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These S’mores Cupcakes are so good!
Chocolate cupcakes with a graham cracker crust and topped with a marshmallow frosting make these cupcakes so decadent and rich. Everyone will love these!
Cupcakes are so good. They have truly become a top-of-the-line dessert and are so fun and creative to make.
You know I like to keep things simple, and while I still do with this recipe, these S’mores Cupcakes will have you thinking you were sitting around a bon-fire.
These S’mores Cupcakes are really good. Chocolate cake mix with my “secret” ingredient added to the mix and topped with a Marshmallow Cream Frosting. Everyone will love them!
Table of Contents
How to make S’mores Cupcakes:
Preheat your oven, and prepare the cupcake pan with the liners. Start by making the graham cracker crust and getting that into the bottom of the cupcake liners.
Make your cupcake batter and full the liners. While the cupcakes are baking make the frosting.
Allow the cupcakes to cool, and then top with the frosting. Sprinkle some crushed graham crackers and mini-chocolate chips on top of the frosting.
Ingredients:
For this recipe you put a graham cracker crust on the bottom of the cupcake liner before adding the cupcake batter to the liners.
Crust:
- Graham Cracker Crumbs
- Granulated Sugar: also called table sugar
- Butter – unsalted and melted
Cupcake:
- Devil’s Food Chocolate Cake Mix – one box. You can use your favorite chocolate cake mix.
- Chocolate Instant Pudding – this is my “secret” ingredient! It really makes the cupcakes light and fluffy.
- Eggs
- Water
- Vegetable Oil: You can substitute with canola, safflower, peanut or grape-seed oils
- Salt
- Almond Extract
Directions:
Step One – Preheat oven to 350 degrees F, and line cupcake pan with heavy duty liners. Aluminum liners work best for this recipe.
Making the Cupcake Crust:
Step Two – In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted, unsalted, butter. Mix well until the graham cracker crumbs are evenly coated.
- Baking Tip: You can substitute brown sugar or stevia for the sugar.
Step Three – Spoon a small amount of the crumb mixture into each of the cupcake liners so that once it’s been firmly pressed down, the crust is about ⅛ to ¼ inches thick.
Making the cupcake batter:
Step Four – Prepare the cupcake batter.
In a large bowl, mix together the cake mix, instant pudding mix, eggs, water, vegetable oil, salt, and almond extract until combined.
Step Five – Using an ice cream scoop, top each of the crusts with cupcake batter.
Step Six – Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Cooking Tip: Baking times vary from oven to oven so check around 12 minutes and keep cooking if needed.
Step Seven – Allow to cool for at least 20 minutes.
How to Make the Cupcake Frosting:
This is a buttercream frosting mixed with marshmallow fluff to give these S’mores Cupcakes the roasted marshmallow taste a S’mores needs.
Ingredient Notes:
- Confectioner’s Sugar: also called powder sugar
- Marshmallow Fluff
- Butter – unsalted and softened to room temperature.
- Vanilla Extract
Directions:
Step One – While cupcakes are baking/cooling, prepare the frosting. In a medium bowl and using a stand or hand mixer cream butter.
Step Two – Add confectioner’s sugar, marshmallow fluff, and vanilla extract, and beat together until combined. The frosting will be thick.
Step Three – Once cupcakes have cooled, use a piping bag to top each cupcake with frosting.
Step Four – Garnish with left-over graham cracker crumbs and mini chocolate chips then serve and enjoy.
How to store these cupcakes:
These cupcakes are best stored in a sealed airtight container. I keep these in the refrigerator for about 5 days after baking them.
Tips and FAQs for great S’mores Cupcakes:
- How can I make my own graham cracker crumbs?
- It’s easy to make your own graham cracker crumbs using a food processor or blender. Simply grind graham crackers until only fine crumbs remain. This will make it easier to firmly press them into a crust. Please note that if the crumbs are not firmly pressed into liner, they will fall apart.
- Is there a certain type of liner that I should use?
- A heavy-duty cupcake liner will work best for this recipe- I used aluminum liners. Paper liners can be flimsy and can often times tear while they are being removed. This tearing may cause the crust to crack or break.
- Can I use my kitchen torch to toast the frosting?
- What a fantastic idea! Unfortunately, this frosting will only melt if you try to torch it. In order to toast the icing, you may consider making a merengue instead.
- Can I substitute the frosting with real marshmallow?
- Yes! A large marshmallow- or several mini ones- on the top of these cupcakes would be absolutely delicious. You can make it even more authentic by slightly toasting it using a kitchen torch.
Try some of my other favorite cupcakes:
Strawberry Cupcakes – These fresh Strawberry Cupcakes moist and refreshingly sweet made with real strawberries in every cupcake. Topped with a strawberry buttercream frosting and slice of fresh strawberry.
Homemade Funfetti Cupcakes – These Homemade Funfetti Cupcakes are a super light, fluffy, and beautifully flavored with vanilla colored with decadent sprinkles. Topped with an amazing buttercream frosting these cupcakes are better than any box mix you can find!
Chocolate Cupcake – These Chocolate Cupcakes are super moist and rich made with ingredients you already have in your pantry! These super simple cupcakes are topped with an amazing homemade Chocolate Buttercream Frosting.
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
S’mores Cupcakes
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 3 teaspoons granulated sugar
- 4 tablespoons unsalted butter, (1/2 stick melted)
Cupcake:
- 15 oz devil’s Food chocolate cake mix, (1 box)
- 3.9 oz chocolate instant pudding, (1 package)
- 3 large eggs
- 1 ½ cups water
- ½ cups vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon almond extract
Frosting:
- 2 cups confectioner’s sugar
- 7 oz marshmallow fluff , (1 container)
- 1 cup unsalted butter, (softened to room temperature)
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees F, and line cupcake pan with heavy duty liners. Aluminum liners work best for this recipe.
Crust:
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted, unsalted, butter. Mix well until the graham cracker crumbs are evenly coated.
- Spoon a small amount of the crumb mixture into each of the cupcake liners so that once it’s been firmly pressed down, the crust is about 1/8 to ¼ inches thick.
Cupcake:
- Prepare the cupcake batter. In a large bowl, mix together the cake mix, instant pudding mix, eggs, water, vegetable oil, salt, and almond extract until combined.
- Using an ice cream scoop, top each of the crusts with cupcake batter.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for at least 20 minutes.
Frosting:
- While cupcakes are baking/cooling, prepare the frosting. In a medium bowl and using a stand or hand mixer cream butter.
- Add confectioner’s sugar, marshmallow fluff, and vanilla extract, and beat together until combined. The frosting will be thick.
- Once cupcakes have cooled, use a piping bag to top each cupcake with frosting.
- Garnish with left-over graham cracker crumbs and mini chocolate chips then serve and enjoy.
