S’mores Cupcakes
on Jun 08, 2018, Updated Jan 02, 2024
These S’mores Cupcakes will make for a fun summertime dessert. They start with a graham cracker crust, then marshmallow buttercream fills the chocolate cupcake, topped with more icing, graham cracker crumbs, and of course, a mini Hershey’s Chocolate Bar.
S’Mores Cupcakes
When I think of summertime, I imagine outdoor fires, stargazing ,and of course, s’mores. Toasting S’mores is still one of my kiddos favorite activities during the summer months. I have one teenage boy who could easily polish off 10 S’mores sandwiches, lol. He absolutely LOVES S’mores. I really like to put a special spin on so many recipes. I have shared our S’mores Cookie Cups with all of you here on the blog. They happen to be one of my kids favorite year round S’more treats.
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Last week, before we left for vacation, we had a family evening outdoors on the patio. Our fire pit was on it’s last leg last year so we are in need of a new one. Since we could not enjoy an evening with the fire and traditional S’mores, I whipped up these super tasty S’mores Cupcakes for all of us to enjoy.
These special cupcakes start with a graham cracker crust. I then used a store bought chocolate cake mix to make these super easy. I was going to just top them with a marshmallow buttercream frosting but decided we would stuff some of the frosting right inside to make them a bit more special. I added on lots of frosting, some graham cracker crumbs, graham cracker pieces, and a mini Hershey bar right on top. The entire family really liked them. All the ingredients of a s’more right in a tasty cupcake.
Grab yourself a cake mix, graham cracker, marshmallow cream, butter, vanilla, and powdered sugar. You can top your cupcakes with some of the graham cracker crumbs. If you choose, you can add in the mini Hershey’s bars. They make the S’mores Cupcakes a bit more special and a bit more attractive. You could consider adding a toasted marshmallow for garnish too. They are great with no toppings if you do not have any on hand.
INGREDIENTS NEEDED TO MAKE S”MORES CUPCAKES
1 1/2 cup Graham Cracker Crumbs (about 12 full sheets)
4 tbsp melted Butter
1/2 cup Sugar
1 box Chocolate Cake mix + box ingredients
1 1/2 cup softened Butter
1 1/2 cup Powdered Sugar
7 oz Marshmallow Creme
1/2 tsp Vanilla
HOW TO MAKE S”MORES CUPCAKES
Preheat oven to 350.
Line cupcake pan with paper liners. Set aside.
Pulse graham crackers in food processor to make crumbs.
Add melted butter and sugar and pulse to combine.
Equally divide crumb mixture in bottom of each liner and gently press in place. (About 1 tbsp each)
Bake 7-10 minutes.
Allow to cool.
Prepare cake batter according to box directions.
Fill each liner about 2/3 full and bake 15-20 minutes until toothpick inserted in center comes out clean.
Allow cupcakes to cool.
Cream butter and vanilla with a mixer until fluffy.
Gradually add in powdered sugar until incorporated.
Fold in marshmallow creme.
Transfer to piping bag with a round tip.
Take a knife and remove a small square in the middle of each cupcake.
Pipe in a little frosting to fill.
Cut off just the top of removed square and place back on top of cupcake.
Frost each cupcake.
Garnish with graham cracker crumbs, graham crackers, chocolate or marshmallows.
Refrigerate until ready to serve.
Note: You may have some leftover batter. I just added it to some additional cupcake liners for a basic cupcake. You could also discard.
Do you have a favorite S’mores dessert?
S'Mores Cupcakes
Ingredients
- 1 1/2 cup Graham Cracker Crumbs, about 12 full sheets
- 4 tbsp melted Butter
- 1/2 cup Sugar
- 1 box Chocolate Cake mix + box ingredients
- 1 1/2 cup softened Butter
- 1 1/2 cup Powdered Sugar
- 7 oz Marshmallow Creme
- 1/2 tsp Vanilla
Instructions
- Preheat oven to 350.
- Line cupcake pan with paper liners. Set aside.
- Pulse graham crackers in food processor to make crumbs.
- Add melted butter and sugar and pulse to combine.
- Equally divide crumb mixture in bottom of each liner and gently press in place. (About 1 tbsp each)
- Bake 7-10 minutes.
- Allow to cool.
- Prepare cake batter according to box directions.
- Fill each liner about 2/3 full and bake 15-20 minutes until toothpick inserted in center comes out clean.
- Allow cupcakes to cool.
- Cream butter and vanilla with a mixer until fluffy.
- Gradually add in powdered sugar until incorporated.
- Fold in marshmallow creme.
- Transfer to piping bag with a round tip.
- Take a knife and remove a small square in the middle of each cupcake.
- Pipe in a little frosting to fill.
- Cut off just the top of removed square and place back on top of cupcake.
- Frost each cupcake.
- Garnish with graham cracker crumbs, graham crackers, chocolate or marshmallows.
- Refrigerate until ready to serve.
I’m wondering how many cupcakes this recipe makes.