Picture this: a cozy evening by the fire, the sweet smell of chocolate and marshmallow filling the air, and a plate of irresistible s’mores cupcakes waiting to be devoured. Whether you’re a seasoned baker or just looking for a fun twist on the classic campfire treat, our roundup of 18 delicious s’mores cupcake recipes is sure to inspire your next baking adventure. Let’s dive in!
Classic Smores Cupcakes
Delightfully nostalgic and irresistibly delicious, these Classic Smores Cupcakes bring the campfire favorite into your kitchen with a twist. I remember the first time I tried to make these, thinking they’d be a breeze, only to learn that balancing the gooey marshmallow with the rich chocolate and crunchy graham cracker is an art form. Now, after countless batches, I’ve perfected the recipe to share with you.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the topping:
- 1 cup marshmallow fluff
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed graham crackers
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth and free of lumps.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before topping.
- Once cooled, spread a generous layer of marshmallow fluff on top of each cupcake.
- Sprinkle the chocolate chips over the marshmallow fluff, then top with crushed graham crackers.
- For a toasted effect, use a kitchen torch to lightly brown the marshmallow topping, if desired.
Absolutely heavenly, these cupcakes offer a perfect harmony of textures—moist chocolate cake, creamy marshmallow, and a satisfying crunch from the graham crackers. Serve them at your next gathering for a guaranteed crowd-pleaser, or enjoy one as a decadent treat to brighten your day.
Chocolate Smores Cupcakes
These Chocolate Smores Cupcakes are the perfect blend of gooey marshmallow, rich chocolate, and crunchy graham cracker, all packed into a delightful cupcake form. Trust me, once you try one, you’ll be hooked!
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the topping:
- 1 cup marshmallow fluff
- 1/2 cup graham cracker crumbs
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth and free of lumps. Tip: Don’t overmix to keep the cupcakes light and fluffy.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a generous layer of marshmallow fluff on top of each cupcake.
- Sprinkle graham cracker crumbs over the marshmallow fluff, then top with chocolate chips. Tip: For an extra gooey texture, lightly torch the marshmallow fluff before adding the crumbs and chips.
- Serve immediately or store in an airtight container for up to 2 days. Tip: For a fun twist, try adding a small piece of chocolate bar on top before serving.
You’ll love the contrast between the moist chocolate cupcake, the creamy marshmallow, and the crunchy graham cracker topping. These cupcakes are a hit at parties or as a special treat to enjoy with your afternoon coffee.
Vanilla Smores Cupcakes
Zesty and sweet, these Vanilla Smores Cupcakes are a nostalgic twist on the classic campfire treat. I remember the first time I tried to combine the gooey goodness of smores with the fluffy delight of cupcakes—it was a messy kitchen experiment that turned into a family favorite. Now, I’ve perfected the recipe to share with you, ensuring every bite is a perfect blend of vanilla, chocolate, and marshmallow.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- For the topping:
- 1 cup marshmallow fluff
- 1/2 cup chocolate chips
- 1/2 cup graham cracker crumbs
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let the cupcakes cool completely before topping.
- Spread a generous layer of marshmallow fluff on each cupcake.
- Sprinkle with chocolate chips and graham cracker crumbs for the classic smores finish.
Light and fluffy with a gooey marshmallow top, these cupcakes are a dreamy dessert that brings the campfire to your kitchen. Serve them at your next gathering with a side of storytelling for the full smores experience.
Peanut Butter Smores Cupcakes
Last summer, I stumbled upon the idea of combining my two favorite desserts—peanut butter cups and s’mores—into one irresistible cupcake. It was a hit at my family BBQ, and I’ve been tweaking the recipe ever since to get that perfect balance of gooey, crunchy, and sweet.
Ingredients
- For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- For the filling:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- For the topping:
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, and baking soda.
- Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
- Fill each cupcake liner halfway with the batter.
- In a small bowl, mix the peanut butter and powdered sugar until smooth. Place a small dollop of this mixture in the center of each cupcake batter.
- Cover the peanut butter filling with more batter until the liners are 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the cupcake part comes out clean. Tip: The cupcakes will continue to cook as they cool, so don’t overbake.
- While the cupcakes are still warm, top each with mini marshmallows.
