October 19, 2023
Review RecipeS’mores Cupcakes
These delicious s'mores cupcakes merge the comforting flavors of a classic campfire treat with moist chocolate cupcakes to create a decadent dessert.
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How could it get any better than these s’mores cupcakes? Imagine biting into a chocolate cupcake sitting on a buttery graham cracker crust, and topped with fluffy marshmallow frosting, crunchy graham cracker crumbs, and chocolate; pure bliss!
S’mores Cupcakes Ingredients
These delectable treats offer the perfect blend of chocolate, marshmallow, and graham cracker flavors, all nestled inside a soft cupcake.
With each bite, you can taste the rich and creamy chocolate, the sweet and sticky marshmallow, and the comforting graham cracker crust.
You’ll need:
For The Graham Cracker Crust:
- ¾ cup of graham cracker crumbs
- 2 tablespoons of granulated sugar
- 2 tablespoons salted butter, melted and cooled
For The Cupcakes:
- 1 cup of all-purpose flour
- ¾ cup of granulated sugar
- ½ cup of unsweetened cocoa powder
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- ½ cup of hot water (not boiling)
- ¼ cup of canola oil
- ¾ teaspoon of vanilla extract
- 1 large egg, room temperature
For The Marshmallow Buttercream:
- 1 cup of unsalted butter (softened)
- 1 (7-ounce) jar of marshmallow creme
- 1 teaspoon of vanilla extract
- 2 cups of powdered sugar
For The Topping:
- 1½ teaspoons graham cracker crumbs
- 1.55-ounce milk chocolate Hershey’s bar, broken into individual pieces
- 12 mini graham cracker pieces
- 24 mini marshmallows
PRO TIP:
For your garnish, if you can not find the mini graham crackers (they are often sold in the kids’ snack bag section), you can just use a butter knife to cut a standard-sized graham cracker down into mini-sized pieces.
Substitutions And Additions
CAKE MIX: If you are in a real pinch, you can use a store-bought boxed chocolate cake mix for this recipe.
MARSHMALLOW CREAM: Marshmallow creme and marshmallow fluff will both work for this frosting recipe.
GRAHAM CRACKER CRUMBS: If you’re out of graham cracker crumbs, don’t worry!
Crushed digestive biscuits or even vanilla wafer cookies can work as a substitute, providing a slightly different texture and flavor that still complements the s’mores theme.
CHOCOLATE CHIPS: While the recipe calls for milk chocolate chips, you can easily swap them for dark chocolate chips for a more intense cocoa flavor or white chocolate chips for a creamier, milder taste.
ADDITIONS: For extra crunch and flavor, consider folding in a handful of chopped nuts like toasted almonds or pecans into the cupcake batter.
You could also sprinkle a pinch of sea salt over the frosted cupcakes for a sweet-savory balance.
How To Make This S’mores Cupcakes Recipe
These cupcakes are not your normal cupcakes. They start with a buttery graham cracker crust topped with chocolatey cupcakes.
Last but not least, you will whip up a sweet marshmallow buttercream that tastes just like melty marshmallows roasted over an open fire.
For The Graham Cracker Crust
STEP ONE: Preheat the oven to 350°F. Line a cupcake pan with 12 paper cupcake liners and set aside.
OUR RECIPE DEVELOPER SAYS
Parchment paper liners can help prevent the cupcakes from sticking to the liners.
STEP TWO: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until entirely combined.
PRO TIP:
If you can’t find graham cracker crumbs, you can crush your own graham crackers in a food processor or a Ziploc bag with a rolling pin.
STEP THREE: Add one tablespoon of the graham cracker crust mixture to each of the 12 muffin cups.
Press down the crumbs to form a crust on the bottom of each muffin cup.
Bake for five minutes. Remove and allow to cool while you make the chocolate cupcake batter.
For The Cupcakes
STEP ONE: Preheat the oven to 350°F.
STEP TWO: In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt with a whisk.
Make sure that there are no lumps from the unsweetened cocoa powder.
To the bowl of dry ingredients, add the hot water, vegetable oil, and vanilla extract. Whisk to combine. Your batter will be thick.
Add the egg and whisk until the batter is smooth.
STEP THREE: Divide the batter evenly between the muffin cups.
They should be about two-thirds full, and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
STEP FOUR: Allow the s’mores cupcakes to sit in the muffin pan for five minutes, then transfer them to a wire rack.
They need to cool completely before frosting them.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.
For The Marshmallow Buttercream
STEP ONE: To make the marshmallow buttercream frosting add the softened butter, marshmallow creme, and vanilla extract to a large mixing bowl.
Beat on medium speed, using a handheld mixer, for two to three minutes or until light and fluffy.
STEP TWO: Slowly add the sifted powdered sugar to the butter mixture, half a cup at a time.
Beat on medium speed until all the powdered sugar has been incorporated and the frosting is light and fluffy.
Transfer to a piping bag and frost the top of each cupcake.
STEP THREE: Garnish each of the frosted cupcakes with a sprinkle of graham cracker crumbs, a single mini graham cracker square.
Then add a single piece of Hershey chocolate bar and two mini marshmallows.
How To Serve
These delightful cupcakes are sure to transport you to memories of sitting around a campfire.
Serve them as an afternoon snack along with a warm mug of hot chocolate or a cold, refreshing glass of milk.
For something extra indulgent, how about a scoop of vanilla ice cream, topped with hot fudge sauce?
Our orange creamsicle cupcakes and lemon raspberry cupcakes are two more recipes with plenty of summer vibes.
