Marshmallow-Filled S’mores Cupcakes

By Eat More Chocolate Team    

June 10, 2015

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Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S’mores have never tasted so good!

  • Prep: 45 mins
  • Cook: 20 mins
  • 45 mins

    20 mins

    1 hrs 5 mins

  • Yields: 14 cupcakes


Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.

Make the cupcakes:

In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.

Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.

Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs.

Repeat with the remaining wet ingredients and buttermilk.

Stir until *just* combined; do not overmix.

The batter won't be very thick.

Pour/spoon the batter into the liners

Fill only halfway to avoid spilling over the sides.

Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely before continuing.

Make the filling as the cupcakes cool

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth.

Add 3/4 cup confectioners' sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute.

If it looks too thin, add 1/4 cup more confectioners' sugar.

Refrigerate the filling until ready to use.

Make the chocolate frosting as the cupcakes cool

Sift together the confectioners' sugar and cocoa powder to assure there are no lumps.

Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.

Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.

Once all added, beat on high speed until creamy and combined for at least 2 minutes.

Add a pinch of salt if frosting is too sweet.

Set aside until ready to use.

Assemble the cupcakes.

Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep.

Place 1 spoonful (a little more than 1 teaspoon) of marshmallow filling inside and top with the piece of cupcake you removed to seal.

See photos above for visual. Repeat with all cupcakes.

You will likely have leftover filling. It's great sandwiched between two chocolate chip cookies.

Frost the cupcakes however you like.

Sprinkle with crushed graham crackers.

Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on broil.

They brown almost immediately, so don't leave the room! Once browned, quickly remove and let cool for 5 minutes.

Scoop from the baking sheet using a spatula and place on top of the frosted cupcakes.

Enjoy immediately while the marshmallows are nice and gooey.

-Cupcakes may be made ahead 1 day in advance, covered, and stored at room temperature.
-Frosting and filling may also be made in advance, covered, and stored in the refrigerator until ready to use.
- Decorate/assemble cupcakes immediately before serving.
-Leftover cupcakes keep well covered tightly at room temperature for 2 days.




1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)

3/4 cup (95g) all-purpose flour (spoon & leveled)

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light brown sugar

1/3 cup (80ml) vegetable oil (melted coconut oil works too)

2 teaspoons vanilla extract

1/2 cup (120ml) buttermilk


1/4 cup (60g) unsalted butter, softened to room temperature

2/3 cup JET-PUFFED marshmallow creme (Fluff)

1/2 teaspoon vanilla extract

2 Tablespoons (30ml) heavy cream

3/4 - 1 cup (90-120g) confectioners' sugar

1/4 teaspoon salt


1 and 3/4 cups (210g) confectioners' sugar

1/4 cup (21g) unsweetened cocoa powder

1/2 cup (115g) unsalted butter, softened to room temperature

2 Tablespoons (30ml) heavy cream

1 teaspoon vanilla extract

salt, to taste


12 JET-PUFFED marshmallows

4 full-sheet graham crackers, crushed