S’mores have always held a special place in my heart—those summer campfire nights filled with sticky fingers, smoky laughter, and the joy of gooey marshmallows sandwiched between graham crackers and melting chocolate. That nostalgia is what inspired me to bake these Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center. It’s the familiar flavors of a fireside treat, reinvented in cupcake form and elevated to indulgent perfection.

These cupcakes are a triple-layered delight: moist chocolate base, a soft, toasted marshmallow center, and a golden graham cracker cookie perched on top—each crowned with a glossy coat of melted chocolate. They’re just as dreamy as they sound. Whether you’re making them for a party, a cozy night in, or simply to satisfy a craving, these cupcakes will leave everyone asking for more.

Why You’ll Love These Decadent Chocolate S’mores Cupcakes

If you’re a fan of s’mores, cupcakes, or anything deeply chocolatey, you’re in for a treat. These cupcakes combine the rich, tender crumb of chocolate cake with the comforting pull of marshmallow and the crunch of a graham cracker cookie. The contrast of textures is wildly satisfying, and the flavor is layered with just enough sweetness and nostalgia to hit all the right notes. Plus, they’re stunning to serve—impressively photogenic and even more impressive to bite into.

What Kind of Chocolate Should I Use?

When making these Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center, the quality of chocolate makes all the difference. I recommend using high-quality unsweetened cocoa powder for the cupcake base—Dutch-processed works beautifully for a rich, deep flavor. For the ganache-like topping, go for semi-sweet or dark chocolate chips (at least 60% cocoa). The slight bitterness balances out the marshmallow’s sweetness and keeps the overall flavor from becoming overly sugary.

If you’re feeling adventurous, you can even mix in a bit of milk chocolate with the dark chocolate for that authentic “s’mores” campfire essence.

Options for Substitutions

Baking should always have a bit of flexibility, and these cupcakes are no different. Here are a few swaps you can make without sacrificing flavor or texture:

Gluten-Free Flour: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
Dairy-Free: Substitute plant-based butter and a rich oat or almond milk in the batter, and use dairy-free chocolate for the topping.
Egg Substitute: A flax egg (1 tbsp flaxseed meal + 3 tbsp water) or a commercial egg replacer can work if you’re going egg-free.
Graham Cookie Alternative: If graham cracker cookies aren’t available, any vanilla wafer or shortbread cookie makes a delicious stand-in.
Vegan Marshmallows: Use a vegan-friendly brand to accommodate dietary needs—they toast and melt just as well!

Feel free to customize, but I always suggest keeping the trio of chocolate, marshmallow, and cookie intact—it’s what makes these cupcakes magical.

Ingredients for Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center

Every ingredient in this recipe plays a specific role in building flavor and texture—from the tender cupcake base to the marshmallowy center and glossy chocolate top. Here’s what you’ll need and why each one matters:

All-Purpose Flour
Provides structure to the cupcake, giving it a soft but stable base to hold the marshmallow and toppings.
Unsweetened Cocoa Powder (preferably Dutch-processed)
Delivers a deep chocolate flavor and rich color to the cupcake base.
Granulated Sugar
Sweetens the batter and helps create a tender crumb.
Baking Powder and Baking Soda
The combination gives the cupcakes a balanced lift and keeps them light.
Salt
A small pinch enhances and sharpens all the sweet flavors.
Eggs
Add moisture, richness, and binding to hold everything together.
Buttermilk
Adds tang and tenderness to the cupcakes, making them extra moist.
Vegetable Oil
Keeps the texture soft and prevents the cupcakes from drying out.
Vanilla Extract
Brings warmth and depth to the chocolate, making the overall flavor rounder and more comforting.
Boiling Water
Helps bloom the cocoa, intensifying the chocolate flavor in the batter.
Marshmallows (large size)
They melt and turn gooey inside the cupcakes, giving that irresistible s’mores center.
Graham Cracker Cookies or Rounds
Provide crunch and that signature flavor layer of a traditional s’more.
Semi-Sweet or Dark Chocolate Chips
Melted and draped over the top, they give the cupcakes a glossy, indulgent finish.

