Smores cupcakes that are so simple to make! Small batch chocolate cupcakes with torched marshmallow fluff frosting. Makes 4 cupcakes.

I feel like I am the last person to offer a riff on s’mores.  Are cupcakes even still trendy?  No matter, I’m sharing s’mores cupcakes with y’all today because they are delicious—sticky, but very delicious.  These soft chocolate cupcakes have chunks of graham crackers scattered throughout and brûléed marshmallow fluff that oozes down your fingers.  I feel like an 8-year old Girl Scout all over again when I eat them.

I especially love these cupcakes because you can match your s’more campfire marshmallow-toasting style to these cupcakes:  if you’re one of those that likes your marshmallow to catch on fire in the campfire before eating it, that can be accomplished here (although be careful).  If you like only a slightly toasted marshmallow, use a light hand with the brûlée torch.  The middle cupcake was lightly toasted by holding the flame about 3” from the marshmallow fluff and moving it constantly—keeping the flame in an area too long leads to black spots!  Enjoy y’all!

Yield: 4

Smores Cupcakes

smores cupcakes

Yields 4 chocolate cupcakes with toasted marshmallow fluff frosting.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes


  • 1/3 cup milk
  • 1/4 teaspoon white vinegar
  • 1/3 cup flour
  • 4 teaspoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4teaspoon baking powder
  • 4 teaspoons canola oil
  • 1/4 teaspoon vanilla
  • 1/4 cup brown sugar
  • 1 graham cracker sheet, broken into 1” chunks
  • 4 spoonfuls of marshmallow fluff


  1. Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.
  2. Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.
  3. Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
  4. In another bowl, whisk together the canola oil, vanilla and brown sugar. Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture. Finally, stir in the graham cracker chunks.
  5. Divide the batter between the 4 muffin cups and bake for 16-18 minutes, or until a toothpick inserted comes out clean.
  6. Let cool completely before topping with marshmallow fluff and brûléeing with a kitchen torch to your desired level of doneness. See notes in header about brûlée technique. Serve immediately—they do not store well after marshmallow fluff is toasted.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 237mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 2g

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*Tip: To use up the rest of the jar of marshmallow fluff, try my Fantasy Fudge from last Christmas.