S’mores Cupcakes

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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!

Close-up of Smores Cupcakes with a bite out of one

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.

Close-up of Smores Cupcakes on a wooden boardOverhead view of Smores Cupcakes on a wooden board

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!

Smores Cupcakes on a wooden pedestalClose-up of Smores Cupcakes

[adthrive-in-post-video-player video-id=”AVXVYP3Q” upload-date=”Wed May 24 2017 19:16:17 GMT+0000 (UTC)” name=”Smores Cupcakes” description=”Smores Cupcakes with super moist chocolate cupcake with a graham cracker crust, topped with a super light and airy marshmallow frosting!”]
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Recipe

S’mores Cupcakes

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 15-18 Cupcakes
  • 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

1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.
2. In a small bowl, combine crust ingredients and mix well.
3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
4. Bake crusts for 7 minutes then remove and set aside.
5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
7. Add vanilla to boiling water and add to mixture. Mix well.
8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.
9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.
11. Place over a saucepan with simmering water (or use a double boiler).
12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.

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!

S'mores Cupcakes - super moist chocolate cupcakes with a graham cracker crust, topped with a light marshmallow frosting!

Smores Cupcakes - a graham cracker crust, moist chocolate cupcakes and marshmallow frosting!

This post contains affiliate links.

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296 Comments
  1. Andie

    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.

  2. Julia

    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






  3. Sabrina

    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.






  4. Julia

    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?

    1. Lindsay

      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.

  5. Amanda

    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?






  6. Lexy

    I made these tonight for a fund raiser I’ll have at work, and I’ll make them Halloween-y, i’m so excited been wanting to try your recipe for a good month now and even had everything ready. My sister and her boyfriend were my guinea pigs (lucky ones) and they ended up eating 3 each! Lol, I’m super excited to see how they do tomorrow, thank you!
    One question, should I store them in the fride even if it’s just overnight? Or the frosting in any case?






  7. Katy

    I’m baking these right now at 300 degrees but it’s taking way longer than 17-19 min. Is 300 the right temp? Thanks!

    1. Lindsay

      It is the correct temperature. Ovens can very little bit and you may want to try calibrating yours, but I would just add a few minutes and bake them until they are done.

  8. Karen

    So good! I made Mini cupcakes and torched the meringue. It’s the first time I’ve ever made it and I was a little nervous, but it turned out amazing and everybody loved them.






  9. Coreen C Bohl

    Made these for a summer gathering of family and friends. They were a huge hit with both kids and adults! I did not have any cream of tartar and substituted an equal amount of light corn syrup.

  10. Sarah

    Can the cupcakes WITH the meringue topping be frozen if made the day before? I don’t have room in my fridge because I made 30 cupcakes.

    1. Lindsay

      I haven’t tried it to be able to say for sure. I think it could change the texture of the meringue a bit when it thaws, but otherwise should be ok.

  11. Donna Christensen

    I have made these cupcakes a few times, struggled with the marshmallow but my last batch was amazing. I want to make these for a gender reveal for my friend. Can I add a drop of food coloring for the meringue.






  12. Dawn Marie

    Great recipe! I’ve made 2x now and they are always a hit! I put less fluff on top but follow your recipe and they turn out great!






  13. Sally Badman

    These look amazing! Does the frosting have to be kept refrigerated or can it be piped and then kept at room temperature? Many thanks

    1. Lindsay

      It should be ok at room temperature for up to 24 hours (assuming you’re not in a really humid environment) but after that I would refrigerate it.

  14. Sheila

    Looking forward to making these. Can you make the cupcakes ahead of time and store at room temperature overnight? I’d like to make them ahead of time and frost them the next day

  15. Michelle

    I love this recipe. I’ve used it many times but I wanted to double check the cooking temperature of 300°.

  16. Tricia

    Hi,
    Can I put these under the broiler to add that pretty toasted color and then do the chocolate sauce once cooled?

  17. Caitlin Mock Wilson

    Hi! Have you ever tried using a kitchen torch to “toast” the marshmallow frosting? I’d love to try but I’m not sure if it would just burn 🤷🏻‍♀️

  18. Donna Magenheim

    Made these the first time and they came out great. Making them today for a friend, having trouble with the frosting can;t get it fluffy, kind of falls flat.

    1. Lindsay

      Meringue can be temperamental. Maybe try cleaning out your mixing bowl with lemon juice before starting again.

    2. Sue_W

      Donna,
      You may have had a little egg yolk in your whites, which would cause the whites to not get fluffy. Any bit of fat will cause this.

  19. Amanda

    I’ve never left a review on a recipe blog before. These were so delicious and I got so many compliments on them that I had too. Butter crumb base with the chocolate and light fluff icing…OMG. I will be making these again.






