Easy Smores Cupcakes Recipe
These S’mores Cupcakes are decadent & rich chocolate cupcakes, complete with a graham cracker base, and topped off with light & fluffy marshmallow frosting!
S’mores Cupcakes Recipe
Who loves a good campfire? I just love sitting around the flames with friends, telling ghost stories, and eating s’mores!
Those irresistible treats full of RICH chocolate, that perfectly toasted GOOEY marshmallow, sandwiched between CINNAMON-Y graham crackers.
Boy, do I LOVE THEM! The best part is the marshmallow. How do you like yours?
Me? The more charred the better. My marshmallow is always the last to come off the fire, usually falling off the skewer because it is so MELTY.
What if you don’t have a campfire? Or want to go through the trouble of making one? Or don’t want all that mess? Make Smores cupcakes!
S’Mores Cupcakes
Don’t get me wrong, I love a great campfire but sometimes it’s too hot to deal with all that. These smores cupcakes make it easy to enjoy that special treat!
All the same flavors just wrapped up in a slightly different package!
A crispy and buttery graham cracker crust topped with a moist chocolate cupcake. Made with a cake mix so it’s even EASIER!
Just grab a few simple ingredients, you probably already have in your pantry and let’s get started!
Ingredients Needed
- graham crackers
- cake mix
- eggs
- butter
- oil
- milk
Make these just like you would regular chocolate cupcakes, just add that yummy crust before you bake them:)
How to make S’mores Cupcakes
First: Make the crust. Combine graham cracker crumbs, sugar, and melted butter.
Second: Mix and press into the bottom of cupcake tin with liners.
Third: Bake at 325F for 6-8 minutes. Remove from the oven and cool for 10 minutes. Increase the oven temperature to 350F.
Fourth: Make the cupcakes. In a large bowl, mix together the devil’s food cake mix, oil, eggs, and buttermilk until smooth.
Fifth: Divide batter on top of cooled cracker crust. Sprinkle with chocolate chips and graham cracker crumbs.
Sixth: Bake at 350 degrees for 12-14 minutes or until a toothpick inserted in the center comes out clean. Remove from oven to wire rack and allow to cool completely.
Once they are cooled, it’s time to break out the marshmallow frosting!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Ingredients for Marshmallow Frosting
- powdered sugar
- marshmallow fluff
- butter, room temperature
- vanilla extract (make sure it’s clear)
How to make Marshmallow Frosting
First: Cream the butter until smooth.
Second: Add the marshmallow creme and vanilla. Mix completely.
Third: Gradually add the powdered sugar and beat until light and fluffy. Decorate the cupcakes. Store leftovers in the fridge.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
There are so many fun ways to top these cupcakes. Here are a few ones to try!
Toppings for S’mores Cupcakes
- Chocolate bars (mini Hershey’s or individual squares)
- Graham Crackers or crumbs
- Graham Sticks
- Mini chocolate chips
- Chocolate shavings
- Char or torch the marshmallow
- Sprinkles
- Chocolate goldfish crackers
Aren’t these easier than regular s’mores?
Full of chocolate, cinnamon graham crackers, and sweet marshmallow, these smores cupcakes are just what you are looking for.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Whether it’s summer and you are camping or having a bonfire, these s mores cupcakes will be the hit of the gathering!
More Easy Recipes
- Lemonade Cake
- Sugar Cookie Bars
- Cherry Pie Bars
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S’mores Cupcakes
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs 20 crushed crackers
- 1/3 cup sugar
- 5 tablespoons butter melted
Chocolate Cupcakes
- 1 box devil’s food chocolate cake mix
- 3 large eggs room temp
- 1 cup buttermilk see notes
- 1/2 cup vegetable oil
- 1/2 cup chocolate chips
Marshmallow Frosting
- 1 container marshmallow cream 7oz
- 1 cup butter 2 sticks, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract clear
Garnishes
- Mini chocolate bars or squares
- Graham cracker crumbs
- Mini chocolate chips
Instructions
- Graham Cracker Crust
- Preheat oven to 325 degrees F. Add cupcake liners to pan and set aside.
- In a medium bowl, combine the graham cracker crumbs and sugar together. Melt butter in microwave safe bowl and blend into crumb mixture until well combined.
- Add 1 tablespoon mixture to each liner and press down with spoon or tart shaper. Bake for 6-8 minutes, remove from oven and cool on wire rack for 5 minutes.
- Increase oven temperature to 350 degrees.
- Chocolate Cupcakes
- In a large mixing bowl, whisk together the cake mix, oil, eggs, and buttermilk until smooth.
- Divide batter on top of cooled graham cracker crust. Sprinkle with chocolate chips and graham cracker crumbs.
- Bake at 350 degrees for 12-14 minutes or until a toothpick inserted in the center comes out clean. Remove from oven to wire rack and allow to cool completely.
- Frosting
- Cream butter in large mixing bowl. Add marshmallow cream and vanilla extract and mix until smooth.
- Gradually add powdered sugar and beat until light and fluffy.
- Frost cupcakes and garnish with graham cracker crumbs, mini chocolate chips, chocolate shavings, or toast the marshmallow topping.
- Enjoy with friends! No campfire needed!
Notes
Nutrition
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