The classic campfire treat gets a sweet makeover in these 17 delicious Smores cupcake recipes that everyone loves. Who says you can’t have your cake and eat it too? These moist and flavorful cupcakes combine the magic of s’mores with the convenience of a single-serving dessert. From classic flavors to creative twists, we’ve got a recipe for every Smores fan.
Classic Smores Cupcakes with Graham Cracker Crust are a must-try, while Chocolate Smores Cupcakes with Toasted Marshmallow Frosting will satisfy any chocoholic’s cravings. And for those looking for a vegan or gluten-free option, don’t worry – we’ve got you covered! From Mini Smores Cupcakes Bites perfect for parties to Espresso Chocolate Smores Cupcakes for coffee lovers, there’s something for everyone in this collection of mouthwatering treats.
Classic Smores Cupcakes with Graham Cracker Crust
Classic S’mores Cupcakes with Graham Cracker Crust Recipe
These cupcakes combine the flavors of a classic campfire treat with the comfort of a homemade baked good, perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 large egg
– 1 teaspoon vanilla extract
– Graham cracker crumbs (about 1/4 cup)
– Marshmallow creme (about 2 tablespoons)
– Chocolate chips or chopped chocolate (about 1/4 cup)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter, egg, and vanilla extract; mix until just combined.
4. Spoon batter into prepared cups, filling about 3/4 of the way.
5. Top each cupcake with graham cracker crumbs, followed by a dollop of marshmallow creme and some chocolate chips.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Chocolate Smores Cupcakes with Toasted Marshmallow Frosting
These rich and gooey cupcakes bring the campfire classic to your next gathering, featuring moist chocolate cake, toasted marshmallow frosting, and a crunchy graham cracker crust.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 1 cup marshmallow creme
– 2 tablespoons unsalted butter, softened
– 2 cups powdered sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting.
Cooking Time: 18-20 minutes
Vegan Smores Cupcakes with Coconut Whipped Cream
Experience the classic campfire treat in a whole new way with these moist and decadent vegan s’mores cupcakes, topped with a fluffy coconut whipped cream.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
For the coconut whipped cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine non-dairy milk, oil, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
For the coconut whipped cream:
1. Chill a stand mixer bowl or a large glass bowl in the refrigerator for at least 30 minutes.
2. Open the chilled coconut milk and scoop out the solid coconut cream into the bowl.
3. Add sugar and vanilla extract to the coconut cream. Whip until stiff peaks form.
Cooking Time: 18-20 minutes
Mini Smores Cupcakes Bites for Parties
These bite-sized cupcakes are a twist on the classic campfire treat, perfect for parties and gatherings. Moist vanilla cake, toasted marshmallow filling, and rich chocolate ganache come together in a delightful mini package.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup marshmallow creme
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, and vanilla extract.
4. Combine wet and dry ingredients; divide batter among cups.
5. Bake for 12-15 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before filling with marshmallow creme.
7. Melt chocolate chips in the microwave (30-second increments); drizzle over filled cupcakes.
Cooking Time: 12-15 minutes
Gluten-Free Smores Cupcakes with Almond Flour
These moist and delicious cupcakes are perfect for satisfying your sweet tooth while avoiding gluten. The combination of rich chocolate, toasted marshmallows, and crunchy graham cracker crumbs will transport you to a summer campfire.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup whole milk, at room temperature
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup graham cracker crumbs
– 1/2 cup marshmallow creme
– Chocolate chips or chocolate shavings for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sugar, cocoa powder, and salt.
3. In a large bowl, whisk together eggs, milk, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with marshmallow creme, graham cracker crumbs, and chocolate chips or shavings.
Cooking Time: 18-20 minutes
Espresso Chocolate Smores Cupcakes for Coffee Lovers
Elevate your cupcake game with these rich and decadent Espresso Chocolate S’mores Cupcakes, perfect for coffee aficionados. With the deep flavors of espresso, dark chocolate, and toasted marshmallows, these treats will satisfy any sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup strong brewed espresso
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup melted dark chocolate (at least 70% cocoa)
– Toasted marshmallows and graham cracker crumbs for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together cocoa powder, espresso, milk, eggs, and melted chocolate.
4. Combine wet and dry ingredients; stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with toasted marshmallows and graham cracker crumbs.
Cooking Time: 18-20 minutes
Peanut Butter Smores Cupcakes with Chocolate Ganache
These moist and fluffy cupcakes combine the flavors of peanut butter, chocolate, and marshmallows to create a delicious twist on the classic campfire treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Marshmallows and graham cracker crumbs for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine peanut butter, butter, eggs, and vanilla extract. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before topping with chocolate ganache (recipe below).
Chocolate Ganache:
– 1 cup heavy cream
– 2 cups semisweet chocolate chips
Combine cream and chocolate chips in a saucepan over low heat, stirring until smooth. Pour over cooled cupcakes.
Double Chocolate Smores Cupcakes with Marshmallow Swirl
These rich, mocha-flavored cupcakes are filled with the nostalgic flavors of s’mores. With a double chocolate cake, gooey marshmallow swirl, and toasted graham cracker crumbs on top, these treats are sure to satisfy any sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– 1 cup marshmallow creme
– Toasted graham cracker crumbs, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, whisking until just combined.
6. Melt chocolate chips in microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
7. Fold melted chocolate into batter until well combined.
8. Divide batter evenly among cupcake liners.
9. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
10. Allow cupcakes to cool completely before topping with marshmallow creme and toasted graham cracker crumbs.
Cooking Time: 18-20 minutes
Smores Cheesecake Cupcakes with Crumb Topping
Elevate your campfire classic to new heights with these rich and gooey S’mores Cheesecake Cupcakes. The combination of creamy cheesecake, toasted marshmallow filling, and crunchy graham cracker crust will be a hit at any gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 12 ounces cream cheese, softened
– 1 cup marshmallow creme
– 1 cup crushed graham crackers
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until a crumbly mixture forms. Press into the bottom of each liner.
