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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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This cupcake is amazing! Beautiful presentation and tastes delicious! The frosting is perfect for this flavor theme and turned out perfect! I browned the top with a torch and topped with a square of Graham cracker and chocolate. Adding this to my go to list of cupcake recipes!
That’s awesome! I’m so glad you enjoyed!
I have used this recipe for years and it has always been amazing. Well I lost the recipe and refound it again but realized it was different and it doesn’t seem the same. It used to have weird measurements like 1/8 cup+ something do you happen to still have the old recipe?
I know I updated the photos at one point. But to my recollection I have not changed the recipe, so I’m not sure.
AMAZING!!!! Made these cupcakes for my sons 2nd bday and they turned out absolutely perfect! I’m obsessed with graham crackers so that part was a no brainer, then the chocolate cake was unbelievably moist ( I’m saving this recipe for any chocolate based cake idea I have in the future), and the marshmallow frosting is light and delicate… for the crust and cake I followed the recipe 100% using weigh for measure. I ended up with 15 cupcakes and it took me about 24 mins at 300. I already know my oven gets less hot than advertised so I wasn’t surprised by the longer bake.
I read some previous comments about the frosting being too delicate so the only amendment I made to the recipe was keeping it over heat the entire time and whipping on the highest speed with a hand mixer for 8 mins. My meringue was easy to pipe and held its shape for 24 hours+…I can’t say how long they could hold up for beyond that bc they were devoured by then.
I also opted to toast the meringue with a kitchen torch and left off the chocolate sauce and crumbs.
That’s great! I’m so glad you enjoyed the cupcakes! 🙂
If I don’t have buttermilk, can I just use 1/2 cup of regular milk? And should it be fat free, whole milk, or what percent?
Yes, regular milk would be fine. I usually use 2%, but whole should work as well.
I made these cupcakes last night and they were beautiful and delicious. I did have a problem with crust. Seemed to just stick right to the cupcake liner. Not sure what I can change to help with that.
Other than that so much fun trying something new and not so normal for me.
I’m so glad you enjoyed them! You could try using baking spray on your liners.
I know this recipe was posted years ago but i have to say that if anyone reading is doubting whether or not to make these cupcakes PLEASE DO!!! Theyre delicious, and even though the recipe is kind of hard mode, its a fun kind of challenge! So many recipes end up lackluster when you actually make it, but this is a solid, interesting recipe! Its convinced me of this blogs expertise and ill probably make my way through ever other recipe on this blog!
So glad to hear you enjoyed them! Thanks Gail!
These are AMAZING!!!!!! I added a little bit of ganache in the centres and toasted the marshmallow frosting! I had a few people declare that this was the BEST cupcake that they have ever had!!! Thanks for the fantastic recipe!!!!
So glad they were a hit!
We loved these! I made one batch as cupcakes as-is but subbed in the simpler Two Sisters recipe for frosting because I would be traveling with them (I’d like to try the original recipe’s frosting next time). https://www.twosisterscrafting.com/best-marshmallow-buttercream-frosting/
I made a double batch (with single batch frosting) to put in a 9 x 13 pan. I think that I’d prefer less cake to graham cracker crust; all the parts are delicious, and kids and adults alike ate this up (24 cupcakes gone, and nearly all the sheet cake, too!), but the graham cracker crust got a little lost under the cake – or at least, it did for me (but that’s just personal taste!). I love graham cracker crust! This is a winner, and thanks for sharing!
I’m so glad you enjoyed them and were able to find a frosting that worked well for you! And you could definitely add some additional graham cracker crust. I love a good crust!
I’ve been making these for a few yrs now, they turn out prefects ever time,and ohh ssoooo good. Thank u for the the excellent recipe!! U get a at-a-girl!!!
I made these a few days ago for a birthday party. I have one change for the cupcake if I make them again. I’d definitely cut back on the sugar in the graham cracker crust. To me and others that ate them… the sweet fluffy frosting and the amount of sugar in the crust was just a tad too much. As I ate the cupcake all I could feel in my mouth was the sugar granules in the crust (maybe it was the brand of sugar I used), I baked the crust as directed. I used the 5 T. of sugar, but next time will only use 2 or even better yet I’ll use small amount of brown sugar. I didn’t keep them covered, for I was afraid the icing would get too soft. I had quite a few left over and they ended up with a crusty topping..which I actually like. I wasn’t as happy with the overall taste in the end (I think they are much better the day made…but it may just be overall because of too much sugar in the crust. It’s all a matter of individual tastes. They do make a beautiful presentation though. I’ll give them another try with tweaking a few things. 🙂
HELP….Wondering what I did wrong….? The graham cracker crust was perfectly set and the cupcakes themselves came out perfect. Like, delicious and moist and everything you want in a chocolate cupcake. HOWEVER…. I made the marshmallow merengue twice and both times, following the recipe and instructions to a “T”, it came out very runny. It never even came to soft peaks let alone stiff peaks. I whipped it for the first 5 minutes and since nothing happened, I continued to whip it while checking every 30-45 seconds and after 12 minutes, it still hadn’t firmed up. The second batch I ended up whipping an entire 20 min and still never firmed up. I was SO bummed. I had just bought cream of tartar so I know it wasn’t that. I made sure no fat from the egg yolk made it into my egg whites so I know it wasn’t that either…. what went wrong both times??
Hmm, what kind of bowl did you use? A metal bowl is usually best, since any greasiness in the bowl can hurt the meringue. If you did use a metal bowl, maybe try cleaning it with some lemon juice to make sure it’s really grease-free.
Hi I’m using this recipe for a single cake layer and the rest for the cupcakes shown. However I wanted to know if I make the batter one day and bake off the cake layer if the remaining batter would hold up in the fridge till baking the next day?
I wouldn’t suggest making the batter ahead. Ingredients with start reacting with one another and it’ll change the way things bake.
I was in heaven from the first bite! Recipe made about 20 cupcakes, and I followed it exactly. No problems. Read most of the comments prior to making it. I wonder if the person who didn’t think it was chocolatey enough used regular Hershey’s Cocoa instead of the “Special Dark” Hershey’s Cocoa. I also wanted to use my brûlée torch, so was happy to see someone had tried it. Works perfectly! You’ve got a new fan Lindsay!
Thanks Debbie! So glad you enjoyed them!
I want to make these for a wedding in Sept. Needing a more stable frosting and something that can be frozen. Any suggestions ??
A standard buttercream would be most reliable. You could play around with adding some marshmallow fluff to it.
Hello I’m wanting to make these for a party but I will be traveling a couple hours away and was wondering if I made these the night before if the crust would get soggy or not? I’m going to wait to frost them after I get to my destination but do you think the frosting would freeze well?
No, the crust doesn’t get soggy. You might want to frost them right away though. The meringue may not pipe very well after sitting for a while. You might have to re-whip it. I haven’t tried it, so I’m not sure if it’d re-whip well or not.
I made these for a party over a year ago and was wowed by how delicious they are!
I’m hoping to make them again this week…do you think the cupcakes without the frosting would freeze well? Iv had good luck freezing cupcakes before, but wasn’t sure if it would make the graham cracker crust soggy.
Thanks!
Hmmm, not entirely sure since I haven’t tried it. I think it’d be ok though.
I’m glad to hear you enjoy them! 🙂
Hello, is this frosting stiff enough to pipe flowers with. Thank you!
Probably not. Meringue can be quite stiff, but I’m not sure I’d be able to make flowers with it.