Cupcakes with S’mores

Smores cupcakes are a campfire classic turned cupcake! Luscious chocolate cake is covered with marshmallow icing and crushed graham crackers. Add micro marshmallows, chocolate chips, and syrup to your heart’s content!

Apologies for being gone for longer than I had expected!

When I returned from vacation, I was practically smacked in the face with a slew of unexpected duties, and it has taken me until today to get my life back in order.

But now that everything are back in order, I have something extremely essential to share with you. Stop what you’re doing, put your drink down, and pay attention.

CUPCAKES WITH SMORES. That’s correct. Smores in a cupcake.

A chocolate avocado cupcake with egg white marshmallow icing, graham cracker crumbs, micro marshmallows, chocolate chips, and chocolate syrup.

BAM. I should point you that they aren’t exactly diet-friendly. You can always skip the toppings, but what’s the point? Would you ever create smores over a campfire and decide to just use half a marshmallow and a little chocolate? Please, beach.

For argument’s sake, I guess you could merely top it with graham cracker crumbs, like in:

You may also add micro marshmallows and chocolate chips.

Instead, you may just top with graham cracker crumbs and a generous drizzle of chocolate syrup.

Or you might be the person I know you can be and put it all on in such a manner that the laws of physics are tested.

Can’t get enough s’mores?

  • Icebox Strawberry Smores Cake
  • Foodal’s 10 Smores Makeovers for Camping Trips
  • Tots’ Smores Tots!
  • Whitney Bond’s Smores Cinnamon Rolls
  • Smores Trifle in Ten Minutes
  • Hungry Thirst Play’s No Bake Smores Bars
  • Toffee Smores Bark
  • Baker by Nature Smores Chocolate Chip Cookies

S’mores Cupcakes

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Prep Time: 15mins
Cook Time: 20mins
Total Time: 1hr5mins
Servings: 12cupcakes
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


A favorite campfire treat turned cupcake! Moist chocolate cake is topped with marshmallow frosting and graham cracker crumbs. Get crazy and add some mini marshmallows, chocolate chips and syrup!



  • 2 cups of all-purpose flour
  • chocolate powder (unsweetened)
  • 2 tbsp baking soda
  • a teaspoon of espresso powder
  • teaspoonsalt
  • 1cupsugar
  • 1 avocado, around 2 medium, mashed
  • 1 cup of hot water
  • 2 tsp vanilla extract

Marshmallow Frosting

  • three egg whites
  • cupsugar
  • 1 tsp cream of tartar
  • Optional garnish: crushed graham cracker
  • Optional chocolate sauce and garnish



  • Preheat the oven to 350 degrees Fahrenheit. Set aside a muffin tin with 12 liners.
  • 4 teaspoon sea salt
    12 cup unsweetened cocoa powder, 2 teaspoons baking soda, 2 teaspoons espresso powder 1
    Whisk together the flour, cocoa powder, baking soda, espresso powder, and salt in a medium mixing basin. Set aside.
    1 cup all-purpose flour
  • Mash the avocado in a large mixing bowl until it is as smooth as possible. If you’re pressed for time, you can puree it in a food processor (or energy).
    1 avocado cup
  • Stir in the flour mixture until well combined.
  • Now whisk in the sugar, water, and vanilla extract until smooth.
    2 tablespoons vanilla extract, 1 cup sugar, 1 cup hot water
  • 4 measuring cup, spoon batter into cupcake liners until nearly full. 17-20 minutes in the oven. When a toothpick is pushed into the middle, it should come out clean, and the tops should be broken slightly and bounce back when touched. Put on wire rack to cool fully.

    Using a one

Marshmallow Frosting

  • 1 tsp cream of tartar
    4 cup of sugar 1
    In a double broiler over a saucepan of boiling water, combine the egg whites, sugar, and cream of tartar.
    3 egg whites, 3 yolks
  • Continue to whisk until the sugar has dissolved and the liquid is frothy.
  • In a large mixing bowl, beat the egg white mixture with a whisk attachment on high speed until firm peaks form.
  • Frost cooled cupcakes and top with crumbled graham crackers and chocolate sauce. Enjoy!
    Graham cracker crumbs, chocolate sauce


Don’t want to use avocado? Just substitute 1 cup unsalted butter, room temperature.

Nutrition Facts

Calories: 223kcal | Carbohydrates: 48g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 247mg | Potassium: 173mg | Fiber: 3g | Sugar: 29g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg


What is the secret to super moist cupcakes?

“It’s all about producing air bubbles in your batter that expand in the oven to make fluffy, moist cupcakes,” she adds. “If you overmix the batter, the bubbles burst and you end up with a brick-like cake.” To prevent this, always mix on low speed, stopping only as all components are combined.

What is hostess cupcake filling made of?

What goes into a Hostess cupcake? The vanilla crème filling inside the Hostess cupcake. In this example, the homemade Hostess cupcake filling is comprised of butter, powdered sugar, and marshmallow cream! It’s amazing, particularly with the soft and fluffy chocolate cupcake!

What is the secret to good cupcakes?

10 Suggestions for Making Amazing Cupcakes
All of the ingredients should be at room temperature.
The batter should not be overmixed.
For evenly cooked cupcakes, use a cupcake scoop.
Fill cupcake liners just halfway.
Cupcakes should be baked on the middle rack of the oven.
Instead of a toothpick, use the touch test.
Take the cupcakes from the pan and set aside to cool.
More to come…
•Jan 12, 2023

Will filled cupcakes get soggy?

Let the cupcakes to cool fully and reach room temperature to prevent soggy cupcakes. The filling will melt if they become too hot. If the filling is overly liquidy, the cupcake may get soggy as well. Check that the filling is not too thin or runny.

Can you fill a cupcake without coring it?

Filling the cupcakes without coring them is also an option. Just insert the piping bag with your filling into the cupcake and fill. Fill a cream puff in the same way you would a cream puff. When you observe fullness or sense resistance, stop squeezing.

What does adding an extra egg to cupcakes do?

Include an Extra Egg

The extra fat in the egg yolk contributes to a more soft, moist, and flavorful cake. The additional egg also contributes to a more firm texture in the cake, which is ideal if you want to bake it as a layer cake rather than a sheet cake or cupcakes.

How do bakeries keep cupcakes moist?

Maintain cupcakes at room temperature.

According to the bakery, cupcakes are best kept unfrosted and wrapped in plastic. Wait until your unfrosted cupcakes are absolutely cold before wrapping them, as any moisture trapped inside might make the pastries mushy.

Is it better to make cupcakes with water or milk?

When your box mix specifies for liquid, add MILK, not water. The milk gives your combination solidity, fat, and, most importantly, taste. WHITES: Leaving out the yolks makes the cake fluffy and whiter!

What are Elvis cupcakes?

Toast with candied bacon, honey, peanut butter, and cinnamon.

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