S’mores aren’t just for campfires—they’re a cozy, chocolatey treat that belongs on your fall dessert table too. These Mini S’mores Cupcake Bites are everything you love about s’mores (hello, gooey marshmallow and melty chocolate!) but in a cute, bite-sized form that’s easy to make and serve. Whether you’re hosting a fall get-together, heading to a harvest party, or just need something sweet to pair with your pumpkin spice latte, these little guys fit the bill.
They’re layered with a buttery graham cracker crust, filled with silky chocolate ganache, and topped with a marshmallow that toasts up beautifully. Best of all, they require no oven time—just a few simple steps and a kitchen torch (or broiler). If you’re looking for no bake fall desserts that still bring the cozy vibes, this is a go-to recipe!
Let’s get cooking!
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Ingredients for Mini S’mores Bites
To create these delightful little treats, you just need 6 ingredients, making these mini s’mores bites easy and impressive to share with friends.
- 1 1/2 cup graham cracker crumbs
- 6 tbsp melted butter
- ¼ cup granulated sugar
- 1 cup chocolate chips (semisweet or milk)
- ⅓ cup heavy cream
- 12 large marshmallows cut in half (or a sprinkling of like 3-4 mini marshmallows per cupcake for a different look)
How to Make Mini S’mores Cupcake Bites
1. Make the Graham Cracker Crust
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of the mixture into each mini cupcake liner (use a mini muffin tin for structure).
- Chill in the freezer for 10 minutes while you prepare the filling.
2. Make the Chocolate Ganache Filling
- Heat the heavy cream in a microwave-safe bowl until hot in 20-30 second increments. Stir well after each round in the microwave.
- Keep doing this until the chocolate forms a smooth ganache (I only had to microwave my chocolate and cream once for 30 seconds, but it depends on your microwave how long it can take)
- Spoon the chocolate mixture over the chilled crusts, filling each liner almost to the top.
- Refrigerate for at least 20 minutes to set.
3. Top with Marshmallows & Toast
- Cut your marshmallows in half if you didn’t already
- Once the chocolate is firm, place half of a marshmallow on top of each cupcake.
- Use a kitchen torch to lightly toast the marshmallows until golden brown. (If you don’t have a torch, you can broil on high them for 3-4 minutes in the oven, but keep a close eye on them and check every minute or so !)
- Let sit for a couple of minutes before serving so the chocolate isn’t too gooey. Gently slide a butter knife around the edge of your mini cupcake tins to get the mini s’mores cupcakes out if you’re having trouble.
Pro Tips
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Firm up the crust: Press the crust mixture down firmly with your fingers for the best texture. The back of a spoon can work too, but fingers are usually easier with mini tins.
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Use a food processor: Fine crumbs are best for a crust that holds together well. You can also buy pre-crushed graham cracker crumbs to save time.
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Watch while broiling: Marshmallows go from golden to burnt quickly under the broiler—check them every minute!
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Easy release: If the marshmallows get sticky, slide a butter knife around the edge of each cupcake for a cleaner release.
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Make ahead: These are one of my favorite easy fall party desserts to prep a day early. They still taste amazing the next day—just toast the marshmallows fresh if you can
FAQs
Can I make these into full-sized cupcakes?
You definitely could! I would recommend you use mini marshmallows instead of large marshmallows at that point. These work so well as mini cupcakes because large marshmallows have the perfect diameter for mini cupcakes. However, if you want to use mini marshmallows and spread them out over a full-sized cupcake tin before toasting your marshmallows, that would also work.
How should I store these?
Store these cupcakes in an airtight container at room temperature for 1-2 days or in the fridge for up to 4 days. If refrigerated, let them come to room temp before serving for the best texture.
Can I add extra chocolate?
Of course! You can really add as much chocolate ganache as you want to. Just note, that if your chocolate ganache flows over the sides of you mini muffin tin, you might burn it when you go to torch the marshmallow on top.
These Mini S’mores Bites bring all the cozy comfort of a fall treat in one decadent little bite. They’re perfect for Halloween parties, fall bake sales, or even just a sweet snack on a chilly evening. If you’re building a menu of easy fall desserts or looking for a no bake fall dessert that still impresses, you’ve got to give these a try.
Let me know how they turn out—I’d love to hear if they made it onto your fall favorites list!
Happy baking! 🍂🍫🔥
Mini S'mores Cupcakes
Ingredients
- 1 1/2 cups graham cracker crumbs, finely crushed about 8 graham crackers
- 6 Tbsp unsalted butter melted
- 1/4 cup granulated sugar
- 1 cup chocolate chips semisweet or milk
- 11/3 cup heavy whipping cream
- 12 large marshmallows cut in half. Or a sprinkling of 3-4 mini marshmallows per mini cupcakes, which would be about 96 total.
Instructions
Make Graham Cracker Crust
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of the mixture into each mini cupcake liner (use a mini muffin tin for structure).
- Chill in the freezer for 10 minutes while you prepare the filling.
Make the Chocolate Ganache Filling
- Heat the heavy cream in a microwave-safe bowl until hot in 20-30 second increments. Stir well after each round in the microwave.
- Keep doing this until the chocolate forms a smooth ganache (I only had to microwave my chocolate and cream once for 30 seconds, but it depends on your microwave how long it can take)
- Spoon the chocolate mixture over the chilled crusts, filling each liner almost to the top.
- Refrigerate for at least 20 minutes to set.
Add Marshmallows and Toasts
- Cut your large marshmallows in half if you didn't already
- Once the chocolate is firm, place a marshmallow half (or 3-4 mini marshmallows) on top of each cupcake
- Use a kitchen torch to lightly toast the marshmallows until golden brown. (If you don’t have a torch, you can broil on high them for 3-4 minutes in the oven, but keep a close eye on them and check every minute or so!)
- Gently run a butter knife around the edges of your mini cupcakes to remove them from the pan and enjoy.
