These S’mores Cupcakes are DECADENT & RICH chocolate cupcakes, complete with a graham cracker base, and topped off with LIGHT & FLUFFY marshmallow frosting!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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!
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!
SMORES CUPCAKES INGREDIENTS
- graham crackers
- cake mix
Make these just like you would regular chocolate cupcakes, just add that yummy crust before you bake them:)
HOW TO MAKE SMORES CUPCAKES
ONE: Make the crust. Combine graham cracker crumbs, sugar, and melted butter.
THREE: Bake at 325F for 6-8 minutes. Remove from the oven and cool for 10 minutes. Increase the oven temperature to 350F.
FOUR: Make the cupcakes. In a large bowl, mix together the devil’s food cake mix, oil, eggs, and buttermilk until smooth.
FIVE: Divide batter on top of cooled cracker crust. Sprinkle with chocolate chips and graham cracker crumbs.
SIX: 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.
MARSHMALLOW FROSTING INGREDIENTS
- powdered sugar
- marshmallow fluff
- butter, room temperature
- vanilla extract (make sure it’s clear)
HOW TO MAKE MARSHMALLOW FROSTING
ONE: Cream the butter until smooth.
TWO: Add the marshmallow creme and vanilla. Mix completely.
THREE: Gradually add the powdered sugar and beat until light and fluffy. Decorate the cupcakes. Store leftovers in the fridge.
Looking for more comfort food? Follow LTB on Pinterest!
There are so many fun ways to top these cupcakes. Here are a few ones to try!
TOPPINGS FOR THE SMORES 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
- 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.
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
- Cake Mix Cookies
- Hashbrown Casserole
- Cherry Dump Cake
- Orange Fluff
- Cast Iron Chicken Pot Pie
- Cheesecake Bites
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