These ingredients work in harmony to bring that classic campfire flavor into a decadent, handheld dessert.

Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large mixing bowl, sift together flour, cocoa powder, baking soda, baking powder, sugar, and salt. Whisk to combine evenly.

In a separate bowl, beat together eggs, buttermilk, oil, and vanilla extract until smooth. Slowly mix the wet ingredients into the dry ingredients, then pour in the boiling water last—this will make the batter thin, but that’s what ensures a moist cupcake.

Step 2: Fill and Bake

Spoon the batter into cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18–22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Add the Marshmallow Center

Once cooled, gently press a large marshmallow into the center of each cupcake. Use your fingers to press it slightly down so it sits comfortably on top. Toast the marshmallows briefly under a broiler for 30–60 seconds, just until golden and melty. Watch carefully—they toast fast!

Step 4: Top with Graham Cookie

Place a round graham cracker cookie directly on top of the soft marshmallow, pressing lightly so it sticks. Let it rest for a minute to settle into the melted marshmallow.

Step 5: Drizzle with Melted Chocolate

Melt your semi-sweet or dark chocolate chips in the microwave (30-second intervals, stirring between each). Once silky smooth, spoon the melted chocolate over the cookie, letting it drizzle down the sides for that beautiful, indulgent look. Allow the chocolate to set slightly before serving.

How Long to Cook the Decadent Chocolate S’mores Cupcakes

The chocolate cupcakes bake beautifully in 18 to 22 minutes at 350°F (175°C). You’ll know they’re ready when a toothpick inserted into the center comes out with just a few moist crumbs. Be sure not to overbake—they should remain tender and moist. The marshmallow topping only needs about 30 to 60 seconds under the broiler to get golden and gooey, so keep your eyes on them to avoid burning.

Tips for Perfect Decadent Chocolate S’mores Cupcakes

Use Room Temperature Ingredients: Eggs and buttermilk blend more smoothly and help create a uniform batter when not cold.
Don’t Overmix: Once you combine the wet and dry ingredients, mix just until incorporated to avoid dense cupcakes.
Boiling Water Is Key: It might seem strange, but boiling water deepens the cocoa flavor and makes the texture richer.
Watch the Broiler: Marshmallows toast quickly. Stay close and remove them as soon as they reach that perfect golden brown.
Let the Chocolate Set: After spooning the melted chocolate on top, give it 10–15 minutes to firm up slightly—it makes serving and eating much less messy.
Cool Before Topping: Always cool cupcakes completely before adding marshmallows or chocolate to prevent melting and sliding.
Use Quality Chocolate: Choose chocolate with at least 60% cocoa for a smooth melt and rich flavor that complements the marshmallow.

These tips make sure your cupcakes are bakery-worthy every single time.

Watch Out for These Mistakes While Cooking

Even with a recipe as fun as these Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center, a few small missteps can get in the way of a perfect batch. Here’s what to avoid:

Overbaking the Cupcakes: Dry cupcakes lose their charm. Always check for doneness a few minutes early—remember, residual heat will continue cooking them slightly after they’re out of the oven.
Skipping the Boiling Water Step: It might seem odd, but this step enhances the chocolate flavor. Don’t skip it!
Adding Marshmallows Too Soon: If cupcakes are still warm, marshmallows can melt into a sticky mess. Wait until they’ve cooled completely before adding.
Broiling Too Long: Marshmallows burn fast. Set a timer and never walk away while they’re under the broiler.
Using Cold Ingredients: Cold eggs or buttermilk can cause uneven mixing and lumpy batter.
Too Much Topping: Don’t overload with chocolate or the cupcake structure might collapse. A gentle drizzle is all you need.

What to Serve With Decadent Chocolate S’mores Cupcakes?

