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These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!
S’mores Cupcakes
If you’ve been keeping up with S’mores Week this week, then you’ve already seen my Smores Cheesecake and Smores Ice Cream Bars and you know that s’mores are all the rage this week! A bunch of us bloggers have gotten together to bring copious amounts of s’mores-inspired treats. To see what everyone else brought today, check out the bottom of the post. I’m sad to see S’mores Week end, but I’m pretty pumped to end it with these S’mores Cupcakes.
So yesterday I had my 6 month check up/cleaning at the dentist. I know a lot of people hate the dentist, but I actually don’t mind it. I’ve actually fallen asleep while getting my teeth cleaned before. No joke. And I love leaving with that clean feeling mouth. 🙂
And now our dentist has a tv in the ceilings above the chairs, so I get to watch tv while I lay there. Works for me!
I’ve been fortunate to never have any cavities or anything, so it’s never been a bad experience for me. I never even had to get braces. I don’t know how I got so lucky, but I’ll take it.
And I don’t think I’ve ever been to a dentist appointment without having them tell me how great my teeth are. After my dental hygienist finished cleaning my teeth yesterday she said, “I’m officially jealous of your teeth.” That’s saying a lot coming from someone who looks at teeth all day every day.
I wish I knew what I’d done to get such great teeth. I’d make sure our kids do it one day. Maybe it’s all the milk I had to drink as a kid? I am a little shocked that after all the sugar that makes it’s way into my mouth these days that I don’t have more teeth issues. It must be a genes thing.
I do always get lectured about flossing though. I just can’t seem to get into that habit. I’m not a fan.
The Best S’mores Cupcakes Recipe
However, I am a massive fan of these S’mores Cupcakes. When one of my coworkers grabbed one, his first comment was one of surprise. “A cupcake with a crust?!” Why yes, why not?
And the crust on these might just be my favorite part. The graham cracker crust has some added sugar in it, and it is just perfect with the super moist chocolate cupcake.
The marshmallow icing is incredibly light and fluffy. I considered using marshmallow fluff, but I had a tough time getting it stiff enough. To be fair, it was when our air conditioning was on the fritz, so maybe it was a little warm.
But this icing stood up to the warm air, so it won! And the contrast of the lightness of it, with the denser cupcake and the sweet, lighty crunchy crust is just perfection. You won’t be able to stop eating them.
Then I finished them off with a little chocolate sauce and a sprinkle of graham cracker crumbs. Super cute, but totally optional.
These S’mores Cupcakes are super yummy and simple to put together! With the graham cracker crust, chocolate cupcake and marshmallow frosting, they really are like eating a s’more in cupcake form!
Watch How To Make Them
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S’mores Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 15-18 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!
Ingredients
CRUST
- 1 1/4 cup (168g) graham cracker crumbs
- 5 tbsp (70g) butter, melted
- 5 tbsp (65g) sugar
CHOCOLATE CUPCAKES
- 1 cup (130g) all purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla
- 1/2 cup (120ml) boiling water
MERINGUE MARSHMALLOW FROSTING
- 4 eggs whites
- 1 cup (207g) sugar
- 1/2 tsp cream of tarter
- 1 tsp vanilla extract
- Chocolate sauce (I used Hershey’s Hot Fudge topping)
- Graham cracker crumbs
Instructions
13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 26.7 g
- Sodium: 143.5 mg
- Fat: 9.6 g
- Carbohydrates: 34.5 g
- Protein: 3.2 g
- Cholesterol: 52.4 mg
Enjoy!
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Is it possible to toast the marshmallow frosting with a torch?
I haven’t tried it, but others have said that they were able to.
Swoon! What could be better. . .chocolate, marshmallows, and gram cracker crumbs! <3
I was wondering why you add vanilla to the boiling water? This is my first time seeing this.
Have you ever tried the crust with a cake mix? Same instructions, but different cake batter? Thanks!
I haven’t tried it, but I imagine it’d be fine.
Does the marshmallow frosting hold up in the refrigerator? Or is it best to ice them and eat right away?
It should be ok in the fridge, but I usually leave it at room temperature.
These look great! How do you store these? I am thinking of suggesting this for a wedding dessert table. Thanks!
