These S'mores Cupcakes have a graham cracker cupcake base that's filled with marshmallow fluff and is topped with a chocolate buttercream and chocolate covered marshmallow. This is a fun twist on a classic s'mores treat!
These graham cracker cupcakes are soft, fluffy, and made with melted butter. They're filled with a gooey marshmallow creme and has plenty of chocolate flavor from the dark chocolate frosting.
For a fun twist, I dipped a large marshmallow in melted chocolate and added it to the top of each cupcake. If you wanted, you could do a toasted marshmallow instead!
Looking for more s'mores desserts? Then check out these: s'mores chocolate chip cookies, s'mores rice krispie treats, and mini s'mores pies.
Why You'll Love These Cupcakes
- Graham crackers are used in the cupcake base and sprinkled on top of the frosting.
- The chocolate frosting is smooth and creamy.
- They're filled with marshmallow fluff.
- A large marshmallow is placed on top of the frosting.
- All the layers of a regular s'mores can be tasted!
Other smores cupcakes recipes I have seen usually involve moist chocolate cupcakes, so I thought a graham cracker base cupcake would be so good, and it is!
If you're craving a s'more without the campfire, then these cupcakes were made for you!
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners 2/3 of the way full, which is just under 3 tablespoons of batter. I use my #24 cookie scoop to help with this.
- Marshmallow Topping: You can either dip the marshmallow in melted chocolate or use a kitchen torch to make it toasted!
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe in the marshmallow fluff into each hole.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Graham Crackers: Pulverize the crackers using a food processor. They need to be fine crumbs.
- Butter: Unsalted melted butter is used in the cupcake batter and room temperature butter is needed for the frosting.
- Oil: Vegetable oil is added to the batter to help produce moist cupcakes. You can also use canola oil.
- Milk: I used 2% milk.
- Marshmallow Fluff: Just one 7 ounce container is all you need.
- Cocoa Powder: I used unsweetened cocoa powder but you could also use any dutch-processed or natural cocoa powder (like Hershey's).
- Heavy Whipping Cream: If you don't have any, you could also use milk or heavy cream.
Here are the step by step instructions on how to make this s'mores cupcake recipe.
Step 1: Dry ingredients. In a medium bowl, combine the graham cracker crumbs, flour, baking powder, and salt.
Step 2: Wet ingredients. In a large mixing bowl, whisk together the melted butter, oil, brown sugar, sugar, eggs, and vanilla extract.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Bake. Fill the cupcake liners 2/3 of the way full and bake for 15-18 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 5: Chocolate marshmallows. In a small bowl, melt the chocolate chips. Dip each marshmallow into the chocolate and place onto a prepared baking sheet.
Place the pan into the refrigerator so the chocolate can harden.
Step 6: Make the frosting. In a large bowl of a stand mixer, cream the butter on high speed until smooth. Add the powdered sugar, cocoa powder, and heavy whipping cream and mix on low speed.
Then beat on high speed for another 1-2 minutes until smooth and creamy.
Assembling The Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
Use a piping tip to carefully cut out the centers. Place the marshmallow fluff in a piping bag and fill each cupcake.
Place the frosting in a piping bag and frost the cupcakes. I used the Wilton 6B piping tip.
Sprinkle on some graham cracker crumbs over the top of the cupcake and top it with a chocolate covered marshmallow.
Keep any leftovers in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
Frequently Asked Questions
Yes you can! You can make either dark or milk chocolate ganache. Follow my recipe here.
You could make a marshmallow frosting instead. Check out my recipe for it here!
Yes they can! Place the cooled cupcakes inside of a ziploc bag or an airtight container and keep them on the counter. Make the buttercream the day of, decorate, and serve.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
More Cupcake Recipes
- 12-count muffin pan
- Cupcake Liners
- Electric Stand Mixer
- Baking Sheet
Graham Cracker Cupcakes
- 1 ¼ cups all-purpose flour
- ½ cup graham cracker crumbs (about 4 sheets)
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted & cooled for 5 minutes
- 2 tablespoons vegetable oil (or canola)
- ¾ cup brown sugar
- ¼ cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
- 7 ounces marshmallow fluff
Chocolate Dipped Marshmallows
- 12 large marshmallows
- ½ cup semi-sweet chocolate chips, melted
- 1 cup unsalted butter, room temperature
- 2 ¾ cups powdered sugar
- ½ cup cocoa powder, sifted
- ¼ cup heavy whipping cream
- graham cracker crumbs (1 sheet)
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Graham Cracker Cupcakes
- In a blender or food processor, pulse the graham crackers into fine crumbs. In a medium-sized mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, oil, brown sugar, sugar, eggs, and vanilla extract. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- Fill each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-18 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Chocolate Dipped Marshmallows
- Line a small baking sheet with parchment paper and set it aside. In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring well after every 20 seconds until melted and smooth.
- Dip each marshmallow half way into the melted chocolate and place onto the prepared baking sheet. Then place the pan in the refrigerator so the chocolate can harden.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, cocoa powder, and heavy cream and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the marshmallow fluff.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Sprinkle on some graham cracker crumbs over the top of each cupcake and then top with a chocolate covered marshmallow.
- Keep any leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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