Hershey’s S’mores Cupcakes — Chocolate Marshmallow Joy
The first bite is all molten chocolate, toasted marshmallow, and a whisper of graham — pure campfire nostalgia in a paper cup. Hershey’s S’mores Cupcakes combine Hershey cocoa flavor with a crunchy graham base and a billowy marshmallow frosting; Hershey’s S’mores Cupcakes are the version I perfected after testing the recipe eight times to balance chew, crunch, and shine. I developed the frosting while working in a pastry kitchen and adjusted the batter for home ovens so the cupcakes rise evenly and stay moist. Read on for exact measurements, metric conversions, and pro tips to make them for a party or a quiet night at home. If you like chocolate-forward bakes, this method pairs well with other rich desserts like our ultimate brownie cake for a chocoholic spread.
Why This Recipe Works
- A high-ratio chocolate batter (more cocoa to flour) keeps crumb tender and intensifies Hershey flavor.
- Crushed graham crackers under the batter add texture and keep the bottom from getting soggy.
- Simple syrup brushed on warm cupcakes locks in moisture and helps frosting adhere.
- Swiss-style marshmallow frosting (a cooked meringue base) gives glossy peaks that toast without collapsing.
- Tested multiple ways: batter temperature and oven placement were tuned to avoid domes or flat tops.
Ingredients Breakdown
- 250 g (2 cups) all-purpose flour — structure for the cupcakes. Do not pack the cups when measuring; spoon and level.
- 80 g (2/3 cup) unsweetened cocoa powder — use good-quality Hershey’s for the classic taste; Dutch-processed will change acidity and rise.
- 300 g (1 1/2 cups) granulated sugar — sweetens and tenderizes. You can reduce by 15–25 g (2–3 tbsp) for less sweetness.
- 8 g (1 1/2 tsp) baking powder and 3 g (1/2 tsp) baking soda — leavening balance for even rise.
- 6 g (1 tsp) fine salt — enhances chocolate; use Diamond Crystal kosher salt as a reference. If using Morton’s, use slightly less.
- 2 large eggs (about 100 g without shells) at room temperature — bind and add richness. If you need an egg-free option, see substitutions.
- 240 ml (1 cup) whole milk, warmed to 40°C (105°F) — hydrates batter and dissolves cocoa. Nonfat milk will yield a slightly drier crumb.
- 120 ml (1/2 cup) vegetable oil — keeps cupcakes tender; butter will add flavor but change texture slightly.
- 120 ml (1/2 cup) sour cream — adds acidity and moistness; Greek yogurt works but will be tangier.
- 120 g (about 8 sheets) graham crackers, crushed into 160 g (1 1/2 cups) crumbs — creates the base layer and adds toasty flavor.
- 50 g (1/4 cup) butter, melted and cooled — binds the graham crumb for the base.
- 200 g (1 cup) confectioners’ sugar — for stabilizing frosting if you choose a buttercream alternative.
- For marshmallow frosting: 200 g (1 cup) granulated sugar, 80 ml (1/3 cup) water, 3 large egg whites (about 105 g), 1/4 tsp cream of tartar, 1 tsp vanilla extract. This makes a Swiss-style meringue frosting that toasts well.
- Mini Hershey bars or 75 g (2.5 oz) Hershey pieces for garnish — optional but classic.
Substitutions and impact warnings:
- Gluten-free: use a 1:1 GF flour blend plus ½ tsp xanthan gum; texture will be slightly crumblier.
- Dairy-free: replace milk and sour cream with unsweetened almond milk and dairy-free yogurt; the cupcake will be less rich.
- If using salted butter in the graham crust, reduce the added salt in batter by ¼ tsp.
Try a Biscoff-stuffed cookie if you want a spicier graham note in a different treat.
Essential Equipment
- Standard 12-cup muffin tin and 12 paper liners — do not use jumbo cups unless you increase ingredients.
- Electric mixer (hand or stand) — for smooth batter and stable meringue.
- Oven thermometer — ensures correct temperature; many home ovens run hot or cold.
- Kitchen scale — I recommend weighing flour and sugar for consistent results.
- Small saucepan and candy thermometer (or instant-read thermometer) — needed for syrup and meringue; without a thermometer, rely on visual cues described below.
- Blowtorch for toasting the frosting — optional; broiler works but watch closely.
- Fine-mesh sieve for sifting dry ingredients — prevents lumps and gives even batter.
If you don’t have a blowtorch, use the oven broiler on low and watch the cupcakes from 20 cm (8 inches) away.
Step-by-Step Instructions
Prep Time: 25 minutes; Cook Time: 18 minutes; Inactive Time: 10 minutes cooling; Total Time: 53 minutes. Servings: 12 cupcakes.
