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?
FREQUENTLY ASKED QUESTIONS:
I used Devil’s Food for this recipe but you can use milk chocolate, chocolate fudge, triple chocolate, or any of your favorite.
Yes! If you have a great recipe for a chocolate cake batter you can absolutely use that for these cupcakes.
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.
Yes. I would whip up the canned chocolate frosting with a cup of marshmallow fluff to give you that chocolate marshmallow frosting.
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.
Yes, you can put them under the broiler and carefully watch them because if they get too melted, they will stick to the pan.
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.
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
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.
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.
Optional: Using a torch or heat gun, toast the tops of the marshmallows.
Place one on each cupcake and enjoy!
Dig in and enjoy!
WANT MORE DELICIOUS RECIPES?
S’mores Cupcakes
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.
Nutrition
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 can vary quite a bit depending on which brands were used.
