*This post may contain affiliate links. Please see my disclosure for more details!*

A chocolate sponge with a biscuit base, topped with a marshmallow buttercream, toasted marshmallows, melted chocolate, and crushed biscuits = campfire style cupcakes!

Back in the beginning of February this year I posted a recipe for my marshmallow cupcakes (originally named s’mores cupcakes) and they are seriously delicious – all of the s’mores goodness shoved into a cupcake. However, these weren’t decorated and I had had sooo many requests for a ‘next level’ S’mores Cupcake that I simply had to oblige!

I tried to make these as s’mores-y as I could considering I’m from Hampshire in the United Kingdom, so you don’t find s’mores themed stuff here often! Such as having to explain what s’mores are to several people, and them realising what they have been missing out on!

I don’t have access to graham crackers so I substitute for a british classic – the digestive biscuit – but I hope everything else is suitable for the theme! To finish it off, I LOVE marshmallow buttercream frosting, its just GLORIOUS!

I have made it for about 2 years+ on various cupcakes and flavour ideas, but for s’mores it seems most appropriate. It is seriously so delicious. I couldn’t stop eating it with a spoon when I first made it, and I still struggle with this now!

The base of the cupcake has a hidden layer of crushed biscuits, to give it a more authentic feel, then its topped with a gooey fudgey chocolate cupcake. I top my buttercream with some toasted mini marshmallows as I love the taste of the toasty parts.

You can adapt, as always, the topping of this bake however you please. You may prefer white chocolate on your marshmallows or even a chocolate powder dusting instead (or aswell as!)

A tradition of camping I remember started with a campfire, toasting marshmallows and “let’s make s’mores!” –  imagine the delights of camping paired with these delicious cupcakes round a campfire instead, or round a nice chimenea/fire pit in the garden!

S’mores is something I definitely feel is getting more popular in the UK. I hope to have helped grow the love for the s’mores taste with a recipe for everyone, whether it be a cake, cheesecake, tart,  dip or even a cookie bar – you can find s’mores heaven on my website!

S'mores Cupcakes with Marshmallow Buttercream Frosting!

A chocolate sponge with a biscuitbase, topped with a marshmallow buttercream, toasted marshmallows, melted chocolate,and crushed biscuits = campfire style cupcakes!
Print Pin Rate
Category: Dessert
Type: Cupcakes
Keyword: marshmallow, S'mores
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling and Decorating Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 cupcakes
Author: Jane's Patisserie



  • 4 - 5 digestive biscuits crushed
  • 150 g unsalted butter
  • 150 g caster sugar
  • 120 g self raising flour
  • 30 g cocoa powder
  • 3 medium eggs
  • 1 - 2 tbsp whole milk

Marshmallow Buttercream Frosting

  • 175 g unsalted butter
  • 400 g icing sugar
  • 1 tsp vanilla extract
  • 214 g vanilla marshmallow fluff (one tub)
  • 1 - 2 tbsp whole milk


  • 50 g mini marshmallows
  • 2 digestive biscuits crushed
  • 50 g melted chocolate



  • Preheat your oven to 180C/160C fan and line a muffin tray with 12 muffin cases
  • Put a heaped teaspoon of crushed biscuits into the bottom of each case and flatten with the back of the spoon then leave to the side
  • Cream together the unsalted butter and caster sugar until light and fluffy - I beat mine for a couple of minutes so its super creamy
  • Beat in the self-raising flour, cocoa powder and eggs until smooth, try not to over-mix though! If its too thick, add a dash of milk until you get the correct consistency
  • Spoon into the cases on top of the biscuits and bake in the oven for 15-20 minutes until cooked through
  • Leave to cool on the side.

Marshmallow Buttercream Frosting

  • Beat the unsalted butter with an electric whisk until smooth (I use my KitchenAid!)
  • Gradually add the icing sugar until all is combined
  • Add the vanilla extract and beat for 3-4 minutes until smooth and fluffy
  • Add all of the Marshmallow Fluff that you can from the tub and beat the buttercream again for 3-4 minutes. If its too stiff or not combining very well then add the touch of milk!


  • Pipe your frosting onto the cupcakes however you fancy (I used a Wilton 1M tip!) and decorate. I toasted some mini marshmallows under the grill in my oven for 20 seconds (be careful, it doesn't take long!) and add them to the cupcakes, along with some crushed biscuits, and melted dark chocolate!
  • ENJOY!


  • The chocolate cupcake is based on my recipe for my chocolate cupcakes
  • I keep my cupcakes in the fridge when its spring/summer time, but they will last in an airtight container in or out of the fridge for 3-4 days (if they last that long!)


Find my other recipes on my Recipes Page!

You can find me on:

J x


  1. Gemma on October 25, 2020 at 8:30 pm

    Hi Jane’s, can I use regular baking cups from iced gems for this recipe?

    • Jane's Patisserie on October 25, 2020 at 8:38 pm


    • Gemma on October 25, 2020 at 11:55 pm

      Thank you!

  2. Beth on October 10, 2020 at 4:09 pm

    If I don’t have fluff but have marshmallows, how can I make them work in the buttercream??

    • Jane's Patisserie on October 10, 2020 at 7:01 pm

      I would just make a basic vanilla buttercream, and then decorate with marshmallows instead x

  3. Demi on May 22, 2019 at 5:03 pm

    Hi Jane,

    How many eggs are required? It’s missing from the recipe 🙁

    • Jane's Patisserie on May 22, 2019 at 9:24 pm

      It’s not missing from the recipe? It’s 3 as it says.

  4. smkelly8 on July 16, 2015 at 12:42 am

    Reblogged this on Ruined for Life: Phoenix Edition and commented:
    I’m going to try to make these next week when I’m home from my Rare Books class.

  5. Insanely Roy - Piece of Cerebrum on June 22, 2015 at 3:21 pm

    I am hormonal and its a torture to see those topped with marshmellow buttercream :/
    We dont get Graham’s cracker here so i will use britannia digestives biscuits..althought it a lil too sweet for my taste.
    Wil this work without the base?

    Also, I’ve an invite for us all. It’s a #WeeklyChallenge for #FoodBlogger to encourage genuine blog appreciation (not just empty likes).
    Please visit http://wp.me/p6c369-10 to participate & know more.

    • Jane's Patisserie on June 22, 2015 at 3:37 pm

      Yeah it will work perfectly without the base 🙂 I use digestives biscuits and it tastes lovely however!

  6. Sophie Sjösten on June 22, 2015 at 12:05 am

    I really want to make these. Not sure if we’ve got tubs of marshmallow fluff here though. Can’t recall seeing it anywhere. 🙂

    • Jane's Patisserie on June 22, 2015 at 7:23 am

      Ohh you could do a normal buttercream and use more toasted marshmallows though? I think you can make your own but I never personally have 🙂

  7. Laís @thediabeticviking on June 21, 2015 at 6:44 pm

    Awesome idea!!

  8. ReyShelley on June 21, 2015 at 5:12 pm

    Ugh, you are killing me! I want this in my life so bad!

  9. thesnowwoman on June 21, 2015 at 1:13 pm

    These look wonderful! Perfect for a summer picnic or gathering.

    • Jane's Patisserie on June 21, 2015 at 5:52 pm

      Thank you!! And yes exactly, a summer evening pudding for definite’

  10. TheBrokenDreamerGirl on June 21, 2015 at 10:34 am

    Sounds delicous!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.