smores cupcakes

These are the perfect s’mores cupcakes: a graham cracker base, soft and decadent chocolate cake, gooey Hershey’s chocolate buttercream center, and toasted marshmallow frosting.

Gooey Chocolate S’mores Cupcakes

Hershey's Bars (3 ounces of chocolate)

unsalted butter

graham cracker crumbs ((2 1/2) graham crackers)

(30 grams) all-purpose flour

(25 grams) brown sugar

(1.5 ounces) melted butter

(1.5 ounces) semi-sweet chocolate (chopped (high-quality chips are fine))

vegetable oil

(60 grams) all-purpose flour

(20 grams) unsweetened cocoa powder (sifted)

baking powder

baking soda

salt

(100 grams) granulated sugar

vanilla extract

buttermilk

coffee

Start the buttercream about an hour before you are ready to make your cupcakes. In a small saucepan, over medium heat, melt together butter and chocolate until completely melted. Stir together and then remove from heat.

Allow to cool on the counter for 10 minutes before placing in the refrigerator until solid, about 1 hour.

Start Chocolate Buttercream

Preheat oven to 350° Line cupcake pan with grease-proof liners.

In your food processor, pulse graham cracker pieces until they are a fine crumb. Add in flour and sugar and pulse until combined. Drizzle in butter and continue to process until completely incorporated. If you don't have a food processor, you can crush the graham crackers with a rolling pin in a plastic bag and mix everything in a bowl.

Divide graham cracker mixture between cupcakes cups, a little less than one tablespoon per cup, and use your fingers or a shot glass to press mixture down firmly.

Bake for 5 minutes until tops look set.

Graham Cracker Layer

In a medium microwave-safe bowl, microwave butter until almost completely melted. Add chocolate and oil and microwave for 30 seconds. Stir. Microwave for an additional 15 seconds if necessary, until chocolate is completely melted. Stir until well-combined and set aside to cool.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together sugar, eggs, and vanilla extract. Whisk in cooled chocolate mixture. (It can be warm, but if it is hot to the touch, set aside for another couple of minutes. You don't want to scramble the eggs!)

Whisk in half of the flour mixture until just combined. Add all of the buttermilk and mix. Whisk in the last of the flour, mixing until just combined.

Whisk in the coffee (or water). The batter will be thin and runny. It's supposed to look like that.

Fill cupcake tins just under 3/4 of the way full (if you transfer the batter to a liquid measuring cup first, it makes filling easier). Don't overfill--you might have a tiny bit of batter left over.

Bake for 15-18 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.

Take chocolate frosting mixture out of the refrigerator and set on the counter to soften while your cupcakes cool.

Cupcakes

Allow cupcakes to cool completely, about half an hour. Once cupcakes are cool, use a handheld electric mixer, or scoop softened chocolate mixture into the bowl of your stand mixer and use the whisk attachment, to whisk mixture on medium-high until light in color, about 2 minutes.

Using a serrated knife with a sharp tip, cut a cone-shaped piece out of the center of each cupcake. You don't have to be neat about it, and you can discard (or eat) &nbsp;the cone.

Transfer chocolate frosting to a plastic bag by placing the bag over an empty cup and scooping the mixture inside. Seal bag and snip off one of the corners. Use the bag to "pipe" chocolate mixture into the cupcakes and fill to the top.

Make marshmallow frosting and top cupcakes with big swirls using a piping bag.

Turn broiler on high and place cupcakes on a tray in the oven. Watch closely and do not walk away from the oven. Leave cupcakes in just long enough to toast the marshmallow frosting, 2 to 4 minutes.

Finish Chocolate Filling and Assemble

These S'mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

S'mores Cupcakes

(168 grams) graham cracker crumbs

tbsp (70 grams) butter, melted

tbsp (65 grams) sugar

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) Hershey’s Special Dark Cocoa powder

tsp baking soda

tsp salt

(120 milliliters) buttermilk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) boiling water

eggs

tsp cream of tarter

tsp vanilla extract

Chocolate sauce (I used Hershey’s Hot Fudge topping)

Graham cracker crumbs

1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.

11. Place over a saucepan with simmering water (or use a double boiler).

12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.

13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.

Made these for the first time and they were fabulous! I didn’t have chocolate syrup, so I instead toasted the frosting with my kitchen torch. Thank you for such a delicious recipe. I will definitely make these again.

Made these cupcakes and they were fso good! The only thing is I don’t know what I did wrong with the frosting? It is too runny? It taste amazing though haha My family still ate the cupcakes..I just wanted to have it more presentable like yours. Can you tell me what I possibly did wrong? Not sure if next time I should just try again. Thank you!! 

This recipe is a keeper! I made them this morning. The only things I changed were that I used half regular and half black cocoa powder as I didn't have Hershey's and I drizzled with ganache. The graham cracker crust is genius!! Very moist chocolate cupcake as well. Thank you so much :)

https://www.youtube.com/watch?v=iKkM2fK6dG0

These S'mores Cupcakes are a super moist chocolate cupcake with a graham cracker crust, topped with a super light and airy marshmallow frosting! So good!

Recipe: https://www.lifeloveandsugar.com/smores-cupcakes/

From their graham cracker crust bottoms to their toasted Swiss meringue tops, these s’mores cupcakes are a delight to make and eat. And, with the fudgy, chocolatey brownie cupcake in the middle… they’re nothing short of perfection.

S'mores Cupcakes (Gluten Free)

(100 g)

(56 g) unsalted butter, melted

oz (200 g) dark chocolate, chopped

cocoa powder

(150 g) granulated sugar

eggs, room temperature

flour

almond flour

tsp baking powder

tsp xanthan gum

water

(350 g) granulated sugar

tsp cream of tartar

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

In a bowl, mix together the crushed cookie crumbs and melted butter until combined. Divide this mixture between the 12 cupcake liners (about 2 tbsp of mixture per cupcake), and press it down into an even layer.

