S’mores Cupcakes
These S’mores Cupcakes have all the flavors of a campfire s’more. Moist chocolate cake with a graham cracker crust and marshmallow buttercream frosting.
S’mores Flavors
Summer and s’mores go hand-in-hand, but you may not always have access to a fire to make that beloved campfire treat.
Luckily, there are SO many ways you can combine those flavors of graham crackers, chocolate, and marshmallows so you can have some more s’mores.
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S’mores Desserts
You can throw broken graham crackers, mini marshmallows, and chocolate candy bar pieces on top of s’mores brownies.
Layer graham crackers underneath some marshmallow filled chocolate chip cookie dough for some gooey s’more cookie bars.
Go no-bake with s’mores krispie treats. Make a s’mores grilled dessert pizza. Keep it simple with s’mores cookies. Or think outside the box and make s’mores donuts.
There’s no shortage of ways to enjoy that classic American treat.
S’mores Cupcakes
The next s’mores dessert on my list was to make s’mores cupcakes. And these were a huge hit! Why?
The graham cracker crust on bottom is a GAME. CHANGER. I love a good graham cracker crust, but never have I ever thought to put it on a cupcake until now, and I’m so glad that I did. I’m a sucker for a layered dessert. Especially, with a buttery graham cracker crust.
The chocolate cake is none other than my wildly popular chocolate cupcakes recipe. SUPER moist and velvety smooth cake.
For the frosting I opted to make a marshmallow buttercream. A lot of recipes out there make a “marshmallow frosting” out of meringue. Well, I am just not a fan of meringue, so I went with a traditional buttercream frosting flavored with marshmallow creme. It was buttery, marshmallowy, and delightful.
We topped our s’more cupcakes with crushed graham crackers and a thick chocolate sauce (Ghirardelli or Torani) for decoration, but that’s optional.
Now that you know what’s in these smores cupcakes, let’s show you how to make them.
Graham Cracker Crust
The first layer in these s’more cupcakes is a graham cracker crust.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl.
- Press about 1 1/2 Tablespoons of the mixture into the bottom of each cupcake liner.
- Bake at 350˚F for 5 minutes. Then remove and set aside.
Chocolate Cupcakes
While the crust is cooling, make the chocolate cupcake batter.
- Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
- Add the egg, milk, oil and vanilla. Stir until incorporated.
- Pour boiling water into the batter and mix until fully incorporated.
- Scoop batter (about 2/3 full) into each cupcake liner on top of the graham cracker crust. Bake at 350˚F for 20-22 minutes until the cake springs back or a toothpick inserted into the center comes out clean. Remove from oven. Cool for 5 minutes, then remove cupcakes from pan to cool completely on a wire rack.
Marshmallow Buttercream Frosting
While the cupcakes are cooling, make the marshmallow frosting.
- Cream the butter with an electric mixer until light and fluffy. Add the marshmallow creme, vanilla, and salt. Mix to combine.
- Add the powdered sugar a little (1/2 cup) at a time, mixing completely after each addition.
Topping the S’mores Cupcakes
After the frosting is made, top the smore cupcakes.
- Fit a piping bag with a large round cupcake tip (like a Wilton 1A) and fill with frosting. Pipe frosting onto each cupcake.
- Garnish with graham cracker crumbs and thick chocolate sauce (Ghirardelli or Torani), if desired.
Storing
These s’mores cupcakes will keep well in an airtight container for up to 3-4 days at room temperature.
You may freeze the cupcakes individually wrapped inside of an airtight container up to 3 months.
Enjoy!
S’mores Cupcakes
Ingredients
Crust:
- 1 ¼ cups (130 g) graham cracker crumbs, (about 1 sleeve/9 graham crackers)
- 5 Tbsp granulated sugar
- 5 Tbsp (71 g) butter, melted
Chocolate Cupcakes:
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- ½ cup (40 g) unsweetened cocoa powder, (natural, not dutch-processed)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 large/XL egg
- ½ cup (118 ml) milk
- ⅓ cup (80 ml) oil, (vegetable/canola)
- 1 tsp vanilla extract
- ½ cup (118 ml) boiling water
Frosting:
- 2 cups (452 g) unsalted butter, (4 sticks) room temperature
- 14 oz (390 g) marshmallow creme, (two 7oz jars)
- 2 tsp vanilla extract, (clear, if you have it)
- ¼ tsp salt
- 2 ½ cups (300 g) powdered sugar
Optional Ingredients:
- Thick Chocolate Sauce, (Ghirardelli or Torani)
- Graham Cracker Crumbs
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cupcake pans with paper liners.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press about 1 1/2 Tablespoons of the mixture into the bottom of each cupcake liner. Bake at 350˚F for 5 minutes. Then remove and set aside.
- Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
- Add the egg, milk, oil, and vanilla. Stir until incorporated.
- Pour boiling water into the batter and mix until fully incorporated.
- Scoop batter into each cupcake liner (about 2/3 full) on top of the graham cracker crust.
- Bake at 350˚F for 20-22 minutes until the cake springs back or a toothpick inserted into the center comes out clean. Remove from oven. Cool for 5 minutes, then remove cupcakes from pan to cool completely on a wire rack.
- Make the frosting. Cream the butter with an electric mixer until light and fluffy. Add the marshmallow fluff, vanilla, and salt. Mix to combine.
- Add the powdered sugar a little (1/2 cup) at a time, mixing completely after each addition.
- Fit a piping bag with a large round cupcake tip (like a Wilton 1A) and fill with frosting. Pipe frosting onto each cupcake. Garnish with graham cracker crumbs and thick chocolate sauce (Ghirardelli or Torani), if desired.
Notes
- Use marshmallow creme NOT fluff. They are not quite the same.
- For a whiter frosting use half butter, and half coconut oil or shortening. Also use clear vanilla.
- These s’mores cupcakes will keep well in an airtight container for up to 3-4 days at room temperature.
Nutrition
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