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Marbled S’mores Cupcakes


16 Min.
25 Min.
Skill Level:
24 cupcakes

If you’re unable to gather around a campfire, don’t worry! You can still indulge in a delicious S’mores-inspired dessert whenever you like. This Marbled S’mores Cupcake recipe offers a delightful twist on the classic treat. The cupcakes bring together marbled chocolate and graham cracker cake as the base. On top, you’ll find a delightful dollop of homemade marshmallow icing, perfectly complemented by a HERSHEY’S Chocolate Bar pip. These cupcakes are ideal for parties, birthdays or even a cozy night when you’re yearning for the nostalgic flavors of S’mores. Need more inspiration for S’mores nights? Find S’more Recipes to Love, like this Marbled S’mores Cupcake recipe.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
16 minutes
Cool Time
1 hour




Equipment Needed 
oven Oven
muffin tin Muffin tin
paper baking cups Paper baking cups
measuring cup Measuring cup
measuring spoons Measuring spoons
mixing bowls Mixing bowls
large spoons Large spoon
toothpicks Toothpicks
wire rack Wire rack
spatula Spatula

Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper baking cups.


Follow cake mix directions. Split the batter into two medium mixing bowls (about 2 cups per bowl). Mix the cocoa into one bowl and the graham cracker crumbs into the other.


Evenly distribute the chocolate batter into muffin cups. Repeat with the graham batter. Using a toothpick, swirl the batters together to create a marbled effect.

person adding marshmallow frosting and a hersheys pip to each smores cupcake

Bake for 14 to 18 minutes, or until a toothpick inserted in the cake comes out clean. Cool on a wire rack for 10 minutes, then remove from muffin pan to wire rack. Cool completely. Prepare Marshmallow Frosting. Frost each cupcake and decorate with a HERSHEY’S Chocolate pip.

Marshmallow Frosting:

  • 1 jar marshmallow creme (7 oz)
  • 1 cup butter, softened
  • ½ tsp vanilla extract
  • 2 cups powdered sugar
  • 1 to 2 Tbsp milk, if needed

Beat the marshmallow creme with the butter and vanilla. Gradually add the powdered sugar until mixture reaches desired consistency. Add milk, 1 tablespoon at a time, if the frosting is too thick. Makes 2 ¾ cups frosting.

Additional questions?