Chocolate S’more Cupcakes with Marshmallow Frosting

Moist chocolate cupcakes with a graham cracker crust and homemade marshmallow frosting. A fun s’more cupcake for Summer!

Chocolate s'more cupcakes with homemade marshmallow frosting. Recipe from @bakedbyrachel

I think I jinxed our New England Summer. Last week I talked about how amazing the Summer has been. But then it rained and is raining again and again today. What gives?!

In other news… Scandal!! Did you know there are less than 60 days to go until season 4 starts?! Eek! See for yourself…Kristen sent me this awesome Scandal countdown. So if you’re obsessed, like me, and itching for it to start up again, you can watch the clock tick away!

Also, I finally started reading Allegiant. I’m honestly not a fan of the way this one is written, but I’m still enjoying the characters so we’ll see where it goes. No spoilers please! What books are you loving this Summer? I’m always looking for great new suggestions so please leave them below!

Chocolate s'more cupcakes with homemade marshmallow frosting. Recipe from @bakedbyrachel

You know what stinks about working ahead on recipes? Writing about them weeks later. Of course it’s just as bad for you, but you’re seeing them for the first time. I’m reliving it and wishing I had one of these cupcakes in my hand to enjoy again – right now! Which means they have to happen again asap!

I made these chocolate s’more cupcakes a few weeks ago, before I even made the cinnamon graham s’more cupcakes. Two totally different s’more cupcakes and both totally irresistible! You can’t choose between them because they’re both just so good. You definitely need them both in your life. Seriously.

Moist chocolate cupcakes on top of a graham cracker crust and finished off with homemade marshmallow frosting.

Chocolate s'more cupcakes with homemade marshmallow frosting. Recipe from @bakedbyrachel

Chocolate S'more Cupcakes with Marshmallow Frosting

Moist chocolate cupcakes with a graham cracker crust and homemade marshmallow frosting. A fun s'more cupcake for Summer!
Prep Time15 minutes
Cook Time18 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcake
Servings: 9 cupcakes



  • 1 C graham cracker crumbs
  • 1 1/2 tsp granulated sugar
  • 2 Tbsp unsalted butter melted


  • 1/4 C unsalted butter softened
  • 1/4 C granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/3 C cocoa powder
  • 1 C all purpose flour
  • 1/4 C coffee
  • 1/2 C sour cream


  • 2 egg whites
  • 1/2 C granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract


  • Preheat oven to 350°F. Line a cupcake pan with 9 liners.
  • In a food processor, grind graham crackers until only fine crumbs remain. Add sugar and melted butter until fully combined. Divide mixture between prepared cupcake liners, adding one small cookie scoop to each. Press down to create an even layer.
  • In a medium bowl, sift together dry cupcake ingredients.
  • In a large bowl or stand mixer, cream together butter and sugar. Mix in egg and vanilla. Scrape bowl as needed. Mix in dry ingredients until thoroughly combined. Add sour cream and cooled coffee, mixing until no streaks remain and all ingredients are fully incorporated. Using a large cookie scoop, add one scoop to each prepared liner. Bake for 18-20 minutes or until cupcakes are set and a toothpick inserted comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  • In a heatproof bowl over a saucepan with simmering water, whisk together egg whites, sugar and cream of tartar until sugar is dissolved and egg whites are warm to the touch. Remove from heat. Using a hand mixer or stand mixer, beat egg white mixture until stiff peaks form. Add vanilla in last 30 seconds.
  • Transfer marshmallow frosting to a large piping bag, fit with desired piping tip. Frost cooled cupcakes.
  • Use a kitchen torch to lightly char the frosting or sprinkle with graham cracker crumbs.


An original recipe from Baked by Rachel

More s’more treats to try:

Graham cracker s'more cupcakes with marshmallow filling and chocolate buttercream frosting. Recipe by @bakedbyrachel

Cinnamon graham s’more cupcakes

Mini Toasted S'more Cheesecakes Recipe from
Mini toasted s’more cheesecakes

Perfect S'more Cookies Recipe from
Perfect s’more cookies

Creamy Homemade S'more Ice Cream Recipe from
S’more ice cream

Strawberry S'mores Recipe from
Strawberry s’mores

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35 Responses to “Chocolate S’more Cupcakes with Marshmallow Frosting”

  1. #
    Taylor @ Food Faith Fitness — July 28, 2014 at 6:48 am

    TOTALLY feel you about writing about recipes weeks later – totally the pits!
    The only cure is to make them again, and think these GORGEOUS cupcakes are definitely worthy of a re-make. Pinning!

    • #
      Rachel — July 28, 2014 at 2:04 pm

      Thanks Taylor! :)

  2. #
    Stacey @ Bake.Eat.Repeat. — July 28, 2014 at 11:29 am

    That frosting looks absolutely perfect! We just had smores on the weekend and now this is making me want to make them again! I just finished the latest book in the Outlander series this summer, and am now sad that there won’t be another one for years! If you’re looking for a whole huge long series to read those are great if you haven’t read them yet. Also, I’m with you on Allegiant, I wasn’t loving it nearly as much as Divergent when I started reading it!

