A fun, crowd-pleasing dessert that combines soft chocolate cake, gooey marshmallow filling, crisp graham cracker crunch, and melted chocolate on top. This version of the mini s’mores poke cakes brings all the flavour of campfire s’mores into cake form—perfect for parties, family gatherings, or whenever you’re craving a nostalgic treat.
What Are Mini S’mores Poke Cakes?
When you hear “poke cake,” think of a baked cake where you intentionally poke holes into it—then fill those holes with delicious liquid toppings so every bite is extra moist and flavour-filled. The term comes from the technique: you poke the cake.
Now imagine taking that technique and combining it with the beloved flavours of s’mores: chocolate cake base + marshmallow goo + graham cracker crunch + melted chocolate. That’s exactly what mini s’mores poke cakes deliver. Tiny in size (cupcakes or a mini sheet), but big in taste—cute, manageable, and ideal for sharing.
In short, mini s’mores poke cakes are miniature chocolate cakes with holes filled with marshmallow filling, topped with graham crumbs and melted chocolate for a playful and delicious dessert twist.
Origin of Mini S’mores Poke Cakes
The idea of a poke cake has its roots in American dessert culture, where sheet cakes—usually made with boxed mixes—are enhanced by poking holes and pouring in condensed milk, pudding, gelatin or other flavourful liquids.
The s’mores flavour combination (graham cracker + chocolate + marshmallow) originates from campfire traditions in the United States, where roasting marshmallows between graham crackers and chocolate bars became iconic. Over time, creative bakers merged that flavour profile into cakes, bars, and other desserts. For instance, bloggers and recipe developers have published s’mores poke cakes that use boxed cake mixes and marshmallow creme to capture that nostalgic taste.
The “mini” version simply adapts the size (cupcake tray or small sheet) for convenience, portion control and visual appeal. So the mini s’mores poke cake stands at the intersection of two fun and approachable dessert trends: poke cakes and s’mores-inspired baking.
Ingredients (Makes ~12 cupcakes or one 9×9 mini-cake sheet)
Here’s what you’ll need to create these mini s’mores poke cakes:
Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- ½ cup milk (or buttermilk)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot water or hot coffee (for richer flavour)
Poke Filling
- 1 cup marshmallow fluff (or marshmallow creme)
- 2–3 tbsp heavy cream or milk (to thin slightly)
Graham Crumb Layer
- ¾ cup crushed graham crackers
- 2 tbsp melted butter
- 1 tbsp brown sugar
- Pinch of salt
Topping
- 1 cup mini marshmallows
- ½ cup chocolate chips or melted chocolate
- Optional: extra graham crumbs, small squares of Hershey bar, or toasted marshmallows on top
Step-by-Step Directions & Preparation Method: Mini S’mores Poke Cakes
Here’s how to make these mini s’mores poke cakes—from cake batter to final drizzle.
1. Bake the Cake
- Preheat the oven to 350 °F (≈180 °C).
- Line or grease a 12-cup muffin pan (for cupcakes) or a 9×9″ square pan (for a mini sheet cake).
- In a bowl, whisk together all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt.
- Add the egg, milk, oil, and vanilla extract. Mix until smooth.
- Finally stir in the hot water or hot coffee—note the batter will be thin.
- Pour the batter into the prepared pan(s).
- For cupcakes: bake ~16–18 minutes, or until a toothpick comes out clean.
- For the 9×9 sheet: bake ~22–25 minutes, or until done.
- Remove from oven and let the cake cool slightly but remain warm for the next step.
2. Poke & Fill the Cake
- While still warm, poke 4–5 holes in each cupcake (or spaced holes across the cake if using a sheet) using a straw, skewer, or the handle of a wooden spoon.
- In a separate bowl, mix the marshmallow fluff with 2–3 tbsp heavy cream (or milk) until it becomes pourable.
- Spoon or pipe the marshmallow filling into each hole so it sinks into the cake. This creates the gooey interior that makes the “poke cake” effect.
3. Add the Graham Crumb Layer
- In a small bowl, combine the crushed graham crackers, melted butter, brown sugar, and pinch of salt. Mix until crumbly & buttery.
- While the cake is still slightly warm, sprinkle or gently press this graham crumb mixture onto the top of each cake (or across the sheet). The warmth will help it adhere a little.
4. Finish with Toasted Marshmallow + Chocolate
- Top each mini cake with mini marshmallows.
- Use your oven broiler for 1–2 minutes (watch constantly!) or use a kitchen torch to lightly toast the marshmallows so they turn golden — this adds authentic s’mores flavour and visual appeal.
- Melt the chocolate chips (or use the melted chocolate) and drizzle over the top, letting it pool a little. You may also press a small square of chocolate bar onto each cake so it melts from the residual warmth.
- If you like, add extra graham crumbs or a bit more marshmallows on top for garnish.
5. Serve (and Store)
- Serve warm for gooey marshmallow effect and melted chocolate.
- If prepared ahead, you can let them cool then refrigerate; bring to room temperature or gently warm before serving.
