S’mores Cupcakes

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These S’mores Cupcakes have a crisp graham cracker crust, moist chocolate cake and are topped off with homemade toasted marshmallow frosting!

These cupcakes embody everything the perfect s’more should be: rich with chocolate and covered with toasted marshmallow all sitting on top of a crunchy layer of graham cracker crust. They’re so easy to make and will blow everyone away at your next barbeque or pool party this summer!

Ingredient Breakdown

Granulated & brown sugar – sweetens and tenderizes cupcakes. Either light or dark brown sugar will work.

Baking soda & baking powder – both leaveners are needed to help the cupcakes rise.

Buttermilk – adds flavor and moisture.

Vegetable oil – adds moisture and tenderizes cupcakes. Also allows more chocolate flavor to shine through versus butter!

Vanilla extract and salt – enhances flavor.

Hot water – enhances chocolate flavor

How To Make S’mores Cupcakes

1. Make the graham cracker crust: Preheat oven to 350°F and line 2 twelve count cupcake pans with paper liners. Combine the ground graham crackers and granulated sugar. Add melted butter and mix until well combined. Scoop about 1 1/2 tablespoons of graham cracker mixture into prepared pans and press down. Bake for 5 minutes.

2. Make the chocolate cupcakes: in a large bowl combine granulated sugar, all-purpose flour, brown sugar, cocoa powder, baking soda, salt and baking powder. Set aside.

3. In a medium bowl whisk eggs, buttermilk, vegetable oil and vanilla extract.

4. Mix wet ingredients into the dry ingredients. Once combined, slowly mix in the hot water. Scoop batter into prepared pans 3/4 full. Bake for 20 minutes or until a toothpick comes out clean.

5. Make the marshmallow frosting: In a medium pot bring about 1-2 inches of water to a simmer.

6. In a mixing bowl combine the egg whites and sugar. Place the bowl over the pot of simmering water (the bottom of the bowl should not touch the water) and whisk occasionally.

7. Once all of the sugar is dissolved or the mixture reaches 140°F place the mixing bowl on a stand mixer fitted with the whisk attachment (you can check if the sugar is dissolved by rubbing a little bit of the mixture between two clean fingers). Whip on high speed until fluffy and cooled to room temperature.

8. Pipe marshmallow frosting onto cooled cupcakes. If desired place in oven under broiler for about 5 minutes OR lightly toast with a blow torch. Store s’mores cupcakes in an airtight container in the fridge for up to a week.

Pro Tips For The Best S’mores Cupcakes

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy!
• The presence of even the tiniest bit of yolk or fat will prevent your egg whites from whipping up for the marshmallow frosting so be careful not to get any yolks into your whites. You can also clean your mixing bowl and whisk attachment with a little bit of vinegar if there’s any grease on them.

My Favorite Cupcake Tools

• Kitchen scale I love this scale, I’ve been using it for years!
• 12-count cupcake pans. I like having two of them so I bake off the whole batch all at once.
• Cupcake liners
• Cookie scoop. This one makes it so easy to scoop the perfect amount of batter for each cupcake.
• Mini offset spatula
• Piping tips and piping bags

What To Make With Leftover Egg Yolks?

Try my Easy Lemon Curd, Lemon Sweet Rolls or Blood Orange Bars!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