Even though it’s not quite s’mores season right now, there’s no reason we can’t enjoy this s’mores cupcake recipe!
The gloomy winter weather always gets me a little down, and the thought of toasted marshmallows and chocolate perks me right up.
These cupcakes are made with moist chocolate cupcakes, and the centers are filled with marshmallow cream and chocolate ganache.
I also threw some graham cracker crumbs in there because it isn’t a s’more without graham crackers!
Chocolate Cupcake Base
I used my moist chocolate cupcake recipe as the base for this cupcake. However, I did make a couple changes to it!
For this s’mores cupcake recipe, I decided to include less instant espresso to let the marshmallow flavor shine through. If you’re not a fan of coffee, you can omit it from the batter.
I also chose to use regular baking cocoa rather than black cocoa like the original recipe calls for. While I think black cocoa is great, it’s not really that classic chocolate flavor that I image when I think of a s’more.
Surprise Inside – Marshmallow Cream Filling
These s’mores cupcakes also have a fun surprise inside. They’re filled with marshmallow cream! To keep things simple, my marshmallow cream filling is made with just two ingredients.
I would’ve just filled the cupcakes with marshmallow fluff, but it’s a little too stiff to pipe. I like to add in a bit of heavy cream to thin out the consistency and make it easier to fill the cupcakes.
It also makes the texture of the filling a bit creamier, which is an added bonus!
Adding That Toasted Marshmallow Flavor
The finishing touch on this s’mores cupcake recipe is a toasted marshmallow.
I initially thought about adding the toasted marshmallow into the center the cupcake, but I worried it would firm back and up once the cupcake was decorated.
Instead, I decided to add it to the top of the cupcake, almost like a massive, gooey garnish!
I liked this idea better, because it enables you to add the marshmallow right before serving the cupcakes.
This guarantees the marshmallow will be warm and gooey as you bite in!! And to me, that’s the most important characteristic of a s’more 🙂
I toasted my marshmallows with a wooden skewer and a kitchen torch, but you can also broil the marshmallows in the oven.
Substitutions and Swaps – S’mores Chocolate Cupcakes
Now that we’ve covered how to make these cupcakes, let’s talk about the ingredients!!
This recipe use quite a few ingredients and I know you might not have them all on hand.
Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.
- Chocolate Chips – You can use milk, dark or semi-sweet chocolate to make these chocolate cupcakes! Just be sure it’s a good quality chocolate so it will melt down smoothly.
- Instant Espresso or Coffee – You can omit the instant espresso if needed, but it really enhances the chocolate flavor in these cupcakes.
- All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the texture of these cupcakes.
- Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
- Large Eggs – If you have an egg allergy, try using 2 flaxseed eggs or a vegan egg replacer like this one made by Bob’s Red Mill.
- Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can also use white or apple cider vinegar.
Substitutions and Swaps – Vanilla Buttercream Frosting
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
- Heavy Cream – Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
- Vanilla Extract – Other extracts can also be used in place of the vanilla extract if needed.
Tips for Making the Best Chocolate S’mores Cupcakes
- Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
- Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
- Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
- Seal off the top the piping bag with a rubber band to prevent any frosting from coming out the top of the bag and make the piping bags easier to use.
Making This Chocolate S’mores Cupcake Recipe in Advance
You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature overnight or be stored in the fridge for up to 5 days in an airtight container.
They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to frost them until they’re thawed.
You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month.
Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.
You can also store buttercream in piping bags in the fridge. I find buttercream keeps its consistency well in piping bags and doesn’t require any mixing after it’s thawed.
Let Me Know What You Think!
If you make this s’mores cupcake recipe, I’d love to hear what you think of it! Please leave a rating below.
Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.
Other Recipes You Might Like:
Smores Cupcake Recipe
Looking for an awesome smores cupcake recipe? These moist chocolate cupcakes are filled with a marshmallow cream, and topped with a toasted marshmallow!!
Ingredients
Chocolate Cupcake Batter
- 3/4 cup water, warm (180g)
- 1 tsp instant espresso or coffee (1g)
- 1/3 cup milk or dark chocolate chips, melted (60g)
- 1/3 cup unsweetened cocoa powder (30g)
- 2 large eggs, room temperature (114g)
- 1/3 cup vegetable oil (75g)
- 1 tsp vanilla extract (4g)
- 1 tsp white vinegar (4g)
- 3/4 cup all-purpose flour (98g)
- 3/4 cup granulated sugar (150g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp fine salt (2g)
Marshmallow Cream Filling
- 1 can of marshmallow fluff (7.5 oz jar)
- 2 Tbsp heavy cream (30g)
Vanilla Bean Frosting
- 1 cup or 2 sticks unsalted butter, room temperature (226g)
- 2 tsp vanilla bean paste or vanilla extract (8g)
- 1/2 tsp fine salt (3g)
- 3 cups powdered sugar (375g)
- 1/4 cup heavy cream (60g)
Additional Decorations
Instructions
Chocolate Cupcake Recipe
- Preheat oven to 350°F / 175 C. Line a muffin pan with 12 cupcake liners and set aside.
