S'mores Cupcakes recipe (2024)

Chocolate Cupcakes, toasted Marshmallow frosting and graham crackers come together for the best Smores Cupcakes. Everything you love about s’mores is packed into these luscious cupcakes.

We love the flavor of smores and wanted to enjoy them in cupcakes. The results were fabulous and everyone enjoyed them. Each bite is a delicious combination of chocolate, marshmallows and graham crackers.

The next time you are craving smores and want something different, make this easy and delicious treat. You will not be disappointed.

Also try our Mocha Cupcakes, Nutella Cupcakes, Salted Caramel Cupcakes, or Churro Cupcakes,

Ingredients

Graham Cracker Crust:

• Graham Cracker Crumbs
• Butter (melted)
• Granulated Sugar

For the Cupcakes:

• granulated sugar
• brown sugar – not packed
• all-purpose flour
• unsweetened cocoa powder
• baking soda
• baking powder
• salt
• large eggs (room temperature)
• milk (room temperature)
• Vegetable Oil
• vanilla extract
• boiling water

Frosting:

• Large Egg Whites (room temperature0
• Granulated Sugar
• Cream of Tartar
• Vanilla extract

For Topping:

• Graham Cracker Sheets (broken into pieces)
• Hershey Chocolate Squares

How to make smores cupcakes:

Follow these simple step by step instructions to easily make this delicious dessert.

Make the graham cracker bottom:

• Step 1. Preheat the oven. Set it to 350 degrees F. Line 2 cupcake tins with cupcake liners.

• Step 2. Combine the crust ingredients. In a small bowl, mix together the graham cracker crust ingredients. Press approximately 1 tablespoon of the mixture into the bottom of each muffin tin. Use the bottom of a cup to press down into the bottom of each cupcake liner.

• Step 3. Bake the crust. They need to bake for 5 minutes. Then remove and let the crust cool.

Make the chocolate cupcake:

• Step 1. Combine the dry ingredients. In a medium bowl, whisk together sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt.

• Step 2. Mix together the wet ingredients. In a large bowl beat eggs, milk, oil and vanilla extract until well combined.

• Step 3. Combine the dry ingredients with the wet ingredients. Add dry ingredients to wet ingredients and mix until well combined and no lumps are left. Scrape down sides of the bowl occasionally.

• Step 4. Carefully add the boiling water. Add boiling water and slowly beat until combined. Batter will be thin.

• Step 5. Place the cupcake batter into the tins. Pour the batter into the cupcake tins on top of the graham cracker crusts approximately 2/3 of the way full.

• Step 6. Put the pan in the oven and bake. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.

• Step 7. Allow to cool completely. Remove from the oven and let them cool completely on wire racks.

How to make the frosting:

• Step 1. Combine the egg whites. Stir together the egg whites, sugar and cream of tartar in a heatproof bowl. Set the bowl over a saucepan with simmering water. Whisk constantly until the sugar is dissolved.

• Step 2. Whisk until peaks form. Then transfer the mixture to an electric mixer bowl fitted with the whisk attachment. Beat on low speed and gradually increase to high speed until stiff glossy peaks are formed. Add in the vanilla extract and mix until combined.

• Step 3. Place into a piping bag. Pipe the frosting in a spiral motion on top of each cupcake. Use a kitchen torch to lightly brown the top of the frosting. Then top with a piece of the graham cracker and milk chocolate bar.

How to serve s’mores cupcakes:

These are best served fresh so the topping looks its best.

Can you make in advance?

They can be made 1 to 2 days in advance. However, I recommend frosting and adding topping the day you plan to serve.

It will still save you time by not having to bake them when you need them and only frost them.

How to store

Store the leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Just keep in mind that the topping might start to shift the longer the cupcakes set.

How to freeze:

Due to the frosting, it is not recommended to freeze the cupcakes. However, you can freeze the cupcakes before the frosting. Just place inside a freezer container and freeze up to 3 months.

Allow to thaw at room temperature and frost as normal. This is the best method if you plan to freeze the cupcakes.

Recipe tips:

• Broiling the frosting. If you don’t have a kitchen torch, you can brown the frosting but broiling them in the oven for a few minutes. Watch them closely so that they do not burn or get too close to the broiler.
• Marshmallow fluff. Substitute marshmallow fluff for the icing if you are in a hurry or just want something different. It won’t pipe but you can spread it on the cupcakes.
• Egg Whites. Make sure that the bowl you are using to mix the egg whites is very clean. If there is any trace of egg yolks in the bowl, the egg whites will not form correctly. The eggs should also be room temperature for best results.
• Cream of Tartar. This helps to stabilize the egg whites so do not eliminate it in the frosting.
• Topping. We used fun size Hershey bars but you can use chocolate shavings, chocolate chips or anything you want. Instead of graham crackers, you can use teddy grahams on top of the cupcakes.
• Allow to cool before frosting. It is important to allow the cupcakes to cool completely before frosting. Do not rush this as the frosting will shift and look messy.
• Cocoa Powder. Dutch processed cocoa powder provides the best flavor in this recipe. I do not recommend natural cocoa as the chocolate flavor will not be the same.
• Filling. Add a filling to the middle of the cupcakes. Some ideas include marshmallow fluff, chocolate ganache, chocolate chips and more.

More s’mores desserts:

• S’mores Bars Recipe
• Golden graham s’mores bar recipe
• Easy S’mores Cake Recipe
• S’mores Ice Cream Recipe
• S’mores Cookies

More cupcake recipes:

• Key Lime Cupcakes
• Best Vanilla Cupcake Recipe
• Graduation Cupcakes
• Chocolate Chip Cupcakes
• Oreo Cupcakes Recipe
• Cherry Limeade Cupcake Recipe
• Strawberry Lemonade Cupcake Recipe
• Ice Cream Cone Cupcakes