Decadent Chocolate S’mores Cupcakes

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Growing up near the woods, s’mores were practically a rite of passage—campfire crackling, marshmallows toasted to the perfect golden hue, and chocolate just beginning to melt. Now, I’ve brought all of that nostalgic, gooey magic into a handheld dessert you can enjoy year-round: my Decadent Chocolate S’mores Cupcakes. Imagine the rich flavor of dark chocolate cake topped with fluffy marshmallow frosting, a buttery graham cracker crumble, and a luscious drizzle of melted chocolate crowned with perfectly torched marshmallows. It’s everything you love about s’mores—without the bug spray.

The first time I made these cupcakes, they vanished from the table before I even got to plate them. There’s something about the balance of textures and the warmth of that classic campfire trio that turns this into more than just a cupcake—it’s an experience. And trust me, they’re much easier to make than they look.

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Why You’ll Love This Decadent Chocolate S’mores Cupcakes Recipe

• Campfire nostalgia in every bite: These cupcakes bring back cozy memories without needing a fire pit.
• Layers of flavor and texture: Moist chocolate cake, creamy marshmallow, crunchy graham, and silky melted chocolate all in one.
• Showstopping appearance: These are the kind of cupcakes that make people stop mid-sentence to say, “Wow.”
• Perfect for all occasions: Whether it’s a birthday, a potluck, or a “just because” treat, these never disappoint.

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What Kind of Chocolate Should I Use?

For these cupcakes, the chocolate you choose makes a huge difference. I prefer using high-quality dark chocolate or semi-sweet chocolate with at least 60% cocoa content for the cake base and ganache topping. It gives that deep, rich flavor that balances perfectly with the sweetness of marshmallow and graham cracker. Milk chocolate works too—especially if you’re aiming for a more traditional campfire s’more taste—but it does make the cupcake a bit sweeter overall. If you’re after decadence, dark chocolate is the way to go.

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Options for Substitutions

• Flour: All-purpose flour is the standard, but you can use a 1:1 gluten-free baking blend if needed. Make sure it includes xanthan gum for structure.
• Eggs: Replace with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version. The texture will be slightly denser but still delicious.
• Butter: Use plant-based butter or even coconut oil. Just note coconut oil will slightly change the flavor profile.
• Marshmallows: Vegan marshmallows like Dandies roast beautifully and taste great. Just be cautious—they melt faster.
• Dairy: Substitute milk with oat or almond milk, and heavy cream with coconut cream in the ganache and frosting.
• Graham crackers: Gluten-free grahams or crushed digestive biscuits are great alternatives.

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Ingredients for Decadent Chocolate S’mores Cupcakes

Let’s break down what makes each bite of these cupcakes irresistibly rich, fluffy, and texturally perfect. Here’s what you’ll need and why it matters:

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All-Purpose Flour

This gives the cupcakes their structure and softness. It creates a tender crumb that doesn’t overpower the moisture from the chocolate and butter.

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Unsweetened Cocoa Powder

Essential for delivering that deep, chocolatey richness in the cake base. Dutch-processed cocoa is ideal for a smoother, darker flavor.

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Baking Powder & Baking Soda

This dynamic duo ensures the cupcakes rise beautifully, creating that light and fluffy interior.

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Salt

Just a pinch enhances the chocolate flavor and balances the sweetness in both the cake and toppings.

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Granulated Sugar & Brown Sugar

A mix of both provides sweetness and moisture. The brown sugar adds depth thanks to the molasses content, while granulated sugar keeps the texture light.

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Butter

Melted butter gives the cupcakes a rich flavor and moist texture. It also helps in making the graham cracker crumble extra golden and crisp.

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Eggs

They bind the ingredients and help create a light, airy structure.

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Milk

Adds moisture and softens the crumb. Whole milk works best, but you can use plant-based alternatives.

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Vanilla Extract

Enhances every flavor in the recipe, from the chocolate cake to the marshmallow topping.

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Graham Crackers

Crushed and sprinkled on top of the frosting, they bring that classic crunch and toasted flavor we all associate with s’mores.

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Marshmallows

The showstoppers. They’re toasted to golden perfection and give the cupcake that warm, melty finish.