- Pour 3/4 cup of warm water into a large bowl. Mix in 1 tsp of coffee or espresso powder and stir until dissolved.
- Add 1/3 cup melted chocolate chips and 1/3 cup of cocoa powder. Whisk together until the ingredients are fully combined.
- Whisk 2 large eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract and 1 tsp vinegar into the cocoa mixture.
- Sift the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into the chocolate espresso mixture and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be.
- Fill cupcake liners 2/3 full and bake for about 17-19 minutes, or until a toothpick comes out with a few moist crumbs. Remove from the oven.
- Let cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 15 minutes to accelerate the cooling process.
Marshmallow Cream Filling
- Scoop 1 jar of marshmallow fluff into a medium sized bowl and pour in 2 Tbsp of heavy cream.
- Mix together with a spoon until smooth, then place in a small piping bag and set aside.
Vanilla Bean Buttercream
- Beat 1 cup of butter on a medium speed for 30 seconds with a paddle or whisk attachment, until smooth.
- Mix in 2 tsp vanilla bean paste or vanilla extract and 1/2 tsp fine salt on a low speed.
- Slowly mix in 3 cups of powdered sugar and 1/4 cup of heavy cream on a low speed.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting seems too thick, add an extra tablespoon of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth.
- Place in a piping bag fitted with a Wilton 1M tip and set aside.
Decorating These S'mores Cupcakes
- Once the cupcakes are fully cooled, use a 1 inch circle cutter or a small knife to remove the center of each cupcake.
- Place 1 cup of graham cracker crumbs into a small bowl.
- Add a tsp of graham cracker crumbs into the cutout center, then fill the hole to the top with marshmallow cream.
- Add a drizzle of chocolate ganache over the marshmallow cream in the center of the cupcakes, then pipe a small swirl of frosting over the filling.
- Dunk the cupcake frosting first into the graham cracker crumbs to completely cover the frosting.
- Pipe a large swirl on top of the graham cracker dusted base.
- Drizzle with chocolate ganache and top with a toasted marshmallow.
Notes
Making Mini S'mores Cupcakes
If you want to make mini s'mores cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350 F / 175 C.
Tips for Making the Best S'mores Cupcakes
- Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
- Once you add the flour, mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
- Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
- Bang your cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
- Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bag easier to use.
S'mores Cupcake Variations
To make gluten free s'mores cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
Making These S'mores Cupcakes in Advance & Storage Tips
You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for a day or be stored in the fridge for up to 5 days in an airtight container. However, they taste best when they're freshly baked!
These cupcakes can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to frost them until they're thawed.
You can also make the buttercream ahead of time or save any leftovers. The buttercream frosting will last in the fridge for up to a month.
Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.
You can also store buttercream in piping bags in the fridge. I find they keep their consistency well in piping bags and don't require any mixing after they've thawed.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 663Total Fat 36gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 15gCholesterol 87mgSodium 335mgCarbohydrates 81gFiber 2gSugar 64gProtein 6g
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[…] S’mores Cupcakes Eggless Cupcakes Biscoff Cupcakes Gluten Free Chocolate Cupcakes {"@context":"http://schema.org","@type":"Recipe","name":"Polar Bear Cupcakes","author":{"@type":"Person","name":"Chelsey White"},"datePublished":"2021-02-16","recipeYield":12,"description":"These polar bear cupcakes are decorated with buttercream to look just like little polar bears! They're just as cute as they are tasty!","image":["https://chelsweets.com/wp-content/uploads/2022/04/recipe-card-v3-edited-scaled.jpg"],"recipeCategory":"Cupcakes","recipeCuisine":"American","prepTime":"PT15M","cookTime":"PT19M","performTime":"PT49M","totalTime":"PT1H4M","recipeIngredient":["1 1/4 cup all-purpose flour (150g)","1 cup granulated sugar (200g)","1 1/2 tsp baking powder (6g)","1/2 tsp fine salt (3g)","1/2 cup sour cream, room temperature (125g)","1/2 cup water (120g)","1 large egg, room temperature (56g)","1/4 cup vegetable oil (56g)","1 tsp vanilla extract (4g)","1 1/2 tsp almond extract (6g)","1/2 cup unsalted butter, room temperature (113g)","3/4 tsp almond extract (3g)","1/2 tsp vanilla extract (2g)","1/4 tsp fine salt (1g)","1 3/4 cup powdered sugar (220g)","1 Tbsp heavy cream or whipping cream, or milk (15g)","Electric hand mixer or stand mixer","2 small piping bags","Round tip (like an Ateco 805)","Small grass tip","Small offset spatula","Black sprinkle blend or 2 Tbsp black fondant"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350u00b0F / 175u00b0C and place 12 cupcake liners in muffin pans.","position":1,"name":"Preheat oven to 350u00b0F / 175u00b0C and place...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_1"},{"@type":"HowToStep","text":"Sift 1 1/4 cups flour, 1 cup sugar, 1 u00bd tsp baking powder and 1/2 tsp salt together into a medium sized bowl. Set aside.","position":2,"name":"Sift 1 1/4 cups flour, 1 cup sugar,...