S’mores Cupcakes with Marshmallow Frosting
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If you’re a s’mores fan you’ll love our smores cupcakes recipe! With marshmallow, chocolate, and graham flavors in every bite, they’re perfect for any dessert lover.
Our easy recipe features everything you love about the classic campfire treat! We’ve baked chocolate and graham crackers into cupcake form and topped it with a fluffy marshmallow frosting (chef’s kiss!).
You get the nostalgic flavors without the sticky fingers or hunting for a marshmallow roasting stick. And the best part is you don’t have to build a fire!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
This easy cupcake recipe has you covered for summer gatherings, potluck parties or dessert for a family dinner. And they’re surprisingly simple to make with a boxed chocolate cake mix and ready in about an hour.
For more s’mores flavored recipes be sure to try our s’mores Rice Krispie treats, skillet s’mores dip, s’mores popcorn and s’mores cookies recipes.
S’mores Cupcakes Ingredients
Graham Cracker Crust
- Whole graham crackers – the crunchy base of the cupcakes
- Unsalted butter – binds the graham cracker crumbs
- Sugar – adds a touch of sweetness to the crust
Chocolate Cupcake Base
- Devil’s food or chocolate cake mix – use your favorite brand
- Ingredients to make the cake – water, vegetable oil, and eggs
Marshmallow Buttercream Frosting
- Unsalted butter– make sure the butter is at room temperature for a smoother frosting.
- Powdered sugar– also called confectioners sugar, it helps the frosting hold it shape and adds sweetness.
- Marshmallow fluff – brings the fluffy texture and gooeyness you expect in a smore.
Optional Garnishes
- Chocolate bars for a classic s’mores touch
- Drizzle chocolate syrup for added sweetness
- Additional graham cracker crumbs sprinkled on top for more texture
Get the complete ingredients & directions in the recipe card below.
How to Make Cupcake S’mores
Preheat the oven to 350° F. Line a cupcake pan with paper liners and set aside.
Create the Crust: Blend the graham crackers into fine crumbs. In a medium bowl, add the melted butter and sugar. Mix together until the crushed crackers are evenly coated. Press a small amount of the crumbs in the bottom of the cupcake liners and bake for 7 minutes.
Make the Cupcakes: In a large bowl, make the batter by mixing the dry cake mix with the water, oil and eggs. Add the cupcake batter to the top of the graham cracker bottom and bake. The cupcakes are done when a toothpick inserted in the center comes out clean. Remove from the oven and allow them to set in the pan for a few minutes before removing to a wire rack to finish cooling.
Make the Marshmallow Frosting: Cream the butter with an electric mixer or stand mixer until it’s smooth. Alternate adding in the marshmallow fluff and powdered sugar, beating until smooth and glossy.
Frost the cupcakes: When the cupcakes are completely cooled, add the frosting to the top of the cupcakes. Spoon the frosting on top or use a piping bag and pastry tip for a bakery-style finish.
Tips for Making the S’more Cupcakes Recipe
- Allow a few extra minutes for the butter and eggs to come to room temperature. They’ll be easier to mix and help to create a smoother batter and frosting.
- Make sure you use the ingredients listed above instead of what’s shown on the boxed cake mix.
- Use the back of a spoon to smooth out the graham cracker crust.
- When making the frosting, taste as you go. You can add more powdered sugar for more texture or if you like your frosting a little sweeter.
Recipe Substitutions and Variations
- If you’re pinched for time, pre-crushed graham cracker crumbs can be used.
- Use a large star or round decorating tip for a fancier presentation. This is a fun look for bake sales and parties.
- If you like that toasted marshmallow flavor, use a kitchen torch to toast the frosting.
Can I Make These Cupcakes Ahead of Time?
Yes, but you’ll want to keep a few things in mind if you do.
- Crust and cupcakes: the graham cracker base and cupcake can be baked 1-2 days in advance. Store the unfrosted cupcakes on the counter in an airtight container.
- Marshmallow frosting: for the best taste and texture, wait to make the frosting and frost the cupcakes until the day you plan to serve them.
What to Serve With S’mores Cupcakes
These decadent cupcakes are the perfect ending to a simple dinner like chicken potato green bean bake or Southern baked chicken thighs. Or pair them with a mug of whipped hot chocolate for a lazy afternoon treat.
How to Store Leftover Cupcakes
They taste best the day they are made. If you have leftovers, place them in an airtight container in the refrigerator for 1-2 days. About 30-60 minutes before you’re ready to serve, remove them from the frig and set on the counter at room temperature to take the chill off.
We love how easy it is to whip up a batch of these delicious chocolate cupcakes. They’re the perfect treat for your next party, bake sale or as a decadent ending to a family dinner.
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S’mores Cupcakes with Graham Cracker Base
Equipment
- Piping bags and tips set optional
Ingredients
Graham Cracker Crust:
- 15 full size graham cracker sheets, (about 2 cups of crumbs)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cupcakes:
- 15.25 ounce boxed cake mix, devil’s food or chocolate
- 1 cup water
- ½ cup vegetable oil
- 3 eggs, room temperature
Marshmallow Frosting:
- 1 cup unsalted butter, room temperature
- 3 – 3 ½ cups powdered sugar
- 14 ounces marshmallow fluff, (2) 7-ounce jars
Optional Garnishes:
- chocolate bars
- chocolate syrup
- graham cracker crumbs
Instructions
Graham Cracker Crust:
- Preheat your oven to 350 degrees F. Place liners in cupcake pan and set aside.
- Place graham crackers in a blender jar or food processor and pulse until fine crumbs are formed.15 full size graham cracker sheets
- Add crumbs, melted butter and sugar to a small bowl and mix until the crumbs are coated in butter and have a wet but sticky texture.5 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Place 1 tablespoon of the graham cracker mixture in each cupcake liner. Using a spoon, firmly press the crumbs down until the surface is flat. Bake for 7 minutes, then remove from the oven.
Cupcakes:
- While the graham cracker base is baking combine all the cupcake ingredients into a large mixing bowl. Using a hand mixer or stand mixer, blend on medium speed for 2 minutes.15.25 ounce boxed cake mix, devil’s food or chocolate, 1 cup water, ½ cup vegetable oil, 3 eggs
- Add 2 tablespoons of batter into each cupcake liner. Bake for 17 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them rest in the pan for 5 minutes. Transfer the cupcakes to a wire cooling rack to cool to room temperature.
Marshmallow Frosting:
- Place the butter in a medium-sized mixing bowl. Using a mixer, cream for 1-2 minutes on medium speed until it’s light and fluffy.1 cup unsalted butter
- Add 1 jar of the marshmallow cream and mix to combine.14 ounces marshmallow fluff
- Reduce the speed to low and slowly add 1.5 cups of powdered sugar. Mix until combined.3 – 3 ½ cups powdered sugar
- Add the remaining jar of marshmallow cream followed by another 1.5 cups of powdered sugar. Continue to mix on high until a smooth, glossy frosting has formed.
- Frost the cupcakes by hand or with a piping bag. Use a large star or round tip for a bakery-style look.
- Garnish as desired before serving.chocolate bars, chocolate syrup, graham cracker crumbs
Notes
- Use the ingredients listed instead of what’s called for on the cake mix box.
- Taste as you go when making the frosting and make adjustments. Add more powdered sugar if you like a sweeter frosting or for more texture.
- If you like toasted marshmallows, use a kitchen torch to toast the marshmallow frosting.
- These cupcakes are best eaten the day they are made. If you have leftovers, store them in the refrigerator in an airtight container for 1-2 days.
- Optional garnishes are not included in the Nutritional Information.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