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Chocolate Chips or Chopped Chocolate

Melted and poured over the frosting, this creates a luxurious, glossy topping that holds everything together.

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Step 1: Prepare Your Cupcake Tin and Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners. This ensures even baking and easy removal. Set it aside while you prep the batter.

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Step 2: Make the Chocolate Cupcake Batter

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar. In another bowl, combine the melted butter, eggs, milk, and vanilla extract until smooth.

Gradually add the wet ingredients into the dry mix, stirring gently until no lumps remain. Be careful not to overmix—you want a silky, pourable batter.

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Step 3: Fill and Bake

Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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Step 4: Prepare the Graham Cracker Crumble

In a small bowl, mix crushed graham crackers with melted butter and a touch of sugar until it resembles wet sand. Toast the mixture in a dry skillet over medium heat for a couple of minutes, just until golden and crisp. Let it cool.

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Step 5: Frost with Marshmallow Topping

Once the cupcakes are completely cool, pipe or dollop marshmallow frosting on top. You can use store-bought marshmallow fluff or make a homemade version with egg whites, sugar, and cream of tartar whipped to stiff peaks.

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Step 6: Add Crumble and Chocolate Drizzle

Sprinkle a generous spoonful of your graham cracker crumble over the frosting. Then melt your chocolate chips or chopped chocolate until smooth, and drizzle it over the top using a spoon.

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Step 7: Torch the Marshmallows

Place 1–2 large marshmallows on top of each cupcake and use a kitchen torch to toast them until golden brown and slightly melted. No torch? Pop them under the broiler for a few seconds—just keep an eye on them!

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How Long to Cook the Decadent Chocolate S’mores Cupcakes

These cupcakes need about 18 to 20 minutes in a preheated 350°F (175°C) oven. You’ll know they’re ready when a toothpick inserted into the center comes out with just a few moist crumbs attached. Be cautious not to overbake—dry cupcakes have no place in this indulgent dessert. After baking, give them 5 minutes in the tin before transferring to a wire rack to cool completely. That cooling time is essential before you start adding the toppings.

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Tips for Perfect Decadent Chocolate S’mores Cupcakes

• Use room temperature ingredients: This helps everything mix more evenly and improves the cupcake texture.
• Don’t overmix your batter: Stir just until the ingredients are combined to avoid a dense, tough crumb.
• Cool completely before decorating: Marshmallow frosting and melted chocolate need a cool base to hold their shape—warm cupcakes will melt them into a mess.
• Toast marshmallows just before serving: That fresh torched look and gooey texture is best enjoyed right away.
• Double up your liners: For a polished bakery-style look and easier handling, use two cupcake liners per cake.
• Chill your chocolate drizzle slightly: Let it cool a few minutes before spooning it over the cupcakes so it doesn’t run too thin or melt your topping.
• Use a piping bag for neatness: If you want professional results, pipe your marshmallow frosting high and swirl it—then add the crumble and chocolate.

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Watch Out for These Mistakes While Cooking

Even a decadent treat like this can go sideways if you’re not careful. Here are a few things to avoid when making your Decadent Chocolate S’mores Cupcakes:

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• Overbaking: A few minutes too long in the oven can dry out the cupcakes. Set a timer and check early—moisture is key to decadence.
• Adding toppings to warm cupcakes: Don’t rush this part. If the cupcakes are still warm, your marshmallow frosting and chocolate drizzle will melt and slide off.
• Using low-quality chocolate: The flavor of your cake and topping depends heavily on good chocolate. Cheap chips just won’t deliver that richness.
• Skipping the crumble toasting: That golden, toasty graham crunch adds essential texture. Raw crumbs can feel soggy and flat in contrast.
• Uneven marshmallow toasting: Use your torch in slow, even passes. Don’t hold it too close, or you’ll scorch the topping instead of caramelizing it.
• Filling liners too full: Aim for 2/3 full. Overfilled liners lead to overflow and mushroom-top cupcakes that lose their shape.
• Not letting the chocolate drizzle cool: Piping hot chocolate will destroy the shape of your frosting. Let it sit for a few minutes before applying.

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What to Serve With Decadent Chocolate S’mores Cupcakes?