  20. Stephanie

    Hi there! I wanted to make these tonight for my sons end of the year class party tomorrow. Will the frosting be ok out overnight on the cupcakes? I won’t have time to make them in the morning before school unfortunately.

    1. Lindsay

      I’m sorry I’m late to respond. I would probably refrigerate them. I hope they turned out well and they were enjoyed!

  21. Carolina

    Does the frosting taste similar to marshmallow? Making this for a friends bday and they love the taste of marshmallow 🙂






    1. Lindsay

      It certainly doesn’t taste just like a marshmallow. Meringue is lighter and less sweet than a marshmallow. But marshmallows are basically meringue but thicker and made with gelatin. So they are similar and the meringue gives flavor that is like marshmallow, but it is not just like a marshmallow. I hope that helps.

  22. Raneem

    This recipe is so great! I’ve made it a few times and always get raving reviews! I love how easy it is to follow along too!






  23. Stella

    This has become my go-to all star recipe! I’ve made these many times and they are always impressive and delicious! Thank you!!






  24. Jennie

    The kids and I made these for husband/daddy’s birthday. They’re almost five and thoroughly enjoyed the the process and end result. Our only issue was the cracker crust at the bottom was chewy. Anything we may have done wrong? We will try again.






      1. Colby Johns

        It doesn’t mention anything about what to do with the crust after step 4. When do I combine the crust with the cupcake? When I’m pouring the batter into the liners?

      2. Lindsay

        Yes, when you add the cupcake batter to the liners, the crust is already there. There’s nothing more you need to do for the crust part.

    1. Dawn Simmons?

      Mine was also chewy. I think the problem was it cooked too long. It wasn’t attached to the cupcake. I’ve had this happen with cheesecake before. Other than that it was pretty good.

    1. Lindsay

      So glad you enjoy the recipes! These are probably best for 3-5 days, so you can make them a couple days ahead, if you really want. The cupcakes are very moist and hold up well. With the meringue on top, it’s probably best to refrigerate them.

      1. Debra Matullo

        Will the graham cracker bottom become soft if I freeze them for a week before see you?

      2. Lindsay

        I haven’t frozen them to be able to say for sure, but it is definitely possible that the condensation when they thaw could make the crust soft.

  25. Sheila

    Is 300 degrees really the baking temperature?
    Things did not look so good after 17 minutes so I bumped it up to 325, might have to go higher

    1. Lindsay

      Yes, it’s correct. I wouldn’t change the temperature, yo just might need to bake them a little longer. All ovens are different.

  26. Jessica

    This was a hit! Everyone and I mean everyone at the party LOVED this cupcake. I torched the top and added a piece of graham cracker and a square of chocolate as a garnish. These looked absolutely amazing and were equally delicious. Thank you!






  27. Megan

    I’m going to make these for my sons first birthday. can you make the frosting the night before and then frost them the next day?

    1. Lindsay

      Meringue can deflate if you try to stir it again after it sits awhile. I would frost the cupcakes right after making it and then let them sit in the fridge overnight.

  28. Tamara Dancik

    I made these today and torched the meringue, then added a Hershey square and piece of graham cracker on top. There were a hit!

  29. Kristin Bell

    This recipe is a keeper! I made them this morning. The only things I changed were that I used half regular and half black cocoa powder as I didn’t have Hershey’s and I drizzled with ganache. The graham cracker crust is genius!! Very moist chocolate cupcake as well. Thank you so much 🙂






  30. Kathy Rude

    I have these cupcakes to make for a wedding. How far in advanced can i frost the cupcakes? Have you ever torched the frosting?

    1. Lindsay

      You should be able to frost them a day or two ahead. And I can’t remember torching this one specifically, but it’s a meringue and should be fine.

  31. Kace

    Have you ever had an issue with the crust crumbling when taking off the liner? Any suggestions to fix this? Thank you!

  32. Desareye Gonzales

    Made these cupcakes and they were fso good! The only thing is I don’t know what I did wrong with the frosting? It is too runny? It taste amazing though haha My family still ate the cupcakes..I just wanted to have it more presentable like yours. Can you tell me what I possibly did wrong? Not sure if next time I should just try again. Thank you!! 






  33. Sue

    Made these for the first time and they were fabulous! I didn’t have chocolate syrup, so I instead toasted the frosting with my kitchen torch. Thank you for such a delicious recipe. I will definitely make these again.






  34. Vanessa

    Wow! These were amazing. I love the cake part so much I was wondering if you had it written out to make a bigger cake with it? I was hoping to make a regular cake with it minus the crust. Thank you!






  35. Karin

    Made these for the 4th and were told, they were the best cupcakes they ever had.  I cheated an put a marshmallow on top 🙂 and added a ganache layer between the cupcake and the marshmallow.  I will def make again!






