A hershey smores cupcakes recipe turns the classic campfire treat into a handheld dessert with a graham cracker base, moist chocolate crumb, and a toasted marshmallow top. You get the same flavors you’d find in a fireside s’more without needing a flame or skewers. This version uses Hershey’s cocoa and bars so the chocolate tastes familiar and balanced against the sweet marshmallow.
The structure matters more than people expect. A thin graham layer keeps the cupcake from getting soggy, while the chocolate batter bakes into a tender crumb that holds the topping. We finish with marshmallow cream and a quick broil so the top browns like a real roasted marshmallow. If you enjoyed this, our contact is worth trying next. Making this hershey smores cupcakes at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Hershey Smores Cupcakes
- Real graham cracker crust in each liner gives a crunchy base instead of a soft bottom.
- Hershey’s cocoa and chopped bars create a deep chocolate flavor without bitter notes.
- Toasted marshmallow topping delivers the sticky, lightly charred finish of a campfire s’more.
- Standard muffin tin and pantry staples make this approachable on a weeknight.
- Kid friendly assembly lets younger bakers press crusts and add toppings.
Ingredients You’ll Need
- 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 1/4 cup unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/2 cup Hershey’s natural unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 3.5 oz Hershey’s milk chocolate bar, chopped into small pieces
- 1 1/2 cups marshmallow cream (fluff style)
Ingredient Substitutions
Graham cracker crumbs: Replace with an equal volume of finely crushed digestive biscuits for a slightly sweeter, more buttery base. Digestive biscuits brown a touch faster, so check the crust at 5 minutes instead of the standard bake window. The texture stays crunchy but the flavor reads more like English biscuit than honey graham. The hershey smores cupcakes works well for weeknight cooking when time is limited.
Hershey’s cocoa powder: Swap with an equal amount of Dutch-process cocoa for a darker color and milder acidity. Dutch cocoa reacts differently with baking soda, so add 1/4 teaspoon cream of tartar to keep the lift. Expect a rounder chocolate note and less sharpness in the crumb. Storing leftover hershey smores cupcakes correctly keeps it tasting good for days.
Vegetable oil: Use an equal volume of melted coconut oil for a faint tropical aroma and firmer crumb at room temperature. Coconut oil re-solidifies below 76°F, so these cupcakes feel denser when cold. Let them sit at room temp for 20 minutes before serving to soften. For the best results with this hershey smores cupcakes, read through all the steps before starting.
Marshmallow cream: Replace with 1 1/2 cups of homemade Italian meringue if you want a less sweet, more stable top. Meringue needs a candy thermometer to reach 160°F for food safety. The broil time shortens because meringue browns faster than fluff. For another easy option, check out our snapper oven.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and line a 12-cup muffin tin with paper liners.
- Mix graham crumbs with melted butter until sandy, then press 1 tablespoon into each liner using a small glass to compact it.
- Bake crusts for 5 minutes until fragrant, then cool while you make batter.
- Whisk flour, cocoa, both sugars, baking soda, and salt in a bowl until no streaks remain.
- In a second bowl beat oil, eggs, milk, and vanilla until smooth, then pour into dry mix and stir until just combined.
- Fold in chopped Hershey’s chocolate, then do not overmix to keep the crumb tender.
- Spoon batter over each crust filling two-thirds full, then bake 18 to 20 minutes until a toothpick shows moist crumbs.
- Cool cupcakes in the tin for 10 minutes, then transfer to a rack until barely warm.
- Spoon marshmallow cream on top, swirling with the back of a spoon into a low peak.
- Broil on the top rack for 1 to 2 minutes until the tops turn golden and crispy at the edges; watch closely.
Pro Tips
Press the graham base firmly so it bakes into a solid layer instead of crumbling when you bite the cupcake. A flat-bottomed measuring cup does this faster than fingers.
Chop the Hershey’s bar small, around pea size, so pieces melt into pockets rather than sinking as one chunk. Larger chunks can create a wet spot in the crumb.
Use the broiling technique with the oven door cracked slightly so you can pull the tin the second the marshmallow browns. Sugary tops go from toasted to burnt in under 30 seconds.
Room temperature eggs and milk blend into the batter without curdling the oil, which helps the crumb stay even. Cold dairy can leave small lumps that bake into tight spots.
If you plan to pipe the marshmallow, thin it with 1 teaspoon water so it flows without tearing the cake top. Stiff fluff drags the crumb up as you spread.
Common Mistakes to Avoid
Skipping the pre-bake on the crust leaves a raw, sandy layer under the batter. That short 5 minutes sets the butter so the base holds together after baking.
Overfilling the liners past two-thirds full makes the batter spill over the graham and lose the defined s’more base. Measure with a scoop for even tops.
Broiling with the tin on a low rack burns the paper before the marshmallow colors. Keep it on the top third and avoid opening the oven early except to pull it out.
