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Best S'mores Cupcakes Recipe

S'mores Cupcakes

iamwinfred
These s'mores cupcakes take everything you love about the campfire classic and turn it into a portable, party-ready dessert. Each cupcake starts with a buttery graham cracker crust, gets topped with a rich chocolate cake, and finishes with a swirl of fluffy marshmallow frosting. You get all the gooey, toasty, chocolatey flavor of a real s'more without needing a fire pit or a bag of skewers.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 280 kcal

Equipment

  • 2 standard 12-cup muffin pans
  • Cupcake liners
  • Food processor
  • Stand mixer or hand mixer
  • Piping bags
  • Piping tips large star tip
  • Kitchen torch optional, for toasting
  • Wire cooling rack
  • Medium bowl
  • Large mixing bowls 2
  • Whisk

Ingredients
  

  • 2 cups graham cracker crumbs about 16 full graham cracker sheets, finely ground
  • 8 tablespoons unsalted butter 113g, melted
  • 2 tablespoons granulated sugar
  • salt pinch

For the Chocolate Cupcakes

  • 2 cups all-purpose flour 240g
  • 3/4 cup Dutch process cocoa powder 75g
  • 1 1/2 cups granulated sugar 300g
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs room temperature
  • 1 cup whole milk 240ml, room temperature
  • 1/2 cup vegetable oil 120ml
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee 240ml, freshly brewed

For the Marshmallow Frosting

  • 1 cup marshmallow fluff about one 7.5 oz jar
  • 1 cup unsalted butter 226g, softened
  • 4 cups powdered sugar 480g
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream 30ml

For Garnish

  • extra graham cracker crumbs for sprinkling
  • mini chocolate bars or chocolate chips, for topping
  • mini marshmallows for topping

Instructions
 

  • Preheat oven to 350°F. Line two standard 12-cup muffin pans with cupcake liners.
  • Pulse graham crackers in a food processor until they form fine, even crumbs. In a medium bowl, stir crumbs together with melted butter, sugar, and salt until mixture looks like wet sand.
  • Spoon about one tablespoon of crust mixture into each liner and press down firmly using the back of a spoon or the bottom of a small glass. Bake for 5-6 minutes, then remove from oven and set aside to cool slightly. Leave oven on.
  • In a large bowl, whisk together flour, Dutch process cocoa powder, sugar, baking powder, baking soda, and salt until no clumps remain.
  • In a separate large bowl, whisk together eggs, milk, vegetable oil, and vanilla until smooth. Whisk in hot coffee last (mixture will be thin).
  • Pour wet ingredients into dry ingredients and whisk just until no streaks of flour remain, being careful not to overmix. Batter will be thin.
  • Divide batter evenly over baked crusts, filling each liner about two-thirds full. Bake for 16-18 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
  • In a stand mixer, beat butter on medium speed until smooth and pale, about 2 minutes. Add marshmallow fluff and beat until combined. Gradually add powdered sugar on low speed to avoid a sugar cloud.
  • Add vanilla and heavy cream, then increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  • Transfer frosting to a piping bag fitted with a large star tip and pipe a generous swirl onto each cooled cupcake.
  • Use a kitchen torch to lightly toast the outside of the frosting until golden in spots. Finish with a sprinkle of graham cracker crumbs and a small piece of chocolate or mini marshmallow.

Notes

  • Use room temperature eggs and milk so the batter comes together smoothly.
  • Do not skip pressing the crust down firmly, or it will crumble when you bite in.
  • Let the cupcakes cool completely before frosting so the marshmallow does not slide off.
  • Move the torch constantly in small circles to avoid burning any one spot.
  • If you do not have a torch, a quick 1-2 minute pass under the broiler works too, watched closely.
  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 4 days if your kitchen runs warm, then let them sit out 20 minutes before serving.
  • Freeze unfrosted cupcakes, wrapped individually, for up to 2 months. Thaw at room temperature before frosting.
  • Marshmallow fluff frosting does not freeze well, so always freeze cupcakes before frosting them.
  • For a fun twist, fill the center of each cupcake with extra marshmallow fluff or dark chocolate ganache before frosting.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 190mgPotassium: 85mgFiber: 2gSugar: 27gVitamin A: 6IUCalcium: 4mgIron: 8mg
Keyword campfire cupcakes, chocolate cupcakes with graham cracker crust, marshmallow frosting, s'mores cupcakes, summer desserts
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