S’more Love in Every Bite With This S’mores Cupcakes Recipe You Can’t Resist!
Dive into the nostalgic flavors of a campfire classic with a delightful twist in our latest baking adventure: the S’mores Cupcake recipe! Imagine a buttery graham cracker crust forming the perfect base for a rich and gooey chocolate center that promises to satisfy every chocolate craving. Topped with a light and fluffy marshmallow buttercream frosting, these cupcakes are the epitome of indulgence. Get ready to capture the essence of summer nights and starry skies with every bite of these decadent treats.
S’mores Cupcakes w/ Marshmallow Buttercream Frosting Recipe
Servings: 24 cupcakes
Prep: 15 minutes| Cook Time: 25 minutes | Cool-Time: 20 minutes | Total Time: 1 hour
Graham Cracker Crust
- 15 full size graham crackers (about 2 cups of cracker crumbs)
- 5 Tbsp unsalted butter, melted
- 2 Tbsp sugar
Cupcake Ingredients
- Boxed Chocolate Cake Mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
Frosting Ingredients
- 1 cup unsalted butter (room temperature)
- 3 – 3 ½ cups powdered sugar
- 2, 7 oz jars of marshmallow fluff
Optional Toppings
- Chocolate bars
- Chocolate syrup
- Graham cracker crumbs
Cupcake Directions
Preheat oven to 350 degrees F.
Add cupcake liners to a pan and set aside.
Add graham crackers to a blender or food processor and mix until fine crumbs are formed.
In a small bowl add crumbs, melted butter and sugar.
Mix until crumbs have been coated in the butter and a wet but sticky texture is achieved.
Put 1 Tbsp of cracker mixture in each cupcake liner.
Use a spoon to firmly press down the crumbs into a flat surface. (I used the top of a sprinkles lid and it worked great).
Bake for 7 minutes and remove from the oven.
Meanwhile add all cupcake ingredients into a large bowl and mix on medium speed for 2 minutes.
Add 2 Tbsp of batter into each cupcake liner.
Bake for 17 minutes or until a toothpick inserted in the middle comes out clean.
Allow cupcakes to rest in the pan for 5 minutes then transfer to a cooling rack to come to room temp.
To make the frosting, cream the butter for 1-2 minutes on medium speed until it is light and fluffy.
Add 1 jar of marshmallow cream and mix to combine.
On a slower speed, add 1.5 cups of powdered sugar.
Mix until combined.
Incorporate the remaining jar of marshmallow cream followed by another 1.5 cups of powdered sugar.
Continue to mix on high until a smooth, glossy frosting has formed.
Once cupcakes are cool, frost with the marshmallow buttercream.
Top with chocolate drizzle, more graham cracker crumbs, crushed chocolate bars, chocolate chips, or whatever you’d like!
Notes: For the frosting, taste as you go. Depending on how sweet you want it/the texture you may need to add a bit more powdered sugar so all ingredients come together smoothly.
FAQs about Making S’mores Cupcakes
Q: Can I use a different type of crust instead of graham crackers for the base?
A: Absolutely! While graham crackers offer the classic s’mores flavor, you can experiment with other crusts such as crushed Oreos or even a simple cookie crumb base to add a different twist to your cupcakes.
Q: What can I use if I don’t have a cake mix on hand?
A: If you don’t have a brownie mix on hand, you can substitute it with your favorite homemade chocolate cake recipe. Just ensure that the batter is thick enough to support the structure of the cupcake when baked.
Q: How do I get the marshmallow buttercream to have a toasted flavor?
A: To achieve that authentic toasted marshmallow flavor, you can briefly use a kitchen torch on the frosting after piping it onto your cupcakes. Be careful to lightly toast it without burning the frosting. Toast the frosting before adding the chocolate drizzle, graham crackers, or other toppings so they don’t melt and make a mess.
Q: Can these cupcakes be made in advance? How should they be stored?
A: Yes, you can make these cupcakes a day in advance. Store them in an airtight container at room temperature if you plan to serve them within 24 hours, or refrigerate them if you need to keep them for a bit longer. Just be sure to bring them to room temperature before serving for the best flavor and texture.
Now that you know how to make S’mores Cupcakes, you might also want to check out:
- Chocolate Cupcakes with Nutella Buttercream Frosting
- Funfetti Sandwich Cookies (with Premade Cookie Dough!)
- Funfetti Vanilla Cupcakes with Buttercream Frosting
S'mores Cupcakes
Discover the joy of baking with our delectable S'mores Cupcake recipe, featuring a crunchy graham cracker crust, rich brownie filling, and a fluffy marshmallow buttercream topping. This perfect dessert mash-up is sure to become a new favorite for campfire flavor lovers and cupcake enthusiasts alike!
Ingredients
- 15 full size graham crackers (about 2 cups of cracker crumbs)
- 5 Tbsp unsalted butter, melted
- 2 Tbsp sugar
- Boxed Chocolate Cake Mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 1 cup unsalted butter (room temperature)
- 3 - 3 ½ cups powdered sugar
- 2, 7 oz jars of marshmallow fluff
- Chocolate bars (optional)
- Chocolate syrup (optional)
- Graham cracker crumbs (optional)
Instructions
Preheat oven to 350 degrees F.
Add cupcake liners to a pan and set aside.
Add graham crackers to a blender or food processor and mix until fine crumbs are formed.
In a small bowl add crumbs, melted butter and sugar.
Mix until crumbs have been coated in the butter and a wet but sticky texture is achieved.
Put 1 Tbsp of cracker mixture in each cupcake liner.
Use a spoon to firmly press down the crumbs into a flat surface. (I used the top of a sprinkles lid and it worked great).
Bake for 7 minutes and remove from the oven.
Meanwhile add all cupcake ingredients into a large bowl and mix on medium speed for 2 minutes.
Add 2 Tbsp of batter into each cupcake liner.
Bake for 17 minutes or until a toothpick inserted in the middle comes out clean.
Allow cupcakes to rest in the pan for 5 minutes then transfer to a cooling rack to come to room temp.
To make the frosting, cream the butter for 1-2 minutes on medium speed until it is light and fluffy.
Add 1 jar of marshmallow cream and mix to combine.
On a slower speed, add 1.5 cups of powdered sugar.
Mix until combined.
Incorporate the remaining jar of marshmallow cream followed by another 1.5 cups of powdered sugar.
Continue to mix on high until a smooth, glossy frosting has formed.
Once cupcakes are cool, frost with the marshmallow buttercream.
Top with chocolate drizzle, more graham cracker crumbs, crushed chocolate bars, chocolate chips, or whatever you'd like!
Notes
For the frosting, taste as you go. Depending on how sweet you want it/the texture you may need to add a bit more powdered sugar so all ingredients come together smoothly.
