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S’mores Cupcakes

Review Recipe
a close up shot of S’mores Cupcakes on a cooling rack
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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Table of Contents
  1. S’mores Cupcakes Ingredients
  2. How to Make This S’mores Cupcakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

How could it get any better than these s’mores cupcakes? Imagine biting into a super moist chocolate cupcake sitting on a buttery graham cracker crust, and topped with fluffy marshmallow frosting, crunchy graham cracker crumbs, and chocolate; pure bliss!

a close up shot of a S’mores Cupcake with a bite taken out of it

S’mores Cupcakes Ingredients

S’mores Cupcakes raw ingredients that are labeled

You’ll need:

For the Graham Cracker Crust

  • 1½ cups graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 4 tablespoons melted butter

For the Cupcakes

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs

For the Marshmallow Buttercream

  • 1 cup unsalted butter (softened)
  • 1 (7-ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

For the Topping

  • Mini marshmallows
  • Graham cracker crumbs
  • Chocolate bar

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.

How to Make This S’mores Cupcakes Recipe

For the Graham Cracker Crust

STEP ONE: 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.

graham crumbs, sugar, and butter mixed together

STEP THREE: Evenly distribute the mixture into the cupcake liners. Firmly press into an even layer and set aside.

graham crumbs distributed into the cupcake liner

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. Then add the water, vegetable oil, and vanilla extract. Mix until completely combined. Add the eggs and mix just until combined.

water, oil, and vanilla mixed in a bowl

STEP THREE: Fill each cupcake liner about ⅔ of the way with the cupcake batter and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Place on a wire rack and allow to cool completely before frosting.

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.

cupcake liner filled and baked

For the Marshmallow Buttercream

STEP ONE: In a large mixing bowl with an electric mixer, combine the softened butter, marshmallow creme, and vanilla extract with a hand mixer until smooth and fluffy.

butter, marshmallow creme and vanilla combined together

STEP TWO: Slowly add the powdered sugar with the mixer on medium speed until completely combined. Transfer to a piping bag and frost the top of each cupcake.

STEP THREE: If desired, add graham cracker crumbs, a piece of chocolate, and a mini marshmallow on top of the cupcake.

graham crumbs, chocolate, and mini marshmallow topped on top of the cupcake

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 iced tea

Our orange creamsicle cupcakes and lemon raspberry cupcakes are two more cupcake recipes with plenty of summer vibes.

Storage

ON THE COUNTER: These cupcakes will keep for up to 2 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. But you could make the cupcakes ahead of time and freeze them unfrosted for up to 3 months. Thaw at room temperature and frost when you are ready to serve them.

a close up shot of S’mores Cupcakes on a cooling rack

Is there anything more delightful during a summer gathering than sinking your teeth into an ooey-gooey s’more? Now imagine that same delightful feeling, but transformed into a delectable 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 liners?

To avoid the cupcake sticking to your cupcake liner, you can spray the inside of your paper liners 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, but if you want to make the cupcake base ahead of time and freeze it, you can thaw and frost them when you are ready to enjoy these treats.

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a close up shot of S’mores Cupcakes on a cooling rack

S’mores Cupcakes

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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

  • cups graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 4 tablespoons melted butter

Cupcakes

  • cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup water
  • cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs

Marshmallow Buttercream

  • 1 cup unsalted butter, softened
  • 7 ounces marshmallow creme
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Topping

  • Mini marshmallows
  • Graham cracker crumbs
  • Chocolate bar

Instructions
 

For the Graham Cracker Crust

  • 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.
  • Evenly distribute the mixture into the cupcake liners. Firmly press into an even layer and set aside.

For the Cupcakes

  • Preheat the oven to 350°F.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt with a whisk. Then add the water, vegetable oil, and vanilla extract. Mix until completely combined. Add the eggs and mix just until combined.
  • Fill each cupcake liner about ⅔ of the way and bake for 18-20 minutes or until an inserted toothpicks can come out clean. Place on a cooling rack and allow to cool completely before frosting.

For the Marshmallow Buttercream

  • In a large mixing bowl combine the softened butter, marshmallow creme, and vanilla extract with a hand mixer until smooth and fluffy.
  • Slowly add the powdered sugar with the mixer on medium speed until completely combined. Transfer to a piping bag and frost each cupcake.
  • If desired, top with graham cracker crumbs, a piece of chocolate, and a mini marshmallow.

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.
  • 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: 501kcal | Carbohydrates: 76g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 270mg | Potassium: 142mg | Fiber: 2g | Sugar: 52g | Vitamin A: 629IU | Calcium: 41mg | Iron: 2mg
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