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S’mores Cupcakes have all the classic flavors we love in a moist chocolate cupcake with a graham cracker crust, marshmallow filling, and milk chocolate frosting.
I have officially joined the s’mores craze. I don’t know why it took me so long. What’s not to love about rich chocolate, crunchy graham crackers, and sticky marshmallows?
There is something irresistibly nostalgic about s’mores in the summertime. S’mores Cupcakes are the newest way I’ve found to enjoy the classic s’mores flavors.
S’mores Cupcakes
This recipe begins with a graham cracker crust for our favorite chocolate cupcakes.
Then the cupcakes are filled with marshmallow fluff and topped off with silky milk chocolate frosting and a dusting of graham cracker crumbs.
These are the perfect little deserts for the times this summer when you wish you could have a classic campfire, but can’t.
S’mores Desserts
For a few more awesome s’mores treats to try, check out the S’mores Cinnamon Rolls. These sweet rolls are filled with melting chocolate, gooey marshmallows, and crushed graham cracker goodness.
Easy S’mores Brownie Bites have a graham cracker crust, a rich chewy brownie layer, and are topped with a toasted, melted marshmallow. All made in the oven, no campfire required.
5 Ingredient Peanut Butter S’mores Bars have a layer of marshmallow and milk chocolate sandwiched between two layers of peanut butter cookies.
S’mores Rice Krispie Treats are a fun summer treat for kids and adults alike. Crushed graham crackers are mixed with rice krispies and toasted marshmallows and topped with milk chocolate and more toasted marshmallows.
S’mores Sundaes are the perfect way to enjoy s’mores in the summer. Vanilla ice cream, graham cracker crumbs, toasted marshmallows, and hot fudge make this one of the easiest s’mores treats to make.
S’mores Cupcakes
Ingredients
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons butter melted
- 1 cup water
- ⅔ cup cocoa
- 1 teaspoon vinegar
- ½ cup butter softened slightly
- 1¼ cup white sugar
- ¼ cup, plus 1 tablespoon vegetable oil
- 2 eggs
- 1 egg yolk
- 1¾ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups marshmallow fluff
FROSTING INGREDIENTS
- ¾ cup butter softened
- ⅔ cup cocoa powder
- 3 cups powdered sugar give or take
- 2-4 tablespoons milk or cream
- pinch salt
Instructions
- Preheat oven to 350°F and line cupcake tins with cupcake liners. In a small bowl, mix together graham cracker crumbs, 3 T of sugar and 4 T of butter.
- Press a scant tablespoon of the graham cracker crumb mixture into the cupcakes liners.
- Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
- Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well. Stir in the cocoa mixture.
- In a separate bowl, whisk together the flour, salt and baking soda. Add to the mixer and mix until just combined. Fill lined cupcake tins about 2/3 full.
- Bake for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks.
- Using a sharp knife, cut a wedge shaped piece out of the center of each cupcake. Fill with a teaspoon or two of marshmallow fluff.
- To make the frosting, beat the butter until smooth. Beat in 3 cups of powdered sugar until smooth. Add enough of the milk to reach the right consistency for spreading or piping. Add salt to taste.
- Frost the cupcakes and sprinkle with additional graham cracker crumbs if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/25/14 – recipe notes and photos updated 5/19/22}
I am crazy for all things Smores this year. That frosting looks so amazing!
Thanks, Krystal.
I love chocolate, this looks like a dream come true! Thanks for partying with us this week at Let’s Get Real.