Hannah Taylor—A.K.A LilyLouTay—Says Her S’more Cupcakes Are Campfire Magic in Dessert Form
Hannah Taylor tops fluffy chocolate cupcakes with homemade marshmallow fluff and a graham cracker crunch.
When Hannah Taylor is missing family nights camping in the woods, she heads straight to her kitchen to recreate the magic. “Hannah created these gems for times when she’s missing family nights camping in the woods,” and one bite explains exactly why. Rich chocolate cupcakes get crowned with a cloud of homemade marshmallow fluff, a sprinkle of crushed graham crackers and a classic Hershey’s Kiss on top—all the cozy flavors of a campfire s’more, no fire required. Whether you’re reminiscing about summer nights or making new memories indoors, these cupcakes bring all that warmth straight to your kitchen table.
For more delicious recipes from Hannah, check out her new cookbook, Measure with Your Heart: Southern Home Cooking to Feed Your Family and Soul: A Cookbook, out now!
Measure with Your Heart Copyright © 2025 by LilyLouTay LLC. Photographs copyright © 2025 by Rinne Allen. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
Total Time
Prep Time
Ingredients
- FOR THE CAKE:
- 2 all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 1 tsp. fine sea salt
- 2 cups sugar
- 1/2 cup oil of your choosing (like vegetable oil or avocado oil)
- 2 large eggs
- 2 Tbs. vanilla extract
- 1 1/2 cups whole milk or buttermilk
- 1/2 cup boiling water
- ----------------------------------------
- FOR THE FLUFFY MARSHMALLOW:
- 3 large egg whites, at room temp.
- 1 tsp. cream of tartar
- 2/4 cup sugar
- 3/4 cup light corn syrup
- 1 Tbs. vanilla extract
- Fine sea salt
- ----------------------------------------
- FOR DECORATING:
- Crushed graham crackers
- 24 Hershey's Kisses
Instructions
PrintHeat your oven to 350°F. Line a muffin tin with 24 cupcake liners.
Make the cake: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt, and whisk until just combined. In a large bowl, combine the sugar, oil, eggs and vanilla extract and whisk until smooth. Whisk in the milk or buttermilk until incorporated. Stir the dry mix into the wet mix until just combined. Finally, add the boiling water while whisking until it's all mixed in.
Pour the batter into the muffin cups, filling them no more than two-thirds of the way (learned that the hard way). If using only one tin, you'll bake these in two batches. Bake the cupcakes until a toothpick poked into the middle of one comes out clean, 18–20 min. Let them cool in the pan completely before transferring to a rack to rest while you bake the other batch. They need to be totally cool before frosting, about 1 hour.
Make the marshmallow: While the cupcakes are baking, grab your stand mixer and attach the whisk. In the bowl, combine the egg whites and cream of tartar. Start mixing on medium speed, slowly increasing to high, until you have soft peaks (that means when you pull the whisk out, the tip of the whites droops over), 3–5 min. Turn off the stand mixer but leave the whisk attached.
In a medium pot, combine the sugar, corn syrup and ⅓ cup water and mix to combine. Place over medium-high heat and do not stir while it's heating. Using a thermometer, heat until it reaches 240°F, about 5 min.
When the sugar syrup hits 240°F, move the pan off the heat and over to the mixer. Set the mixer to low speed and slowly pour the sugar syrup into the bowl, very, very slowly. Once it's all in, raise the speed to medium. Continue mixing until the mixture is very thick and fluffy, 6–8 min. Add the vanilla extract and a big pinch of salt, and whip until the fluff is cool, another 2–3 min.
Decorate: Frost the cupcakes with as much of the fluff as you like. (If you're going to torch them, do that now, before adding toppings.) Sprinkle with crushed graham crackers and top each with a Hershey's Kiss. Pretend like you're sitting in the woods under the stars and enjoy these with a friend!
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