  36. briyanna

    Hi, we saw this these and looked so good! Super easy to make and Lindsay you are awesome they turned out like heaven! I highly suggest this recipe! Thanks!






  37. Madeline

    Love all your stuff! I did have a question though. If I wanted to make a chocolate cupcake with a marshmallowy filling, would you say that this frosting is light enough to be a filling, or should I look for something else? I’m not a huge fan of just plain marshmallow fluff because it is very sticky but that’s my other option! Thanks so much! 

  38. Ingrid

    This is one of the best recipes ever! I have made these cupcakes three times and they are always a hit. The cake is so moist and they taste just like a s’more. I love your site and your recipes!






  39. Jaclyn

    Hi, can these be made a day ahead if kept in the refrigerator? Just asking because I know the icing is a meringue so I wasn’t sure how long it stays for. Thanks!

  40. Anna

    Hey Lindsay!  Quick question, could I use hot coffee rather than boiling water when you add the vanilla and mix it with the rest of the cupcake ingredients?  Coffee is suppose to boot the chocolate flavor but I don’t want to mess up the recipe. 

  41. Brittany M

    I’m making these tomorrow but I’m going to add a Smore’s milk stout into the cake. I’ve made boozy cupcakes before and it always adds that extra little flavor. Can’t wait!

  42. Sue Ann

    So I’m confused. It says to preheat to 325 then turn down to 300 to bake crust, then bake the cupcakes at 300? Or am I supposed to turn the temp back up to 325?  

    1. Lindsay

      You’ve got it correct actually. The cupcakes bake at 300°. You do not need to turn oven back up. I know it seems weird, but this particular cake bakes at a low temperature and turns out wonderfully.

  43. Jennifer

    I’ve used this recipe a few times and have always had great success and compliments! I was wondering if the crust would be ok if I baked it the night before I actually made the cupcakes?






  44. Tiffany

    The cupcake is amazing. Only problem I’m having is the crust is sticking to the liners. Crust isn’t sticking to the batter.






  45. Ingrid

    These S’more cupcakes are spectacular! I have made them twice and they are moist and rich and taste just like a s’more.






  46. Kevin

    This cupcake is amazing! Beautiful presentation and tastes delicious! The frosting is perfect for this flavor theme and turned out perfect! I browned the top with a torch and topped with a square of Graham cracker and chocolate. Adding this to my go to list of cupcake recipes!






  47. Cassandra

    I have used this recipe for years and it has always been amazing. Well I lost the recipe and refound it again but realized it was different and it doesn’t seem the same. It used to have weird measurements like 1/8 cup+ something do you happen to still have the old recipe? 






    1. Lindsay

      I know I updated the photos at one point. But to my recollection I have not changed the recipe, so I’m not sure.

  48. Beata

    AMAZING!!!! Made these cupcakes for my sons 2nd bday and they turned out absolutely perfect! I’m obsessed with graham crackers so that part was a no brainer, then the chocolate cake was unbelievably moist ( I’m saving this recipe for any chocolate based cake idea I have in the future), and the marshmallow frosting is light and delicate… for the crust and cake I followed the recipe 100% using weigh for measure. I ended up with 15 cupcakes and it took me about 24 mins at 300. I already know my oven gets less hot than advertised so I wasn’t surprised by the longer bake.
    I read some previous comments about the frosting being too delicate so the only amendment I made to the recipe was keeping it over heat the entire time and whipping on the highest speed with a hand mixer for 8 mins. My meringue was easy to pipe and held its shape for 24 hours+…I can’t say how long they could hold up for beyond that bc they were devoured by then.
    I also opted to toast the meringue with a kitchen torch and left off the chocolate sauce and crumbs.
      






  49. Stephanie

    If I don’t have buttermilk, can I just use 1/2 cup of regular milk? And should it be fat free, whole milk, or what percent?

  50. Jessica

    I made these cupcakes last night and they were beautiful and delicious. I did have a problem with crust. Seemed to just stick right to the cupcake liner. Not sure what I can change to help with that. 
    Other than that so much fun trying something new and not so normal for me.

  51. Gail

    I know this recipe was posted years ago but i have to say that if anyone reading is doubting whether or not to make these cupcakes PLEASE DO!!! Theyre delicious, and even though the recipe is kind of hard mode, its a fun kind of challenge! So many recipes end up lackluster when you actually make it, but this is a solid, interesting recipe! Its convinced me of this blogs expertise and ill probably make my way through ever other recipe on this blog!

  52. Samantha Harasymchuk

    These are AMAZING!!!!!! I added a little bit of ganache in the centres and toasted the marshmallow frosting! I had a few people declare that this was the BEST cupcake that they have ever had!!! Thanks for the fantastic recipe!!!!

