Last updated on
S'mores Cupcakes
S'mores cupcakes combine gooey marshmallow, rich chocolate, and graham cracker crunch for the ultimate dessert. Perfect for parties or cozy treats!
Jump to RecipeTable of Contents
Don’t let summer slip away without making smores at home! These s’mores cupcakes have a buttery graham cracker base, a soft and rich chocolate cake, and a dreamy marshmallow frosting, they capture all the classic campfire flavors in one irresistible bite!
This easy smores dessert is the ultimate treat for any occasion—whether you're heating things up at a summer party, celebrating a sweet little arrival at a baby shower, or just indulging your love for gooey, chocolatey goodness.
With their luscious marshmallow frosting, rich chocolate cake, and crunchy graham cracker base, they’re basically an easy sweet treat that your friends and family won't be able to resist!
One taste, and you’ll be falling hard—just like that first summer crush!
S'mores Cupcakes Ingredients
🟩 For The Graham Cracker Crust:
¾ cup of graham cracker crumbs
2 tablespoons of granulated sugar
2 tablespoons salted butter, melted and cooled
🟨 For The Cupcakes:
1 cup of all-purpose flour
¾ cup of granulated sugar
½ cup of unsweetened cocoa powder
1 teaspoon of baking soda
½ teaspoon of baking powder
¼ teaspoon of salt
½ cup of hot water (not boiling)
¼ cup of canola oil
¾ teaspoon of vanilla extract
1 large egg, room temperature
🟧 For The Marshmallow Buttercream:
1 cup butter, softened
7-ounce jar of marshmallow creme
1 teaspoon of vanilla extract
2 cups of powdered sugar
🟥 For The Topping:
1½ teaspoons graham cracker crumbs
1.55-ounce milk chocolate Hershey’s bar, broken into individual pieces
12 mini graham cracker pieces
24 mini marshmallows
Easy Substitutions and Additions
Substitute Graham Cracker Crumbs 💡 Use crushed chocolate wafer cookies or pretzels for a fun twist on the cupcake base.
Swap Marshmallow Frosting 💡 Try a cream cheese frosting or whipped chocolate ganache for a richer, indulgent topping.
Add Peanut Butter 💡 Drizzle melted peanut butter over the frosting for a sweet and salty flavor combo everyone will love.
Incorporate Extra Chocolate 💡 Mix mini chocolate chips into the batter for even more gooey chocolate in every bite.
How to make a Graham Cracker Crust
FIRST STEP: Preheat the oven to 350°F. Line a cupcake pan with 12 paper cupcake liners and set aside.
SECOND STEP: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until entirely combined.
⭐ 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.
THIRD STEP: Add one tablespoon of the graham cracker crust mixture to each of the 12 muffin cups.
Press down the crumbs to form a crust on the bottom of each muffin cup.
Bake for five minutes. Remove and allow to cool while you make the chocolate cupcake batter.
How to make smores cupcake batter
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt with a whisk.
Make 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.
Add the egg and whisk until the batter is smooth.
THIRD STEP: Divide the batter evenly between the muffin cups.
They should be about two-thirds full, and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
FOURTH STEP: Allow the s’mores cupcakes to sit in the muffin pan for five minutes, then transfer them to a wire rack.
They need to cool completely before frosting them.
⭐ 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.
How to make marshmallow buttercream
FIRST STEP: 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 two to three minutes or until light and fluffy.
SECOND STEP: Slowly add the sifted powdered sugar to the butter mixture, half a cup at a time.
Beat on medium speed until all the powdered sugar has been incorporated and the frosting is light and fluffy.
Transfer to a piping bag and frost the top of each cupcake.
THIRD STEP: Garnish each of the frosted cupcakes with a sprinkle of graham cracker crumbs, a single mini graham cracker square.
Then add a single piece of Hershey chocolate bar and two mini marshmallows.
S'mores Cupcakes FREQUENTLY ASKED QUESTIONS
🟥 How do I keep the graham cracker crust from crumbling?
Press the crumbs firmly into the cupcake liners and bake them briefly before adding the batter to keep them sturdy.
🟥 What’s the secret to getting fluffy cupcakes?
Use room-temperature ingredients, and avoid overmixing the batter to keep the cupcakes light and fluffy every time.
More Cupcake Recipes:
S'mores Cupcakes Storage Tips
🟩 Prepare in Advance: Get a jump on your dessert prep by making these s’mores cupcakes ahead of time.
🟨 Room Temperature Storage: Once fully cooled, store them in an airtight container at room temperature for up to two days.
🟧 Counter Storage: These cupcakes will stay fresh for up to two days when kept in an airtight container at room temperature.
🟥 Freezing Tips: Due to the frosting, freezing the fully decorated cupcakes isn’t recommended. However, you can bake the cupcakes in advance, freeze them unfrosted for up to two months, then thaw at room temperature and add frosting just before serving.
S'mores Cupcakes
S'mores cupcakes combine gooey marshmallow, rich chocolate, and graham cracker crunch for the ultimate dessert. Perfect for parties or cozy treats!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Graham Cracker Crust
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter (melted and cooled)
Cupcakes
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup hot water (not boiling)
- ¼ cup canola oil
- ¾ teaspoon vanilla extract
- 1 large egg (room temperature)
Marshmallow Buttercream
- 1 cup unsalted butter (softened)
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Topping
- 1½ teaspoons graham cracker crumbs
- 1.55 ounce milk chocolate Hershey’s bar (broken into individual pieces)
- 12 mini graham cracker pieces
- 24 mini marshmallows
DIRECTIONS
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.
Cupcakes
- 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.
Marshmallow Buttercream
- 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.
Notes
- 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.
Nutrition
Calories: 539kcal | Carbohydrates: 77g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 297mg | Potassium: 140mg | Fiber: 2g | Sugar: 52g | Vitamin A: 551IU | Calcium: 38mg | Iron: 2mg
HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes
Mark your calendar for National S'mores Day on August 10th every year!
Comments
Kathy Henson says
These were sooo delicious!! Everyone at work loved them! I made them smaller for more cookies since I was taking them to work and they were still a good size cookie