These delicious s'mores cupcakes merge the comforting flavors of a classic campfire treat with moist chocolate cupcakes to create a decadent dessert.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Keyword: S’mores Cupcakes Recipe
Graham Cracker Crust
¾cupgraham cracker crumbs
2tablespoonssalted butter,melted and cooled
½cupunsweetened cocoa powder
½cuphot water (not boiling)
1large egg,room temperature
1½teaspoonsgraham cracker crumbs
1.55ouncemilk chocolate Hershey’s bar,broken into individual pieces
12mini graham cracker pieces
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.
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.
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.
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.