- Broil the cupcakes for 1-2 minutes, or until the marshmallows are golden brown. Tip: Watch closely to prevent burning.
- Mix the graham cracker crumbs with melted butter and sprinkle over the toasted marshmallows.
Craving something that’s a cross between a campfire treat and a peanut butter cup? These cupcakes deliver with their soft cake, melty peanut butter center, and crispy, toasted topping. Serve them slightly warm to get the full s’mores experience.
Banana Smores Cupcakes
Craving something sweet that combines the classic flavors of a campfire treat with the convenience of a cupcake? I stumbled upon this idea during a weekend getaway when I realized I had overripe bananas and a serious s’mores craving. These Banana S’mores Cupcakes are the perfect solution, blending the gooey, chocolatey goodness of s’mores with the moist, fruity flavor of banana cupcakes.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- For the topping:
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
- 1/2 cup milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and mashed bananas to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to dense cupcakes, so stop as soon as the ingredients are incorporated.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Remove the cupcakes from the oven and immediately top each with mini marshmallows, graham cracker crumbs, and chocolate chips.
- Return the cupcakes to the oven for 2-3 minutes, or until the marshmallows are slightly melted.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Unbelievably moist and packed with flavor, these cupcakes are a hit at any gathering. The marshmallows toast slightly in the oven, giving them that authentic s’mores taste, while the banana adds a unique twist. Serve them with a drizzle of chocolate sauce for an extra decadent touch.
Strawberry Smores Cupcakes
Yesterday, as I was rummaging through my pantry, I stumbled upon a bag of marshmallows that instantly transported me back to summer campfires. That’s when inspiration struck—why not combine the nostalgic flavors of s’mores with the sweetness of strawberries into a cupcake? And just like that, Strawberry S’mores Cupcakes were born.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the strawberry filling:
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- For the topping:
- 1 cup marshmallow fluff
- 1/2 cup graham cracker crumbs
- 4 strawberries, sliced for garnish
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
- Fill each cupcake liner two-thirds full with batter. Bake for 20 minutes or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- While the cupcakes cool, prepare the strawberry filling. In a small saucepan over medium heat, combine the strawberries, sugar, and cornstarch. Cook for 5 minutes, stirring constantly, until thickened. Remove from heat and let cool.
- Once the cupcakes are cool, use a spoon to create a small well in the center of each. Fill with the strawberry filling.
- Top each cupcake with marshmallow fluff and a sprinkle of graham cracker crumbs. Tip: For a toasted marshmallow effect, briefly broil the cupcakes until the fluff is golden.
- Garnish with sliced strawberries before serving.
Unbelievably, these cupcakes capture the essence of a summer night by the fire in every bite. The moist chocolate base, gooey strawberry center, and fluffy marshmallow topping create a symphony of textures. Serve them at your next backyard gathering for a guaranteed crowd-pleaser.
Raspberry Smores Cupcakes
Guess what? I stumbled upon the most delightful dessert idea during a cozy campfire night, and I just had to bring it into my kitchen. Raspberry Smores Cupcakes combine the nostalgic flavors of smores with a fruity twist that’s absolutely irresistible. Trust me, these cupcakes are a game-changer for any dessert lover.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the filling:
- 1/2 cup raspberry jam
- For the frosting:
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- For the topping:
- 1/2 cup graham cracker crumbs
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes, so stop as soon as the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let the cupcakes cool completely on a wire rack.
- Once cooled, use a small spoon or a cupcake corer to remove a small portion from the center of each cupcake.
- Fill each hole with about 1 tsp of raspberry jam. Tip: Warming the jam slightly can make it easier to fill the cupcakes.
- For the frosting, beat together the marshmallow fluff and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Pipe the frosting onto each cupcake and sprinkle with graham cracker crumbs and mini chocolate chips.
You’ll love the contrast between the fluffy marshmallow frosting and the gooey raspberry center. These cupcakes are perfect for serving at summer parties or as a sweet treat to brighten any day.
Blueberry Smores Cupcakes
Blueberry Smores Cupcakes are the perfect blend of summer freshness and cozy campfire vibes. I stumbled upon this recipe during a late-night baking spree, aiming to combine my love for blueberries with the classic smores flavor. Trust me, these cupcakes are a game-changer for your dessert table.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- For the topping:
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- Add the melted butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until just combined.
