S’mores Cupcakes: the easy, delicious recipe marshmallow lovers will adore

Anyone who loves chocolate cupcakes has to try this easy s'mores cupcake recipe. These mouthwatering cupcakes are tender, moist, and chocolatey, and feature a perfectly toasted marshmallow as a topping. S'mores cupcakes are an amazing recipe for marshmallow lovers and the best part, is they're fast and easy to make! These easy s'mores cupcakes are perfect for picnics, parties, and potlucks. You'll get that same s'mores flavor, no campfire required!

Tips for Easy S'mores Cupcakes

Simplify your cupcakes by using boxed cupcake mix.

Want to make mini s'mores cupcakes? It's easy! Bake the cupcakes for half the time, make smaller Biscoff balls (about ¾-inch in size), and use mini marshmallows to decorate the tops of the cupcakes.

If you want an extra marshmallow-stuffed treat, you can use marshmallow crème as a filling and a topping.

To make vegan s'mores cupcakes, just use vegan-friendly marshmallows. Because the recipe calls for oil, this cupcake recipe is already free from animal products.

If you can't find Biscoff (aka speculoos), you can substitute nut butter or Nutella for the filling.

Don't overmix the batter. Simply whisk it until just combined. This will give you light, cloud-like cupcakes.

How to Store S'mores Cupcakes

Keep your cupcakes in an airtight container at room temperature for up to 1 to 2 days or 3 to 4 days in the fridge.

How to Make S'mores Cupcakes

Using a tablespoon, scoop the Biscoff into balls about 1 1/4-inch in size. Place them on a parchment paper-lined baking sheet. Cover with plastic wrap and freezer for 2 to 3 hours, or until solid.

Preheat your oven to 350F. Line a muffin tin with muffin liners.

Place dry ingredients in a large bowl and whisk to combine.

In a separate bowl, whisk vanilla, vinegar, oil, and water.

Pour the oil mixture into the flour mixture and stir until just combined.

Pour the batter into the muffin liners. Bake for 12 minutes, then remove from the oven.

Remove the Biscoff balls from the freezer. Place one in the center of each cupcake. Return the muffin tin to the oven. Bake the cupcakes for another 12 minutes.

Slice the marshmallows so they're nearly halved.

Remove the cupcakes from the oven and set the oven to broil. Place the marshmallows on the cupcakes.

Broil for 30 seconds to 1 minute, or until toasted.

Take the cupcakes out of the oven and let them cool completely.

Notes

Don't skip the espresso powder. It's an optional ingredient, but it makes the chocolate flavor of the cupcakes more intense.