    • #
      Rachel — July 28, 2014 at 2:05 pm

      Thanks for the recommendation! I’ve heard of that series but I’m pretty sure I haven’t read it yet.

  3. #
    Alyssa {Cake, Crust, and Sugar Dust} — July 28, 2014 at 12:26 pm

    This frosting is just the best! How adorable and toasty! Perfect for the s’mores flavors. Pinned!

    • #
      Rachel — July 28, 2014 at 2:05 pm

      Thanks Alyssa!

  4. #
    Lindsey @ American Heritage Cooking — July 28, 2014 at 3:48 pm

    That is quite possibly the prettiest cupcake I’ve seen! Perfect piped and toasted frosting…pinned! I’m going to have to pin your other version too because one can never have enough s’mores cupcakes! hello, Captain Obvious!

    • #
      Rachel — July 28, 2014 at 5:52 pm

      Thanks so much Lindsey! :)

  5. #
    Amy @Very Culinary — July 28, 2014 at 6:49 pm


    • #
      Rachel — July 29, 2014 at 7:29 am

      Thanks Amy!

  6. #
    Angelyn @ Everyday Desserts — July 28, 2014 at 8:09 pm

    these cupcakes are pure perfection! love them!!

    • #
      Rachel — July 29, 2014 at 7:30 am

      Thanks Angelyn!

  7. #
    Erin @ The Spiffy Cookie — July 28, 2014 at 10:05 pm

    I’ve always wanted to make marshmallow frosting just so I could pipe it and toast it just like you did here. It looks so pretty!

    • #
      Rachel — July 29, 2014 at 7:30 am

      It’s so much fun! Now you have to make some :)

  8. #
    Medeja — July 29, 2014 at 6:14 am

    Gorgeous cupcakes!

    • #
      Rachel — July 29, 2014 at 7:30 am

      Thanks Medeja!

  9. #
    Julie @ Table for Two — July 29, 2014 at 8:35 am

    The frosting is so perfect and you charred it beautifully! Mine would’ve been a black mess ;)

    • #
      Rachel — July 30, 2014 at 1:27 pm

      It’s so easy to get a black mess fast lol

  10. #
    Nutmeg Nanny — July 29, 2014 at 9:37 am

    I watched the first 2 seasons of Scandal and haven’t watched the 3rd yet…I need to get on that! These cupcakes look crazy delicious. That marshmallow frosting is calling my name.

    • #
      Rachel — July 30, 2014 at 1:27 pm

      You have less than 60 days to catch up… not counting or anything ;)

  11. #
    tracy — July 30, 2014 at 11:45 am

    OMG, is this real!. I just discovered s’mores, I can’t wait to give this a go!

    • #
      Rachel — July 30, 2014 at 1:23 pm

      Thanks Tracy!

  12. #
    Katrina @ In Katrina's Kitchen — August 2, 2014 at 10:55 am

    That frosting is epic. And umm yeah you need to start the Outlander series. ;)

    • #
      Rachel — August 3, 2014 at 9:17 am

      Thanks Katrina :)

  13. #
    Renee @ Awesome on $20 — August 8, 2014 at 3:06 am

    I just read Zone One by Colson Whitehead and really enjoyed it. It’s definitely a unique take on the zombie myth. I’d definitely recommend it.

  14. #
    Michele — November 15, 2014 at 5:45 pm

    Ijust made these today.. They are AMAZING!!!! Seriously the absolute best chocolate cake batter I have ever tasted. I even had to “cheat” and use milk/lemon juice in place of the buttermilk and it still turned out perfect. Thank you for sharing this recipe!

    • #
      Rachel — November 16, 2014 at 7:35 am

      So glad you enjoyed it! And yes, the milk/lemon trick is a great substitute! :)

  15. #
    Sam — December 31, 2014 at 3:51 pm

    What do you mean by cooled coffee?

    • #
      Rachel — January 1, 2015 at 8:44 am

      Not piping hot. Leave it at room temperature to cool down a bit. Enjoy!

  16. #
    Heather — May 30, 2016 at 3:29 pm

    How long do these last? Will the icing keep overnight? Do they need to be refrigerated or can they be left at room temperature? (Which is what I’m hoping for since who wants to eat a cold s’more?? ?)

    • #
      Rachel — May 31, 2016 at 7:49 am

      As long as your house isn’t too hot, you can absolutely keep them out overnight at room temperature, in an airtight container.

  17. #
    Mary — June 18, 2016 at 3:49 am

    If I need to store these in fridge for the next day, should I torch them before I put them in fridge or when I’m ready to serve? Would putting them under a broiler work? Also, how much frosting does this approximately yield? ( i.e. how many cupcakes can be frosted?)

    Thank you

    • #
      Rachel — June 18, 2016 at 9:59 am

      If making and storing for later, definitely torch before storing. For best results, a kitchen torch should be used. As far as how much you can get out of the frosting, that all depends on how much you frost the cupcakes.

  18. #
    lauren — October 15, 2019 at 2:14 pm

    these look so perfect. If I am making them the night before the party. how do I store them? I was thinking the fridge overnight but not sure.

    • #
      Rachel — November 5, 2019 at 7:29 am

      Room temp or in the fridge will be fine if it’s just overnight. :)

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