  53. Sarah

    We loved these! I made one batch as cupcakes as-is but subbed in the simpler Two Sisters recipe for frosting because I would be traveling with them (I’d like to try the original recipe’s frosting next time). https://www.twosisterscrafting.com/best-marshmallow-buttercream-frosting/

    I made a double batch (with single batch frosting) to put in a 9 x 13 pan. I think that I’d prefer less cake to graham cracker crust; all the parts are delicious, and kids and adults alike ate this up (24 cupcakes gone, and nearly all the sheet cake, too!), but the graham cracker crust got a little lost under the cake – or at least, it did for me (but that’s just personal taste!). I love graham cracker crust! This is a winner, and thanks for sharing!

    1. Lindsay

      I’m so glad you enjoyed them and were able to find a frosting that worked well for you! And you could definitely add some additional graham cracker crust. I love a good crust!

  54. Cheryl pressey

    I’ve been making these for a few yrs now, they turn out prefects ever time,and ohh ssoooo good. Thank u for the the excellent recipe!! U get a at-a-girl!!!

  55. Lynn M.

    I made these a few days ago for a birthday party. I have one change for the cupcake if I make them again. I’d definitely cut back on the sugar in the graham cracker crust. To me and others that ate them… the sweet fluffy frosting and the amount of sugar in the crust was just a tad too much. As I ate the cupcake all I could feel in my mouth was the sugar granules in the crust (maybe it was the brand of sugar I used), I baked the crust as directed. I used the 5 T. of sugar, but next time will only use 2 or even better yet I’ll use small amount of brown sugar. I didn’t keep them covered, for I was afraid the icing would get too soft. I had quite a few left over and they ended up with a crusty topping..which I actually like. I wasn’t as happy with the overall taste in the end (I think they are much better the day made…but it may just be overall because of too much sugar in the crust. It’s all a matter of individual tastes. They do make a beautiful presentation though. I’ll give them another try with tweaking a few things. 🙂

    1. Kristina

      HELP….Wondering what I did wrong….? The graham cracker crust was perfectly set and the cupcakes themselves came out perfect. Like, delicious and moist and everything you want in a chocolate cupcake. HOWEVER…. I made the marshmallow merengue twice and both times, following the recipe and instructions to a “T”, it came out very runny. It never even came to soft peaks let alone stiff peaks. I whipped it for the first 5 minutes and since nothing happened, I continued to whip it while checking every 30-45 seconds and after 12 minutes, it still hadn’t firmed up. The second batch I ended up whipping an entire 20 min and still never firmed up. I was SO bummed. I had just bought cream of tartar so I know it wasn’t that. I made sure no fat from the egg yolk made it into my egg whites so I know it wasn’t that either…. what went wrong both times??






      1. Lindsay

        Hmm, what kind of bowl did you use? A metal bowl is usually best, since any greasiness in the bowl can hurt the meringue. If you did use a metal bowl, maybe try cleaning it with some lemon juice to make sure it’s really grease-free.

  56. Kirstin

    Hi I’m using this recipe for a single cake layer and the rest for the cupcakes shown. However I wanted to know if I make the batter one day and bake off the cake layer if the remaining batter would hold up in the fridge till baking the next day?

    1. Lindsay

      I wouldn’t suggest making the batter ahead. Ingredients with start reacting with one another and it’ll change the way things bake.

  57. Debbie Pehler

    I was in heaven from the first bite!  Recipe made about 20 cupcakes, and I followed it exactly.  No problems.  Read most of the comments prior to making it.  I wonder if the person who didn’t think it was chocolatey enough used regular Hershey’s Cocoa instead of the “Special Dark” Hershey’s Cocoa. I also wanted to use my brûlée torch, so was happy to see someone had tried it.  Works perfectly!  You’ve got a new fan Lindsay!

  58. LaRae Blaesius

    I want to make these for a wedding in Sept. Needing a more stable frosting and something that can be frozen. Any suggestions ??

    1. Lindsay

      A standard buttercream would be most reliable. You could play around with adding some marshmallow fluff to it.

  59. Tiffany

    Hello I’m wanting to make these for a party but I will be traveling a couple hours away and was wondering if I made these the night before if the crust would get soggy or not?  I’m going to wait to frost them after I get to my destination but do you think the frosting would freeze well?

    1. Lindsay

      No, the crust doesn’t get soggy. You might want to frost them right away though. The meringue may not pipe very well after sitting for a while. You might have to re-whip it. I haven’t tried it, so I’m not sure if it’d re-whip well or not.

  60. faridah

    I made these for a party over a year ago and was wowed by how delicious they are!

