Introduction
Few desserts capture the nostalgia of summer campfires like s’mores. When combined with rich, moist chocolate cupcakes and a buttery graham cracker crust, you get Hershey’s S’mores Cupcakes — a bakery-worthy treat that brings together chocolate, marshmallow, and crunch in every bite. These cupcakes are perfect for birthdays, barbecues, or anytime you crave that classic campfire flavor without the fire.
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History of S’mores
The first recorded s’mores recipe appeared in the 1927 Girl Scout manual Tramping and Trailing. Originally called “Some Mores,” they quickly became a beloved American tradition. Adding Hershey’s chocolate — founded in 1894 by Milton S. Hershey — elevates the flavor with smooth, creamy milk chocolate. The cupcake version gained popularity in the 2010s as home bakers looked for creative twists on nostalgic treats.
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Benefits (Why You’ll Love These Cupcakes)
· Portion-controlled — perfect for parties and lunchboxes.
· Make-ahead friendly — the crust and cupcakes can be prepared a day early.
· Crowd-pleaser — combines three classic flavors kids and adults love.
· Customizable — easily swap in dark chocolate or gluten-free graham crackers.
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Nutrition (Per Cupcake, approx.)
Component Amount
Calories 420
Total Fat 18g
Saturated Fat 9g
Carbohydrates 61g
Sugar 45g
Protein 5g
Fiber 2g
Note: varies with frosting and marshmallow type.
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Recipe (To be posted in comments 👇)
Ingredients
For the graham cracker crust:
· 1 ½ cups graham cracker crumbs
· ¼ cup granulated sugar
· 6 tbsp unsalted butter, melted
For the chocolate cupcakes:
· 1 cup Hershey’s cocoa powder
· 1 cup boiling water
· 1 ¾ cups all-purpose flour
· 1 ½ tsp baking soda
· ½ tsp salt
· ¾ cup unsalted butter, softened
· 1 ½ cups granulated sugar
· 2 large eggs
· 1 tsp vanilla extract
· ¾ cup buttermilk
For the marshmallow filling:
· ½ cup marshmallow fluff (or homemade marshmallow creme)
For the Hershey’s chocolate frosting:
· ½ cup unsalted butter, softened
· ⅓ cup Hershey’s cocoa powder
· 2 ½ cups powdered sugar
· ¼ cup milk
· 1 tsp vanilla
For topping:
· 12 mini Hershey’s chocolate bars (or broken regular bars)
· 12 mini marshmallows (or torched marshmallow fluff)
· Extra graham cracker crumbs
Instructions (Method)
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Make crust: Mix graham crumbs, sugar, and melted butter. Press 1 tbsp into each liner firmly. Bake 5 min. Cool.
3. Make cupcakes: In a bowl, whisk cocoa + boiling water until smooth. In another bowl, whisk flour, baking soda, salt.
4. In a large bowl, cream butter + sugar until fluffy. Add eggs one at a time, then vanilla.
5. Add flour mixture alternately with buttermilk, beginning and ending with flour. Stir in cocoa mixture.
6. Fill liners ⅔ full. Bake 18–20 min. Cool completely.
7. Fill: Cut a cone from each cupcake top. Fill hole with marshmallow fluff. Replace top.
8. Frosting: Beat butter + cocoa. Add powdered sugar, milk, vanilla. Beat until smooth. Frost cupcakes.
9. Top: Place a mini Hershey’s bar and a mini marshmallow on each. Optional: torch marshmallow. Sprinkle with graham crumbs.
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Formation & Assembly
The cupcake forms three distinct layers:
1. Bottom: Crunchy graham crust
2. Middle: Moist chocolate cake with hidden marshmallow center
3. Top: Silky Hershey’s frosting + classic s’mores garnish
This structure mimics the original s’mores stack: graham + chocolate + toasted marshmallow.
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What Lovers Say
“These taste exactly like sitting by a campfire — without the smoke in your eyes!” — Sarah, home baker
“The marshmallow surprise inside is genius. My kids ask for these every birthday.” — Mark, dad of three
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Final Conclusion
Hershey’s S’mores Cupcakes are more than a dessert — they’re a memory baked into a liner. With a crunchy base, fudgy middle, gooey filling, and silky chocolate topping, every bite delivers the classic s’mores experience. Whether you’re an experienced baker or a beginner, this recipe is foolproof and unforgettable.
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Something to keep getting my recipes…
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