These cupcakes are stars on their own, but they pair beautifully with a few fun additions. Here’s what complements them best:

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Hot Chocolate with a Cinnamon Stick

Deepen the cocoa experience with a warm drink that echoes the cupcake’s richness. A hint of cinnamon adds cozy contrast.

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Espresso or Cold Brew

The bitter edge of coffee balances the sweetness and intensifies the chocolate notes. Serve alongside for a café-style dessert.

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Fresh Berries

Raspberries, strawberries, or blackberries add a bright tartness that cuts through the richness of the cupcakes.

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Vanilla Bean Ice Cream

The contrast of warm toasted marshmallow and cold, creamy ice cream is simply heavenly.

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Crushed Pretzels on the Side

For a salty crunch that complements the sweet and soft textures of the cupcake.

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Mini Milkshakes

Serve mini chocolate or marshmallow milkshakes for a whimsical dessert tray perfect for parties.

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Caramel Drizzle or Sauce

A touch of warm caramel can enhance the s’mores vibe and add a sticky-sweet richness.

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Toasted Coconut Flakes

Sprinkle a few on top or alongside for a slightly nutty flavor and added crunch.

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Storage Instructions

To keep your Decadent Chocolate S’mores Cupcakes tasting bakery-fresh, proper storage is key. Here’s how to do it right:

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• Room Temperature: If unfrosted, the chocolate cupcakes can be stored in an airtight container at room temperature for up to 2 days.
• Refrigerated: Once frosted with marshmallow topping and decorated, store them in the fridge for up to 4 days. Place them in a deep container to avoid squishing the topping. Let them come to room temperature before serving for best flavor and texture.
• Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. Thaw overnight in the fridge before decorating.
• Avoid Freezing Frosted Cupcakes: The marshmallow topping doesn’t freeze well—it can become runny and lose its texture upon thawing.

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Estimated Nutrition

Keep in mind, these are indulgent treats! Here’s an estimate for one frosted and fully topped cupcake:

• Calories: ~380 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 50g
• Sugar: 34g
• Protein: 4g
• Fiber: 2g
• Cholesterol: 45mg
• Sodium: 210mg

These values will vary depending on your specific ingredients, especially with chocolate type and frosting quantity. They’re rich—but worth every bite.

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Frequently Asked Questions

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Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes up to 2 days in advance. Just store them unfrosted in an airtight container at room temperature or freeze them for longer storage. Add the frosting and toppings the day you plan to serve them for the best texture and appearance.

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Can I use store-bought marshmallow fluff?

Absolutely. It’s a great shortcut! You can pipe or spoon it directly onto cooled cupcakes. If you want that toasted effect, make sure the fluff can handle a quick blast from a kitchen torch.

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How do I toast marshmallows without a torch?

Place the marshmallow-topped cupcakes under a broiler for 20–30 seconds, watching very closely. They can go from golden to burned fast, so don’t walk away.

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Can I make this recipe gluten-free?

Yes, just use a gluten-free 1:1 baking flour and gluten-free graham crackers. Double-check your marshmallows too—some aren’t certified gluten-free.

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Can I make them vegan?

With a few swaps, yes! Use flax eggs, plant-based butter and milk, vegan chocolate, and vegan marshmallows. The texture will differ slightly, but the flavor still hits all the right notes.

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What’s the best way to melt chocolate for the drizzle?

Use the double boiler method or microwave in 20-second intervals, stirring between each round. Stir in a little butter or cream for a silky finish.

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How long does the marshmallow topping hold its shape?

If made fresh, marshmallow frosting holds up well for about 24–36 hours at cool room temperature or in the fridge. It may begin to deflate or get sticky after that.

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Do I have to use liners?

Technically, no. You can bake directly in a greased cupcake tin, but liners help with structure, presentation, and easy cleanup.

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Conclusion

Decadent Chocolate S’mores Cupcakes take everything you love about a fireside classic and transform it into a stunning, bakery-worthy dessert. They’re a celebration of texture—moist chocolate cake, silky marshmallow frosting, toasty golden marshmallows, crunchy graham crumble, and rich chocolate drizzle. Whether you’re indulging for yourself or sharing at a gathering, these cupcakes bring warmth, fun, and indulgence all in one bite.

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