Decadent Double Chocolate S’mores Cupcakes with Marshmallow Filling
If you love the classic campfire treat, these Double Chocolate S’mores Cupcakes take everything you adore about s’mores and turn it into a decadent dessert. With rich chocolate cupcakes, a gooey marshmallow center, and a smooth chocolate buttercream frosting, every bite is packed with layers of flavor that feel both nostalgic and indulgent.
These cupcakes are perfect for parties, summer gatherings, or anytime you’re craving a chocolatey treat with a fun twist. The combination of crushed graham crackers, melted chocolate, and toasted marshmallows brings that signature s’mores experience—no campfire required. Plus, the surprise marshmallow filling inside makes them even more irresistible.
Best of all, these Double Chocolate S’mores Cupcakes are easy to make using a boxed cake mix as a base, while still delivering bakery-style results. Whether you’re baking for a celebration or just treating yourself, these cupcakes are guaranteed to impress with their rich flavor and eye-catching presentation.
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Ingredients:
- 1 (13.25 oz) chocolate boxed cake mix (plus ingredients on the box)
- 1 cup unsalted butter
- 3 cups confectioners’ sugar
- ½ cup unsweetened baking cocoa powder
- 1 teaspoon vanilla extract
- 1–3 tablespoons milk (as needed)
- 1 cup marshmallow creme
- 1 cup mini marshmallows
- 1 cup graham crackers, crushed
- 2 (1.55 oz) Hershey bars, chopped
Directions:
- Preheat the oven to the temperature listed on the cake mix box and line a muffin pan with cupcake liners. Prepare the cake batter using the ingredients listed on the box.
- Fill each liner about ⅔ full, and bake for the time indicated, or until a toothpick inserted comes out clean. Let cupcakes cool completely to room temperature.
- Melt the butter and allow it to cool to room temperature. Using a stand mixer, beat butter on medium speed until fluffy.
- Gradually add half of the powdered sugar and half of the cocoa powder, mixing until incorporated. Add the remaining powdered sugar, cocoa powder, and vanilla extract and mix until fully combined.
- Add milk 1 tablespoon at a time until frosting reaches desired consistency. Transfer frosting to a piping bag and set aside.
- Transfer marshmallow creme to a second piping bag.
- Insert the tip about ⅔ of the way into each cupcake and pipe marshmallow crème into the center.
- Pipe chocolate buttercream frosting onto cupcakes.
- Sprinkle with crushed graham crackers and chopped Hershey bars, then gently press mini marshmallows into the frosting.
- Optional: Toast marshmallows using a kitchen hand torch.
- Serve and enjoy!
Notes:
- Cupcakes must be fully cooled before filling to prevent melting the marshmallow creme.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Serving Suggestions
Serve these cupcakes at room temperature for the best texture and flavor. For an extra wow factor, lightly toast the marshmallows on top just before serving to recreate that classic s’mores experience. These cupcakes are perfect for dessert tables, birthdays, summer parties, or even a fun family movie night treat. Pair them with a cold glass of milk or hot cocoa for the ultimate indulgence.
Print the Recipe:
Double Chocolate S'mores Cupcakes
These Double Chocolate S’mores Cupcakes feature rich chocolate cake, marshmallow filling, and chocolate frosting topped with graham crackers and mini marshmallows.
Ingredients
- 1 (13.25 oz) chocolate boxed cake mix (plus ingredients on the box)
- 1 cup unsalted butter
- 3 cups confectioners’ sugar
- ½ cup unsweetened baking cocoa powder
- 1 teaspoon vanilla extract
- 1–3 tablespoons milk (as needed)
- 1 cup marshmallow creme
- 1 cup mini marshmallows
- 1 cup graham crackers, crushed
- 2 (1.55 oz) Hershey bars, chopped
Instructions
- Preheat the oven to the temperature listed on the cake mix box and line a muffin pan with cupcake liners. Prepare the cake batter using the ingredients listed on the box, fill each liner about ⅔ full, and bake for the time indicated, or until a toothpick inserted comes out clean. Let cupcakes cool completely to room temperature.
- Melt the butter and allow it to cool to room temperature. Using a stand mixer, beat butter on medium speed until fluffy.
- Gradually add half of the powdered sugar and half of the cocoa powder, mixing until incorporated. Add the remaining powdered sugar, cocoa powder, and vanilla extract and mix until fully combined.
- Add milk 1 tablespoon at a time until frosting reaches desired consistency. Transfer frosting to a piping bag and set aside.
- Transfer marshmallow creme to a second piping bag. Insert the tip about ⅔ of the way into each cupcake and pipe marshmallow crème into the center.
- Pipe chocolate buttercream frosting onto cupcakes. Sprinkle with crushed graham crackers and chopped Hershey bars, then gently press mini marshmallows into the frosting.
- Optional: Toast marshmallows using a kitchen hand torch.
- Serve and enjoy!
Notes
- Cupcakes must be fully cooled before filling to prevent melting the marshmallow creme.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
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