    I’m hoping to make them again this week…do you think the cupcakes without the frosting would freeze well? Iv had good luck freezing cupcakes before, but wasn’t sure if it would make the graham cracker crust soggy. 

    Thanks!

    1. Lindsay

      Hmmm, not entirely sure since I haven’t tried it. I think it’d be ok though.

      I’m glad to hear you enjoy them! 🙂

  61. Chrissy

    These were so yummy! I just made them tonight for a birthday party and they were a complete hit! They were so moist and full of sweet flavor! Delish! Great recipe, easy to follow, and VERY easy to eat!! 🙂 Thank you! I added a half of a large marshmallow in the center of the cupcakes about 9 minutes after they started baking, so yummy!! Added a chocolate chip and a golden graham cereal piece to the top as well for decoration.

  62. Livv

    I decided to make these cupcakes for my family and I was surprisingly let down. I followed the recipe to a T and the cupcakes took more than twice as long to bake than the recipe said they would. Also, the frosting tasted delicious, however it was extremely runny and after mixing it for what seemed like 20 minutes no peaks would form. I decided, “oh well, let me give it a try” and I spread it on the cupcakes. The icing pooled and ran over the edges of the cupcakes leaving drips all over the liners. I was extremely eager to try this recipe and was sadly very disappointed. Now that I am aware of the extended cooking time I intend to remake this recipe using a different icing recipe. 

  63. Maryam

    Hi can i use this for a 12 inch cake and if so what should the quantities be? Amazing recipe. Cant get enough of it x

  64. Christie

    I made these cupcakes recently and they were sooo yummy!! The chocolate cake itself was really moist and rich, I also added a tad more of the cocoa powder. 😉
    My only issue was… baking st 300° for 19-21 minutes was no where near long enough, the insides were completely still raw and i had to make a 2nd batch… The 2nd batch I still kept at 300° but I had to bake for (I think) 26-28 minutes. I can’t remember how many times I had to add another 1-2 minutes.
    I thought maybe it was my awful cupcake pans but I now have some nicer ones and… will the same thing (I am baking these as we speak!). I have had to add on at least an additional 5 minutes. :/

    1. Lori

      I had the same issue. I ended up increasing the heat after 20 minutes to 325 and baking for another 5 minutes. They finally baked through. They are very sticky, though! How about yours?

  65. Pam

    This recipe is gold! I’ve made it 3 times already and this last batch is just for 3 people because there weren’t any leftover from the earlier batches. 🙂 We are not sharing this time, it’s too yummy. Thank you!

  66. Maria Jesiela

    Followed the recipe but my cupcakes rose too high. Lol, it’s like chocolate hills. I may have poured too much batter on the cupcake liners. Fail.

  67. Paula

    I made the cupcakes and they tasted great, however i was worried about the uncooked egg whites. i put them in the oven to cook the top a bit.

  68. Kimberly

    These came out amazing! I was surprised at how great the icing set up. I made these in minis and added a toasted mini marshmallow to the top (just broiled it for like a minute then put on top when done). I drizzled with chocolate and graham crackers as well! Looked and tasted amazing and received so many compliments.

  69. Brianna @Celestial-Baking

    I have made these cupcakes so many times and they are always a hit! Thanks for the beautiful recipe 🙂

  70. Debbie

    These were absolutely perfect! Tasted like I bought them from a bakery. I will definitely be making these again soon. Thank you so much for sharing 🙂

  71. Shari Widmayer

    My 11 yr old is obsessed with all things s’mores, I guess its the Girl Scout in her. Tomorrow is her last day of school so she wanted to make these and take in for her class. They came out AMAZING!

  72. Brittany

    Hey Lindsay! I just got done making these amazing cupcakes, however, I had an issue with the graham cracker crust. The cake turned out moist and delicious and the frosting was super good as well, but when I removed the cupcake liner, the entire graham cracker crust was stuck in the liner and only the cake part came out. There was also butter on the bottom of the each cupcake section when I removed them. I would love to make these work on a second batch because they are so good, but I don’t know how to fix the crust part. I used the right amount of ingredients and mixed it well, is there anything you recommend for that issue so it won’t happen again?

    Thanks so much!!

    1. Brittany

      So I made them again in silicone liners and same thing happened with the crust. I’m starting to think maybe it’s the butter I used, could the wrong butter cause it to leak into the pan and get stuck in the liner?

      Thanks again!!

      1. Brittany

        Ok so update – Third time’s the charm!! 🙂 I bought different butter and they turned out perfect! Crust and all!!!

  73. Ty

    I made this on Friday night for my son’s graduation party yesterday, and they were lovely, but the actual cake was a bit flavorless :/ it was spongy and it help the shape beautifully. They tasted okay, the chocolate is not  overpowering, but not the kind you go back for more. I made 24 and came back home with 10 of them. The frosting was delicious in combination with the rest of the toppings. I wonder if I will need to use more cocoa or sugar next time. Thanks for the recipe. 

