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.

Author Amber Brady

Prep Time 20

Cook Time 25

Total Time 45

Yields 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.

You may freeze the cupcakes individually wrapped inside of an airtight container up to 3 months.

Nutrition