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_2"},{"@type":"HowToStep","text":"Pour in the 1/2 cup sour cream, 1/2 cup water, 1 large egg, 1/4 cup vegetable oil, 1 tsp vanilla extract, and 1 1/2 tsp almond extractu00a0into a separate, large bowl and whisk together until combined.","position":3,"name":"Pour in the 1/2 cup sour cream, 1/2...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_3"},{"@type":"HowToStep","text":"Fold the dry ingredients into the wet ingredients with a rubber spatula. Mix until the ingredients are just combined, and you canu2019t see any streaks of flour.","position":4,"name":"Fold the dry ingredients into the wet ingredients...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_4"},{"@type":"HowToStep","text":"Fill the cupcake liners about 3/4 full. Bake for 18-20 minutes, or until a toothpick comes out clean.","position":5,"name":"Fill the cupcake liners about 3/4 full. Bake...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_5"},{"@type":"HowToStep","text":"Let the cupcakes cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into your freezer for about 30 minutes.","position":6,"name":"Let the cupcakes cool for 5 minutes before...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_6"},{"@type":"HowToStep","text":"Beat 1/2 cup of unsalted butter on a medium speed for 30 seconds with stand mixer or hand mixer until smooth.","position":7,"name":"Beat 1/2 cup of unsalted butter on a...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_7"},{"@type":"HowToStep","text":"Add in 3/4 tsp almond extract, 1/2 tsp vanilla extract, and 1/4 tsp salt. Beat on low until the ingredients are incorporated.u00a0","position":8,"name":"Add in 3/4 tsp almond extract, 1/2 tsp...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_8"},{"@type":"HowToStep","text":"Slowly mix in 1 3/4 cups of powdered sugar on a low speed. Halfway through add 1 Tbsp of heavy cream of milk to make the frosting easier to mix.","position":9,"name":"Slowly mix in 1 3/4 cups of powdered...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_9"},{"@type":"HowToStep","text":"Once fully mixed, if the frosting seems too thick, add in additional cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).","position":10,"name":"Once fully mixed, if the frosting seems too...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_10"},{"@type":"HowToStep","text":"Mix on a low speed for a few minutes to make the frosting super smooth.","position":11,"name":"Mix on a low speed for a few...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_11"},{"@type":"HowToStep","text":"Place half the buttercream in a piping bag fit with a small grass tip, and the other half in a separate bag fit with a round piping tip. NOTE: If you have a coupler that fits both piping tips you can place all the frosting in one large piping bag.","position":12,"name":"Place half the buttercream in a piping bag...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_12"},{"@type":"HowToStep","text":"Use the piping bag fit with a round piping tip to cover the entire top of the cupcake with a thin layer of buttercream.","position":13,"name":"Use the piping bag fit with a round...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_13"},{"@type":"HowToStep","text":"Use the same piping tip to pipe a small oval on the bottom of third or each cupcake. Smooth the frosting with a small offset spatula.","position":14,"name":"Use the same piping tip to pipe a...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_14"},{"@type":"HowToStep","text":"Switch to a small grass piping tip and pipe buttercream fur around the mound, fully covering the rest of the cupcake.","position":15,"name":"Switch to a small grass piping tip and...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_15"},{"@type":"HowToStep","text":"Place a large black sprinkle at the top of the mound to be the polar bear's nose, and two smaller round sprinkles above the mound to look like the eyes. Use a long, thin sprinkle to make the polar bear's mouth. If you don't have black sprinkles like this, I suggest rolling out small balls with black fondant to create the polar bear's face.","position":16,"name":"Place a large black sprinkle at the top...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_16"},{"@type":"HowToStep","text":"Pipe two small dollops of white buttercream along the top edge of the cupcake with the round piping tip to be the polar bears ears.","position":17,"name":"Pipe two small dollops of white buttercream along...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_17"},{"@type":"HowToStep","text":"Repeat with remaining cupcakes! Feel free to get creative with each polar bear's facial expression and give them a little personality.","position":18,"name":"Repeat with remaining cupcakes! Feel free to get...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_18"},{"@type":"HowToStep","text":"Then enjoy! These cupcakes taste best fresh, but frosted cupcakes can sit out at room temperature for 2 days in an airtight container or be stored in the fridge for up to 5 days.","position":19,"name":"Then enjoy! These cupcakes taste best fresh, but...","url":"https://chelsweets.com/polar-bear-cupcakes/#mv_create_337_19"}],"video":{"@type":"VideoObject","name":"Polar Bear Cupcakes","description":"These polar bear cupcakes are decorated with buttercream to look just like a little polar bear! They're just as cute as they are tasty!","thumbnailUrl":["https://mediavine-res.cloudinary.com/image/upload/s--ljIwm_nt--/ar_16:9,c_fill,f_auto,fl_lossy,q_auto/v1613595286/clbg3llzcvbwgzynywle.jpg","https://mediavine-res.cloudinary.com/image/upload/s--HXurOYdc--/ar_4:3,c_fill,f_auto,fl_lossy,q_auto/v1613595286/clbg3llzcvbwgzynywle.jpg","https://mediavine-res […]
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