Kids or grown-ups, a crowd-pleasing dessert is never wasted. These S’mores cupcakes turn a classic campfire treat into a party-ready cupcake. Think crisp graham cracker bases, moist Hershey-style chocolate cake, a cloud-like marshmallow center and a silky milk chocolate finish.
Key recipe facts and yield
- Prep time: about 75 minutes
- Bake time: roughly 25 minutes
- Total time: near 100 minutes
- Makes: 16 cupcakes
- Category: Dessert — American-style
Full ingredient list for Hershey’s inspired S’mores cupcakes
Graham cracker crust
- 1 1/3 cups graham cracker crumbs
- 5 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Chocolate cupcake batter
- 1 cup granulated sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 6 tablespoons Hershey’s cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk, room temperature
- 1/2 cup vegetable oil
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Marshmallow filling (fluffy)
- 2 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Milk chocolate ganache
- 1 cup heavy cream (cold)
- 10 oz milk chocolate, finely chopped
- 1/2 tablespoon vegetable oil
Step-by-step baking directions
Prepare pans and bake the crust
- Preheat oven to 325°F and line two 12-cup pans with 16 liners.
- Mix graham crumbs, sugar and melted butter until evenly moistened.
- Divide crumb mix among liners, pressing roughly 1 to 1 1/2 tablespoons into each bottom.
- Bake the crusts 5–7 minutes until set. Let cool in the pan.
Make the chocolate cupcake batter
- Whisk together cocoa, sugar, flour, baking powder, baking soda and salt in a large bowl.
- Add oil, milk, egg and vanilla. Beat 2 minutes on medium with a hand mixer.
- Pour in boiling water and stir gently; batter will be thin.
- Fill liners with batter over the cooled crust, about three-quarters full.
- Bake 20–25 minutes, until a toothpick comes out clean. Cool in pan briefly.
- When cool enough to handle, use a small knife or corer to remove the center of each cupcake. Save the cut-out tops.
Whip the marshmallow filling
- Set a heatproof bowl over simmering water (bowl should not touch the water).
- Whisk egg whites, sugar and cream of tartar until the sugar dissolves and mixture feels warm.
- Remove from heat and beat with a mixer until stiff peaks form; add vanilla at the end.
- Fill a piping bag or small pastry bag and pipe the marshmallow into each hollowed cupcake.
- Replace the reserved cupcake tops over the filling.
Finish with milk chocolate ganache
- Warm chopped milk chocolate and oil in a small saucepan on low heat, stirring until smooth.
- Remove from heat, add the cold cream and stir until fully combined and glossy.
- Spoon or spread ganache over each cupcake. If it is too thin, chill briefly to thicken.
- Refrigerate the finished cupcakes until the ganache sets.
Practical tips, swaps and serving ideas
- Storage: Keep cupcakes refrigerated. They hold best for 2–3 days.
- Use a cupcake corer or small knife to create a neat cavity for the marshmallow.
- For a toasted top, briefly brown the marshmallow with a kitchen torch.
- Swap milk chocolate for dark chocolate if you prefer a deeper flavor.
- To speed prep, prepare crusts and batter ahead; fill and ganache before serving.
- These work well for after-party visits and crowd gatherings. Kids love the hidden filling.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.