  74. Chelsea

    Omg I made these for a family reunion this weekend and they were such a huge hit!!! I made them in to minis so there would be more to go around and toasted the meringue with a buetain torch. Loved them!!!!! Thanks for the fabulous recipe

  75. Karen

    These look great! How do you store these? I am thinking of suggesting this for a wedding dessert table. Thanks!

    1. Lindsay

      If I remember correctly, I left that at room temperature. But maybe it’d be best to refrigerate them for something like that?

  76. Cassie

    Hi Lindsay! Planning to bake this instantly. But went to supermarket and I cannot find liquid buttermilk, what substitute you can recommend? But I saw a powder but don’t know how to use it yet. Thank you!

    1. Lindsay

      I use the powdered buttermilk all the time. It’s great! But you could also replace the buttermilk with regular milk.

      1. Cassie

        Oh! I thought you used the liquid buttermilk cause it’s not yet mixed on the dry ingredients. Does it mean you dissolve it first? Sorry, it will be my first time to use the powdered. Thank you for your help!

      2. Lindsay

        I have used both. You can do it either way. This is the one I use. There should be directions on the package. For the one I use, it’s 4 tbsp of powder per cup of buttermilk and then the same amount of water as the recipe calls for milk. The water is added where the buttermilk would normally be added and the powder is added to the dry ingredients.

    2. Crystal

      These cupcakes are an absolute favorite with my family! My brother asked me to turn it into a cake minus the crust. Is there anything I would need to do to change the batter for it to turn out well for a cake? Or would I just do it the same? Thank you! 






  77. Jenna

    I am making sea themed cupcakes this weekend and I instantly thought of this crust. I’m thinking this crusty sandy base with a blue tinted vanilla cupcake with my blue frosting, biscuit sand and starfish on top. Thanks for the inspiration. Also if you did have cavities you would HATE the dentist guaranteed. It’s fine until they start drilling into your skull. 

    1. lifeloveandsugar@gmail.com

      Because the frosting is more marshmallow-like than it is straight marshmallows. It’s very light.

  78. Samantha

    Not really sure what I did wrong :/ I bake a loooooot lol, but the cupcakes just kind of sunk in a little in the middle when I took them out. Also, the icing is kind of runny. I have an electric mixer but the mixture, but not a whisk attachment for it so I did it by hand. Is there a way to make the icing without a mixer ? I really want to get these right.

    1. lifeloveandsugar@gmail.com

      Cupcakes can sink in the middle for a variety of reasons, but one of the most common is if the oven is opened too soon and too much hot air is released. As for the frosting, a mixer is best as what gives it thickness is the air that’s whipped into it.

    2. Tina Thompson

      I have not made this recipe but I have made the chocolate cupcakes with a different frosting. I also make the moist oil-based vanilla ones from this site. Let me tell you..I have ruined more cupcakes than I can count. I am not a baker and I set out to be the best. I wanted to master the chocolate and vanilla cupcakes. So one of the mistakes I was making is the temperature…double check you have that correct. Also, I had to adjust my cook time on my range. You may need to do that also. Check them with a toothpick. They shouldn’t look wet and jiggly on top. I now make them both all the time and they are literally the best cupcakes I have ever eaten. Light and fluffy and delicious! I hope that helps!

  79. Katlynn

    I tried this for Halloween and brought half of them to work and the other half I gave to my stepmom’s staff at her workplace. They did not last long! I followed the recipe to the T, except for the extra graham cracker crumbs on top. They cupcakes were moist and everyone liked the surprise crunch of the graham cracker crust. I was pleasantly surprised by how light the marshmallow frosting was. The only thing I would change is maybe add more cocoa powder or mini chocolate chips to the batter. Personally, I wanted the chocolate. to be a bit more intense. I will definitely make these again! I give them a 4.9 out of 5!

    1. lifeloveandsugar@gmail.com

      It helps warm up the batter. It does not cook the egg or curdle the milk. The batter should already be well combined and fairly thin before the water is added.

  80. Brenda

    Love the recipe and will try to do it for the first time today. A stupid question : how do you do the chocolate sauce?
    Thanks a lot.
    Brenda

    1. lifeloveandsugar@gmail.com

      I just drizzled it across each cupcake with a spoon. It can help to place them on a cooling rack or something, so that the chocolate that doesn’t end up on the cupcakes falls away, but that’s it.

