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, lightly 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
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Ingredients
Crust
- 1 1/4 cup (168g) graham cracker crumbs
- 5 tbsp (70g) butter (melted)
- 5 tbsp (65g) granulated sugar
Chocolate Cupcakes
- 1 cup (130g) all-purpose flour
- 1 cup (207g) granulated sugar
- 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup (120ml) boiling water
Meringue Marshmallow Frosting and Toppings
- 4 large egg whites
- 1 cup (207g) granulated sugar
- 1/2 tsp cream of tarter
- 1 tsp vanilla extract
- Chocolate sauce (I used Hershey’s Hot Fudge topping)
- Graham cracker crumbs
Instructions
- Preheat oven to 325℉ and prepare a cupcake pan with liners.
- In a small bowl, combine crust ingredients and mix well.
- Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
- Bake crusts for 7 minutes then remove and set aside.
- To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
- Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
- Add vanilla to boiling water and add to mixture. Mix well.
- Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.
- When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
- While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.
- Place over a saucepan with simmering water (or use a double broiler).
- Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140℉ on a thermometer, about 4-6 minutes. Remove from heat.
- Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
- Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Enjoy!
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?
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.
So this frosting is ok to go in the refrigerator??
Yes, I’ve never had any trouble with it in the refrigerator
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 🥰
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?
Yes, you bake the batter with the crust in the liner. I hope you enjoy them!
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?
They might be tough to take camping – the icing is pretty delicate. I didn’t refrigerate them, but they could be.
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!
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.
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.
You can do it right after you frost the cupcakes or before serving. It shouldn’t run everywhere – it’s fairly thick.
Is there anyway to make the frosting using marshmallow creme? Anyone tried this?
Loooving everything about these – so into s’mores right now!! Pinned!
OMG..I believe I just licked my laptop screen. These look amazing. I’m so glad I see a variety of smores recipes, YUM!
Lol, thanks Monica! 🙂
these are stunning! love that big mound of fluffy frosting!!
Holy Moly. I can’t handle all the deliciousness.
Thank you Des!
Hubba hubba. This cupcakes are calling my name!
holy YUM! your recipes this week were out of this world, and these look like the best yet.
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!!!!
Thanks Jocelyn! I prefer them all dressed up too 🙂
Lindsay, teach me your cake and cupcakes secrets, you are amazing friend!! I can’t pipe frosting to save my life!
Thanks Beth!
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 🙂
Thanks Chelsea! Thanks for the pin!
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!
Thanks girl! And thanks for humoring my teeth talk, haha.
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!
Thanks Mir! 🙂