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S'mores Cupcake Recipe

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4 from 31 reviews

These delightful S'mores Cupcakes combine the classic flavors of graham crackers, rich chocolate cake, and fluffy marshmallow frosting into a single, irresistible treat. Perfect for parties or any cozy gathering, these cupcakes feature a graham cracker crumb crust, moist chocolate cake base, and creamy marshmallow buttercream topped with mini chocolate bars and marshmallows for an authentic campfire s'mores experience.

Ingredients

Crust

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

Cake

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

Frosting

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

Toppings

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

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
  2. Prepare crust: Mix the graham cracker crumbs, granulated sugar, and unsalted butter together until evenly combined. Divide this mixture evenly into the bottom of each cupcake liner, pressing down with the back of a spoon to form a compact crust.
  3. Make cake batter: Prepare the chocolate cake batter by combining the cake mix with the eggs, water, and vegetable oil according to the package instructions. Mix until smooth and evenly blended.
  4. Fill cupcake liners: Pour the prepared cake batter evenly over the graham cracker crusts in each baking cup, filling about 3/4 full to allow room for rising during baking.
  5. Bake cupcakes: Bake the cupcakes in the preheated oven for the time specified on the cake mix box, typically 25-30 minutes. Insert a toothpick into the center to check doneness; it should come out clean.
  6. Cool cupcakes: Once baked, remove the cupcakes from the oven and transfer them onto a cooling rack. Let them cool completely before frosting to ensure the frosting does not melt.
  7. Prepare frosting: In a mixing bowl, beat the softened unsalted butter, powdered sugar, and vanilla extract together for about 2 minutes until creamy. Gradually add the marshmallow creme and continue beating until fully combined and fluffy.
  8. Frost cupcakes: Spread or pipe the marshmallow buttercream frosting onto the cooled cupcakes evenly.
  9. Decorate: Top each cupcake with mini Hershey chocolate bars, mini marshmallows, and drizzle with chocolate sauce to mimic classic s'mores flavors.

Notes

  • Ensure the cupcakes are completely cooled before frosting to prevent melting and sliding of the frosting.
  • You can toast the mini marshmallows briefly under a broiler for a few seconds to enhance the s'mores flavor.
  • Substitute mini chocolate bars with chocolate chips or chunks if preferred.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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