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smores cupcakes on a metal tub with words Campfire Cupcakes strung across
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Campfire S’Mores Cupcakes with Homemade Marshmallow Frosting | With Shortcut Version

A marshmallow doesn't have to be square! Pipe homemade marshmallow frosting on these quick-mix cupcakes and top with a piece of Hershey's chocolate bar for the best S'mores cupcakes. As a shortcut, just purchase store bought vanilla frosting from a tub instead of the homemade frosting and use a butter cake mix.
Course Dessert
Cuisine American
Keyword birthday party, bonfire, cupcakes, partyfood, smores, tailgating
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24 cupcakes
Author Kathleen Phillips | GritsAndGouda.com


  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup whole milk
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 cup graham cracker crumbs
  • 1 (7 oz) bar Hershey's milk chocolate bar

Marshmallow Frosting

  • 1 1/2 cups sugar
  • 2 large egg whites lightly beaten
  • 1/3 cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°. Place 24 red paper liners in muffin pans. Place 24 paper liners (I used red) in muffin pans.
  • Stir together flour sugar, baking powder, baking soda, and salt in a bowl.Place eggs in the bowl of an electric mixer and beat 20 seconds or just until lightly beaten. Gradually add oil, milk, sour cream, and vanilla beating after each addition just until incorporated.
  • Add dry ingredients to egg mixture and beat on medium low speed until smooth. Pour the batter into paper liners about two-thirds full. Bake at 350° for 14 to 15 minutes or until toothpick inserted in center comes out clean. Let cool in the pans 2 minutes, then cool completely on wire racks.
  • Break the chocolate bar into small rectangles using the lines on the chocolate bar. Cut the rectangles in half diagonally on a cutting board.

Prepare Marshmallow Frosting

  • Stir together 1 1/2 cups sugar, egg whites, 1/3 cup water and corn syrup in a medium-size metal bowl or heat-proof glass bowl. Beat the mixture at low speed of a hand mixer until combined. Pour enough tap water in the bottom of a medium-size saucepan. You have just created a double boiler. If you have one, you can use it but I like the bowl method because the rounded bottom is easier for the beaters to reach all the mixture.
  • Beat at high speed of the hand mixer 7 minutes. Set a timer. Make sure your heat is on medium-low. You don't want the water bubbling up and getting moisture in the meringue. Beat the egg whites until stiff peaks form. Remove the pan from the heat and add vanilla, then beat just until the vanilla is blended. Spread or pipe immediately because it will start to set up quickly.

Decorate Cupcakes

  • Spoon marshmallow frosting into a piping bag fitted with a large round decorating tip or spoon about 2 tablespoons onto the cupcakes and swirl with the back of the spoon. Sprinkle the graham cracker crumbs generously onto the frosting immediately and press a chocolate bar triangle into the top of the frosting.


Shortcut: Make the cupcakes with a yellow or butter cake mix according to package direction and use a tub of whipped vanilla frosting.