S'mores Cupcakes

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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.

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.