  81. Maggie

    Just made these yesterday for a party, and they were a big hit! This is not a quick toss together recipe but it’s a showstopper. I ended up with about double the amount of graham cracker crust I really needed but I put the extra in the freezer for the next time I make these. The cake is chocolately and moist, and I really liked the marshmallow top. I made 18 cupcakes out of this recipe, had a little of the cupcake batter left over. I am keeping these in the fridge because it’s 95 here in LA, and I didn’t want the frosting to melt! Absolutely delicious, thank you!

  82. Jared

    Hi!
    I love how your cupcake turned out! I’ve tried doing it last night but my whole batter turned out watery ): this is especially so after I add in the boiling water. Could you please advise why is this so? Because when the batter is watery when I pour it over the crust it totally seeped through and my cupcake failed
    I would really love to learn more from you!

    1. lifeloveandsugar@gmail.com

      The batter is a very thin batter, so that sounds like it was correct. I haven’t heard of anyone having that problem though. Try to make sure the crust in pressed firmly again the cupcake liner and spoon the batter in carefully so that it doesn’t slosh around and create a gap between the crust and liner. Maybe that will help.

  83. Brittany

    I just made these as well. The cake and icing were great but I also had a problem with crust I am assuming. They were super greasy, the cupcake crust the cupcake paper and the cupcake tin

  84. Jessica

    I just tried making these, and I am a beginner when it comes to baking, but it just didn’t go right. The cake was just fine, but the butter from the crust leaked through the wrapper and made the whole thing stick to the wrapper so it tore apart when I tried to unwrap it. The marshmallow also never thickened, possibly because I had it on the simmer while beating (should’ve put to take it off in the directions) and tried re-beating them off of it after sifting through the comments. And 1 1/2 T of crust per cupcake is too much, made the crust really thick and ran out of crust before I ran out of batter.

  85. liz n.

    Just found this recipe yesterday, so my grandson and I baked a batch. This is one of the most original s’mores recipes I’ve found, and delicious! Thanks!

  86. Kelly

    Delicious! Made these for my son’s birthday party and they were a hit. Sadly I couldn’t manage to get the marshmallow frosting to work, so used a buttercream. Still delicious. Thanks for sharing!

    1. Shari Widmayer

      We had that problem at first too but it turned out that my cream of tartar had expired. Went out and bought more and it came out perfectly.

  87. A curious mind

    i love your recipe but I was wondering If I could use another chocolate cupcake recipe or does it have to be yours,it’s just that my family love the recipe we already have so can I just use that one

    1. lifeloveandsugar@gmail.com

      If you have a cupcake you like, I’m sure they’d be great with this icing and the graham cracker crust.

  88. Forrest

    Ahh! Tried this recipe and they turned out tasty but so dense. Followed the recipe very closely so im not sure what happened? Also a lot of prep work, so sad they didn’t taste as good as they look!

    1. lifeloveandsugar@gmail.com

      Hmm, dense isn’t usually how I’d describe these cupcakes, so I’m not sure. It’s so hard to say without being there, I’m sorry. One thing that might be easy to miss is the lower baking temperature? I’m glad they still tasted great though!

      1. Marale Garabetian

        Hi–I am going to make this tomorrow! A friend of mine found the recipe and I want to surprise her. Does the salted butter make it taste a bit salty or do you not notice with all of the sweet stuff on top? Can I use unsalted butter or is there really no huge difference?

      2. Marale Garabetian

        Ah! I forgot to ask–do you use plain white sugar or brown? Do the egg whites cook a little..I am wary of whisking egg whites and then putting that on top of cupcake.
        Thanks!

      3. lifeloveandsugar@gmail.com

        I haven’t ever noticed a salty taste. There’s certainly plenty of sweet in there. 🙂 But you can use unsalted if you prefer.

    1. Deborah

      I am in the process of making this recipe but after cooking for 20 minutes the cupcakes don’t appear fully cooked. Is that normal? Should I cook them longer or do they cook while they sit for 5 minutes ?

  89. Melissa

    I made the cupcakes yesterday for a small Halloween party. So good. Instead of the chocolate and graham crumbs on top, I toasted them with a brûlée torch and added sprinkles for my toddler. Everyone loved them and they were so pretty. The chocolate cake was probably the moistest cake I’ve ever eaten. Even professional cakes. Thank you so much! I posted a photo on my https://instagram.com/foxdigitaldesign.

    1. lifeloveandsugar@gmail.com

      Awesome! They look great! I’m so glad you enjoyed them! I totally need one of the torches – it’s on my list!

  90. Stefania

    Hi! I made the cupcakes last night and am waiting to make the frosting later today. Does the frosting have marshmallow fluff in it? It was listed in the ingredients on the “pin it” page on pinterest so I just wanted to make sure! Can’t wait to try them!! 🙂

    1. lifeloveandsugar@gmail.com

      I’m not sure why it was listed on pinterest, but there isn’t any fluff used. I hope you like them!

