These Gooey S’mores Chocolate Cupcakes bring the classic campfire treat to your kitchen in a decadent and indulgent way. Featuring a moist chocolate cupcake base, a gooey marshmallow filling, and a graham cracker crumble topping, these cupcakes are the perfect fusion of textures and flavors. Whether you are making them for a party or just satisfying a sweet craving, they are sure to be a hit.

Why You’ll Love This Recipe

Rich and indulgent – The deep chocolate flavor pairs perfectly with the sweet marshmallow and crunchy graham cracker.
Easy to make – No need for a campfire; these cupcakes are simple to bake at home.
Perfect for gatherings – A great dessert for parties, holidays, or casual get-togethers.
Great texture combination – Soft cake, gooey center, and a crunchy topping make every bite satisfying.
Customizable – You can adjust the filling, toppings, or chocolate intensity to your liking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar
Eggs
Whole milk
Vegetable oil
Vanilla extract
Hot water or brewed coffee (for enhanced chocolate flavor)
Graham cracker crumbs
Melted butter
Marshmallow fluff or mini marshmallows
Chocolate chips (optional for extra richness)

Directions

Prepare the oven and muffin tin – Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Make the cupcake batter – In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and sugars.
Add wet ingredients – Mix in eggs, milk, oil, and vanilla extract until well combined. Slowly add hot water or coffee, stirring until smooth.
Fill the liners – Pour the batter into the cupcake liners, filling each about two-thirds full.
Bake – Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
Prepare the filling – Using a small knife or spoon, hollow out the center of each cupcake. Fill each cavity with marshmallow fluff or melted mini marshmallows.
Make the graham cracker topping – Mix graham cracker crumbs with melted butter and sprinkle on top of the cupcakes.
Add the final touch – If desired, top with extra chocolate chips or lightly toast the marshmallow topping with a kitchen torch.
Serve and enjoy – Allow the cupcakes to set for a few minutes before serving.

Servings and Timing

Servings: Makes about 12 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Peanut Butter Twist – Add a spoonful of peanut butter to the marshmallow filling for a nutty surprise.
Extra Chocolatey – Stir chocolate chips into the batter for an even richer texture.
Caramel S’mores – Drizzle caramel over the finished cupcakes for an added layer of sweetness.
Gluten-Free Version – Use a gluten-free flour blend and gluten-free graham crackers.
Dairy-Free Alternative – Substitute almond milk and dairy-free chocolate for a lactose-free treat.

Storage/Reheating

Storage – Keep the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing – Store unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature before adding the marshmallow filling.
Reheating – Microwave for 10-15 seconds to slightly warm the marshmallow filling before serving.

FAQs

How do I keep the cupcakes moist?

Using oil instead of butter and adding hot water or coffee helps keep the cupcakes soft and moist.

Can I use store-bought chocolate cake mix?

Yes, you can use a boxed chocolate cake mix as a shortcut and still get great results.

How do I toast the marshmallow topping without a torch?

Place the cupcakes under the broiler for a few seconds, watching carefully to prevent burning.

Can I make these cupcakes in advance?

Yes, bake the cupcakes ahead of time and store them without filling. Add the marshmallow and topping before serving.

What can I use instead of marshmallow fluff?

Melted mini marshmallows work well as a substitute for the filling.

Can I make mini versions of these cupcakes?

Yes, use a mini muffin tin and adjust the baking time to about 10-12 minutes.

How do I prevent the graham cracker topping from getting soggy?

Add the topping just before serving to maintain its crunch.

Can I add a graham cracker crust to the bottom?

Yes, press a mixture of crushed graham crackers and butter into the liners before adding the batter.

Are these cupcakes best served warm or cold?

They are delicious both ways, but slightly warm enhances the gooey marshmallow texture.

Can I add a drizzle of chocolate on top?

Absolutely! A drizzle of melted chocolate or ganache makes a delicious finishing touch.

Conclusion

Gooey S’mores Chocolate Cupcakes bring the nostalgic flavors of s’mores into a convenient and delicious cupcake form. With a rich chocolate base, a gooey marshmallow center, and a crunchy graham cracker topping, they are sure to be a crowd-pleaser. Whether you make them for a special occasion or a casual treat, these cupcakes are a delightful way to enjoy s’mores without the need for a campfire.

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Author: Mariem
Total Time: 33 minutes
Yield: 12 cupcakes 1x

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Description

These Gooey S’mores Chocolate Cupcakes bring the classic campfire treat into a rich, moist chocolate cupcake with melted marshmallow and gooey chocolate filling.

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix dry ingredients in a bowl.
In another bowl, beat butter, sugar, eggs, and vanilla. Add milk and dry ingredients gradually.
Stir in crushed graham crackers.
Fill liners ¾ full and bake for 18 minutes. Let cool.
Cut a small hole in each cupcake and fill with marshmallow fluff and melted chocolate.