S’mores Cupcakes with Marshmallow Buttercream Frosting
These S’mores Cupcakes combine chocolate, graham crackers, and marshmallow buttercream frosting for a dreamy treat. It’s perfect for summer parties and dessert tables. 🧁🍫🔥
Servings 18
Ingredients
Crust:
- 1 1/4 cups graham cracker crumbs - around 1 sleeve/9 graham crackers
- 5 tablespoon 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
Cupcakes 🧁
- Preheat your oven to 350°F and line your cupcake pan with paper liners.
- In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press about 1 1/2 tablespoons into the bottom of each liner and bake for 5 minutes. Set aside once done.
- In a large bowl, sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla, stirring until everything comes together. Pour in boiling water and mix until smooth.
- Scoop the batter into each liner, filling about 2/3 full on top of the graham cracker crust.
💡 Optional: Add a chocolatey surprise like ganache, a piece of chocolate, or Nutella for a gooey center—either before baking or by coring after baking.
- Bake at 350°F for 20 minutes, or until cupcakes spring back when lightly touched, or a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting 🍥
- Cream butter until light and fluffy. Mix in marshmallow fluff, vanilla, and a pinch of salt. Gradually add powdered sugar, about 1/2 cup at a time, mixing fully after each addition.
- Fill a piping bag with a large round tip and frost each cupcake. Top with graham cracker crumbs and drizzle with thick chocolate sauce if you like.
Notes
- Use marshmallow creme, not fluff—they’re not the same.
- For whiter frosting, use half butter and half coconut oil or shortening, and clear vanilla.
- Store cupcakes in an airtight container for 3-4 days at room temperature.
- Freeze individually wrapped cupcakes in an airtight container for up to 3 months.