S’mores Cupcakes

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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!

Close-up of Smores Cupcakes with a bite out of one

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.

Close-up of Smores Cupcakes on a wooden board
Overhead view of Smores Cupcakes on a wooden board

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, lighty 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!

Smores Cupcakes on a wooden pedestal
Close-up of Smores Cupcakes

Watch How To Make Them

Read Transcript

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Recipe

S’mores Cupcakes

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 15-18 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

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!


Ingredients

CRUST

  • 1 1/4 cup (168g) graham cracker crumbs
  • 5 tbsp (70g) butter, melted
  • 5 tbsp (65g) sugar

CHOCOLATE CUPCAKES

  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) boiling water

MERINGUE MARSHMALLOW FROSTING

  • 4 eggs whites
  • 1 cup (207g) sugar
  • 1/2 tsp cream of tarter
  • 1 tsp vanilla extract
  • Chocolate sauce (I used Hershey’s Hot Fudge topping)
  • Graham cracker crumbs

Instructions

1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.
2. In a small bowl, combine crust ingredients and mix well.
3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
4. Bake crusts for 7 minutes then remove and set aside.
5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
7. Add vanilla to boiling water and add to mixture. Mix well.
8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.
9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.
11. Place over a saucepan with simmering water (or use a double boiler).
12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 230
  • Sugar: 26.7 g
  • Sodium: 143.5 mg
  • Fat: 9.6 g
  • Carbohydrates: 34.5 g
  • Protein: 3.2 g
  • Cholesterol: 52.4 mg

Categories

Enjoy!

S'mores Cupcakes - super moist chocolate cupcakes with a graham cracker crust, topped with a light marshmallow frosting!
Smores Cupcakes - a graham cracker crust, moist chocolate cupcakes and marshmallow frosting!

This post contains affiliate links.

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Smores Cheesecake

Smores Ice Cream Bars

S’mores Chocolate Cake

S’mores Pizza

S’mores Chocolate Pie

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302 Comments
  1. Lexy

    I made these tonight for a fund raiser I’ll have at work, and I’ll make them Halloween-y, i’m so excited been wanting to try your recipe for a good month now and even had everything ready. My sister and her boyfriend were my guinea pigs (lucky ones) and they ended up eating 3 each! Lol, I’m super excited to see how they do tomorrow, thank you!
    One question, should I store them in the fride even if it’s just overnight? Or the frosting in any case?






  2. Katy

    I’m baking these right now at 300 degrees but it’s taking way longer than 17-19 min. Is 300 the right temp? Thanks!

    1. Lindsay

      It is the correct temperature. Ovens can very little bit and you may want to try calibrating yours, but I would just add a few minutes and bake them until they are done.

  3. Karen

    So good! I made Mini cupcakes and torched the meringue. It’s the first time I’ve ever made it and I was a little nervous, but it turned out amazing and everybody loved them.






  4. Coreen C Bohl

    Made these for a summer gathering of family and friends. They were a huge hit with both kids and adults! I did not have any cream of tartar and substituted an equal amount of light corn syrup.

  5. Sarah

    Can the cupcakes WITH the meringue topping be frozen if made the day before? I don’t have room in my fridge because I made 30 cupcakes.

    1. Lindsay

      I haven’t tried it to be able to say for sure. I think it could change the texture of the meringue a bit when it thaws, but otherwise should be ok.

  6. Donna Christensen

    I have made these cupcakes a few times, struggled with the marshmallow but my last batch was amazing. I want to make these for a gender reveal for my friend. Can I add a drop of food coloring for the meringue.






  7. Dawn Marie

    Great recipe! I’ve made 2x now and they are always a hit! I put less fluff on top but follow your recipe and they turn out great!






  8. Sally Badman

    These look amazing! Does the frosting have to be kept refrigerated or can it be piped and then kept at room temperature? Many thanks

    1. Lindsay

      It should be ok at room temperature for up to 24 hours (assuming you’re not in a really humid environment) but after that I would refrigerate it.

  9. Sheila

    Looking forward to making these. Can you make the cupcakes ahead of time and store at room temperature overnight? I’d like to make them ahead of time and frost them the next day

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29