Chocolate Cupcakes, toasted Marshmallow frosting, and graham crackers come together for the best Smores Cupcakes. Everything you love about s’mores is packed into these luscious cupcakes.
We love the flavor of smores and wanted to enjoy them in cupcakes. The results were fabulous and everyone enjoyed them. Each bite is a delicious combination of chocolate, marshmallows and graham crackers.
The next time you are craving smores and want something different, make this easy and delicious treat. You will not be disappointed, and it makes a great Camping Dessert along with S’mores Cones and S’mores Dip.
Also try our Mocha Cupcakes, Nutella Cupcakes, Salted Caramel Cupcakes, or Churro Cupcakes.
Table of contents
Why This Recipe Works
It has all of the wonderful flavors of classic S’mores in an easy to eat cupcake. It is so delicious and easy to make.
Ingredients
Graham Cracker Crust
- Graham Cracker Crumbs. You can crush graham crackers or buy the store bought crumbs.
Cupcakes
- Brown Sugar. If you forgot to buy this, you can make Homemade Brown Sugar Recipe.
- Baking Soda. Try the Best Baking Soda Substitutes.
Frosting
- Large Egg Whites. They need to be room temperature.
Topping
- Hershey Chocolate Squares. The small fun size fits best on the cupcakes.
How to make smores cupcakes
- Step 1. Preheat the oven. Set it to 350 degrees F. Line 2 cupcake tins with cupcake liners.
Step 2. In a small bowl, mix together the graham cracker crust ingredients.
Step 3. Then press approximately 1 tablespoon of the mixture into the bottom of each muffin tin. You can use the bottom of a cup to press down into the bottom of each cupcake liner. Bake for 5 minutes and then cool in the pan.
Step 4. In a medium bowl, whisk together the dry ingredients.
Step 5. Mix together the wet ingredients. Then add dry ingredients to wet ingredients and mix until well combined and no lumps are left. Add boiling water and slowly beat until combined. Batter will be thin but this is normal.
Step 6. Pour the batter into the cupcake tins on top of the graham cracker crusts and bake. Remove from the oven and allow to cool completely on wire racks.
Step 7. Make the frosting while the cupcakes cool. 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 and the texture smooth.
Step 8. Whisk until peaks form. Then transfer the mixture to a large mixing 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 9. 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 milk chocolate bar.
Frequently Asked Questions
These are best served fresh so the topping looks its best.
They can be made 1 to 2 days in advance. However, I recommend frosting and adding topping the day you plan to serve.
It will still save you time by not having to bake them when you need them and only frost them.
Store the leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Just keep in mind that the topping might start to shift the longer the cupcakes set.
Due to the frosting, it is not recommended to freeze the cupcakes. However, you can freeze the cupcakes before the frosting. Just place inside a freezer container and freeze up to 3 months.
Allow to thaw at room temperature and frost as normal. This is the best method if you plan to freeze the cupcakes.
Pro Tips
- Broiling the frosting. If you don’t have a kitchen torch, you can brown the frosting but broiling them in the oven for a few minutes. Watch them closely so that they do not burn or get too close to the broiler.
- Marshmallow fluff. Substitute marshmallow fluff for the icing if you are in a hurry or just want something different. It won’t pipe but you can spread it on the cupcakes.
- Egg Whites. Make sure that the bowl you are using to mix the egg whites is very clean. If there is any trace of egg yolks in the bowl, the egg whites will not form correctly. The eggs should also be room temperature for best results.
- Cream of Tartar. This helps to stabilize the egg whites so do not eliminate it in the frosting.
- Topping. We used fun size Hershey bars but you can use chocolate shavings, chocolate chips or anything you want. Instead of graham crackers, you can use teddy grahams on top of the cupcakes.
- Allow to cool before frosting. It is important to allow the cupcakes to cool completely before frosting. Do not rush this as the frosting will shift and look messy.
- Cocoa Powder. Dutch processed cocoa powder provides the best flavor in this recipe. I do not recommend natural cocoa as the chocolate flavor will not be the same.
- Filling. Add a filling to the middle of the cupcakes. Some ideas include marshmallow fluff, chocolate ganache, chocolate chips and more.
More s’mores desserts
- S’mores Bars Recipe
- Golden graham s’mores bar recipe
- Easy S’mores Cake Recipe
- S’mores Ice Cream Recipe
- S’mores Cookies
- S’mores Rice Krispie Treats
More cupcake recipes
- Key Lime Cupcakes
- Best Vanilla Cupcake Recipe
- Chocolate Chip Cupcakes
- Oreo Cupcakes Recipe
- Ice Cream Cone Cupcakes
- Black Forest Cupcakes
Go ahead and try this yummy recipe. Then please leave a comment and star rating.
S’mores Cupcakes
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 – not packed
- 1 ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 cup milk room temperature
- ½ cup Vegetable Oil
- 2 teaspoons vanilla extract
- ¾ cup boiling water
For the Frosting:
- 8 Large Egg Whites (room temperature0
- 2 cups Granulated Sugar
- 1/2 teaspoon Cream of Tartar
- 2 teaspoons vanilla extract
- For Topping:
- 3 Graham Cracker Sheets broken into 24 pieces
- 24 Hershey Chocolate Squares
Instructions
For the Graham Cracker Crusts:
- Preheat then oven to 350 degrees F 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.
