There’s nothing quite like the melty, gooey, crunchy goodness of s’mores in the summer.

But what do you do when you want s’mores and don’t have a campfire? You make s’mores cupcakes! These easy treats are built just like classic s’mores – graham on the bottom, then chocolate, marshmallow, and more graham. The graham cracker crumbs and chocolate cake batter bake together for a layered cupcake that’s topped with toasted marshmallows. A sprinkling of crunchy graham cracker crumbs, and a mini Hershey’s rectangle top it all off.

To keep it traditional, and super easy, the “frosting” is nothing more than toasted marshmallows! Why go to the trouble of making frosting when toasted marshmallows turn into a perfectly gooey, spreadable topping? The marshmallows puff up and stick together when heated, creating a sheet of melty deliciousness that spreads easily onto the cupcakes while it’s still warm. Work quickly, and don’t worry if it’s not all perfect – the messiness is part of the s’mores charm!

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Warm toasted mini mallows are easily scooped up and spread onto the cupcakes.
Danielle DeSiato

If the marshmallows cool and start to get too sticky, just pop the tray back into the warm oven (broiler off) to soften them again.

S’mores Cupcakes with Toasted Marshmallow “Frosting”

Makes 24 cupcakes

Ingredients:

  • 2 1/4 cups crushed graham crackers (14 grahams), divided
  • 1 cup plus 1 tablespoon sugar, divided
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups all-purpose flour
    3/4 cups cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon espresso powder (optional)
  • 3/4 teaspoon baking powder
  • 1 cup plain yogurt
  • 1/2 cup warm water
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 1/2 cup chocolate chunks (or chips)
  • 1 10-ounce package mini marshmallows
  • 6 snack size Hershey’s milk chocolate bars, broken into 24 sections

Note: The espresso powder really helps to bring out the chocolate flavor, so while it’s optional it’s also highly recommended. The most common brand, Medaglia D’oro instant espresso coffee, is available at most grocery stores.

Directions:

  1. Preheat oven to 350 degrees with oven racks in upper- and lower-middle positions. Line two standard 12-cup muffin tins with cupcake liners. Combine 2 cups graham cracker crumbs and 1 tablespoon sugar, then add melted butter and stir until crumbs are thoroughly moistened. Divide mixture evenly among cupcake cups (about 1 1/2 tablespoons per cup), and press crumbs into even layer in each up. Set aside.
  2. Whisk together flour, remaining 1 cup sugar, coco powder, baking soda, espresso powder, and baking powder in large bowl until thoroughly combined. Add yogurt, warm water, eggs, and vegetable oil, and stir to just combine (lumps are okay). Add chocolate chunks and stir gently to incorporate. Divide mixture evenly among cupcake cups, filling almost to the top (scant 2 tablespoons per cup). Bake until a toothpick inserted in center of cupcakes comes out with just a few moist crumbs attached, 20 to 25 minutes. Let cool at least 30 minutes.
  3. Once cupcakes are cool, heat oven broiler to high. Line a large baking sheet with parchment paper and spray with nonstick spray or coat with butter. Spread marshmallows into even layer on parchment. Broil marshmallows until lightly toasted, moving pan as necessary to toast as evenly as possible, 1 to 2 minutes. (Note: Don’t walk away. Keep a close eye on marshmallows as they toast very quickly!)
  4. Working quickly with a butter knife, loosen a small section of marshmallows from parchment and spread onto top of each cupcake, keeping toasted side up as much as possible. If marshmallows cool too much and begin to stiffen, briefly place back in warm oven to soften. Sprinkle marshmallow with remaining 1/4 cup graham cracker crumbs, and top each cupcake with 1 section of chocolate bar.