S'mores Cupcakes with Graham Cracker Base
This easy cupcake recipe features all the flavors of the classic campfire treat - graham crackers, chocolate and gooey marshmallow. Made with a boxed cake mix, perfect for parties, snacks and family dinners.
Servings: 24
Calories: 339kcal
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.
Nutrition
Serving: 1cupcake | Calories: 339kcal | Carbohydrates: 46g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 163mg | Potassium: 71mg | Fiber: 0.5g | Sugar: 35g | Vitamin A: 339IU | Calcium: 34mg | Iron: 1mg