S’more Cupcakes

Reminiscent of s’mores, the campfire treat, these fun cupcakes contain graham wafer crumbs and have a chocolate marshmallow filling with a broiled marshmallow topping. 

Storage time: 2-3 days in the refrigerator or 2 months in the freezer.


Yield: Makes 18

S'more Cupcakes


  • 1 cup all-purpose flour
  • 3/4 cup graham wafer crumbs
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup salted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup liquid honey
  • 2 large eggs
  • 1 tsp vanilla
  • 1/4 cup milk (2%)
  • Chocolate Marshmallow Filling (recipe follows)
  • 4 cups miniature marshmallows


  1. Preheat oven to 350°F. 
  2. Combine flour, crumbs, baking powder and salt in a bowl; set aside.
  3. Using medium speed of an electric mixer, beat together butter, sugar and honey until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla until blended.
  4. Using low speed, gradually beat in half of flour mixture. Add milk and beat until blended. Gradually beat in remaining flour mixture just until blended. 
  5. Divide batter among 18 paper-lined muffin cups.
  6. Bake until a cake tester inserted in centres comes out clean, about 18 – 20 minutes.
  7. Cool cupcakes in pans for 5 minutes. 
  8. Remove from pans and cool completely on racks. 
  9. Carefully remove paper liners from cupcakes.
  10. Using a cupcake corer or knife and spoon, cut a round hole 1 inch in diameter and 1 inch deep in centre of each cupcake; reserve cupcake centres for another use.
  11. Place cupcakes in a rimmed baking sheet. Fill each cupcake hole with about 1 tbsp Chocolate Marshmallow Filling. Arrange about 15 marshmallows over top of each cupcake to cover completely. 
  12. Preheat broiler.
  13. Broil cupcakes until marshmallows are golden brown on top.
Nutritional analysis per cupcake:


245 calories, 9.4g fat, g protein, 2.7g carbohydrate, 38.7g 0.7fibre, 232mg sodium 

Chocolate Marshmallow Filling


  • 4 cups miniature marshmallows
  • 1/4 cup milk (2%)
  • 2 tbsp salted butter
  • 1/2 cup chopped dark chocolate, melted
  • 1 tsp vanilla

Yield: Makes about 1 1/4 cups.


  1. Combine marshmallows, milk and butter in a medium saucepan; cook over low heat, stirring frequently, until marshmallows and butter are melted and mixture is smooth. Remove from heat.
  2. Add melted chocolate and vanilla; stir until blended.
Nutritional Analysis per 1 tbsp:


70 calories, 3 g fat, 0.6 g protein, 10.7 g carbohydrate, 0.4 g fibre, 20 mg sodium