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 recipe turned out very strangely- super greasy on the bottom and deflated in the middle. Disappointed 🙁
Are you able to substitute the Dark chocolate cocoa powder for Milk Chocolate cocoa powder?
Yes, definitely.
Can you freeze the marshmallow icing?
I think it would be ok. I just haven’t experimented with freezing it.
I love this recipe. I’ve used it many times but I wanted to double check the cooking temperature of 300°.
Glad to hear that! And yes, 300 degrees.
These are so much fun to make and delicious!
So glad you enjoyed them!
Hi,
Can I put these under the broiler to add that pretty toasted color and then do the chocolate sauce once cooled?
Yes, that should be fine.
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 🤷🏻♀️
Yes, you can definitely do that.
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.
Meringue can be temperamental. Maybe try cleaning out your mixing bowl with lemon juice before starting again.
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.
Hey! This recipe is amazing! Seriously delicious. I did have a question though – my marshmallow topping didn’t pipe great and also became super melty right away (wouldn’t even set in the fridge). Any suggestions?:) I’d like to see where I went wrong:) Thank you!
These are always a huge hit! So fluffy and the graham cracker crust just adds an amazing texture/flavor!
So glad to hear that!
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.
Awesome! So glad you enjoyed them!
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.
I’m sorry I’m late to respond. I would probably refrigerate them. I hope they turned out well and they were enjoyed!
Can these be made with pasteurized egg whites?
I haven’t tried them, but I imagine that’d be fine.
I love these so much! How can I make the crust from tasting super buttery?
Glad you enjoyed them! You could try reducing the butter in the crust, but it may not hold together as well.
Does the frosting taste similar to marshmallow? Making this for a friends bday and they love the taste of marshmallow 🙂
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.
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!
Sorry, but I did not care for the flavor or texture of you cupcake recipe.