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This delicious S’mores Cupcake Recipe will satisfy all of your cravings for ooey gooey smores. Each bite is so decadent and the perfect dessert for all occasion
Oh my… this smores easy cupcake recipe will make your mouth water. These melt in your mouth smores cupcakes have all the joy of a warm and gooey s’more but packed into a delicious cupcake.
So convenient and sure to be a hit. That way you can enjoy campfire s’mores any time of the year. We just love this easy recipe.
Now my inspiration started when I made the ghost cupcakes for Halloween. I used my homemade marshmallow creme instead of regular icing on that fun recipe.
Table of Contents
Why This Recipe Works
Skip the campfire and make these S’mores Cupcakes for an easy and delicious dessert. Top chocolate cupcakes with all the classic s’more ingredients for a crowd pleasing cupcake with tons of flavor.
These cupcakes are made from scratch. If you love to bake, then you probably already have the majority of the ingredients.
Ingredients
For the Graham Cracker Crust
- Graham Cracker Crumbs
- Butter
- Granulated Sugar
For the Cupcakes
- Granulated Sugar
- Light Brown Sugar
- All-purpose flour
- Unsweetened cocoa powder
- Baking Soda
- Baking Powder
- Salt
- Eggs
- Milk
- Vegetable Oil
- Vanilla Extract
- Boiling Water
For the Frosting
- Egg Whites (room temperature)
- Granulated Sugar
- Cream of Tartar
- Vanilla Extract
For the Topping
- Graham Cracker Sheets broken into 24 pieces
- Hershey Milk Chocolate Squares
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Chocolate Cake Mix – Feel free to make these cupcakes with a box cake mix. They will still be delicious and will save you some steps.
- Frosting – You can even make a marshmallow fluff frosting for an ooey gooey topping.
Step by Step Instructions
- Step 1 – Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake tins with cupcake liners.
Step 2 – In a small bowl, mix together the graham cracker crust ingredients. Press approximately 1 tablespoon of the mixture into the bottom of each muffin tin and use the bottom of a cup to press the down into the bottom of each cupcake liner. Then bake the crust.
Step 3 – In a medium bowl, whisk together sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Step 4 – In a large bowl beat eggs, milk, oil and vanilla extract until well combined.
- Step 5 – Add dry ingredients to wet ingredients and mix until well combined and no lumps are left. Scrape down sides of the bowl occasionally.
- Step 6 – Add boiling water and slowly beat until combined. Batter will be thin.
- Step 7 – Pour the batter into the cupcake tins on top of the graham cracker crusts approximately 2/3 of the way full.
- Step 8 – Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
Step 9 – Remove from the oven and let the cupcakes cool completely on wire racks.
Step 10 – Stir together the egg whites, sugar and cream of tartar in a heatproof bowl. Set the bowl over a saucepan with simmering water. Whisk constantly until the sugar is dissolved.
- Step 11 – Then transfer the mixture to an electric mixer bowl fitted with the whisk attachment. Beat on low speed and gradually increase to high speed until stiff glossy peaks are formed. Add in the vanilla extract and mix until combined.
- Step 12 – Pipe the marshmallow frosting in a spiral motion on top of each cupcake. Use a kitchen torch to lightly brown the top of the frosting.
- Step 13 – Then top with a piece of the graham cracker and chocolate bar.
Recipe Tips
- Combine Ingredients – Combine the ingredients with a stand mixer or a hand mixer for best results.
- Cool Cupcakes – Make sure to cool cupcakes completely before topping with the frosting.
- Adding Frosting – To get the marshmallow look on top of the cupcake, use a piping bag for best results.
Frequently Asked Questions
Store leftovers in an airtight container at room temperature or in the fridge. They will last about 3-4 days if stored properly.
Yes, you can freeze these smores cupcake recipes. Place the unfrosted cupcakes in an freezer safe container and freeze for up to 3-4 months. Then ready to serve, thaw the cupcakes on the counter and add your toppings.
More Smores Recipe to Make
- S’mores Bars Recipe
- S’Mores Parfait Recipe
- S’mores Pizza
- S’Mores Campfire Cones
- Easy S’mores Puppy Chow Recipe
- S’mores cookie cups
- S’mores cookie recipe
- Smores dip.
More Easy Cupcake Recipes
- Angel food cupcakes
- Make your own funfetti cupcakes
- The best red velvet cupcakes recipe in the world
- Easy Carrot Cake Cupcakes Recipe
- Low Calorie Lemon Cupcakes -only 80 calories
- Reese’s Peanut Butter Cupcakes Recipe
- Peanut Butter Cupcakes
We love hearing from you. If you make this S’mores Cupcake Recipe, please leave us a comment or a star review.
S’mores Cupcake
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups Graham Cracker Crumbs
- 4 Tablespoons butter (melted)
- 1/4 cup granulated sugar
For the Cupcakes:
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 cup milk room temperature
- 1/2 cup Vegetable Oil
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
For the Frosting:
- 8 Large egg whites
- 2 cups Granulated Sugar
- 1/2 teaspoon Cream of Tartar
- 2 teaspoons vanilla extract
For the Topping:
- 3 Graham Cracker Sheets broken into 24 pieces
- 24 Hershey Chocolate Squares
Instructions
For the Crust:
- Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake tins with cupcake liners.
- In a small bowl, mix together the graham cracker crust ingredients. Press approximately 1 tablespoon of the mixture into the bottom of each muffin tin and use the bottom of a cup to press the down into the bottom of each cupcake liner.
- Bake for 5 minutes. Then remove and let the crust cool.
For the Cupcakes:
- In a medium bowl, whisk together sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt.
- In a large bowl beat eggs, milk, oil and vanilla extract until well combined.
- Add dry ingredients to wet ingredients and mix until well combined and no lumps are left. Scrape down sides of the bowl occasionally.
- Add boiling water and slowly beat until combined. Batter will be thin.
- Pour the batter into the cupcake tins on top of the graham cracker crusts approximately 2/3 of the way full.
- Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool completely on wire racks.
For the Frosting:
- Stir together the egg whites, sugar and cream of tartar in a heatproof bowl. Set the bowl over a saucepan with simmering water. Whisk constantly until the sugar is dissolved.
- Then transfer the mixture to an electric mixer bowl fitted with the whisk attachment. Beat on low speed and gradually increase to high speed until stiff glossy peaks are formed. Add in the vanilla extract and mix until combined.
- Pipe the frosting in a spiral motion on top of each cupcake. Use a kitchen torch to lightly brown the top of the frosting.
- Then top with a piece of the graham cracker and chocolate bar.
