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S’mores Cupcakes

A fun twist on a classic, these S’mores Cupcakes are filled with all the flavors of your favorite campfire treat but in cupcake form!

CHOCOLATE CAKE, GRAHAM CRACKERS AND MARSHMALLOWS!

Summertime means s’mores! But that doesn’t mean it has to be traditional s’mores over a campfire. I love to have fun and create all kinds of ways to use those s’mores flavors in other treats! These S’mores Cupcakes are super easy starting with a boxed cake mix, lined with a graham cracker crust, frosted with a fluffy marshmallow chocolate buttercream and topped with crushed graham crackers and a toasted marshmallow. How can you get any better than that?

S'mores Cupcakes on wooden board showing off the toasted marshmallow.

FREQUENTLY ASKED QUESTIONS:

What kind of chocolate cake mix is best to use?

I used Devil’s Food for this recipe but you can use milk chocolate, chocolate fudge, triple chocolate, or any of your favorite.

Can I make my own chocolate cake?

Yes! If you have a great recipe for a chocolate cake batter you can absolutely use that for these cupcakes.

Can these be made into a mini cupcake?

Yes, you will need only to use about 1-2 teaspoons of the graham crackers pre-cupcake. Then you will need to reduce the baking time to only 15-19 minutes.

Can these be made with canned frosting?

Yes. I would whip up the canned chocolate frosting with a cup of marshmallow fluff to give you that chocolate marshmallow frosting. 

Where do I find those square marshmallows you used?

You can get them at most grocery stores. They are called smash mallows. I can find them at Walmart but you can also order them off Amazon.

Is there a way to toast the marshmallows without a torch or heat gun?

Yes, you can put them under the broiler and carefully watch them because if they get too melted, they will stick to the pan.

How do I store leftovers?

These can be stored in an airtight container at room temperature where they will keep for up to 4-5 days. I do not recommend freezing decorated cupcakes, you can freeze the cupcakes themselves in a freezer container where they will keep for up to 3 months. To defrost, remove from freezer to the countertop and then assemble.

Overhead of S'mores Cupcakes on wooden board with some in background, Pinterest image.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • graham cracker crumbs
  • granulated sugar
  • butter
  • chocolate cake mix 
  • ingredients to make cake mix (eggs, oil and water)
  • salted butter
  • shortening (crisco)
  • marshmallow fluff
  • powdered sugar 
  • cocoa powder
  • milk
  • vanilla extract  
  • marshmallows
Ingredients needed: graham cracker crumbs, granulated sugar, butter, chocolate cake mix, ingredients to make cake mix, salted butter, shortening, marshmallow fluff, powdered sugar, cocoa powder, milk, vanilla extract and marshmallows.

HOW TO MAKE S’MORES CUPCAKES:

Preheat the oven to 350°F. Place the cupcake liners into cupcake pans. Combine the graham cracker crumbs, sugar and butter in a small mixing bowl. 

Graham cracker crumbs, sugar and butter mixed together in bowl.

Add one tablespoon of the graham cracker crust to each liner and press it flat.

Graham cracker mixture pressed down in paper liners in tin.

Bake the crust for 6 minutes and allow them to cool completely.

Baked graham cracker mixture out of oven cooling in tin.

Prepare the cake mix according to the directions on the box.

Cake mix prepared in bowl.

Fill the cupcake pan, so each one is about ¾ full.

Cake mix added to cupcake liners.

Bake according to the directions for cupcakes on the box.

Finished baked cupcakes.

In the bowl of a stand  mixer (or using an electric hand mixer), combine the butter, shortening, and marshmallow fluff and mix on medium-high speed until well combined. Reduce the speed to low and slowly add in the powdered sugar and cocoa powder. Mix in the milk and vanilla extract and allow the mixture to whip for 3 to 4 minutes until light and fluffy.

Frosting made in bowl.

Place the buttercream into a piping bag with a large straight piping tip.

Frosting added to a piping bag.

Pipe the buttercream onto the cupcakes.

Frosting piped onto cupcakes.

Sprinkle the graham cracker crumbs on the cupcakes.

Graham cracker crumbs sprinkled on frosting.

Optional: Using a torch or heat gun, toast the tops of the marshmallows.

Toasted marshmallows on plate.

Place one on each cupcake and enjoy!

Toasted marshmallows placed on top of cupcakes.

Dig in and enjoy!

Lined up S'mores Cupcakes on wooden board showing frosting and marshmallow.

WANT MORE DELICIOUS RECIPES?

Square image close up overhead of S'mores Cupcakes on wooden board with marshmallow topping.

S’mores Cupcakes

A fun twist on a classic, these S'mores Cupcakes are filled with all the flavors of your favorite campfire treat but in cupcake form!
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 54 minutes
Servings: 24

Ingredients

Crust:

  • 1 cup graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 4 tablespoons butter melted

Cake:

  • 15.25 ounce box chocolate cake mix
  • Ingredients to make cake mix eggs, oil and water

Chocolate marshmallow frosting:

  • ½ cup salted butter room temperature
  • ½ cup shortening (Crisco)
  • 7 ounce container marshmallow fluff (like Jet Puffed)
  • 3 cups powdered sugar (confectioners sugar)
  • ½ cup cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Decorating:

  • ¼ cup graham cracker crumbs
  • 24 regular-sized marshmallows

Instructions

  • Preheat the oven to 350°F. Place the cupcake liners into cupcake pans.
  • Combine the graham cracker crumbs, sugar and butter in a small mixing bowl.
  • Add one tablespoon of the graham cracker crust to each liner and press it flat.
  • Bake the crust for 6 minutes and allow them to cool completely.
  • Prepare the cake mix according to the directions on the box.
  • Fill the cupcake pan, so each one is about ¾ full.
  • Bake according to the directions for cupcakes on the box.
  • In the bowl of a stand mixer (or using an electric hand mixer), combine the butter, shortening, and marshmallow fluff and mix on medium-high speed until well combined.
  • Reduce the speed to low and slowly add in the powdered sugar and cocoa powder.
  • Mix in the milk and vanilla extract and allow the mixture to whip for 3 to 4 minutes until light and fluffy.
  • Place the buttercream into a piping bag with a large straight piping tip.
  • Pipe the buttercream onto the cupcakes.
  • Sprinkle the graham cracker crumbs on the cupcakes.
  • Using a torch or heat gun, toast the tops of the marshmallows.
  • Place one on each cupcake and enjoy!

Notes

  • You can make your own chocolate cake mix if you’d like.
  • These can be made mini, see above on how to do that.
  • Canned frosting can be used, see tips on how to make it work.
  • The cupcakes themselves can be frozen, do not freeze decorated.
Course: Dessert
Cuisine: American

Nutrition

Calories: 303kcal | Carbohydrates: 47g | Protein: 2g | Fat: 14g | Sodium: 230mg | Fiber: 1g | Sugar: 34g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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