S’mores Cupcakes
S’mores Cupcakes Recipe – These S’mores Cupcakes with a graham cracker crust, chocolate cake, and marshmallow frosting are so easy to make and so delicious – no campfire required! You might also enjoy this S’mores Dip Recipe!
S’mores are a summer staple, but they can also get pretty messy. With this recipe, you can have all of your favorite parts of a traditional s’more into a delicious and sweet cupcake!
This cupcake has ooey-gooey chocolate, toasted marshmallows, and those buttery graham crackers all combined into a fun summer dessert.
🧂 Ingredients
This is meant to be a brief overview of how to make s’mores cupcakes with marshmallow frosting. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Graham crackers
- Sugar
- Unsalted butter
- Devil’s food chocolate cake mix
- Eggs
- Buttermilk
- Mini chocolate chips
- Marshmallow creme
- Vanilla extract
- Chocolate bars
The marshmallow creme adds a nice light and fluffy texture, and the slight crunch of the graham cracker “crust” combines all the elements you need to enjoy a delicious s’ more in cupcake form.
🔪Instructions
Graham Cracker Crust
- Preheat oven to 325 degrees F.
- In a medium bowl, combine the graham cracker crumbs and sugar together.
- Melt butter in a microwave-safe bowl and combine with crumbs.
- Add mixture to each liner and press down with a spoon.
- Bake for 6-8 minutes.
Cupcakes
- Mix together the cake mix, eggs, buttermilk, and oil until smooth in a large bowl.
- Divide batter on top of cooled graham cracker crust.
- Sprinkle with chocolate chips and graham cracker crumbs.
- Bake at 350 degrees for 12-14 minutes.
- Remove from oven and allow to cool completely.
Frosting
- Cream butter in a large mixing bowl, add marshmallow creme and vanilla extract and mix.
- Gradually add powdered sugar and beat until smooth.
- Add the frosting onto the top of the cupcake with a piping bag and decorate with graham cracker crumbs and a square of chocolate.
- Store leftovers in the refrigerator.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
Because once you have one, you’ll want some more!
You can make your own. To make your own buttermilk add 1 tablespoon of apple cider vinegar into 1 cup of milk and let sit for a few minutes.
Marshmallow fluff doesn’t have the same texture as melted marshmallows. For these treats, you’ll definitely want to melt your own so your frosting doesn’t end up gummy.
🍴 Serving Suggestions
We recommend that you enjoy these cupcakes just after baking them. They are perfect for a cookout or backyard camping adventure.
If you like, you can use a kitchen torch to lightly toast large marshmallows or mini marshmallows, then top the cupcakes with toasted marshmallows.
😋 Similar Recipes
Next time, try one of these other fun desserts:
- S’mores Dip Recipe – all of your favorite s’mores flavors in a dip!
- Dessert Pizza – S’mores – end pizza night with this delicious dessert pizza.
- S’mores Pull Apart Rolls – soft rolls full of chocolate and marshmallow.
We have lots of cupcake recipes, but these s’mores cupcakes are one of our most popular. Banana pudding cupcakes and root beer float cupcakes are two other reader favorites!
🍲 Storage
To Store: Store leftover cupcakes in an airtight container for 3-4 days.
Not ready to make these chocolate and graham cracker cupcakes yet?
Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
S’mores Cupcakes
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Ingredients
Graham Cracker Crust
- 1 ½ cups graham crackers about 20 crushed
- ⅓ cup sugar
- 5 tablespoons unsalted butter melted
Cupcakes
- 1 box devils food chocolate cake mix 15.25 oz
- 3 eggs large, room temperature
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- ½ cup mini chocolate chips
- Graham cracker crumbs
Marshmallow Frosting
- 1 container 7 oz marshmallow creme
- 1 cup unsalted butter 2 sticks, room temperature
- 1 cup powdered sugar
- 1 teaspoon clear vanilla extract
Optional Toppings
- Chocolate bars
- Graham Cracker crumbs
- Mini chocolate chips
Instructions
Crust
- Preheat oven to 325 degrees F
- Add cupcake liners to pan and set aside
- In a medium bowl, combine the graham cracker crumbs and sugar together1 ½ cups graham crackers, ⅓ cup sugar
- Melt butter in microwave safe bowl and blend into crumb mixture until well combined5 tablespoons unsalted butter
- Add 1 tablespoon mixture to each liner and press down with spoon or tart shaper
- Bake for 6-8 minutes, remove from oven and cool on wire rack for 5 minutes before adding cupcake batter
- Increase oven temperature to 350 degrees
Cupcakes
- In a large mixing bowl, mix together the cake mix, eggs, buttermilk and oil until smooth1 box devils food chocolate cake mix, 3 eggs, 1 cup buttermilk, ½ cup vegetable oil
- Divide batter on top of cooled graham cracker crust
- Sprinkle with chocolate chips and graham cracker crumbs½ cup mini chocolate chips, Graham cracker crumbs
- Bake at 350 degrees for 12-14 minutes or until a toothpick inserted in the center comes out clean
- Remove from oven to wire rack and allow to cool completely
Frosting
- Cream butter in large mixing bowl1 cup unsalted butter
- Add marshmallow creme and vanilla extract and mix until smooth1 container, 1 teaspoon clear vanilla extract
- Gradually add powdered sugar and beat until smooth1 cup powdered sugar
- Frost cupcakes and decorate as desiredChocolate bars, Graham Cracker crumbs, Mini chocolate chips
- Store leftovers in refrigerator in airtight container
- Best if eaten the same day as baking
Equipment
- Muffin Tins – Two 12 Count