These cupcakes are a show-stopper on their own, but pairing them with a complementary treat or drink can take your dessert game to the next level.

Hot Chocolate with a Cinnamon Twist

A cozy, spiced drink enhances the chocolate and marshmallow layers beautifully.

Cold Brew Coffee

The slightly bitter, robust flavor balances the sweetness of the cupcakes perfectly.

Fresh Berry Salad

Strawberries, blueberries, and raspberries add a refreshing contrast and cleanse the palate.

Salted Caramel Ice Cream

A creamy, salty-sweet scoop is a luxurious side that plays off the rich cupcake flavors.

Whipped Cream Shots with Crushed Graham Cracker

Light, airy, and nostalgic—like a cloud to complement the cupcake’s gooey core.

Roasted Nuts or Nut Brittle

Crunchy, lightly salted nuts provide texture contrast and temper the sweetness.

Espresso or Mocha

Bold coffee flavors heighten the cocoa tones in the cupcake and make it feel like a grown-up dessert.

Sparkling Water with Citrus

Keeps things light and refreshing—especially if you’re serving these cupcakes at a gathering.

Storage Instructions

To keep your Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center fresh and delicious:

At Room Temperature: Store cupcakes in an airtight container for up to 2 days. Keep them in a cool, dry place away from direct sunlight.
In the Refrigerator: If you need to extend their life, refrigerate them for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.
Freezing: You can freeze the chocolate cupcakes before adding marshmallows and toppings. Wrap them individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw completely before adding the toasted marshmallow and chocolate drizzle.

Avoid freezing fully assembled cupcakes, as the marshmallow and chocolate topping can become rubbery when thawed.

Estimated Nutrition (Per Cupcake)

Here’s a general breakdown for one cupcake, assuming standard-size portions:

Calories: ~310 kcal
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 170mg
Total Carbohydrates: 45g
Sugars: 29g
Protein: 4g
Fiber: 2g

These numbers can vary based on brand of ingredients and any substitutions, but it gives a solid idea for those watching nutritional intake.

Frequently Asked Questions

What type of marshmallows work best in this recipe?

Large, classic-style marshmallows are ideal—they create that gooey, stretchy center we all love. Avoid mini marshmallows, which can melt away too quickly under the broiler.

Can I make these cupcakes in advance?

Absolutely. You can bake the cupcakes a day or two ahead. Add the marshmallows and toppings just before serving to keep the textures perfect.

How do I toast the marshmallows without a broiler?

A kitchen torch works beautifully for precision toasting. If you don’t have one, you can place the cupcakes on a baking sheet and toast them using your oven’s top heat element carefully.

Can I use store-bought chocolate frosting instead of melted chocolate?

Yes, though it will have a softer texture. For the full s’mores effect, melted chocolate gives that classic shell-like finish.

Are these cupcakes kid-friendly?

Very much so! Kids love the interactive nature of the toasted marshmallow, and you can let them help with the topping (just skip the broiler part for safety).

Can I make these cupcakes vegan?

Yes—use a plant-based milk, flax eggs, dairy-free chocolate, vegan butter, and vegan marshmallows. Many brands offer delicious vegan alternatives now.

How do I keep the marshmallow from sliding off?

Make sure the cupcake is fully cool before placing the marshmallow, and toast it just until sticky so it anchors under the cookie before adding the chocolate.

Why is my chocolate topping too thick?

If your melted chocolate seizes or becomes thick, try stirring in a teaspoon of coconut oil or butter while it’s warm to smooth it out.

Conclusion

These Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center take everything you love about the traditional campfire treat and transform it into a rich, irresistible dessert. They’re warm, nostalgic, indulgent, and a guaranteed crowd-pleaser. Whether you’re hosting a cozy winter gathering or dreaming of summer bonfires, this recipe is your golden ticket to pure joy. I promise, they’re every bit as good as they look—and then some.