TrayLine the muffin tray with cupcake liners.
- Make the Graham BaseMix the cracker crumbs with melted butter and press a spoonful into each liner.
- Mix the Cupcake BatterIn a bowl, whisk the dry ingredients, then add the egg, milk, butter, and vanilla.
- Fill the LinersPour the batter over the graham layer, about two-thirds full.
- BakeBake at 350°F (180°C) for 15–18 minutes until they spring back when touched.
- Add the ChocolateOnce cooled, spoon melted chocolate or ganache over the top.
- Toast the MarshmallowsPile mini marshmallows on top and broil them for a minute or use a kitchen torch.
- Cool and SetLet the cupcakes sit so the chocolate firms up slightly.
- ServingServe these cupcakes while the marshmallows are still slightly warm, so the top stays soft and gooey. A little extra chocolate drizzle or a side of fruit makes them feel even more fun to share.
Notes
Keep an eye on the marshmallows, they toast fast and go from golden to burnt in seconds.
Nutrition
How These Cupcakes Fit Into My Day
These cupcakes come in handy on the days when I want a small treat that doesn’t take much planning.
They feel easy to pull together, even when the day has been busy.
I like that I can make them ahead and keep them ready for later. They hold up well, and the flavors stay just as good the next day.
Sometimes I warm one for a few seconds just to soften the chocolate again. It turns a simple snack into something cozy without much effort.
And I enjoy how they fit into any part of the day, afternoon, after dinner, or whenever I want something sweet.
They’re the kind of dessert that fits into my routine without asking for extra work.
What to Serve With S’more Cupcakes
- Hot cocoa
- Fresh Fruit Salad With Honey
- Mini Chocolate Chip Cookies
- Chocolate-Dipped Strawberries
- Homemade Vanilla Ice Cream
Conclusion
Every time I make these S’more Cupcakes, I’m reminded how a small dessert can lift the whole day.
They’re easy, they’re fun, and they always feel a little special without taking much time.
I like that they bring the flavor of s’mores into the kitchen in a way that’s quick and comforting.
They’re the kind of treat I can make for myself or share without thinking too hard, and that’s why they stay in my rotation.
