Get the Recipe:
S'mores Cupcakes
These s’mores cupcakes are layered with a buttery graham cracker crust, soft chocolate cake, and a swirl of marshmallow fluff frosting. A fun and nostalgic treat that’s perfect for parties, summer baking, or anytime you want the flavors of s’mores without the campfire.
Ingredients
For the graham crust
- 1 cup (100 g) graham cracker crumbs
- 2 tablespoons (25 g) granulated sugar
- 4 tablespoons (57 g) unsalted butter, melted
For the chocolate cupcakes
- 1 cup (120 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled (85-95°F/29-35°C))
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) hot water or coffee , just off the boil, (190-200°F/88-95°C)
For the marshmallow frosting
- 1/2 cup (113 g) unsalted butter, softened
- 1 7-ounce (198 g) jar marshmallow creme
- 1/2 teaspoon vanilla extract
- pinch salt
- 1 1/2 to 2 cups (165 to 220 g) confectioners’ sugar, sifted
- 1 to 2 tablespoons (15 to 30 ml) milk, as needed
For garnishing
- regular or mini marshmallows, broil or torch (see note)
- chocolate drizzle
- graham cracker crumbs
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Instructions
Make the cupcakes:
- Preheat the oven to 350°F (175°C). Line a standard muffin pan with paper liners.
- Stir together the graham crumbs and sugar, then mix in melted butter.
- Press about 1 tablespoon into the bottom of each liner.
- Bake for 5 minutes and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the melted butter, sugar, eggs, and vanilla until well combined. Stir in the buttermilk, then add the dry ingredients. Mix just until combined. Stir in the hot water or coffee.
- Divide over the graham crusts and bake 22–25 minutes, or until a pick comes out clean. Cool completely.
Make the frosting and garnish:
- Beat the butter until smooth. Mix in the marshmallow creme and vanilla. Add the confectioners’ sugar gradually, beating until fluffy. (Use as much sugar as needed for a thick frosting.)
- Adjust with milk as needed. The frosting should be thick but pipeable. Chill briefly if needed to make it firm for piping.
- Pipe or spread the frosting on top of the cooled cupcakes. Garnish as desired.
Notes
- Let the melted butter cool slightly (about 85–95°F) before mixing into the batter.
- Hot water or coffee (around 190–200°F) helps bloom the cocoa powder and gives the batter a smoother texture.
- For the garnish, toast mini marshmallows briefly under the broiler or with a kitchen torch just before adding to the cupcakes. Finish with a drizzle of chocolate (made by melting dark chocolate with just a bit of oil for shine and sturdiness) and graham cracker crumbs for extra flair.
- Store in an airtight container in a cool place up to 2 days or in the refrigerator up to 4 days. Bring to room temperature for serving if refrigerating.
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