- Gently fold in the blueberries to avoid crushing them.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overmixing the batter to keep the cupcakes light and fluffy.
- Remove the cupcakes from the oven and let them cool for 5 minutes.
- Top each cupcake with mini marshmallows, graham cracker crumbs, and chocolate chips.
- Broil the cupcakes for 1-2 minutes, or until the marshmallows are golden brown. Tip: Watch closely to prevent burning.
- Let the cupcakes cool slightly before serving. Tip: For an extra touch, drizzle with melted chocolate.
Just imagine biting into these cupcakes: the juicy blueberries burst with flavor, perfectly complementing the gooey marshmallows and crunchy graham cracker topping. Serve them at your next summer gathering for a dessert that’s sure to impress.
Mint Chocolate Smores Cupcakes
Craving something sweet, indulgent, and a little nostalgic? These Mint Chocolate S’mores Cupcakes are my latest obsession, combining the classic campfire treat with a refreshing mint twist. Perfect for summer gatherings or when you just need a decadent pick-me-up.
Ingredients
- For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp peppermint extract
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup marshmallow fluff
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup graham cracker crumbs
- 1/2 cup mini chocolate chips
- 12 small mint chocolate pieces
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the sugar, buttermilk, vegetable oil, egg, and peppermint extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to dense cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let the cupcakes cool completely on a wire rack before frosting.
- For the frosting, beat the butter until creamy, then gradually add the powdered sugar, marshmallow fluff, and vanilla extract until light and fluffy. Tip: If the frosting is too thick, add a teaspoon of milk to thin it out.
- Pipe the frosting onto the cooled cupcakes.
- Sprinkle graham cracker crumbs and mini chocolate chips on top, then finish with a mint chocolate piece.
Out of the oven, these cupcakes are a delightful mix of moist chocolate cake, creamy mint frosting, and crunchy graham cracker topping. Serve them at your next barbecue for a guaranteed crowd-pleaser, or enjoy one as a midnight snack—no campfire required.
Caramel Smores Cupcakes
Absolutely nothing beats the combination of gooey caramel, crunchy graham crackers, and melty chocolate, especially when it’s all packed into a fluffy cupcake. I remember the first time I tried to make these Caramel Smores Cupcakes; it was a messy kitchen disaster, but oh, so worth it. Now, I’ve perfected the recipe, and I’m sharing all my secrets with you.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the topping:
- 1 cup marshmallow fluff
- 1/2 cup caramel sauce
- 1 cup crushed graham crackers
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth. Tip: Don’t overmix to keep the cupcakes fluffy.
- Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack. Tip: Cooling them completely prevents the topping from melting too quickly.
- Once cooled, spread a generous layer of marshmallow fluff on each cupcake.
- Drizzle caramel sauce over the marshmallow fluff, then sprinkle with crushed graham crackers and mini chocolate chips. Tip: For an extra crunch, lightly toast the graham crackers before crushing.
Decadent doesn’t even begin to describe these cupcakes. The fluffy base paired with the sticky, sweet topping is a texture dream, and the flavors are a nostalgic trip to campfire smores. Serve them at your next gathering, and watch them disappear before your eyes.
Coconut Smores Cupcakes
How many times have you craved something sweet, indulgent, and a little bit nostalgic all at once? That’s exactly where I found myself last weekend, leading me to whip up these Coconut Smores Cupcakes. They’re a twist on the classic campfire treat, with a tropical flair that’s perfect for summer.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the topping:
- 1 cup shredded coconut
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
- 1 tbsp butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth. Tip: Don’t overmix to keep the cupcakes light and fluffy.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- While the cupcakes cool, mix the shredded coconut, mini marshmallows, chocolate chips, and melted butter in a bowl.
- Turn your oven to broil. Top each cupcake with the coconut mixture and broil for 1-2 minutes, watching closely until the marshmallows are golden brown. Tip: Keep the oven door slightly ajar to monitor the broiling process.
Best enjoyed warm, these cupcakes offer a delightful crunch from the coconut, a gooey center from the marshmallows, and a rich chocolatey base. Serve them at your next backyard gathering for a guaranteed crowd-pleaser.