Adding marshmallow to hot cupcakes melts it into a thin glaze instead of a peak. Wait until they reach just set edges and only faint warmth remains.
Serving Suggestions
Pair these with a cold glass of milk to cut the sweetness and echo the campfire snack. The fat in dairy balances the marshmallow top.
For a dessert board, surround the cupcakes with classic cocktail glasses and fresh strawberries so adults get a contrasting bite. The fruit acidity clears the palate.
Stack on a tiered stand with lard bread slices for a mixed sweet-savory spread at parties. The bread’s saltiness offsets the sugar.
Serve within two hours of broiling for the best contrast between crisp top and soft crumb. After that the marshmallow relaxes into a chewier layer.
Storage and Reheating
Keep cooled cupcakes in an airtight container in the fridge for up to 3 days. The marshmallow stays safest cold because of its sugar and egg content.
Freeze un-topped baked cupcakes for freeze for up to 2 months, then thaw and add marshmallow fresh. Freezing after broiling makes the top weep and turn rubbery.
To reheat, warm a plain cupcake at 160°C / 325°F for 6 minutes, then add topping and broil. Reheating with marshmallow on already will scorch it before the crumb warms.
Don’t leave finished cupcakes at room temperature longer than 2 hours because the dairy-based topping can harbor bacteria. Chill leftovers promptly.
Recipe Variations
Peanut Butter Core
Drop 1 teaspoon of peanut butter into the center of each liner before adding batter. It bakes into a molten pocket that pairs with the Hershey’s chocolate. Expect a richer, nutty middle and slightly longer bake by 2 minutes.
Dark Chocolate Version
Replace the milk chocolate bar with a 70% dark bar and cut sugar by 2 tablespoons. The result is less sweet with a firmer bite. This suits low sugar preferences while keeping the s’more structure.
Mini Cupcake Format
Use a 24-cup mini tin and reduce bake to 10 to 12 minutes. The crust ratio stays the same per cup but scales down. These are easy to pass at events where small plates work better than full desserts.
Espresso Twist
Add 1 teaspoon instant espresso powder to the dry mix to deepen the cocoa. It won’t taste like coffee but rounds the chocolate. Use this when you want a more adult vegetable side contrast on a dessert table.
Hershey Smores Cupcakes
Description
Hershey Smores Cupcakes turn the classic campfire s'more into a handheld dessert with a graham cracker base, moist chocolate crumb, and a toasted marshmallow top. You get familiar Hershey's chocolate flavor and a sticky, lightly charred finish without needing a flame or skewers.
Ingredients
Instructions
-
Heat oven and line tin
Heat the oven to 180°C / 350°F and line a 12-cup muffin tin with paper liners. This preheats the oven fully and prepares the pan so the crust and batter can go in without delay.
-
Make and bake crusts
Mix graham crumbs with melted butter until sandy, then press 1 tablespoon into each liner using a small glass to compact it. Bake crusts for 5 minutes until fragrant and set at the edges, then cool while you make the batter.
-
Whisk dry ingredients
Whisk flour, cocoa, both sugars, baking soda, and salt in a bowl until no streaks remain. This ensures the leavener and cocoa are evenly distributed for a uniform chocolate crumb.
-
Combine wet and dry
In a second bowl beat oil, eggs, milk, and vanilla until smooth, then pour into dry mix and stir until just combined. Stop mixing as soon as the batter comes together to avoid a tight crumb.
-
Fold in chocolate
Fold in chopped Hershey's chocolate, then do not overmix to keep the crumb tender. Use pea-size pieces so they melt into pockets rather than sinking as one wet chunk.
-
Fill and bake cupcakes
Spoon batter over each crust filling two-thirds full, then bake 18 to 20 minutes at 180°C / 350°F until a toothpick shows moist crumbs. The tops should spring back lightly and not look wet in the center.
-
Cool cupcakes
Cool cupcakes in the tin for 10 minutes, then transfer to a rack until barely warm. They should reach only faint warmth so the marshmallow holds a peak instead of melting into a glaze.
-
Top and broil
Spoon marshmallow cream on top, swirling with the back of a spoon into a low peak. Broil on the top rack for 1 to 2 minutes until the tops turn golden and crispy at the edges; watch closely because sugary tops burn in under 30 seconds.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 6g30%
- Cholesterol 35mg12%
- Sodium 250mg11%
- Total Carbohydrate 48g16%
- Dietary Fiber 2g8%
- Sugars 32g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep cooled topped cupcakes in an airtight container in the fridge for up to 3 days because the marshmallow topping is dairy- and egg-based.
- Make ahead: Freeze un-topped baked cupcakes for up to 2 months, then thaw and broil fresh topping; see our fruit dip for a board pairing.
- Pro tip: Broil with the oven door cracked slightly and pull the tin the second the marshmallow browns to avoid burning.
- Serving: Serve within 2 hours of broiling for the best crisp-top and soft-crumb contrast.
