These Gooey Chocolate S’mores Cupcakes bring the classic campfire treat to your kitchen! Featuring rich chocolate cupcakes, a gooey chocolate filling, and a toasted marshmallow meringue frosting, this dessert is the ultimate indulgence. Perfect for parties, gatherings, or any time you crave s’mores with a gourmet twist.
Why You’ll Love This Recipe
Rich and Decadent – Moist chocolate cupcakes filled with a luscious chocolate center.
Classic S’mores Flavor – A perfect blend of chocolate, marshmallow, and graham crackers.
Toasted Marshmallow Frosting – Light, fluffy, and beautifully golden with a torch.
Great for Any Occasion – A show-stopping treat for birthdays, holidays, or special gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cupcakes:
1 cup (125g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 tsp vanilla extract
½ cup (120ml) buttermilk
½ cup (120ml) hot coffee or hot water
For the Gooey Chocolate Filling:
½ cup (120g) semi-sweet chocolate chips
¼ cup (60ml) heavy cream
¼ cup (65g) creamy peanut butter or Nutella (optional for extra richness)
For the Marshmallow Meringue Frosting:
3 large egg whites
¾ cup (150g) granulated sugar
½ tsp cream of tartar
1 tsp vanilla extract
For Garnish:
Graham cracker crumbs or mini graham crackers
Chocolate drizzle (optional)
Directions
Step 1: Make the Chocolate Cupcakes
Preheat Oven – Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients – In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Cream Butter and Sugar – In a large bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
Combine Wet and Dry Ingredients – Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
Add Hot Coffee or Water – Stir in hot coffee or hot water until the batter is smooth.
Fill Liners – Fill each cupcake liner about ⅔ full.
Bake – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool – Let the cupcakes cool completely before filling.
Step 2: Make the Gooey Chocolate Filling
Heat Cream – Warm the heavy cream (do not boil), then pour it over the chocolate chips. Let sit for 1 minute.
Stir Until Smooth – Mix until fully melted and combined. Stir in peanut butter or Nutella if using.
Fill Cupcakes – Cut out a small hole in the center of each cooled cupcake and fill with the gooey chocolate mixture.
Step 3: Make the Marshmallow Meringue Frosting
Prepare a Double Boiler – In a heatproof bowl, whisk together egg whites, sugar, and cream of tartar.
Heat Over Simmering Water – Place the bowl over a pot of simmering water and whisk constantly until the sugar dissolves (about 3-4 minutes).
Whip Until Stiff Peaks Form – Remove from heat and beat with an electric mixer until glossy, stiff peaks form (about 5-7 minutes).
Add Vanilla – Mix in vanilla extract.
Step 4: Assemble and Toast the Cupcakes
Pipe or Swirl Frosting – Using a piping bag or spoon, swirl the meringue frosting onto each cupcake.
Toast the Frosting – Use a kitchen torch to lightly toast the frosting until golden brown.
Garnish – Sprinkle graham cracker crumbs or top with mini graham crackers.
Drizzle with Chocolate – For an extra touch, drizzle with melted chocolate.
Servings and Timing
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 20 minutes
Total Time: 1 hour
Variations
S’mores Brownie Cupcakes: Use a brownie mix instead of cupcake batter for a fudgier texture.
Stuffed Marshmallow Center: Instead of chocolate filling, place a large marshmallow in the center before baking.
Biscoff S’mores Cupcakes: Replace graham crackers with crushed Biscoff cookies for a spiced twist.
Dairy-Free Version: Use coconut cream instead of heavy cream and dairy-free butter.
Storage/Reheating
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before assembling.
Reheating: Toast the marshmallow frosting again with a kitchen torch if it softens in storage.
FAQs
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day ahead, then add the filling and frosting before serving.
What can I use instead of a kitchen torch?
You can broil the cupcakes for a few seconds, but watch closely to avoid burning the meringue.
Can I make these without coffee?
Yes, hot water can be used instead of coffee. Coffee enhances the chocolate flavor but is not required.
Why did my cupcakes sink in the middle?
Overmixing or underbaking can cause sinking. Make sure your oven temperature is accurate.
Can I use store-bought marshmallow fluff for the frosting?
Yes, but homemade meringue frosting gives a fresher and more authentic toasted flavor.
What’s the best way to fill cupcakes without cutting them?
Use a piping bag to inject the filling directly into the center of the cupcake.
How do I get my meringue frosting to stiffen properly?
Ensure no yolk is in the egg whites, and whisk continuously over heat until the sugar is fully dissolved.
Can I skip the Nutella or peanut butter in the filling?
Yes, the filling is delicious with just melted chocolate and cream.
What type of cocoa powder works best?
Unsweetened cocoa powder is best for a deep chocolate flavor. Dutch-processed cocoa can be used for a smoother taste.
Can I use boxed cake mix for this recipe?
Yes! Substitute the homemade cupcake batter with a chocolate cake mix for a quicker option.
Conclusion
Gooey Chocolate S’mores Cupcakes are the ultimate indulgence, combining moist chocolate cupcakes, rich chocolate filling, and a toasted marshmallow topping. Whether for a special occasion or a fun dessert night, these cupcakes bring the flavors of s’mores to a decadent handheld treat. Enjoy them fresh, and don’t forget the extra chocolate drizzle!
Gooey Chocolate S’mores Cupcakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These rich, chocolatey cupcakes are filled with a gooey chocolate center, topped with fluffy toasted marshmallow meringue, and finished with graham cracker crumbs for the ultimate s’mores experience in cupcake form!
Ingredients
For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) hot coffee or hot water
For the Gooey Chocolate Filling:
- 1/2 cup (120g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy cream
- 1/4 cup (65g) creamy peanut butter or Nutella (optional for extra richness)
For the Marshmallow Meringue Frosting:
- 3 large egg whites
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
For Garnish:
- Graham cracker crumbs or mini graham crackers
- Chocolate drizzle (optional)
Notes
- No buttermilk? Use ½ cup milk + 1 teaspoon vinegar or lemon juice, let sit for 5 minutes.
- No kitchen torch? Place cupcakes under the broiler for 30-60 seconds—watch closely!
- Store cupcakes in the fridge for up to 3 days. Let sit at room temperature before serving.
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