Almond Smores Cupcakes
Finally, a dessert that combines the cozy campfire vibes of s’mores with the sophisticated twist of almond-infused cupcakes. I stumbled upon this idea during a summer camping trip when I craved something sweet but didn’t want to sacrifice the elegance of a homemade treat. These Almond S’mores Cupcakes are my answer to that craving, blending the nutty depth of almond with the classic chocolate and marshmallow duo.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- For the topping:
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
- 1/4 cup crushed graham crackers
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Once cooled, top each cupcake with a handful of mini marshmallows and chocolate chips.
- Broil the cupcakes for 1-2 minutes, watching closely, until the marshmallows are golden brown.
- Sprinkle with crushed graham crackers before serving.
The first bite reveals a moist, almond-scented cake that perfectly balances the gooey marshmallow and melted chocolate topping. For an extra touch, serve these cupcakes with a drizzle of caramel sauce or alongside a scoop of vanilla ice cream to elevate the campfire dessert experience.
Pumpkin Spice Smores Cupcakes
Just when you thought pumpkin spice season couldn’t get any better, here comes a twist that’ll have you swooning—Pumpkin Spice Smores Cupcakes. I stumbled upon this idea during a cozy autumn evening, trying to merge my love for campfire smores with the quintessential fall flavor. Trust me, these cupcakes are a game-changer for your dessert table.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- For the topping:
- 1 cup marshmallow fluff
- 1/2 cup graham cracker crumbs
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, milk, vegetable oil, and egg until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring until just mixed. Tip: Overmixing can lead to dense cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
- Let the cupcakes cool completely on a wire rack.
- Once cooled, spread a generous layer of marshmallow fluff on top of each cupcake.
- Sprinkle graham cracker crumbs over the marshmallow fluff, then top with chocolate chips. Tip: For a more smores-like experience, lightly torch the marshmallow fluff before adding the crumbs and chocolate.
Out of the oven, these cupcakes are a delightful mix of moist pumpkin spice base with the gooey, crunchy, and chocolatey toppings that scream smores. Serve them at your next gathering, and watch them disappear before you can say ‘autumn’!
Apple Cinnamon Smores Cupcakes
Apple cinnamon smores cupcakes are the perfect blend of cozy autumn flavors and the nostalgic campfire treat we all love. I first stumbled upon this idea when trying to combine my two favorite fall desserts, and let me tell you, the result is nothing short of magical.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup diced apples
- For the topping:
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- Add the melted butter, milk, egg, and vanilla extract to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to dense cupcakes.
- Fold in the diced apples until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Remove the cupcakes from the oven and immediately top each with mini marshmallows, graham cracker crumbs, and chocolate chips.
- Return the cupcakes to the oven for an additional 2-3 minutes, or until the marshmallows are slightly melted. Tip: Watch closely to prevent burning.
Perfectly moist with a tender crumb, these cupcakes offer a delightful contrast between the soft apples and the gooey, crunchy topping. Serve them warm for an extra indulgent experience, perhaps with a scoop of vanilla ice cream on the side.
Lemon Smores Cupcakes
Just when I thought cupcakes couldn’t get any better, I stumbled upon the idea of combining the zesty freshness of lemon with the gooey, chocolaty goodness of smores. It was during a lazy summer afternoon, much like today, that I decided to experiment in the kitchen, and the result was nothing short of magical. These Lemon Smores Cupcakes are a testament to the joy of baking and the endless possibilities it offers.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp baking powder
- For the topping:
- 1 cup marshmallow fluff
- 1/2 cup graham cracker crumbs
- 1/2 cup milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- Alternately add the flour and milk to the mixture, starting and ending with the flour. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let the cupcakes cool completely before topping.
- Spread a generous layer of marshmallow fluff on each cupcake.
- Sprinkle graham cracker crumbs and chocolate chips on top.
- For a finishing touch, use a kitchen torch to lightly toast the marshmallow topping until golden brown.
Vibrant with the tangy punch of lemon and the comforting sweetness of smores, these cupcakes are a delightful twist on classic flavors. Serve them at your next summer gathering, or enjoy one as a decadent treat to brighten your day.
