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S'mores Cupcakes

Karissa Parrish
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!
5 from 5 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients:
 
 

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

Marshmallow Filling

  • 7 ounces marshmallow fluff

Chocolate Dipped Marshmallows

  • 12 large marshmallows
  • ½ cup semi-sweet chocolate chips, melted

Chocolate Frosting

  • 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)

Instructions:
 

  • 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.

Chocolate Frosting

  • 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).

Assemble

  • 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.

Notes:

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 ⅔ 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.

Nutrition

Calories: 590kcalCarbohydrates: 85gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 63mgSodium: 142mgPotassium: 148mgFiber: 2gSugar: 62gVitamin A: 725IUVitamin C: 0.03mgCalcium: 60mgIron: 2mg
Keyword chocolate frosting, graham cracker cupcakes, marshmallow fluff, s'mores cupcakes
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