Irresistible S’mores Stuffed Chocolate Cupcakes Recipe

Irresistible S’mores Stuffed Chocolate Cupcakes Recipe have a magical way of turning an ordinary dessert into an extraordinary treat, and when combined into a cupcake, the result is pure bliss. Imagine a rich, moist chocolate cupcake with a gooey marshmallow center, topped with melted chocolate and graham cracker crumbs. Each bite delivers a perfect balance of sweetness, creaminess, and crunch.

Irresistible S’mores Stuffed Chocolate Cupcakes Recipe are ideal for family gatherings, summer parties, camping-inspired desserts, or simply satisfying a sweet tooth craving. The soft chocolate cake envelops the melty marshmallow, while the graham cracker topping adds a subtle crunch reminiscent of classic campfire s’mores. Easy to make and irresistibly indulgent, these cupcakes offer the perfect combination of nostalgic flavors and modern presentation.

Ingredients Needed

Ingredient	Quantity	Approx. Calories
All-purpose flour	1 ¾ cups	720
Unsweetened cocoa powder	½ cup	100
Baking powder	1 ½ tsp	0
Baking soda	1 tsp	0
Salt	½ tsp	0
Unsalted butter, softened	½ cup	810
Granulated sugar	1 cup	774
Brown sugar, packed	½ cup	418
Eggs	2 large	140
Vanilla extract	2 tsp	24
Buttermilk	¾ cup	110
Mini marshmallows	1 cup	320
Semi-sweet chocolate chips	¾ cup	630
Graham crackers, crushed	1 cup	480

Step-by-Step Cooking Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in eggs one at a time, followed by vanilla extract.
5. Combine Wet and Dry: Gradually mix in dry ingredients, alternating with buttermilk until smooth.
6. Fill Cupcake Liners: Spoon half the batter into cupcake liners.
7. Add Marshmallow Center: Place 1–2 mini marshmallows in the center of each cupcake and cover with remaining batter.
8. Bake: Bake for 18–22 minutes or until a toothpick inserted near the edge comes out clean (avoid the marshmallow center).
9. Cool and Decorate: Let cupcakes cool completely. Top with melted chocolate and sprinkle with crushed graham crackers.

Tips for Customizing the Recipe

• Chocolate variation: Use milk chocolate chips for a sweeter taste or dark chocolate for richness.
• Extra gooey center: Add caramel or Nutella with the marshmallow for indulgence.
• Mini cupcakes: Reduce baking time to 12–15 minutes for bite-sized treats.
• Nutty twist: Sprinkle crushed toasted nuts along with graham crackers for added crunch.
• Vegan option: Substitute plant-based butter, non-dairy milk, and marshmallows.

Nutritional Information (Per Cupcake – Approximate)

Nutrient	Amount
Calories	350–400 kcal
Protein	5 g
Carbohydrates	50 g
Fat	15 g
Saturated Fat	8 g
Sugar	35 g
Fiber	3 g
Sodium	180 mg

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a decadent dessert.
• Pair with hot chocolate or coffee for an indulgent treat.
• Display on a dessert table for parties or special occasions.
• Sprinkle extra mini marshmallows and chocolate drizzle for festive presentation.
• Perfect for camping-themed or summer celebrations.

FAQs

1. Can I make S’mores Stuffed Chocolate Cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Decorate with chocolate and graham crackers just before serving for the freshest presentation.

2. Can I use regular-sized marshmallows instead of mini marshmallows?

Yes, but cut regular marshmallows into smaller pieces to avoid overfilling the cupcakes. Mini marshmallows melt evenly and create a gooey center without spilling over.

3. How do I prevent the marshmallow from sticking to the toothpick when testing doneness?

Insert the toothpick near the edge of the cupcake, not directly through the center, as the marshmallow will melt and stick. The cupcake edges will give an accurate indication of doneness.

4. Can I use milk or dark chocolate instead of semi-sweet chocolate chips?

Absolutely! Milk chocolate creates a sweeter cupcake, while dark chocolate enhances richness and balances the sweetness of marshmallows.

5. How should I store these cupcakes?

Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. Decorate with graham crackers right before serving to maintain crunch.

Conclusion

S’mores Stuffed Chocolate Cupcakes combine the nostalgic flavors of campfire s’mores with a modern, bakery-style presentation. Moist chocolate cake, gooey marshmallow center, and crunchy graham cracker topping create a dessert that’s visually stunning and irresistibly delicious. Easy to prepare and endlessly customizable, these cupcakes are a treat for chocolate lovers, s’mores fans, and anyone looking to impress at gatherings or enjoy a sweet indulgence at home.