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!
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!
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!
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.
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
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.
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!
Thanks so much Liz! I’m so glad you enjoyed them!
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!
I’m so glad they were a hit! Thanks Kelly!
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.
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
If you have a cupcake you like, I’m sure they’d be great with this icing and the graham cracker crust.
Very moist i love it!
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!
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!
Loving your recipe, just have one quick question did you use salted or unsalted butter?? Can’t wait to try it!
Thank you! Salted butter.
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?
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!
It’s white sugar and yes, the eggs cook a bit.
I haven’t ever noticed a salty taste. There’s certainly plenty of sweet in there. 🙂 But you can use unsalted if you prefer.
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 ?
I would cook them a little longer. Time can vary by oven.
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.
Awesome! They look great! I’m so glad you enjoyed them! I totally need one of the torches – it’s on my list!
What tip did you use?
I believe it’s the Ateco 809 round tip.
I’m literally dying looking at this recipe. SO BEAUTIFUL.
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!! 🙂
I’m not sure why it was listed on pinterest, but there isn’t any fluff used. I hope you like them!
Hi, I have a question about the boiling water. Are you supposed to let it cool and then add it or added hot?
No, you can add it hot.
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!
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. 🙂
How would you adjust to make a cake instead of cupcakes. Double everything?
Yes, I imagine you’d want to double everything.
gotta try your s’mores (cupcakes, cakes, pies) recipes… they look so good!
Thank you Bona! I hope you get to try them!
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.
So glad you enjoyed them! Just add the vanilla with the other ingredients all at once. I updated the instructions to reflect that. Thanks!