Decadent S’mores Cupcakes Recipe with Gooey Surprise

Picture this: a warm, chocolate cupcake topped with a perfectly toasted marshmallow swirl, and hidden inside is a gooey chocolate filling that oozes out like molten lava. That’s exactly what these decadent s’mores cupcakes bring to the table. The first time I baked these, I was transported back to childhood camping trips, roasting marshmallows over a crackling fire and sandwiching them between chocolate and graham crackers. But these cupcakes take that nostalgic flavor and elevate it into something truly magical. My kids couldn’t stop sneaking them off the cooling rack, and honestly, I don’t blame them.

These s’mores cupcakes are perfect for any occasion—birthday parties, potlucks, or cozy evenings when you’re craving something indulgent. I’ve tested this recipe time and time again, tweaking the ratios and experimenting with fillings to ensure it’s absolutely foolproof. Trust me, once you try these, they’ll become a staple for any dessert lover. Grab your whisk, preheat the oven, and let’s create some gooey, chocolatey magic!

Why You’ll Love This Recipe

• Quick & Easy: Despite their impressive appearance, these cupcakes come together in about an hour, making them approachable even for novice bakers.
• Simple Ingredients: You likely already have most of the ingredients in your pantry—no fancy grocery store runs needed.
• Perfect for Gatherings: These cupcakes are a hit at parties, family dinners, or even just as a midweek treat.
• Crowd-Pleaser: From kids to adults, everyone loves the irresistible combination of chocolate, marshmallow, and graham crackers.
• Unforgettable Flavor: The gooey chocolate center paired with the toasted marshmallow topping is a flavor explosion.

What sets this recipe apart is the hidden gooey filling inside each cupcake. It’s the kind of surprise that makes people pause, close their eyes, and savor every bite. Whether you’re impressing guests or treating yourself, these cupcakes are guaranteed to be a hit.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that classic s’mores flavor in a cupcake form. Most of these are pantry staples, but I’ve included some substitution options for flexibility.

• For the Cupcake Batter:
  • 1 cup (120g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg (room temperature)
  • 1/2 cup (120ml) milk
  • 1 tsp vanilla extract
• For the Gooey Filling:
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy cream
• For the Marshmallow Frosting:
  • 2 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
• Optional Garnishes:
  • Graham cracker crumbs (for sprinkling)
  • Chocolate drizzle (for extra flair)

Equipment Needed

• Mixing bowls
• Electric mixer (or whisk if you prefer a workout!)
• Muffin tin and cupcake liners
• Small saucepan
• Piping bag (or a sturdy zip-top bag with the corner snipped)
• Kitchen torch (for toasting the marshmallow frosting)

If you don’t have a kitchen torch, don’t worry—you can use your oven’s broiler to achieve a similar effect. Just keep a close eye to prevent burning!

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
2. Make the cupcake batter: In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat together the sugars, oil, egg, milk, and vanilla until smooth. Gradually add the dry ingredients to the wet, mixing until just combined.
3. Fill the cupcake liners: Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
4. Prepare the gooey filling: Heat the chocolate chips and heavy cream in a small saucepan over low heat, stirring until smooth. Let cool slightly before transferring to a piping bag.
5. Fill the cupcakes: Use a small knife or cupcake corer to remove the center of each cupcake. Fill the hole with the chocolate ganache and replace the top piece.
6. Make the marshmallow frosting: In a heatproof bowl, whisk together the egg whites, sugar, and cream of tartar. Place over a pot of simmering water and whisk constantly until the sugar dissolves. Remove from heat and beat with an electric mixer until stiff peaks form. Stir in the vanilla.
7. Frost and toast: Pipe the frosting onto the cupcakes in a swirl. Use a kitchen torch to toast the frosting until golden brown. Sprinkle with graham cracker crumbs if desired.

Cooking Tips & Techniques

Here are some tried-and-true tips to help you nail these s’mores cupcakes:

• Don’t overmix: When combining wet and dry ingredients, mix just until combined to avoid dense cupcakes.
• Room temperature ingredients: Using room temperature eggs and milk ensures a smoother batter.
• Keep an eye on the frosting: When toasting with a torch, move quickly and evenly to avoid burning.
• Test the ganache: Let it cool slightly before filling to avoid it leaking through the cupcake.
• Multitask: While the cupcakes cool, prep the frosting to save time.

Variations & Adaptations

• Dietary options: Swap the all-purpose flour for a gluten-free blend, and use dairy-free chocolate chips and coconut milk for the ganache.
• Seasonal twist: Add crushed peppermint to the cupcake batter for a holiday-inspired treat.
• Flavor boost: Stir a teaspoon of espresso powder into the batter for a richer chocolate flavor.
• Alternative fillings: Try peanut butter or caramel as a gooey center instead of chocolate.

I once tried a caramel-filled version, and let me tell you—it was a sticky, delicious mess that everyone loved!

Serving & Storage Suggestions

These cupcakes are best served fresh, slightly warm, with the gooey filling still soft. Pair them with a glass of milk or a cup of coffee for the ultimate treat. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

To reheat, place the cupcakes in a preheated oven at 300°F (150°C) for about 5 minutes or until warmed through. The flavors deepen over time, making them even more indulgent the next day!

Nutritional Information & Benefits

Each cupcake contains approximately:

• Calories: 320
• Fat: 12g
• Carbohydrates: 45g
• Protein: 4g

While these cupcakes are a treat, they include wholesome ingredients like cocoa powder (rich in antioxidants) and egg whites (a good source of protein). For those with allergies, be aware that they contain eggs, dairy, and gluten.

Conclusion

These decadent s’mores cupcakes with gooey filling are the ultimate dessert for anyone who loves chocolate, marshmallow, and a touch of nostalgia. Whether you’re hosting a party or just treating yourself, this recipe is guaranteed to impress. I love how customizable it is, so feel free to tweak filling flavors or toppings to make it your own.

Don’t forget to share your creations in the comments below—I can’t wait to hear how they turn out! And if you’ve got any fun variations, definitely let me know. Happy baking!

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and prepare the filling a day in advance. Just frost and toast them right before serving for the best results.

Can I use store-bought marshmallow fluff instead of homemade frosting?

Absolutely! While homemade frosting adds a special touch, marshmallow fluff works perfectly for a quick shortcut.

How do I prevent the cupcakes from sinking in the middle?

Make sure to avoid overmixing the batter and use fresh baking powder and soda for proper rise.

What’s the best way to toast the marshmallow frosting without a torch?

Use your oven’s broiler. Place the cupcakes on a baking sheet and broil for 1-2 minutes, watching closely to prevent burning.

Can I freeze these cupcakes?

Yes, unfrosted cupcakes can be frozen for up to 2 months. Thaw them in the fridge overnight before filling and frosting.

Print