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!
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.
I’m so glad you enjoyed them!
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!
Glad you enjoyed them! I actually do have the cake version – it’s my Best Moist Chocolate Cake.
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!
So glad they were a hit!
These look amazing!! Is it possible to use carton egg whites for the meringue?
I’ve never tried carton egg whites and have heard mixed things about whether or not they work well.
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!
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!
I would think it’d be fine as a filling.
Good to know that works too! I learn so much from you as well! Keep it up great post.
These smore cupcakes were spectacular!!
I’m so glad you enjoyed them!
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!
So glad to hear that! Thanks Ingrid!
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!
Yes, that should be fine. I haven’t had any issues with refrigerating it.
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.
Yes, coffee would be fine.
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!
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?
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.
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?
I’m so glad to hear that! Yes, the crust should be fine if you make it the day before.
The cupcake is amazing. Only problem I’m having is the crust is sticking to the liners. Crust isn’t sticking to the batter.
These S’more cupcakes are spectacular! I have made them twice and they are moist and rich and taste just like a s’more.
Wonderful! Glad you enjoyed them!