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S’mores Cupcakes


  • 1 cup graham cracker crumbs
  • 1 T sugar
  • 2 T butter melted
  • 1 cup water
  • 2/3 cup cocoa
  • 1 tsp vinegar
  • 1/2 cup butter softened slightly
  • 1 and ¼ cup white sugar
  • ¼ cup + 1 T vegetable oil
  • 2 eggs +1 egg yolk
  • 1 and ¾ cup all purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 cups marshmallow fluff

For the frosting

  • 1 and 1/2 sticks butter softened
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar give or take
  • 2-4 T milk or cream
  • Pinch of salt


  • 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. The cupcake recipe makes about 20.
  • 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 at 350 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. Here is a great tutorial on how to fill cupcakes without fancy equipment.
  • 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. Beat in a bit of salt to taste.
  • Frost the cupcakes and sprinkle with additional graham cracker crumbs if desired.