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Indulge in rich, gooey decadence with these Chocolate S’mores Cupcakes. A perfect blend of fudgy chocolate cake, graham cracker crunch, and toasted marshmallow topping. Learn expert baking tips, ingredient science, and creative variations.
Why You’ll Love These Cupcakes
Imagine the nostalgic flavor of a campfire s’more, transformed into a bakery-style cupcake. These Decadent Chocolate S’mores Cupcakes combine:
- Moist, fudgy chocolate cake as the base.
- Buttery graham cracker crust for crunch.
- Creamy marshmallow frosting that toasts to golden perfection.
They’re indulgent enough for celebrations yet approachable enough for everyday baking.
Ingredient Breakdown & Baking Science
To make these cupcakes truly decadent, ingredient choice matters:
- Dark Chocolate (60–70% cocoa): Enhances richness and balances sweetness.
- Dutch-Process Cocoa: Low acidity, deeper chocolate flavor.
- Graham Crackers: The foundation of the crust; swap with gluten-free crackers if needed.
- Butter: Provides structure to the crust and tenderness to the cake.
- Marshmallow Topping: Classic mini marshmallows, or try a homemade marshmallow fluff for a gourmet twist.
Smart Substitutions
- Vegan Version: Use dairy-free chocolate, vegan butter, and aquafaba marshmallow fluff.
- Lower-Sugar Option: Replace sugar with coconut sugar or a monk fruit blend.
- Gluten-Free: Swap in certified gluten-free graham crackers and a GF flour blend.
Ingredients (Makes 12 cupcakes)
For the Graham Cracker Crust
- 1 cup finely crushed graham crackers
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Chocolate Cupcakes
- ¾ cup all-purpose flour
- ½ cup Dutch-process cocoa powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup sour cream
- ½ cup hot coffee (or hot water)
For the Marshmallow Topping
- 2 cups mini marshmallows or 1 batch marshmallow fluff
Step-by-Step Instructions
1. Prepare the Crust
- Preheat oven to 350°F (175°C).
- Line a muffin pan with cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar until sandy.
- Press 1–2 tablespoons into each liner.
- Bake for 5 minutes, then set aside.
2. Make the Chocolate Cupcake Batter
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat oil and sugar until combined.
- Add eggs one at a time, then mix in vanilla and sour cream.
- Gradually add dry ingredients, alternating with hot coffee.
- Fill liners ¾ full over the baked crust.
3. Bake the Cupcakes
- Bake for 18–20 minutes, until a toothpick inserted comes out clean.
- Cool completely on a wire rack.
4. Add the Marshmallow Topping
- For mini marshmallows: Place on top and toast with a kitchen torch until golden-brown.
- For fluff: Pipe onto cooled cupcakes, then torch lightly for a campfire finish.
Pro Baker’s Tips
- Use hot coffee instead of water to deepen chocolate flavor.
- Do not overmix the batter; it keeps cupcakes tender.
- Torch marshmallows just before serving for best texture and aroma.
Variations to Try
- S’mores Filled Cupcakes: Pipe marshmallow cream into the center.
- Mini S’mores Cupcakes: Bite-sized for parties.
- Double Chocolate: Add chocolate chips into the batter for extra gooeyness.
- Caramel Drizzle: A salted caramel topping for a gourmet twist.
Serving & Storage
- Serve Warm: Best enjoyed slightly warm with gooey marshmallows.
- Storage: Store in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months; add topping after thawing.
Perfect Pairings
- Hot cocoa with whipped cream.
- Espresso or cappuccino.
- Dessert wines like port or sweet sherry.
Nutrition (Per Cupcake, Approx.)
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Protein: 4g
(Varies with substitutions.)
Frequently Asked Questions (FAQs)
Q1: Can I make these cupcakes ahead of time?
Yes, bake the cupcakes 1–2 days in advance and store them. Add and toast marshmallows right before serving.
Q2: Can I use store-bought frosting instead of marshmallows?
Absolutely—chocolate ganache or vanilla buttercream works well, though marshmallow keeps the s’mores authenticity.
Q3: Do I need a kitchen torch?
No, but it gives the best finish. Alternatively, place cupcakes under the oven broiler for 1–2 minutes (watch carefully).
Q4: How do I make them less sweet?
Reduce sugar in the crust or use bittersweet chocolate to balance flavors.
Final Thoughts
These Decadent Chocolate S’mores Cupcakes deliver nostalgia and indulgence in every bite—combining the gooey campfire treat with the elegance of a bakery cupcake. Whether you’re hosting a party, baking with kids, or treating yourself, this recipe guarantees a show-stopping dessert that’s as fun to make as it is to eat.