4. Bake for 12-15 minutes or until lightly browned.
5. Prepare cheesecake batter by beating cream cheese, eggs, and vanilla extract. Pour over crusts and bake for an additional 18-20 minutes or until set.
6. Allow cupcakes to cool completely before topping with toasted marshmallow filling (microwave marshmallow creme for 30-second intervals, stirring between each interval until smooth) and dusting with confectioners’ sugar.
Cook Time: 30-40 minutes
Campfire-Inspired Smores Cupcakes with Torched Meringue
Recreate the magic of a campfire gathering with these scrumptious cupcakes, featuring toasted marshmallow meringue and rich chocolate ganache.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 1 cup semisweet chocolate chips
– Marshmallow creme or toasted marshmallows for topping
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
7. Top each cupcake with chocolate ganache and toasted marshmallow meringue (see below).
Torched Meringue:
1. Beat egg whites and granulated sugar until stiff peaks form.
2. Place under broiler for 30-45 seconds, or until golden brown.
Smores Cookie Dough Cupcakes with Edible Chocolate Chip Dough
These rich and gooey cupcakes combine the classic campfire treat with a surprise of edible chocolate chip cookie dough. Perfect for s’mores lovers of all ages!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup milk chocolate chips
– Edible cookie dough (store-bought or homemade)
– Marshmallows and graham cracker crumbs for topping
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Stir in chocolate chips.
6. Divide batter evenly among cupcake liners.
7. Top with edible cookie dough, marshmallows, and graham cracker crumbs.
Cooking Time: 18-20 minutes
White Chocolate Smores Cupcakes with Raspberry Filling
These moist and fluffy cupcakes combine the classic campfire treat of s’mores with a burst of sweet and tangy raspberry filling, all wrapped up in a white chocolate package.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips
– Raspberry filling (homemade or store-bought)
– Marshmallow creme or toasted marshmallows for topping
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, and vanilla extract.
4. Combine wet and dry ingredients; stir until just combined.
5. Melt white chocolate chips; fold into batter.
6. Divide batter among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before filling with raspberry filling and topping with marshmallow creme or toasted marshmallows.
Cooking Time: 18-20 minutes
Smores Cupcakes with Salted Caramel Drizzle
These indulgent treats combine the classic campfire delight of s’mores with the richness of salted caramel, all wrapped up in a moist and fluffy cupcake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup milk chocolate chips
– 1/4 cup marshmallow creme
– Salted caramel drizzle (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. Beat in butter until light and fluffy, then beat in eggs and vanilla extract.
4. Gradually add dry ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Salted Caramel Drizzle:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 1 tablespoon caramel sauce
– Pinch of flaky sea salt
Combine heavy cream, butter, and caramel sauce in a bowl. Whisk until smooth. Add sea salt to taste.
Oreo Smores Cupcakes with Crushed Cookie Topping
These cupcakes combine the classic campfire treat with a moist and delicious baked good, topped with crushed Oreos for an added crunch. Perfect for your next outdoor adventure or just a sweet treat at home.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup semi-sweet chocolate chips
– 12-15 Oreos, crushed
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Melt chocolate chips in the microwave or double boiler. Allow to cool slightly.
6. Fold melted chocolate into batter until well combined.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Let cool completely before topping with crushed Oreos.
Cooking Time: 18-20 minutes
Smores Red Velvet Cupcakes with Cream Cheese Frosting
Get ready to elevate your cupcake game with these decadent S’mores-inspired treats! Moist red velvet cupcakes filled with toasted marshmallow goodness and topped with a tangy cream cheese frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup red food coloring
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder, milk, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting.
Cooking Time: 18-20 minutes per batch (12-15 cupcakes)
Nutella Smores Cupcakes with Toasted Hazelnut Crunch
Elevate your s’mores game by transforming the classic campfire treat into a rich and indulgent cupcake. These Nutella cupcakes are packed with toasted hazelnuts for added crunch and flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1/2 cup Nutella
– Toasted hazelnuts for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add milk, eggs, and vanilla extract; mix until smooth.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Stir in Nutella.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Toasted Hazelnut Crunch:
1. Preheat oven to 350°F (180°C).
2. Spread hazelnuts on a baking sheet and toast for 5-7 minutes or until fragrant.
3. Chop toasted hazelnuts coarsely and sprinkle on top of cooled cupcakes.
Smores Banana Cupcakes with Cinnamon Graham Cracker Crumble
Satisfy your sweet tooth with these unique cupcakes that combine the flavors of banana, chocolate, and s’mores. Moist banana cake is topped with a rich chocolate ganache and finished with a crunchy cinnamon graham cracker crumble.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 ripe bananas, mashed
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 cup semi-sweet chocolate chips
– 1 package graham crackers, crushed
– 1 tablespoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine mashed bananas, softened butter, eggs, and milk. Stir until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Pour batter into cupcake liners, filling 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with chocolate ganache and cinnamon graham cracker crumble.
Cooking Time: 18-20 minutes
Summary
Get ready to indulge in the ultimate campfire treat – smores cupcakes! This article features 17 mouthwatering recipes that combine the classic flavors of graham crackers, chocolate, and marshmallows with creative twists. From classic smores cupcakes to vegan, gluten-free, and espresso-infused versions, there’s something for everyone. Whether you’re looking for a party-perfect treat or a special dessert to satisfy your sweet tooth, these scrumptious recipes are sure to delight.
