These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!
S’mores Cupcakes
If you’ve been keeping up with S’mores Week this week, then you’ve already seen my Smores Cheesecake and Smores Ice Cream Bars and you know that s’mores are all the rage this week! A bunch of us bloggers have gotten together to bring copious amounts of s’mores-inspired treats. To see what everyone else brought today, check out the bottom of the post. I’m sad to see S’mores Week end, but I’m pretty pumped to end it with these S’mores Cupcakes.
So yesterday I had my 6 month check up/cleaning at the dentist. I know a lot of people hate the dentist, but I actually don’t mind it. I’ve actually fallen asleep while getting my teeth cleaned before. No joke. And I love leaving with that clean feeling mouth. 🙂
And now our dentist has a tv in the ceilings above the chairs, so I get to watch tv while I lay there. Works for me!
I’ve been fortunate to never have any cavities or anything, so it’s never been a bad experience for me. I never even had to get braces. I don’t know how I got so lucky, but I’ll take it.
And I don’t think I’ve ever been to a dentist appointment without having them tell me how great my teeth are. After my dental hygienist finished cleaning my teeth yesterday she said, “I’m officially jealous of your teeth.” That’s saying a lot coming from someone who looks at teeth all day every day.
I wish I knew what I’d done to get such great teeth. I’d make sure our kids do it one day. Maybe it’s all the milk I had to drink as a kid? I am a little shocked that after all the sugar that makes it’s way into my mouth these days that I don’t have more teeth issues. It must be a genes thing.
I do always get lectured about flossing though. I just can’t seem to get into that habit. I’m not a fan.
The Best S’mores Cupcakes Recipe
However, I am a massive fan of these S’mores Cupcakes. When one of my coworkers grabbed one, his first comment was one of surprise. “A cupcake with a crust?!” Why yes, why not?
And the crust on these might just be my favorite part. The graham cracker crust has some added sugar in it, and it is just perfect with the super moist chocolate cupcake.
The marshmallow icing is incredibly light and fluffy. I considered using marshmallow fluff, but I had a tough time getting it stiff enough. To be fair, it was when our air conditioning was on the fritz, so maybe it was a little warm.
But this icing stood up to the warm air, so it won! And the contrast of the lightness of it, with the denser cupcake and the sweet, lighty crunchy crust is just perfection. You won’t be able to stop eating them.
Then I finished them off with a little chocolate sauce and a sprinkle of graham cracker crumbs. Super cute, but totally optional.
These S’mores Cupcakes are super yummy and simple to put together! With the graham cracker crust, chocolate cupcake and marshmallow frosting, they really are like eating a s’more in cupcake form!
You might also like
- S’mores Cheesecake
- S’mores Ice Cream Bars
- S’mores Chocolate Cake
- S’mores Pizza
- S’mores Chocolate Pie
Watch How To Make Them
S’mores Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 15–18 Cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!
Ingredients
CRUST
- 1 1/4 cup (168g) graham cracker crumbs
- 5 tbsp (70g) butter, melted
- 5 tbsp (65g) sugar
CHOCOLATE CUPCAKES
- 1 cup (130g) all purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla
- 1/2 cup (120ml) boiling water
MERINGUE MARSHMALLOW FROSTING
- 4 eggs whites
- 1 cup (207g) sugar
- 1/2 tsp cream of tarter
- 1 tsp vanilla extract
- Chocolate sauce (I used Hershey’s Hot Fudge topping)
- Graham cracker crumbs
Instructions
13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 26.7 g
- Sodium: 143.5 mg
- Fat: 9.6 g
- Carbohydrates: 34.5 g
- Protein: 3.2 g
- Cholesterol: 52.4 mg
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Enjoy!
For the cake: vanilla and boiling water: can you use vanilla bean paste or extract?
I use extract. You could use vanilla bean paste and just add it. You don’t have to add it to the boiling water.
can I freeze these? need to make large amounts and want to make them ahead time
I haven’t frozen and thawed the frosting before, so I’m not sure, but the cupcakes should be fine.
Can a take a blow torch to this frosting? Making it for my kids bake sale and we’re super excited to try this!
Yes, you can! Enjoy them!
This recipe is amazing! Do you think I could make an 8” round cake with the cupcake batter instead of cupcakes?
I’m so glad you enjoyed them! Yes, you can find that chocolate cake recipe here.
I see that recipe doesn’t call for Dutch processed cocoa. Are they interchangeable?
So Hershey’s special dark is actually a blend, not pure Dutch processed cocoa, I believe. That said, I’ve used Dutch processed cocoa and natural processed cocoa and they both work. The Dutch processed cocoa rises a little less though. The Hershey’s special dark doesn’t have that issue though (at least not the blend they used to make. They changed it I think).
Hello,
This recipe looks so good! Wondering if you would have this recipe for mini cupcakes. Would you know the baking time for mini cupcakes?
Mini cupcakes should be fine. I’m not sure of the exact bake time. Maybe around 10 minutes?
How long and where can these cupcakes be stored?
You can store them in the fridge in an air-tight container. They should be good for 3-4 days.
This was awesome! I do have some leftover frosting. How long will it last? Keep in fridge?
I’m glad you enjoyed them! The frosting needs to be piped or added to what you’re using it on shortly after making it. It probably won’t freeze well, since it’d likely deflate once you stir it back up.
This recipe is great!!! Question – could the cupcakes be made ahead of time and frozen? I freeze cakes and cupcakes all of the time, but wondered how the graham cracker crust would handle being frozen?
I’m so glad you enjoy them! I haven’t tried freezing them, but I think the crust would do just fine.
I love this recipe! I am wondering can I use this recipe to make a 2 layer cake ? Or do I need to double the recipe ?
I’m so glad you enjoyed them! You’d want to double it for an 8 inch cake. I’ve never made a cake with crust on it, so I’m not sure about that. But I hope it works well!
May I add colored sprinkles to the top of the frosting? I’m trying to make a flag out of them for a boy scout event. I don’t want to trying dyeing all the frosting into multiple colors.
Yes, that should be fine.
can rice, milk or coconut milk be used instead of buttermilk?
You can use regular milk. I haven’t tried the other ones you listed.
I love this recipe. Can’t tell you how many times I’ve made it and everyone loves it.
I actually use a butane lighter and torch the frosting so it looks like a roasted marshmallow!! Highly recommend
I’m so glad they’re a hit!
It took a lot longer to cook them than in the recipe stated. They were for my son’s birthday (36th). The family loved them. Especially the frosting. Will make these again.
So glad you enjoyed them!
Great recipe!
Can I make this into an 8 inch cake pan?
I love this meringue marshmallow frosting more than buying fluff.
Would the fluff be easier to decorate with?
I’m glad you enjoy them! The meringue marshmallow frosting would be fine to frost the outside of a cake, but I don’t think it’d be firm enough to put between the layers of a layered cake.
This is my 2nd time making these and they are always so yummy! One question, how long will they last in the fridge with the frosting on top?
I’m so glad you enjoy them! They should last 4-5 days in the fridge.