Orange Smores Cupcakes
After a long day of experimenting in the kitchen, I stumbled upon a creation that combines the cozy campfire vibes of smores with the zesty freshness of oranges—Orange Smores Cupcakes. Trust me, the first bite will transport you to a summer night by the fire, with a citrusy twist that’s utterly refreshing.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- Zest of 1 orange
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup marshmallow fluff
- 1 tbsp orange juice
- 1/2 tsp vanilla extract
- For the topping:
- 1/2 cup graham cracker crumbs
- 1/2 cup mini marshmallows
- Orange zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, vanilla extract, and orange zest to the dry ingredients. Mix until just combined—don’t overmix to keep the cupcakes light and fluffy.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, beat the softened butter until creamy. Gradually add the powdered sugar, marshmallow fluff, orange juice, and vanilla extract, beating until the frosting is smooth and fluffy.
- Once the cupcakes are completely cool, frost them generously. Sprinkle with graham cracker crumbs, top with mini marshmallows, and garnish with a bit more orange zest.
- For an extra smores effect, you can lightly torch the marshmallows on top until they’re golden brown.
The cupcakes are a delightful mix of moist, chocolatey base with a creamy, citrus-infused frosting. The crunch of graham cracker and the gooey marshmallows add texture contrasts that make every bite exciting. Serve them at your next gathering for a dessert that’s sure to spark conversations.
Cherry Smores Cupcakes
Remember those summer nights around the campfire, where the only thing sweeter than the company was the gooey, chocolatey smores we devoured? I’ve taken that nostalgic flavor and baked it into these Cherry Smores Cupcakes, because why should campfires have all the fun? Trust me, these cupcakes are a game-changer for your summer dessert lineup.
Ingredients
- For the cupcakes: 1 1/2 cups all-purpose flour, 1/3 cup cocoa powder, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, 2 tsp vanilla extract
- For the cherry filling: 1 cup cherry preserves, 1 tbsp lemon juice
- For the frosting: 1 1/2 cups marshmallow fluff, 1/2 cup unsalted butter (softened), 1 cup powdered sugar, 1 tsp vanilla extract
- For the garnish: 1/2 cup graham cracker crumbs, 12 maraschino cherries (stemmed)
Instructions
- Preheat your oven to 350°F and line a cupcake pan with 12 liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients, mixing until just combined. Tip: Don’t overmix to keep the cupcakes light and fluffy.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, mix cherry preserves and lemon juice in a small bowl for the filling.
- Once cooled, use a cupcake corer or small knife to remove the center of each cupcake, then fill with the cherry mixture.
- For the frosting, beat marshmallow fluff and butter together until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy. Tip: If the frosting is too thick, add a tablespoon of milk to reach the desired consistency.
- Pipe the frosting onto each cupcake, then sprinkle with graham cracker crumbs and top with a maraschino cherry.
Just imagine biting into these cupcakes: the rich chocolate base, the burst of cherry, and that fluffy marshmallow frosting all coming together in perfect harmony. Serve them at your next backyard bash, and watch them disappear faster than you can say ‘smores’!
Maple Smores Cupcakes
Unbelievably, the first time I tried to make Maple Smores Cupcakes, I ended up with a kitchen covered in flour and a batch that was, let’s just say, less than perfect. But after a few trials (and errors), I’ve perfected this recipe that combines the cozy flavors of maple and smores into a cupcake that’s sure to impress.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the filling:
- 1/2 cup maple syrup
- 1 cup marshmallow fluff
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup graham cracker crumbs
- 1/2 cup mini marshmallows
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Tip: Sifting the dry ingredients helps avoid lumps in your batter.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill each hole with a teaspoon of maple syrup followed by a dollop of marshmallow fluff.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, maple syrup, and vanilla extract, beating until smooth and fluffy.
- Pipe or spread the frosting onto each cupcake.
- Sprinkle the tops with graham cracker crumbs, mini marshmallows, and chocolate chips.
Best enjoyed fresh, these cupcakes offer a delightful crunch from the graham cracker topping, a gooey marshmallow center, and a rich maple-infused frosting that ties it all together. For an extra special touch, lightly toast the marshmallows on top with a kitchen torch before serving.
Conclusion
Sweet treats await in our roundup of 18 Delicious S’mores Cupcake Recipes! Whether you’re a baking novice or a seasoned pro, there’s a recipe here to spark joy and satisfy your sweet tooth. We’d love to hear which cupcake stole your heart—drop us a comment below. Loved this collection? Share the sweetness with friends by pinning this article on Pinterest. Happy baking!
