Easy Toasted S’Mores Cupcakes

Toasted S’Mores Cupcakes are so easy to make! They’re moist and soft and perfect for breakfast or a snack . This is my favorite cocoa Cupcakes recipe in muffin form – perfect for grab and go – with marshmallows – your choice!

Have you ever tried making cupcakes that remind you of campfires but without the smoke in your eyes Well, that’s exactly what happened in this story.

Just imagine this: we were meant to go camping however the weather had other plans. Rain came in like an uninvited guest and brought along muddy shoes. Our plans were completely ruined so instead of feeling too sorry for myself “well, maybe just a little” I had this sudden idea—why not bring the s’mores experience inside.That’s exactly how these Toasted S’Mores Cupcakes came to life.

They include everything delicious: a graham cracker base then a gooey chocolate center and finally a toasted marshmallow swirl on top that I might’ve slightly burned but that just added a bit of personality.
Honestly, they turned out great and they’re basically cozy memories packed into a cupcake.

If you’ve never tried baking s’mores into something, now’s the perfect time because this recipe is definitely a keeper.

Ingredients

For the graham cracker crust:

• 1 cup graham cracker crumbs about 8 crackers
• 1/4 cup melted butter
• 2 tablespoons sugar

For the chocolate cupcake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup hot water

For the topping:

• 12 large marshmallows or mini ones if preferred
• Optional: crushed graham crackers and chocolate drizzle for garnish

How to Make Toasted S’Mores Cupcakes

Step 1

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Make the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until it feels like wet sand. Scoop about 1 tablespoon into each cupcake liner and press down with the back of a spoon.

Step 2

Bake Crust: Bake the crust for 5 minutes, then remove from the oven and set aside.

Mix the Cupcake Batter: In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add milk, oil, egg, and vanilla extract. Mix until smooth. Slowly pour in the hot water and stir (batter will be thin—that’s okay!).

Step 3

Fill the Liners: Pour the batter over the crusts, filling each cupcake liner about 2/3 full.

Bake the Cupcakes: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

Step 4

Add the Marshmallows: Place a marshmallow (or a few mini ones) on top of each cooled cupcake.

Toast the Marshmallows: Carefully toast them using a kitchen torch OR place cupcakes under the broiler for 1–2 minutes. Watch closelythey toast fast!

Decorate (Optional): Sprinkle with crushed graham crackers or drizzle with melted chocolate for extra flair.

Kitchen Equipment Needed :

• Muffin/cupcake tin 12-cup
• Cupcake liners
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Spoon for pressing crust
• Oven
• Cooling rack
• Kitchen torch or broiler
• Optional: Piping bag for chocolate drizzle

Tips for Making the Perfect Toasted S’Mores Cupcakes

Use Melted Butter, Not Softened: Melted butter mixes better with crumbs and helps the crust stick.

Use Hot Water in the Batter: It helps dissolve the cocoa powder and makes the cupcakes moist and rich.

Add Chocolate Chunks Inside: Place a chocolate square or chips in the batter before baking for a gooey center.

What to Eat with Toasted S’Mores Cupcakes ??

I love it with a cold, refreshing Smoothie, especially on hot days. My little boy dips it in hot cocoa, which is messy but wonderful. On Sunday mornings, we put it on a plate, and everyone takes what they want there’s usually a fight to get the last piece, but that’s part of the charm.

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