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S’mores Cupcake Recipe

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4.2 from 12 reviews

Delight in these irresistible S’mores Cupcakes that capture the classic campfire treat in a moist chocolate cake base topped with creamy marshmallow frosting, graham cracker crust, and melted chocolate and marshmallow decorations. Perfect for parties or a fun dessert, these cupcakes bring together crunchy, gooey, and chocolaty textures in every bite.

Ingredients

Graham Cracker Crust

  • 1-1/4 Cups Graham Cracker Crumbs
  • 1/4 Cup Unsalted Butter, melted
  • 2 Tablespoons Granulated Sugar

Chocolate Cupcakes

  • 16 Ounces Chocolate Cake Mix (1 box)
  • 3 Large Eggs
  • 1 Cup Water
  • 1/2 Cup Vegetable Oil

Marshmallow Frosting

  • 1-1/2 Cups Unsalted Butter, softened
  • 2 Cups Powdered Sugar
  • 2 teaspoons Vanilla Extract
  • 2 (7 Ounce) Jars Marshmallow Creme

Decorations

  • 8 Mini Hershey Chocolate Bars
  • 48 Mini Marshmallows
  • 3 Tablespoons Chocolate Sauce

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cupcakes.
  2. Make Graham Cracker Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well. Evenly press this mixture into the bottoms of cupcake liners using the back of a spoon to form a firm crust layer.
  3. Prepare Chocolate Cupcake Batter: In a mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil according to the cake mix box instructions. Mix thoroughly until smooth.
  4. Fill and Bake Cupcakes: Pour the cupcake batter over the graham cracker crust in each baking cup, filling about three-quarters full. Bake in the preheated oven for the time specified on the cake mix box, usually around 20-25 minutes. Test doneness by inserting a toothpick; it should come out clean when cupcakes are fully baked.
  5. Cool Cupcakes: Remove the cupcakes from the oven and from the pan. Transfer them onto a cooling rack and let them cool completely before frosting.
  6. Make Marshmallow Frosting: In a large bowl, beat softened butter, powdered sugar, and vanilla extract for about two minutes until creamy and smooth. Gradually add the marshmallow creme while continuing to beat until fully incorporated and fluffy.
  7. Frost and Decorate: Generously frost the cooled cupcakes with the marshmallow frosting. Top each cupcake with mini Hershey chocolate bars, mini marshmallows, and drizzle with chocolate sauce to create the classic s’mores look and flavor.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting the frosting.
  • For a toasted marshmallow effect, briefly use a kitchen torch on the marshmallows atop the cupcakes.
  • You can substitute homemade chocolate cake batter if preferred.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Adjust sweetness by slightly reducing powdered sugar if desired.

Find it online: https://marthatasty.com/smores-cupcake-recipe/