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!
This has become my go-to all star recipe! I’ve made these many times and they are always impressive and delicious! Thank you!!
Could the frosting be made the day before & placed in a piping bag then fridge for frosting the next day?
I typically don’t recommend making that ahead. It might deflate.
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.
Hmm, I’ve never heard of the crust getting chewy. Not sure what would cause that. Sorry!
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?
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.
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.
Can I use regular cocoa powder?
Yes
How far in advance can these be made? How are they best stored? I love so many of your recipes. Thanks in advance!
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.
Will the graham cracker bottom become soft if I freeze them for a week before see you?
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.
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
Yes, it’s correct. I wouldn’t change the temperature, yo just might need to bake them a little longer. All ovens are different.
I cannot wait to make these for my step daughters birthday
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!
So glad to hear that!
Can I make these in Colorado where the elevation is 6000 feet above sea level
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?
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.
I made these today and torched the meringue, then added a Hershey square and piece of graham cracker on top. There were a hit!
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 🙂
Lindsay
Ever tried this in a brownie like 9×9 pan? Or another small pan.
I haven’t.
I have these cupcakes to make for a wedding. How far in advanced can i frost the cupcakes? Have you ever torched the frosting?
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.
Have you ever had an issue with the crust crumbling when taking off the liner? Any suggestions to fix this? Thank you!
I haven’t. The butter that’s added to the crust should hold everything together.
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!!