S’more Cupcakes Recipe
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This rich S’more Cupcakes have a graham cracker crust, moist and rich chocolate cupcake, and sweet marshmallow buttercream. The perfect summer treat!
Looking for more smore deliciousness? Try my S’more Brownie Recipe!
Hold the phone, this just became my favorite cupcake of all time. I am not even kidding.
The mix of graham cracker, rich and moist chocolate cake, and soft and silky marshmallow frosting is insanely delicious. Every bite melts in your mouth.
If you actually break this recipe down, it has some of my all-time favorite flavors. The base, a crumbled graham, is the same crust I use in my cheesecake bars. The cupcake is my go-to chocolate cake recipe which has been voted #1 by over a dozen people, and the frosting is a marshmallow cream buttercream that is silky smooth and delicious!
I’m not above trying these with a homemade graham cracker either!
Homemade S’more Cupcakes Ingredients:
The ingredients for this recipe is broken down into three sections; cookie base, cupcake center, and marshmallow frosting. It is a little more work, but worth the effort!
For the graham cracker crust:
- Graham crackers- Stick with the classic honey cracker. Added cinnamon and sugar can mess with the texture of your crust.
- Sugar- Just a smidge to sweeten things.
- Butter- The binding agent that holds things together.
For the chocolate cupcake:
- All-purpose flour- White flour is best for this cupcake.
- Baking soda- A leavening agent that will help give it a light fluffy texture.
- Salt- Used to heighten flavor, which is so so so great with chocolate.
- Cocoa- Classic baking cocoa is my go-to. Hershey’s is the most common brand you will find in the baking aisle of the grocer.
- Butter- I personally like salted butter, but unsalted will work too.
- Sugar- Regular white granulated sugar.
- Chocolate- 2 oz of chocolate, to be exact. I use a piece of a melted Hershey’s bar.
- Eggs- large eggs, room temperature.
- Oil- Vegetable oil is what I would recommend.
- Vanilla Extract- Never use imitation vanilla!
- Sour cream- Adds moisture and a slight tang.
- Water- Regular ol’ H2O
For the marshmallow frosting:
- Butter- Unsalted or salted will work in this recipe. Use whatever you have on hand.
- Marshmallow cream- This is found next to the marshmallows in a can or jar.
- Powdered sugar
- Vanilla extract
How to make a S’more Cupcakes from scratch:
For the crust:
- Preheat the oven to 350 degrees. Line 2 cupcake tins with paper liners and set aside.
- Crush the graham crackers to fine crumbs. The finer, the better. Mix with 1/4 cup sugar, and 5 tablespoons melted butter.
- Press 1 tablespoon of the crumb mixture into the bottom of the prepared paper liners. Be sure to press firmly.
- Bake 8 minutes. Set aside.
For the cupcake:
- Whisk together the flour, salt, baking soda, and cocoa powder in a medium bowl or measuring cup. Set aside.
- Combine the butter and 1 cup sugar into a mixing bowl, or the bowl of an electric mixer, and stir until light and fluffy. About 3 minutes.
- Stir in the melted chocolate.
- Add the eggs, one at a time, followed by the egg yolks. Stir until incorporated.
- Scrape the sides of the bowl Add the oil, vanilla, and sour cream.
- Scrape the side of the bowl again, and stir in the dry ingredients with the water until just incorporated.
- Divide the batter over the prepared graham cracker crust, filling 2/3 full.
- Bake 13 to 15 minutes, or until a toothpick comes out clean. Cool completely.
For the frosting:
- Add the soft butter with the marshmallow cream into a mixing bowl. Mix with a handheld or stand mixer until incorporated.
- Add the powdered sugar and vanilla extract. Stir until combined.
- Pipe or spread onto your cool cupcakes.
Ok, here is the deal. I did NOT put a marshmallow on top of this cupcake or roast the top… Here’s why… This frosting is AMAZING. It has that wonderful marshmallow flavor but a slightly less hurt-your-mouth sweetness.
BUT, because this is a marshmallow buttercream, you can’t roast it. It would just melt into a puddle if I tried to point a flame in its direction.
However, I don’t think you miss out on any of that classic s’more flavor. You still have graham cracker, chocolate, and marshmallow flavor profiles in every single bite!
IF you wanted, you could replace the frosting with one large marshmallow. Place directly on top of the cupcake and broil for 10-ish seconds, or until toasted. Watch closely!
More Cupcake Recipes:
- Strawberry Cake Mix Cupcake Hack
- German Chocolate Cupcakes
- Homemade Funfetti Cupcakes
- Cookies and Cream Cupcakes
- Copycat Hostess Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
- S’more Cookies
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S’more Cupcakes Recipe
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- 1/4 cup sugar
- 5 tablespoons butter (melted)
For the cupcakes:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/4 cup butter
- 1 cup sugar
- 2 oz chocolate bar (melted)
- 2 large eggs (room temperature)
- 2 egg yolks
- 1/2 cup oil (I use vegetable)
- 2 teaspoons pure vanilla extract
- 1/3 cup sour cream
- 1/2 cup water
For the frosting
- 3/4 cup butter (1-1/2 sticks)
- 1- 7 oz container marshmallow cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the crust:
- 1. Preheat the oven to 350 degrees. Line 2 cupcake tins with paper liners and set aside.
- 2. Crush the graham crackers to fine crumbs. The finer, the better. Mix with 1/4 cup sugar, and 5 tablespoons melted butter.
- 3. Press 1 tablespoon of the crumb mixture into the bottom of the prepared paper liners. Be sure to press firmly.
- 4. Bake 8 minutes. Set aside.
For the cupcake:
- 1. Whisk together the flour, salt, baking soda, and cocoa powder in a medium bowl or measuring cup. Set aside.
- 2. Combine the butter and 1 cup sugar into a mixing bowl, or the bowl of an electric mixer, and stir until light and fluffy. About 3 minutes.
- 3. Stir in the melted chocolate.
- 4. Add the eggs, one at a time, followed by the egg yolks. Stir until incorporated.
- 5. Scrape the sides of the bowl Add the oil, vanilla, and sour cream.
- 6. Scrape the side of the bowl again, and stir in the dry ingredients with the water until just incorporated.
- 7. Divide the batter over the prepared graham cracker crust, filling 2/3 full.
- 8. Bake 13 to 15 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting:
- 1. Add the soft butter with the marshmallow cream into a mixing bowl. Mix with a handheld or stand mixer until incorporated.
- 2. Add the powdered sugar and vanilla extract. Stir until combined.
- 3. Pipe or spread onto your cool cupcakes.
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
