These s’mores cupcakes start with our go-to chocolate cupcake recipe. It’s a favorite because the batter is easy to throw together and the cupcakes have rich flavor with a soft texture. They’re wonderful paired with peanut butter frosting or Nutella frosting, plus they make the perfect starting point for hi hat cupcakes and even our chocolate covered strawberry cupcakes. Today you’ll pair them with silky smooth milk chocolate frosting, creamy marshmallow filling, and a toasted marshmallow plopped on top of it all.
Tell Me About These S’mores Cupcakes
Flavor: If you love s’mores, you’ll obviously appreciate all the layers of flavor in today’s treat. The graham cracker flavor isn’t too strong since we’re only using graham crackers as a garnish, but marshmallow and chocolate have a strong presence! We usually make these cupcakes with a butter-based marshmallow frosting for the filling but you could definitely try our homemade marshmallow meringue frosting as the filling instead. (It tastes like pure marshmallows!) Texture: Thanks to the buttermilk and oil, these cupcakes are extra moist yet spongy and soft. And get ready for the silkiest chocolate frosting you’ve ever tried! You’ll also enjoy a creamy marshmallow filling, chewy toasted marshmallow, and a lovely crunch from sprinkled graham crackers. A party of textures, if you will. Ease: Though there are a few different components, these cupcakes are actually pretty easy to make, especially if you take your time! Our handy trick for filling the cupcakes simplifies that entire step—carve out a little section of the cooled cupcake, fill, then piece it back together. Time: Like in most of our cupcake recipes, the longest length of time is waiting for the cupcakes to cool before you fill and top them.
3 Success Tips
Overview: How to Make Marshmallow-Filled S’mores Cupcakes
The full printable recipe is below, but let’s walk through it quickly so you understand each step before we get started.
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