MORE CUPCAKE RECIPES
Storage
You’ve indulged in these delectable s’mores cupcakes, and now you’re wondering how to keep them fresh and delightful. Here’s everything you need to know:
MAKE AHEAD: If you want to get a head start on your dessert game, you can make these s’mores cupcakes ahead of time.
Once they’ve cooled completely, store them in an airtight container at room temperature for up to two days.
ON THE COUNTER: These cupcakes will keep for up to two days covered in an airtight container at room temperature.
IN THE FREEZER: Because of the frosting, I don’t recommend freezing these delicious chocolate cupcakes.
You could make the cupcakes ahead of time and freeze them unfrosted for up to two months. Thaw at room temperature and frost when you are ready to serve them.
Why We Love This Recipe
S’MORES NOSTALGIA: These cupcakes capture the essence of a classic campfire treat – s’mores. They evoke feelings of nostalgia and childhood memories, making them a delightful and heartwarming dessert.
PERFECT COMBINATION OF FLAVORS: With layers of rich chocolate cake, gooey marshmallow filling, and a graham cracker crust, these cupcakes offer the perfect balance of sweet, creamy, and crunchy textures.
EASY AND FUN TO MAKE: Crafting these cupcakes is not only delicious but also a joy. The recipe’s simplicity, along with step-by-step instructions, allows bakers of all skill levels to create a crowd-pleasing dessert that’s as fun to make as it is to eat.
Is there anything more yummy during a summer gathering than sinking your teeth into an ooey-gooey s’more? Now imagine that same feeling, but transformed into cupcake form! These s’mores cupcakes are a fun twist with a graham cracker bottom, moist cake, and marshmallow frosting.
FREQUENTLY ASKED QUESTIONS
Should I use unsweetened or Dutch cocoa?
Make sure you use unsweetened cocoa in this homemade s’mores cupcakes recipe.
How can I stop my smores cupcakes from sticking to the paper?
You can spray the inside of them with baking spray or purchase non-stick liners. These usually are specifically labeled as non-stick.
Can I freeze these tasty cupcakes?
We don’t recommend freezing the frosted cupcakes. If you want to make the cupcake base ahead of time and freeze them, you can thaw and frost them when you are ready to enjoy these treats.
More Recipes You’ll Love
- Vanilla Cupcakes
- Pumpkin Cupcakes
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- Red Velvet Ice Cream
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- Bunny Butt Cupcakes
- Graham Cracker Crust
- Reese’s Peanut Butter Cupcakes
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- Cookie Monster Cupcakes
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S’mores Cupcakes
These delicious s'mores cupcakes merge the comforting flavors of a classic campfire treat with moist chocolate cupcakes to create a decadent dessert.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Ingredients
Graham Cracker Crust
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter, melted and cooled
Cupcakes
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup hot water (not boiling)
- ¼ cup canola oil
- ¾ teaspoon vanilla extract
- 1 large egg, room temperature
Marshmallow Buttercream
- 1 cup unsalted butter, softened
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Topping
- 1½ teaspoons graham cracker crumbs
- 1.55 ounce milk chocolate Hershey’s bar, broken into individual pieces
- 12 mini graham cracker pieces
- 24 mini marshmallows
Instructions
Graham Cracker Crust
- Preheat oven to 350°F. Line a cupcake pan with 12 paper cupcake liners, and set aside.
- In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until entirely combined.
- Add one tablespoon of the graham cracker crust mixture to each of the 12 muffin cups and press down the crumbs to form a crust on the bottom of each muffin cup. Bake for 5 minutes. Remove and allow to cool while you make the chocolate cupcake batter.
Cupcakes
- In a large mixing bowl add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk to combine, being sure that there are no lumps from the unsweetened cocoa powder.
- To the bowl of dry ingredients, add the hot water, vegetable oil, and vanilla extract. Whisk to combine. Your batter will be thick.
- Lastly, add the egg and whisk until the batter is smooth.
- Divide the batter evenly between the muffin cups, they should be about ⅔ full, and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the s'mores cupcakes to cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely on the counter before frosting them.
Marshmallow Buttercream
- To make the marshmallow buttercream frosting add the softened butter, marshmallow creme, and vanilla extract to a large mixing bowl. Beat on medium speed, using a handheld mixer, for 2-3 minutes or until light and fluffy.
- Slowly add the sifted powdered sugar to the butter mixture, half a cup at a time, and beat on medium speed until all the powdered sugar has been incorporated and the frosting is light and fluffy.
- Transfer the marshmallow buttercream frosting to a large piping bag fitted with a large piping tip, and frost each of the cooled s'mores cupcakes.
- Garnish each of the frosted cupcakes with a sprinkle of graham cracker crumbs, a single mini graham cracker square, a single piece of Hershey chocolate bar, and 2 mini marshmallows.
Notes
- Parchment paper liners can help prevent the cupcakes from sticking to the liners.
- If you can’t find graham cracker crumbs, you can crush your own graham crackers in a food processor or a Ziploc bag with a rolling pin.
- For your garnish, if you can not find the mini graham crackers (they are often sold in the kids’ snack bag section), you can just use a butter knife to cut a standard-sized graham cracker down into mini-sized pieces.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.
Nutrition
Calories: 544kcal | Carbohydrates: 76g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 310mg | Potassium: 156mg | Fiber: 3g | Sugar: 50g | Vitamin A: 552IU | Calcium: 40mg | Iron: 2mg
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Comments
RayJay says
These were the best cupcakes I have ever made. I baked these for Father’s Day and my Dad literally asked where I had bought the cupcakes – they were so perfect. I did add a little instant coffee to the hot water to make the cake extra chocolatey, and I put almost 16oz of fluff in my buttercream b/c it just tasted like regular buttercream. The consistency was great. Everything was wonderful. Thank you – this is a keeper.