Step 1: Make the graham base
Combine 160 g (1 1/2 cups) crushed graham crackers with 50 g (1/4 cup) melted butter and 12 g (1 tbsp) sugar. Press about 1 tablespoon into the bottom of each paper-lined cup to form a thin crust. Chill the pan in the fridge for 10 minutes so the crust firms.
Step 2: Whisk dry ingredients
Sift together 250 g (2 cups) all-purpose flour, 80 g (2/3 cup) unsweetened cocoa, 8 g (1 1/2 tsp) baking powder, 3 g (1/2 tsp) baking soda, and 6 g (1 tsp) salt into a bowl. Whisk for 20 seconds to blend and aerate. This prevents dense pockets and gives an even crumb.
Step 3: Mix wet ingredients
In another bowl, whisk 2 large eggs, 300 g (1 1/2 cups) granulated sugar, 120 ml (1/2 cup) vegetable oil, and 120 ml (1/2 cup) sour cream until glossy, about 1–2 minutes by hand. Stir in 240 ml (1 cup) warm milk (about 40°C/105°F) and 1 tsp vanilla. The warm milk helps dissolve the sugar.
Step 4: Combine batter
Fold the dry mix into the wet mix in three additions with a spatula. Mix just until combined — do not overmix; stop when no dry streaks remain, about 10–15 folds. Overmixing will produce a tough cupcake.
Step 5: Fill and bake
Spoon batter over the chilled graham bases, filling each cup 2/3 full (about 60–75 g batter each). Bake in a preheated oven at 180°C (350°F) for 16–18 minutes, rotating the pan halfway. Test with a toothpick; it should come out with a few moist crumbs, not wet batter.
Step 6: Brush with simple syrup and cool
While warm, brush each cupcake with 30 ml (2 tbsp) simple syrup (equal parts sugar and water heated until sugar dissolves). This seals moisture and improves shelf life. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for 10–15 minutes.
Step 7: Make the Swiss-style marshmallow frosting
Place 200 g (1 cup) granulated sugar and 80 ml (1/3 cup) water in a saucepan and heat to 115°C (240°F) or until a light syrup forms. Meanwhile, whip 3 large egg whites with 1/4 tsp cream of tartar until soft peaks form. Slowly pour the hot syrup into the whites while running the mixer on medium-high. Whip until the bowl is near room temperature and the meringue is glossy, about 6–8 minutes. Add 1 tsp vanilla.
Step 8: Pipe and toast
Pipe the meringue onto cooled cupcakes in tall swirls. Toast with a blowtorch until lightly browned, or place under a low broiler for 15–30 seconds, watching constantly. Top with mini Hershey bars or crushed graham for garnish.
Expert Tips & Pro Techniques
- Make sure eggs are at room temperature; they emulsify better and give a lighter texture.
- Common mistake: overbaked cupcakes. Remove at the first sign of set centers; they continue to cook while cooling. Use the toothpick test.
- If your oven runs hot, lower temperature by 10–15°C (25–30°F) and add 2–3 minutes to bake time.
- Make-ahead: Bake cupcakes and freeze unfrosted for up to 1 month. Thaw in the fridge overnight, then bring to room temp and frost.
- Home pro trick: Warm the simple syrup with a splash of corn syrup to extend moisture retention.
- For a more intense Hershey flavor, add 15 g (2 tbsp) melted Hershey chocolate to the batter and reduce oil by 15 ml (1 tbsp).
Learn quick heat-control from egg fried rice to help with broiler toasting techniques.
Storage & Reheating
- Refrigerator: Store frosted cupcakes in an airtight container for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
- Freezer: Unfrosted cupcakes freeze well for up to 1 month in a sealed container. Frost after thawing. Frosted cupcakes can be frozen for up to 2 weeks; thaw in the fridge overnight.
- Reheating: For a just-toasted finish, heat thawed cupcakes in a 175°C (350°F) oven for 6–8 minutes. Avoid microwaving — the meringue will weep and become misshapen.
Explore other crowd-pleasers for your next menu.
Variations & Substitutions
- Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend and add ½ tsp xanthan gum. Baking time increases by 1–3 minutes; crumb will be slightly more fragile.
- Dairy-Free Version: Use 240 ml (1 cup) unsweetened almond milk and 120 g (1/2 cup) dairy-free yogurt. Replace butter in the graham base with coconut oil; flavor will be slightly coconut-forward.
- S’mores Brownie Cupcake Hybrid: Reduce flour to 200 g (1 5/8 cups) and add 100 g (3.5 oz) melted chopped Hershey chocolate to create a fudgier center. Bake time may increase by 2–4 minutes.
