Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center

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Chocolate lovers and campfire dreamers, meet your new favorite dessert. These Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center bring all the magic of s’mores into a perfectly moist cupcake. A fudgy cocoa base wraps around a sweet, melty marshmallow middle, with a buttery graham cracker crust hiding beneath and a glossy chocolate ganache crowning the top.

Each bite is a triple-layered experience of texture and nostalgia: soft crumb, sticky-sweet center, and a smooth chocolate finish. Whether you’re planning a weekend treat, a birthday surprise, or simply craving something indulgent, these cupcakes promise a campfire classic with bakery-level elegance.

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

For the graham cracker base:

• 3/4 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 3 tbsp melted butter

For the chocolate cupcake batter:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup hot water (or hot coffee for deeper flavor)

For the marshmallow filling:

• 12 large marshmallows or 1 jar of marshmallow creme (optional alternative)

For the chocolate ganache topping:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• Powdered sugar for dusting (optional)

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Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Spoon about 1 tablespoon of the mixture into each liner and press down firmly to form a crust. Bake for 5 minutes, then remove and let cool slightly.

Step 2: Make the Chocolate Cupcake Batter

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, combine the eggs, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the hot water or coffee slowly and stir until the batter is smooth and slightly thin.

Step 3: Assemble the Cupcakes

Spoon a generous tablespoon of the batter over the pre-baked graham crust in each liner. Place one large marshmallow in the center (or a heaping teaspoon of marshmallow creme). Cover with another spoonful of batter, filling the liners about 3/4 full.

Step 4: Bake

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted near the edge (not the center where the marshmallow is) comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack.

Step 5: Add the Ganache

Heat the heavy cream in a small saucepan or microwave until just steaming. Pour over the chocolate chips and let sit for a minute before stirring until smooth. Spoon the ganache over the cooled cupcakes, letting it drip slightly down the sides.

Step 6: Finish and Serve

Optionally, dust the tops with powdered sugar for a snowy touch. Serve slightly warm for the ultimate gooey center or at room temperature for a rich, chewy bite.

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Frequently Asked Questions

How do I keep the marshmallow from disappearing?

If using large marshmallows, gently press them into the batter but avoid letting them touch the bottom. Marshmallow creme tends to hold shape better when baked.

Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes a day ahead and store them unfrosted. Add ganache the day of serving to keep the topping glossy and fresh.

What can I use instead of graham crackers?

Crushed digestive biscuits or vanilla wafers make good alternatives.

Can I use a cake mix instead?

Absolutely. Use a chocolate cake mix to speed things up. Just be sure to prepare the crust and marshmallow center the same way.

Will mini marshmallows work?

Yes, place 3-4 mini marshmallows in the center if you don’t have large ones. They melt quicker but still give that gooey bite.

Can I make them gluten-free?

Yes, substitute with gluten-free flour and graham crackers. Check marshmallows and chocolate chips to ensure they’re gluten-free too.

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