- For best texture, serve within 24 hours so the graham crumb stays crisp on top. (Over time it may soften.)
Variations: Mini S’mores Poke Cakes
Let your mini s’mores poke cakes take on different twists:
- Extra gooey: After filling with marshmallow, drizzle some hot fudge sauce before adding the graham layer.
- Party platter: Make in a 13×9″ pan instead of mini size; slice into squares for a crowd.
- Less sweet: Swap in dark chocolate for the topping and reduce sugar by ~2 tbsp in the cake batter.
- Campfire version: Use a kitchen torch on the marshmallows right before serving for that flame-roasted look and taste.
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour, and use gluten-free graham crackers for the crumb layer.
- Mini bar twist: Instead of chocolate chips, top each cake with a small piece of your favourite chocolate bar—milk, salted caramel, peanut butter—so it melts into the cake top.
- Flavor-infused batter: Add a pinch of cinnamon or a drop of almond extract into the cake batter for a subtle warm aroma.
- Seasonal theme: Use pastel marshmallows for spring, mini pumpkin marshmallows for Halloween, or heart-shaped ones for Valentine’s.
FAQs (Frequently Asked Questions)
Q: What makes a cake a “poke cake”?
A: A poke cake is one where you bake a cake, then poke holes all over the surface and pour in a liquid topping (like pudding, condensed milk, marshmallow creme) so that it seeps into the holes, creating extra moisture and flavour with every bite.
Q: Do I have to use marshmallow fluff for the poke filling?
No — you could use a marshmallow creme, melted marshmallows with a little cream, or even whipped marshmallow topping. But using marshmallow fluff (or creme) gives the classic marshmallow taste and keeps the texture smooth for filling the holes.
Q: Can I skip the toasting step for the marshmallows?
Yes — you can. The toasting adds that camp-fire charred marshmallow flavour, but if you don’t have a torch or broiler available you can skip it. The cakes will still taste delicious; they’ll just look a little less “roasted.”
Q: How soon should I serve them after making?
For optimal texture (especially the graham crumb layer), serve within 24 hours. Over time the graham crackers can soften and lose their crunch. Some sources say poke cakes keep for up to 3–5 days in the fridge, but best when fresh.
Q: Can I make Mini S’mores Poke Cakes in advance?
Yes — you can bake the cake and poke/fill it ahead of time, and then add the topping (marshmallows, chocolate) right before serving to maintain texture. If you top early and refrigerate, the graham layer may become soggy.
Q: What if I only have a boxed cake mix?
That’s fine! Many variations of s’mores poke cake use a boxed chocolate cake mix to save time while still delivering great flavour. The technique remains the same (poke, fill, top).
Why You’ll Love These Mini S’mores Poke Cakes
- Fun and nostalgic: They evoke camping, s’mores around a fire, cozy gatherings—but in cake form.
- Big flavour, little fuss: With simple steps (bake → poke → fill → top) you get layered textures and flavours: soft cake, gooey marshmallow, crunchy graham, melted chocolate.
- Portion-friendly: Being mini means you can serve at parties, serve children easily, or just enjoy one (or two!).
- Customisable: You can play with toppings, chocolate types, add flavour twists, or adapt for dietary needs (gluten-free, less sweet).
- Visual appeal: The little marshmallow peaks, golden toasted tops, chocolate drizzle—all that makes them look as good as they taste.
Tips for Success
- When stirring in the hot water (or coffee) into the cake batter: the batter will look thinner than you may expect—this is normal and helps yield a moist cake.
- When poking the cake: use a straw or wooden spoon handle; avoid making holes too large, or the cake could collapse.
- Warm your marshmallow fluff mixture just enough so it flows easily into the holes—but don’t overheat, or it may become too runny.
- The graham crumb layer adds texture; sprinkle it while the cake is still slightly warm so it adheres better.
- If you’re toasting marshmallows with a broiler, stand very close and don’t walk away—marshmallows burn quickly! Using a torch gives you more control.
- If preparing ahead, refrigerate but allow to come to near room temperature before serving so the cake and filling soften nicely.
- Clean cuts: If using the sheet version (9×9 or 13×9), use a warm knife (dip in hot water, wipe dry) to slice cleanly through gooey layers.
- Storage: Keep in an airtight container or cover the pan; refrigerate if you’ll keep more than a few hours. Best to serve within a day for peak texture and flavour.
Conclusion: Mini S’mores Poke Cakes
These mini s’mores poke cakes bring together the best of two beloved dessert ideas: the layered indulgence of a poke cake and the nostalgic flavour of campfire s’mores. They’re fun to make, fun to serve, and fun to eat. Whether you’re hosting a party, baking with kids, or just treating yourself, this recipe hits the mark. You get a tender chocolate cake base, holes filled with gooey marshmallow, a crunchy graham cracker topping, and that final chocolate drizzle (or melted bar) that ties it all together. Tap into your playful side, customise to your favourite flavours, and bake something memorable. Happy baking—and dessert time just got a whole lot more awesome!
[tasty-recipe id=”15529″]
