S’mores Cupcakes

S’mores Cupcakes

These S’mores Cupcakes capture the delicious essence of a campfire s’more. They feature moist chocolate cake with a graham cracker crust and are topped with marshmallow buttercream frosting.

prep time: 20 MINUTES
cook time: 25 MINUTES
total time: 45 MINUTES
YIELD: 18 CUPCAKES

INGREDIENTS

Crust:

  • 1 1/4 cups graham cracker crumbs – around 1 sleeve/9 graham crackers
  • 5 tablespoons granulated sugar
  • 5 tablespoon butter, melted

Chocolate Cupcakes:

  • 1 cup granulated sugar
  • 1 cup all-purpose flour (stir, spoon & level)
  • 1/2 cup unsweetened cocoa powder (natural, not dutch-processed)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large/XL egg
  • 1/2 cup milk
  • 1/3 cup oil (vegetable/canola)
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Frosting:

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 14 oz marshmallow creme (two 7oz jars)
  • 2 teaspoon vanilla extract (clear, if you have it)
  • 1/4 teaspoon salt
  • 2 1/2 cups powdered sugar

Optional :

  • Thick Chocolate Sauce (Ghirardelli or Torani)
  • Graham Cracker Crumbs

INSTRUCTIONS

  1. Preheat your oven to 350 degrees Fahrenheit. Line your cupcake pans with paper liners.
  2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press about 1 1/2 tbsp of this mixture into the bottom of each cupcake liner.
  3. Bake at 350°F for 5 minutes, then remove and set aside.
  4. In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  5. Add the egg, milk, oil, and vanilla to the dry ingredients. Stir until everything is well incorporated.
  6. Pour boiling water into the batter and mix until fully combined.
  7. Scoop the batter into each cupcake liner, filling them about 2/3 full, on top of the graham cracker crust.
  8. Bake at 350°F for 20 minutes, or until the cupcakes spring back when lightly touched, or a toothpick inserted into the center comes out clean. Remove from the oven and cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.

Make the frosting:

  1. Cream the butter with an electric mixer until it becomes light and fluffy.
  2. Add the marshmallow fluff, vanilla extract, and salt to the butter. Mix everything together until well combined.
  3. Gradually add the powdered sugar, about 1/2 cup at a time, mixing completely after each addition.
  4. Fit a piping bag with a large round cupcake tip, such as a Wilton 1A, and fill it with the frosting.
  5. Pipe the frosting onto each cupcake.
  6. If desired, garnish the cupcakes with graham cracker crumbs and a drizzle of thick chocolate sauce, such as Ghirardelli or Torani.

Notes

  • Use marshmallow creme, not fluff, as they are not quite the same.
  • For a whiter frosting, use half butter and half coconut oil or shortening. Additionally, use clear vanilla extract.
  • These cupcakes will keep well in an airtight container for up to 3-4 days at room temperature.
  • You could freeze the cupcakes individually wrapped inside of an airtight container for up to 3 months.

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Indulge in the nostalgic delight of our S’mores Cupcakes, a delicious twist on the classic campfire treat. Picture moist chocolate cupcakes topped with a fluffy layer of marshmallow frosting, perfectly toasted to mimic the gooey goodness of roasted marshmallows. Each bite is a symphony of flavors and textures, with the rich chocolate cake, sweet marshmallow frosting, and crunchy graham cracker crumbs perfectly recreating the iconic S’mores experience. Whether enjoyed as a fun dessert for a summer barbecue or a cozy night indoors, our S’mores Cupcakes are sure to be a hit with kids and adults alike.

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