S'mores Cupcakes
Jennie Duncan
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!
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Cooling Time 20 minutes mins
Total Time 1 hour hr
Course Cupcakes, Dessert
Cuisine American, Baked Goods, Cupcakes, dessert
Servings 12 cupcakes
Calories 561 kcal
Crust:
- 2 cups graham cracker crumbs
- 3 teaspoons granulated sugar
- 4 tablespoons unsalted butter (½ 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
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 ⅛ 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.
Baking Tip: You can substitute brown sugar or stevia for the sugar.
Cooking Tip: Baking times vary from oven to oven so check around 12 minutes and keep cooking if needed.
Serving: 1cupcakeCalories: 561kcalCarbohydrates: 78gProtein: 5gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 97mgSodium: 715mgPotassium: 166mgFiber: 1gSugar: 48gVitamin A: 658IUCalcium: 78mgIron: 2mg