- Campfire Crunch: Fold 50 g (1/2 cup) chopped peanuts or pretzels into the graham crust for a salty crunch that stays crisp under the marshmallow.
Try a lighter vegetable dish to balance a dessert spread.
Serving Suggestions & Pairings
- Serve warm with a glass of cold milk or an espresso for contrast.
- Pair with a creamy vanilla ice cream scoop to echo marshmallow notes.
- Garnish with extra crushed graham and a sliver of Hershey bar for texture and nostalgia.
- Offer alongside other desserts like brownies or cookies for a party platter.
Nutrition Information
Per serving (1 cupcake). Servings: 12 cupcakes. Serving size: 1 cupcake with frosting.
- Calories: 420 kcal
- Total Fat: 20 g
- Saturated Fat: 7 g
- Cholesterol: 60 mg
- Sodium: 220 mg
- Total Carbohydrates: 56 g
- Dietary Fiber: 2 g
- Sugars: 36 g
- Protein: 5 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my cupcakes turn out dry?
A: Most often they were overbaked or the batter was overmixed. Remove cupcakes at the first sign of set centers and use the toothpick test. Also brush with simple syrup to add moisture.
Q: Can I make this without eggs?
A: Yes. Use 3/4 cup unsweetened applesauce (about 180 g) or a commercial egg replacer. Texture will be denser and less airy.
Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in two pans. Do not fill pans beyond 2/3 full. Oven space and airflow matter; rotate pans halfway through baking.
Q: Can I prepare these the night before?
A: Bake and cool the cupcakes the night before. Store unfrosted at room temperature under a cover. Make the frosting and pipe the next day for freshest texture.
Q: How long does this keep in the fridge?
A: Frosted cupcakes last up to 3 days in an airtight container. The meringue is best eaten within 24–48 hours for peak texture.
Q: My meringue is weeping after toasting. What went wrong?
A: Weeping can happen if the meringue wasn’t whipped to cool fully or if it’s exposed to humidity. Ensure the meringue is glossy and near room temperature before piping, and avoid humid conditions.
Q: Can I use marshmallow fluff instead of a Swiss meringue?
A: You can spread marshmallow fluff as a shortcut. It won’t toast the same way and is sweeter. For stable toasted peaks, use the Swiss-style method in this recipe.
Conclusion
If you want a classic campfire flavor in cupcake form, these Hershey’s S’mores Cupcakes hit the mark — moist chocolate, toasty graham, and airy marshmallow. For a faithful online take and another method to compare, see Sugar Apron’s Hershey S’mores Cupcakes for inspiration. If you love s’mores in cookie form, check this easy s’mores cookies recipe from Rose Bakes for a portable twist.
Print
Hershey’s S’mores Cupcakes
- Total Time: 53 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious cupcakes that combine rich chocolate, toasted marshmallow, and a crunchy graham crust for the ultimate campfire nostalgia.
Ingredients
- 250 g (2 cups) all-purpose flour
- 80 g (2/3 cup) unsweetened cocoa powder
- 300 g (1 1/2 cups) granulated sugar
- 8 g (1 1/2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 6 g (1 tsp) fine salt
- 2 large eggs
- 240 ml (1 cup) whole milk, warmed
- 120 ml (1/2 cup) vegetable oil
- 120 ml (1/2 cup) sour cream
- 120 g (about 8 sheets) graham crackers, crushed
- 50 g (1/4 cup) butter, melted
- 200 g (1 cup) confectioners’ sugar
- 200 g (1 cup) granulated sugar (for frosting)
- 80 ml (1/3 cup) water (for frosting)
- 3 large egg whites (for frosting)
- 1/4 tsp cream of tartar (for frosting)
- 1 tsp vanilla extract (for frosting)
- Mini Hershey bars for garnish (optional)
Instructions
- Combine crushed graham crackers, melted butter, and sugar to form a crust. Chill for 10 minutes.
- Sift dry ingredients (flour, cocoa, baking powder, baking soda, and salt) together.
- Whisk eggs, sugar, vegetable oil, sour cream, warm milk, and vanilla until glossy.
- Fold dry ingredients into wet ingredients until just combined.
- Spoon batter over the graham crust and bake at 180°C (350°F) for 16-18 minutes.
- Brush with simple syrup while warm, cool in the pan, then transfer to a wire rack.
- Prepare frosting by heating sugar and water until syrup forms, then whip with egg whites and cream of tartar.
- Pipe frosting onto cooled cupcakes, toast lightly, and garnish with mini Hershey bars.
Notes
Ensure eggs are at room temperature for best results. Overmixing can lead to tough cupcakes.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 36g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
