S'mores Cupcakes
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!
Servings: 12 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.
Notes
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.
Nutrition
Serving: 1cupcake | Calories: 561kcal | Carbohydrates: 78g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 715mg | Potassium: 166mg | Fiber: 1g | Sugar: 48g | Vitamin A: 658IU | Calcium: 78mg | Iron: 2mg