This post may contain affiliate sales links. Please read my disclosure policy.
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
Print
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!
This post contains affiliate links.
These were so yummy! I just made them tonight for a birthday party and they were a complete hit! They were so moist and full of sweet flavor! Delish! Great recipe, easy to follow, and VERY easy to eat!! 🙂 Thank you! I added a half of a large marshmallow in the center of the cupcakes about 9 minutes after they started baking, so yummy!! Added a chocolate chip and a golden graham cereal piece to the top as well for decoration.
I decided to make these cupcakes for my family and I was surprisingly let down. I followed the recipe to a T and the cupcakes took more than twice as long to bake than the recipe said they would. Also, the frosting tasted delicious, however it was extremely runny and after mixing it for what seemed like 20 minutes no peaks would form. I decided, “oh well, let me give it a try” and I spread it on the cupcakes. The icing pooled and ran over the edges of the cupcakes leaving drips all over the liners. I was extremely eager to try this recipe and was sadly very disappointed. Now that I am aware of the extended cooking time I intend to remake this recipe using a different icing recipe.
Hi can i use this for a 12 inch cake and if so what should the quantities be? Amazing recipe. Cant get enough of it x
Wow, just amazing !! Tried it – Loved it !
I made these cupcakes recently and they were sooo yummy!! The chocolate cake itself was really moist and rich, I also added a tad more of the cocoa powder. 😉
My only issue was… baking st 300° for 19-21 minutes was no where near long enough, the insides were completely still raw and i had to make a 2nd batch… The 2nd batch I still kept at 300° but I had to bake for (I think) 26-28 minutes. I can’t remember how many times I had to add another 1-2 minutes.
I thought maybe it was my awful cupcake pans but I now have some nicer ones and… will the same thing (I am baking these as we speak!). I have had to add on at least an additional 5 minutes. :/
I had the same issue. I ended up increasing the heat after 20 minutes to 325 and baking for another 5 minutes. They finally baked through. They are very sticky, though! How about yours?
This recipe is gold! I’ve made it 3 times already and this last batch is just for 3 people because there weren’t any leftover from the earlier batches. 🙂 We are not sharing this time, it’s too yummy. Thank you!
I’m so glad you’ve enjoyed them! Thanks Pam! 🙂
Followed the recipe but my cupcakes rose too high. Lol, it’s like chocolate hills. I may have poured too much batter on the cupcake liners. Fail.
Yum! Thank you! I made these today for a bake sale tomorrow. They’re gorgeous and tasty too!
I made the cupcakes and they tasted great, however i was worried about the uncooked egg whites. i put them in the oven to cook the top a bit.
they are cooked during the step when you use the double boiler.
These came out amazing! I was surprised at how great the icing set up. I made these in minis and added a toasted mini marshmallow to the top (just broiled it for like a minute then put on top when done). I drizzled with chocolate and graham crackers as well! Looked and tasted amazing and received so many compliments.
I have made these cupcakes so many times and they are always a hit! Thanks for the beautiful recipe 🙂
These were absolutely perfect! Tasted like I bought them from a bakery. I will definitely be making these again soon. Thank you so much for sharing 🙂
I’m so glad you enjoyed them! 🙂
My 11 yr old is obsessed with all things s’mores, I guess its the Girl Scout in her. Tomorrow is her last day of school so she wanted to make these and take in for her class. They came out AMAZING!
I’m so glad you were happy with them!
Hey Lindsay! I just got done making these amazing cupcakes, however, I had an issue with the graham cracker crust. The cake turned out moist and delicious and the frosting was super good as well, but when I removed the cupcake liner, the entire graham cracker crust was stuck in the liner and only the cake part came out. There was also butter on the bottom of the each cupcake section when I removed them. I would love to make these work on a second batch because they are so good, but I don’t know how to fix the crust part. I used the right amount of ingredients and mixed it well, is there anything you recommend for that issue so it won’t happen again?
Thanks so much!!
So I made them again in silicone liners and same thing happened with the crust. I’m starting to think maybe it’s the butter I used, could the wrong butter cause it to leak into the pan and get stuck in the liner?
Thanks again!!
Ok so update – Third time’s the charm!! 🙂 I bought different butter and they turned out perfect! Crust and all!!!
I’m so glad they worked out!
I made this on Friday night for my son’s graduation party yesterday, and they were lovely, but the actual cake was a bit flavorless :/ it was spongy and it help the shape beautifully. They tasted okay, the chocolate is not overpowering, but not the kind you go back for more. I made 24 and came back home with 10 of them. The frosting was delicious in combination with the rest of the toppings. I wonder if I will need to use more cocoa or sugar next time. Thanks for the recipe.
Omg I made these for a family reunion this weekend and they were such a huge hit!!! I made them in to minis so there would be more to go around and toasted the meringue with a buetain torch. Loved them!!!!! Thanks for the fabulous recipe
Wonderful! I’m so glad you enjoyed them! 🙂