Bake at 355 ºF (180 ºC) for 8 - 10 minutes until it's a deep golden brown colour.

Set aside and allow to cool slightly.

For graham cracker crust bottom:

Reduce the oven temperature to 320 ºF (160 ºC).

In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.

Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.

Add the eggs, one at a time, whisking well after each addition.

Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.

Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.

Divide the batter evenly among the 12 cupcakes (on top of the crushed cookie crust), so that each cupcake liner is about 3/4 full.

Bake at 320 ºF (160 ºC) for 23 to 25 minutes, until an inserted toothpick comes out with a few moist crumbs attached. (You don't want the toothpick to come out completely clean, the cupcakes should be a bit fudgy in the middle.)

Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For brownie cupcakes:

Mix the egg whites, sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.

Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.

Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms stiff, glossy peaks. Do not over-whisk as you can lose some of the fluffiness.

For Swiss meringue frosting:

Transfer the Swiss meringue into a piping bag with a piping nozzle of choice.

Pipe the Swiss meringue on top of each cupcake (be generous!) and toast it, using a kitchen blowtorch.

Enjoy!

Assembling the s'mores cupcakes:

The s'mores cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.

Storage:

A fun twist on a classic, these S&#039;mores Cupcakes are filled with all the flavors of your favorite campfire treat but in cupcake form!

graham cracker crumbs

sugar

butter (melted)

chocolate cake mix

cake oil

salted butter (room temperature)

shortening ((Crisco))

container marshmallow fluff ((like Jet Puffed))

sugar ((confectioners sugar))

milk

regular-sized marshmallows

Preheat the oven to 350°F. Place the cupcake liners into cupcake pans.

Combine the graham cracker crumbs, sugar and butter in a small mixing bowl.

Add one tablespoon of the graham cracker crust to each liner and press it flat.

Bake the crust for 6 minutes and allow them to cool completely.

Prepare the cake mix according to the directions on the box.

Fill the cupcake pan, so each one is about ¾ full.

Bake according to the directions for cupcakes on the box.

In the bowl of a stand  mixer (or using an electric hand mixer), combine the butter, shortening, and marshmallow fluff and mix on medium-high speed until well combined.

Reduce the speed to low and slowly add in the powdered sugar and cocoa powder.

Mix in the milk and vanilla extract and allow the mixture to whip for 3 to 4 minutes until light and fluffy.

Place the buttercream into a piping bag with a large straight piping tip.

Pipe the buttercream onto the cupcakes.

Sprinkle the graham cracker crumbs on the cupcakes.

Using a torch or heat gun, toast the tops of the marshmallows.

Place one on each cupcake and enjoy!

Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S'mores have never tasted so good!

Marshmallow-Filled S'mores Cupcakes

(41 grams) unsweetened cocoa powder*

(94 grams) all-purpose flour (spoon & leveled)

eggs,

(100 grams) packed light brown sugar

(120 milliliters) buttermilk*

(60 grams) unsalted butter, softened to room temperature

JET-PUFFED marshmallow creme (Fluff)

Tablespoons (30 milliliters) heavy cream*

– 1 cup (90-120 grams) confectioners’ sugar

(21 grams) unsweetened cocoa powder

(115 grams) unsalted butter, softened to room temperature

salt,

JET-PUFFED marshmallows

graham crackers, crushed

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners &#8211; this recipe makes about 14 cupcakes. Set aside.

Make the cupcakes

 In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir &#8211; about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won&#8217;t be very thick.

Pour/spoon the batter into the liners &#8211; fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before continuing.

Make the filling as the cupcakes cool: 

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners&#8217; sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners&#8217; sugar. Refrigerate the filling until ready to use.

Make the chocolate frosting as the cupcakes cool: 

Sift together the confectioners&#8217; sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy &#8211; about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Set aside until ready to use.

Assemble the cupcakes: 

Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of marshmallow filling inside and top with the piece of cupcake you removed to seal. See photos above for visual. Repeat with all cupcakes. You will likely have leftover filling. It&#8217;s great sandwiched between two chocolate chip cookies.

Frost the cupcakes however you like. I used my Wilton 1M swirl piping tip. Sprinkle with crushed graham crackers.

Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on broil. They brown almost immediately, so don&#8217;t leave the room! Once browned, quickly remove and let cool for 5 minutes. Scoop from the baking sheet using a spatula and place on top of the frosted cupcakes. Enjoy immediately while the marshmallows are nice and gooey.

I've made both these and your Snickers cupcakes, which use the same chocolate cake base. In both cases, they were delicious but the cupcakes sank in the middle. The first time I thought it was an error on my part, but it happened with this batch too. Any idea what could be causing that?

They taste delicious but they're difficult to fill when the middle is sunken.

Wow made these for the second time this time used a lot more graham cracker crumbs AND used mini marshmallows-found them easier to work with. 

They are a bit of work but when you try one - super YUM!

JUST made these this am and they WERE FANTASTIC!
The frosting is outstanding....not to sweet and the cakes were so chocolatey and delicious!

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Gooey Chocolate S’mores Cupcakes

S'mores Cupcakes

S'mores Cupcakes (Gluten Free)

S'mores Cupcakes

Marshmallow-Filled S'mores Cupcakes

Top 5 smores cupcakes recipes from across the web

The most viewed smores cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gooey Chocolate S’mores Cupcakes

S'mores Cupcakes

S'mores Cupcakes (Gluten Free)

S'mores Cupcakes

Marshmallow-Filled S'mores Cupcakes

The most viewed smores cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine