Toasted S’mores Cupcakes are a cupcake lover’s dream come true! A moist and decadent chocolate cupcake is topped with a swirl of marshmallow fluff cream cheese frosting, dusted with crumbled graham crackers and a perfectly toasted marshmallow. Each bite will have you snuggled up next to a campfire! Plus, these are just as fun to make as they are to look at!
S’mores are a classic flavor combination of chocolate, graham cracker and toasted marshmallow that you can’t go wrong with. I love that moment when you bite into one of these cupcakes and get a gooey string of toasted mallow sticking to your lips. It wouldn’t be a true s’mores if it wasn’t a bit messy! Have you ever successfully eaten a s’mores without getting your fingers and hands all sticky? If so, please share your secret.
Baking up a batch of cupcakes takes me back to my younger years of cooking and baking. Cupcakes were one of the first things that I made and became obsessed with. In high school, I would make each of my friends a personal box of cupcakes for Galentine’s Day (Valentine’s Day) and it was always a fun endeavor. John even remembers all my plastic carriers full of cupcakes of all different kinds. He was pretty pumped that I finally whipped up a batch of cupcakes. In fact, he was so excited and loved the flavors so much of these Toasted S’mores Cupcakes that it would be slightly inappropriate for me to re-type his exact words – you could say the cupcakes were definitely a big hit. 
These cupcakes would be perfect for any occassion, any time of the year. But, as we are heading into Fall, I think it is a perfect opportunity to bring the campfire flavors inside. Bake these up for entertaining guests, holiday parties or just for the fun of it.
Toasted S’mores Cupcakes
(2 votes, average: 5.00 out of 5)
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- Total Time: 1 hour, 30 minutes
- Yield: 22 cupcakes 1x
Description
Toasted S’mores Cupcakes are a cupcake lover’s dream come true! A moist and decadent chocolate cupcake is topped with a swirl of marshmallow fluff cream cheese frosting, dusted with crumbled graham crackers and a perfectly toasted marshmallow. Each bite will have you snuggled up next to a campfire! Plus, these are just as fun to make as they are to look at!
Ingredients
For the cupcakes:
- 1 cup brewed coffee, hot
- 3/4 cup Dutch processed cocoa powder
- 1 cup heavy cream
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the frosting:
- 8 oz cream cheese, softened
- 1 stick (8 tablespoons) butter, softened
- 7 oz marshmallow fluff
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Toppings:
- 1/2 cup finely crushed graham crackers
- 22 marshmallows, toasted
Instructions
For the cupcakes:
- Preheat your oven to 350 degrees. In a small bowl, whisk together the coffee and cocoa powder until smooth. Set aside. In a large bowl, whisk together the heavy cream, vegetable oil, eggs and vanilla until combined. Whisk in the cocoa and coffee mixture.
- Add the flour, sugar, baking powder, baking soda and salt into the wet mixture. Whisk until smooth and there are no clumps, about a few minutes. Line a cupcake tin with liners and fill each one 3/4 of the way full with the cupcake batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Let the cupcakes cool 5-10 minutes in the pan before transferring them to a wire rack to cool completely. Repeat this process until all the batter has been used. Make sure the cupcakes are cooled completely before frosting.
For the frosting:
- In the bowl of an electric mixer, cream together the cream cheese, butter and marshmallow fluff on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at a time until completely combined and smooth. Mix in the vanilla extract.
- Transfer the frosting to a piping bag fitted with desired tip design and frost the cupcakes. The second option would be to just use a flat knife to frost the tops of each cupcake with the frosting.
To decorate:
- Evenly dust each cupcake with the finely crushed graham crackers. Place a toasted marshmallow directly on top of each frosted cupcake. Enjoy!
Notes
- This cake recipe works great with regular flour or gluten-free flour.
- To toast the marshmallows, you can use your stovetop if you have gas burners. This is the method I use and I find it quite fun to roast some mallows inside. If you don’t have gas burners, you can preheat your broiler and evenly place the marshmallows on a baking sheet. Broil the mallows on high until desired toasted effect is achieved.
- If you need to make the cupcakes in advance, I would make the cupcakes, let them cool and store in an air-tight container. Make the frosting and frost the cupcakes the day of serving.
- Prep Time: 1 hour
- Cook Time: 30 minutes
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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
These look SO good! I love your story about making personalized cupcakes for Galentine’s Day! There’s nothing like baking something special for your girlfriends 🙂
Thank you so much! You can never go wrong with some cupcakes 🙂