      1. Naty

        Hi, I have a question about the boiling water. Are you supposed to let it cool and then add it or added hot?

  91. Gourmet Cupcakes (Collection) - Moms & Munchkins

    […] you like a S’mores Cupcake (pictured above)? I know that I would! I love how Life, Love & Sugar spread on the frosting […]

  92. Meg

    I made these for a cupcake exchange at work today; they were very pretty! I accidentally used more cocoa than the recipe called for, and I think I will repeat that next time! I used 1/3c + 1/4c, and they were very rich and chocolatey. The only problem I had was that the crumb mixture would have made many more cupcakes if I had used 1 1/2 T per cupcake, so I divided it evenly among 12. Then I had too much batter! I should have just made more cupcakes (at least 15). Also, my icing was just slightly too soft, so it wasn’t as talk as yours. Did you keep it over the simmering water while you beat it? I wasn’t sure. Thanks for the great recipe-I will make them again, for sure!

    1. lifeloveandsugar@gmail.com

      I’m so glad they were a hit Meg! My icing was definitely somewhat soft too – it’s super light. I didn’t keep it simmering while I beat it (step 13). I wonder if adding some powdered sugar would help? I might try it myself. 🙂

    1. Lil

      Saw this recipe and tried it right away, I LOVE IT. So does my partner, we demolished a cupcake each within moments. One question: in the meringue frosting section, it says vanilla in the ingredients. Might be a dumb question, but at which stage do you add the vanilla? I just left it out but they still turned out amazing. Thank you for sharing.






      1. Lindsay

        So glad you enjoyed them! Just add the vanilla with the other ingredients all at once. I updated the instructions to reflect that. Thanks!

  93. Colleen

    These look so good! I’m going to make them for a labor day party this weekend. Do you think the frosting would hold up to a quick blast from a creme brulee torch to toast it?

    1. lifeloveandsugar@gmail.com

      Hmm, I don’t know. It’s definitely a delicate frosting. You could refrigerate them for a bit to firm up the icing and then try it.

      1. Retta Burkett

        Hi there! I always blast mine with a torch! They hold up beautifully. No need for refrigeration beforehand. Thank you for this amazing recipe! I can’t tell you how many times I’ve made it 🥰

  94. karly

    These look absolutely delicious, and I would LOVE to try this for a party I’m having soon.
    Quick question: Do you pour the cupcake batter into the liner with the crust and bake it again?

  95. Dena

    I plan to make these for this weekend for a group camping trip. I assume they should be refrigerated if not eaten in a day or so?

    1. lifeloveandsugar@gmail.com

      They might be tough to take camping – the icing is pretty delicate. I didn’t refrigerate them, but they could be.

  96. Sofia

    Looks amazing! Looking forward to trying these. Question: will the marshmallow frosting be ok from one day to the next covered in a cupcake caddy? Or should I refridgerate them until ready to eat?

    Thank you!

    1. lifeloveandsugar@gmail.com

      I kept them unrefrigerated in a cupcake carrier for a couple days. I don’t think they lasted any longer than that. 🙂 It is a delicate icing though, so if it’s warm out, refrigerating them wouldn’t hurt them.

  97. Kathy

    Awesome! Question about the chocolate fudge topping that you drizzled…..can I do that after I frost the cupcakes but about 12 hours BEFORE I need to serve them or will the chocolate run all over?
    Thanks for any info.

    1. lifeloveandsugar@gmail.com

      You can do it right after you frost the cupcakes or before serving. It shouldn’t run everywhere – it’s fairly thick.

  98. monica

    OMG..I believe I just licked my laptop screen. These look amazing. I’m so glad I see a variety of smores recipes, YUM!

  99. Jocelyn @BruCrew Life

    Absolutely gorgeous! And a cupcake with a crust is so fun. Although you say the chocolate drizzle and topping is optional…no way! They look stellar with that extra touch of fabulousness!!!!

  100. Beth @ The First Year

    Lindsay, teach me your cake and cupcakes secrets, you are amazing friend!! I can’t pipe frosting to save my life!

  101. Chelsea @chelseasmessyapron

    Oh my heck! Prettiest S’mores cupcakes ever! How did you get them so perfect Lindsay?! I love that the frosting is a meringue – sounds awesome! Pinned 🙂

  102. Lindsey @ American Heritage Cooking

    Just WOW! These are the most gorgeous and decadent smores cupcakes that I have ever seen! I want them all in my kitchen now! Nailed it! Pinned

    I went to the dentist yesterday too though I don’t seem to like it as much as you! lol! I do love that squeaky clean feeling!

  103. Mir

    You have hit it out of the park this week with all these recipes! And ending on these is fabulous! Love crust on a cupcake!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29