If you’re bringing these to a party or picnic, transport them in a single-layer container. I made the mistake of stacking them once, and the beautiful toasted tops stuck to the lid of the container above. A cupcake carrier is a great investment if you bake often, but a large, shallow Tupperware or even a sturdy cardboard box lined with a non-slip pad works in a pinch. Just make sure they’re the last thing you pack so they stay upright and gorgeous.
Variations & Customizations
One of my favorite twists is adding a surprise inside: a small square of a HERSHEY’S Cookies ‘n’ Creme bar or a HERSHEY’S Milk Chocolate with Almonds bar placed in the center of the batter before baking. As the cupcake bakes, it melts into a molten core. Just be sure not to overfill the liner with batter if you add this. I’ve also swapped the graham cracker crust for a crushed pretzel crust, which gives an amazing salty-sweet contrast that my friends now request regularly.
For a different frosting profile, you can fold crushed graham crackers into the marshmallow buttercream for added texture, or even add a tablespoon of malted milk powder to the frosting for a “malted marshmallow” flavor. I’ve seen others drizzle the finished cupcakes with a salted caramel sauce before torching, which creates incredible flavor pockets. If you’re a peanut butter lover, swirling a spoonful of peanut butter into the marshmallow frosting is a decadent game-changer.
During the holidays, I make a peppermint version. I add 1/2 teaspoon of peppermint extract to the cupcake batter and use crushed peppermint candies in place of the chocolate bar garnish. I’ve also made a “s’mores hot chocolate” version by adding a pinch of cayenne pepper to the cupcake batter and using a dark chocolate bar on top. The possibilities are endless, but the classic version always remains my go-to comfort bake.
How to Store, Freeze & Reheat
Storage is straightforward. Because of the marshmallow topping, these cupcakes are best stored at room temperature in a single layer in an airtight container. They will keep beautifully for up to 2 days. If you refrigerate them, the cupcake itself can dry out and the frosting can become overly firm. I’ve found a cake dome or a large container with a secure lid works perfectly on the counter. If your kitchen is very warm, you can store them in a cooler spot, but avoid the fridge if you can.
To freeze, you must do it before frosting and topping them. Wrap the completely cooled, unfrosted cupcakes individually in plastic wrap, then place them in a heavy-duty freezer bag. They’ll keep for up to 3 months. You can also freeze the frosting in a separate airtight container. Thaw both overnight in the refrigerator, then let them come to room temperature. Rewhip the frosting briefly with your mixer to restore its fluffiness before piping. I always have a few unfrosted ones in my freezer for last-minute dessert emergencies.
Reheating isn’t usually necessary, but if you want to re-crisp the graham cracker base or re-melt the chocolate a bit, you can place a cupcake (frosting removed) in a 300°F oven for 5 minutes. For a just-toasted effect on day-old cupcakes, you can use your torch very briefly on the marshmallows again. Do not microwave a fully assembled cupcake—it will melt the frosting into a soupy mess and make the cake rubbery. I learned that one the hard way with a midnight snack craving.
FAQ Section
Can I make these without a kitchen torch?
Yes, but with a caveat. You can use your oven’s broiler. Place the frosted and topped cupcakes on a baking sheet and watch them like a hawk for 30-60 seconds. I’ve tried this, and it requires lightning-fast reflexes to prevent burning, as broilers can have very hot spots. The torch offers precise control for that perfect, even toast. If you bake often, a small culinary torch is a worthwhile, inexpensive tool.
My batter was very runny—did I do something wrong?
No, you did it perfectly! This was my biggest worry the first time too. The addition of boiling water creates a very thin batter, which is exactly what leads to that supremely moist, tender crumb we’re after. It will seem more like chocolate soup than cake batter, but just pour it carefully over the crusts and have faith. They will bake up beautifully.
Can I use mini chocolate chips instead of a chocolate bar?
You can, but I prefer the bar. Mini chips are designed to hold their shape when baked. When you place a piece of a chocolate bar on top and torch it, it gets soft and melty, mimicking a real s’more. Chips will retain their form and can sometimes taste waxy in comparison. The chocolate bar piece is the final authentic touch.
Why did my graham cracker crust get soggy?
This usually happens if the crust wasn’t packed down firmly enough or wasn’t par-baked. A loose crust will absorb moisture from the batter. Make sure you really press it into a compact layer and give it that quick 5-minute bake before adding the batter. This creates a moisture barrier and ensures a satisfying crunch.
Can I make the frosting with homemade marshmallow fluff?
Absolutely, and homemade fluff is delicious! However, for ease and consistency, I usually reach for the jar. The store-bought version is remarkably stable and saves a lot of time. If you use a homemade recipe, ensure it’s cooled completely before adding it to the butter, or it will melt and create a runny frosting.
Conclusion
Baking these HERSHEY’S S’mores Cupcakes is more than just following a recipe; it’s about creating a little jar of joy. From the moment you smell the graham crackers toasting to the final satisfying click of the kitchen torch, it’s a wonderfully sensory process. This recipe has never let me down, and it’s brought smiles to so many faces around my table. I hope you’ll give it a try and make some delicious memories of your own. Happy baking, friends—now go get that marshmallow perfectly golden