If I remember correctly, I left that at room temperature. But maybe it’d be best to refrigerate them for something like that?
Hi Lindsay! Planning to bake this instantly. But went to supermarket and I cannot find liquid buttermilk, what substitute you can recommend? But I saw a powder but don’t know how to use it yet. Thank you!
I use the powdered buttermilk all the time. It’s great! But you could also replace the buttermilk with regular milk.
Oh! I thought you used the liquid buttermilk cause it’s not yet mixed on the dry ingredients. Does it mean you dissolve it first? Sorry, it will be my first time to use the powdered. Thank you for your help!
I have used both. You can do it either way. This is the one I use. There should be directions on the package. For the one I use, it’s 4 tbsp of powder per cup of buttermilk and then the same amount of water as the recipe calls for milk. The water is added where the buttermilk would normally be added and the powder is added to the dry ingredients.
These cupcakes are an absolute favorite with my family! My brother asked me to turn it into a cake minus the crust. Is there anything I would need to do to change the batter for it to turn out well for a cake? Or would I just do it the same? Thank you!
I’m so glad they’ve been a hit! For a cake, you would want to double the recipe. You can follow my chocolate cake recipe, which is the same. Or you can actually try my new s’mores cake recipe.
https://www.lifeloveandsugar.com/best-chocolate-cake/
https://www.lifeloveandsugar.com/smores-chocolate-cake/
Can I substitute the Hersheys Special Dark for Unsweetened Cocoa Powder?
Yes, you can.
I am making sea themed cupcakes this weekend and I instantly thought of this crust. I’m thinking this crusty sandy base with a blue tinted vanilla cupcake with my blue frosting, biscuit sand and starfish on top. Thanks for the inspiration. Also if you did have cavities you would HATE the dentist guaranteed. It’s fine until they start drilling into your skull.
why is there no marshmallows in the marshmallow frosting?
Because the frosting is more marshmallow-like than it is straight marshmallows. It’s very light.
Not really sure what I did wrong :/ I bake a loooooot lol, but the cupcakes just kind of sunk in a little in the middle when I took them out. Also, the icing is kind of runny. I have an electric mixer but the mixture, but not a whisk attachment for it so I did it by hand. Is there a way to make the icing without a mixer ? I really want to get these right.
Cupcakes can sink in the middle for a variety of reasons, but one of the most common is if the oven is opened too soon and too much hot air is released. As for the frosting, a mixer is best as what gives it thickness is the air that’s whipped into it.
I have not made this recipe but I have made the chocolate cupcakes with a different frosting. I also make the moist oil-based vanilla ones from this site. Let me tell you..I have ruined more cupcakes than I can count. I am not a baker and I set out to be the best. I wanted to master the chocolate and vanilla cupcakes. So one of the mistakes I was making is the temperature…double check you have that correct. Also, I had to adjust my cook time on my range. You may need to do that also. Check them with a toothpick. They shouldn’t look wet and jiggly on top. I now make them both all the time and they are literally the best cupcakes I have ever eaten. Light and fluffy and delicious! I hope that helps!
I tried this for Halloween and brought half of them to work and the other half I gave to my stepmom’s staff at her workplace. They did not last long! I followed the recipe to the T, except for the extra graham cracker crumbs on top. They cupcakes were moist and everyone liked the surprise crunch of the graham cracker crust. I was pleasantly surprised by how light the marshmallow frosting was. The only thing I would change is maybe add more cocoa powder or mini chocolate chips to the batter. Personally, I wanted the chocolate. to be a bit more intense. I will definitely make these again! I give them a 4.9 out of 5!
Why do you have to use boiling water? Won’t that cook the egg and curdle the milk?
It helps warm up the batter. It does not cook the egg or curdle the milk. The batter should already be well combined and fairly thin before the water is added.
These cupcakes turned out great! They were a huge hit
Terrific! I’m so glad!
just saw these on a round up post another blogger did for smores day! they look soooooo good!
Love the recipe and will try to do it for the first time today. A stupid question : how do you do the chocolate sauce?
Thanks a lot.
Brenda
I just drizzled it across each cupcake with a spoon. It can help to place them on a cooling rack or something, so that the chocolate that doesn’t end up on the cupcakes falls away, but that’s it.