S’mores Cupcakes
These S’mores Cupcakes are perfect for summer! Rich chocolate cupcakes with a graham cracker bottom and topped with the creamiest marshmallow frosting! Keep reading for the S’mores Cupcake recipe!
When we bought this house in 2017, one of the first things we did in our beautiful backyard added a fire pit. Richy and I have always wanted one and we finally had the perfect place to it.
Bonus… we found the landscaping stones here on the property, so it didn’t cost us a dime! We do plan on adding one more layer of the stones so it’ll be a little taller, but that’s one of those things that we keep talking about but never remember to do 😉
Also, for the longest time, we used some outdoor chairs we’ve had for … 15 years? But this week I updated to some Red Adirondack chairs and I absolutely love the pop of color they add to our yard.
Sorry… I digress.
Back to the S’mores Cupcakes. Since we now have a firepit, I keep S’mores ingredients on hand at all times. Sometimes we build a fire and do S’mores as a family. Sometimes we pull out our S’mores ingredients when we host a party and let everybody make them.
And every now and then I melt a marshmallow over the eye of the stove just for kicks… but that’s our little secret, okay?
So anyway, of course I needed to have our beloved S’mores in a cupcake recipe. And in keeping with my normal mode of operation, this is a doctored cake mix recipe. If you want to bake chocolate cupcakes from scratch, be sure to use this recipe. It’s a WINNER!
One last note before we gets started. Did you know August 10 is National S’mores Day? I didn’t. But you can bet I’ll be doing all the s’mores themed desserts this year on that date! One of my all-time favorite S’mores desserts is this Giant S’mores Cake I made for a birthday… it was SO fun!!
So are you ready? Let’s make some cupcakes!
S’mores Cupcake Ingredients:
- Graham Crackers
- Sugar
- Butter (I use salted, but unsalted works too)
- Devils Food Cake Mix
- Eggs
- Buttermilk
- Oil
- Mini Chocolate Chips
- Marshmallow Creme
- Powdered Sugar
- Vanilla Extract
- Chocolate Bars (not pictured)
Shop ingredients here:
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How to Make S’mores Cupcakes
First, preheat your oven to 325° F. Then add cupcake liners to your pans and set aside.
Next, in a medium bowl, combine the graham cracker crumbs and sugar together.
Then melt butter in microwave safe bowl and blend into crumb mixture until well combined.
Add 1 tablespoon mixture to each liner and press down with spoon or tart shaper. Then bake for 6-8 minutes. When you take them out of the oven, cool on a wire rack for 5 minutes before adding cupcake batter.
In a large mixing bowl, mix together the cake mix, eggs, buttermilk and oil until smooth.
After mixing, divide the batter and scoop on top of cooled graham cracker crust, then sprinkle with chocolate chips and graham cracker crumbs.
Bake at 325°F for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven to wire rack and allow to cool completely.
Marshmallow Creme Frosting
To make the frosting, you’ll start by creaming the butter in a large mixing bowl. You can use a stand mixer, hand mixer or my favorite Bosch mixer.
Add marshmallow creme and vanilla extract and mix until smooth.
And last, you’ll gradually add powdered sugar and beat until smooth.
Then you’re ready to frost the cupcakes and garnish however you like ❤️️
These are best eaten the same day but if you have leftovers, store them in the refrigerator in an airtight container.
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More Delicious Recipes…
S’mores Cupcakes
- Total Time: 33 minutes
- Yield: 24
Description
These S’mores Cupcakes are perfect for summer! Rich chocolate cupcakes with a graham cracker bottom and topped with the creamiest marshmallow frosting! Keep reading for the S’mores Cupcake recipe!
Ingredients
Graham Cracker Crust
● 1 ½ cups graham crackers, about 20 crushed
● ⅓ cup sugar
● 5 tablespoons butter, melted (either salted or unsalted, whichever you prefer)
Cupcakes
● 1 box (15.25 oz) devils food chocolate cake mix
● 3 large eggs, room temperature
● 1 cup buttermilk, room temperature
● ½ cup vegetable oil
● ½ cup mini chocolate chips
Marshmallow Frosting
● 1 container (7 oz) marshmallow creme
● 1 cup (2 sticks) unsalted butter, room temperature
● 1 cup powdered sugar
● 1 teaspoon vanilla extract
Toppings
● Chocolate bars
Instructions
Crust
- Preheat oven to 325 degrees F.
- Add cupcake liners to the pan and set aside.
- In a medium bowl, combine the graham cracker crumbs and sugar together.
- Melt butter in a microwave-safe bowl and blend into crumb mixture until well combined.
- Add 1 tablespoon mixture to each liner and press down with spoon or tart shaper.
- Bake for 6-8 minutes, remove from oven and cool on wire rack for 5 minutes before adding cupcake batter.
Cupcakes
- In a large mixing bowl, mix together the cake mix, eggs, buttermilk and oil until smooth.
- Divide batter on top of cooled graham cracker crust.
- Sprinkle with chocolate chips and graham cracker crumbs.
- Bake at 325 degrees for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven to wire rack and allow to cool completely.
Frosting
- Cream butter in a large mixing bowl.
- Add marshmallow creme and vanilla extract and mix until smooth.
- Gradually add powdered sugar and beat until smooth.
- Frost cupcakes and decorate as desired.
- Best if eaten the same day as baking but if you have leftovers, store them in the refrigerator in an airtight container.
Equipment
Buy Now → - Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
These look sooo good!! You do an awesome job capturing the beauty of your baked goods! Can’t wait to try these.
Hi Rose. Thanks for the recipe. Wow buttermilk in the recipe is fantastic. I did, however, need to add more powdered sugar as it seemed my the frosting was a tad too buttery. I followed exactly so maybe it’s my measuring…Anyhow, the cupcakes are still very decadent.
I would like to know how many layers are in your 8″ decorated cake?
Usually two 2-inch layers.
Hi,
Going to make these cupcakes soon, but I don’t have buttermilk.. is there substitution or can I omit it?
Hi Ally, this is a substitute you can use for buttermilk: https://rosebakes.com/how-to-make-buttermilk/
I made these and they were absolutely fantastic. Rich, moist and chocolate The frosting was the perfect sweet – not excessively sweet which paired perfectly with the cupcake. I will definitely make these again.
Would this be the kind of marshmallow frosting I could toast with my kitchen torch, or does it have too much butter in it to do that?