Easy S’mores Cupcakes

This Easy S’mores Cupcakes recipe has all the familiar flavors of our favorite campfire treat in a fun and delicious dessert cupcake. Whip up a batch of these summer classic moist cupcakes with a gooey marshmallow topping, chocolate and graham crackers.

Also try my strawberry cupcakes with cake mix, lemon cupcakes with raspberry buttercream frosting, apple cider cupcakes, funfetti cupcakes and my vanilla cupcakes.


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S’mores cupcakes with a marshmallow buttercream frosting

The light and fluffy delicious marshmallow topping not only looks great but is creamy and smooth for a perfect cupcake topping.

Drizzling chocolate syrup over the frosting adds a rich yummy chocolatey flavor in each mouthwatering bite you take!!

Side view of S'mores cupcakes.

Ingredients

Cupcake ingredients on a marble board.

Cupcake Ingredients

  • Chocolate Cake Mix – box of chocolate cake mix for convenience
  • Vegetable Oil
  • Eggs – at room temperature
  • Water

Graham Cracker Crust

  • Graham Crackers – 15 full size Graham crackers, about 2 cups of cracker crumbs
  • Butter – unsalted butter melted
  • Sugar

Frosting

Frosting ingredients on a marble counter.
  • Butter
  • Powdered Sugar
  • Marshmallow Fluff – 2 of the 7 oz jars of marshmallow fluff
  • Chocolate Syrup – is an optional topping on the marshmallow frosting
  • Mini Chocolate Baroptional topping
Finished S'mores cupcakes on a wire cooling rack.

How to make s’mores cupcakes

Step by step instructions for how to make s'mores cupcakes.
  1. Preheat oven to 350 degrees F. Add cupcake liners to a pan and set aside.
  2. Add graham crackers to a blender or food processor and mix until fine crumbs are formed. 
  3. In a small bowl add crumbs, melted butter and sugar. Mix until crumbs have been coated in the butter and a wet but sticky texture is achieved. 
  4. Put 1 Tbsp of cracker mixture in each cupcake liner. Use a spoon to firmly press down the crumbs into a flat surface. (I used the top of a sprinkles lid and it worked great). Bake for 7 minutes and remove from the oven.
  5. Meanwhile add all cupcake ingredients into a large bowl and mix on medium speed for 2 minutes. Add 2 Tbsp of batter into each cupcake liner. Bake for 17 minutes or until a toothpick inserted in the middle comes out clean. 
  6. Allow cupcakes to rest in the pan for 5 minutes then transfer to a cooling rack to come to room temp. 
  7. To make the frosting, cream the butter for 1-2 minutes on medium speed until it is light and fluffy. Add 1 jar of marshmallow cream and mix to combine. On a slower speed, add 1.5 cups of powdered sugar. Mix until combined. 
  8. Incorporate the remaining jar of marshmallow cream followed by another 1.5 cups of powdered sugar. Continue to mix on high until a smooth, glossy frosting has formed. 
S'mores cupcakes with chocolate drizzle on a wire cooling rack.

Storage instructions

Store using an airtight container in a single layer in the fridge for 2 to 3 days.

Print
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S'moreos cucpakes on a wire cooling rack.

Easy S’mores Cupcakes


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  • Author: Sandra Flegg
  • Total Time: 1 hour
  • Yield: 24 cupcakes

Description

This Easy S’mores Cupcakes recipe has all the familiar flavors of our favorite campfire treat in a fun and delicious dessert cupcake. Whip up a batch of these summer classic moist cupcakes with a gooey marshmallow topping, chocolate and graham crackers.


Ingredients

Graham Cracker Crust:
15 full size graham crackers (about 2 cups of cracker crumbs) 5 Tbsp unsalted butter, melted
2 Tbsp sugar

Cupcake Ingredients: Boxed Chocolate Cake Mix 1 cup water
1/2 cup vegetable oil
3 eggs

Frosting Ingredients:
1 cup unsalted butter (room temperature) 3 – 3 1/2 cups powdered sugar
2, 7 oz jars of marshmallow fluff

Optional Toppings: Chocolate bars Chocolate syrup Graham cracker crumbs


Instructions

  1. Preheat oven to 350 degrees F. Add cupcake liners to a pan and set aside.

  2. Add graham crackers to a blender or food processor and mix until fine crumbs are formed. 

  3. In a small bowl add crumbs, melted butter and sugar. Mix until crumbs have been coated in the butter and a wet but sticky texture is achieved. 

  4. Put 1 Tbsp of cracker mixture in each cupcake liner. Use a spoon to firmly press down the crumbs into a flat surface. (I used the top of a sprinkles lid and it worked great). Bake for 7 minutes and remove from the oven.

  5. Meanwhile add all cupcake ingredients into a large bowl and mix on medium speed for 2 minutes. Add 2 Tbsp of batter into each cupcake liner. Bake for 17 minutes or until a toothpick inserted in the middle comes out clean. 

  6. Allow cupcakes to rest in the pan for 5 minutes then transfer to a cooling rack to come to room temp. 

  7. To make the frosting, cream the butter for 1-2 minutes on medium speed until it is light and fluffy. Add 1 jar of marshmallow cream and mix to combine. On a slower speed, add 1.5 cups of powdered sugar. Mix until combined. 

  8. Incorporate the remaining jar of marshmallow cream followed by another 1.5 cups of powdered sugar. Continue to mix on high until a smooth, glossy frosting has formed. 

Notes

Storage instructions:

Store using an airtight container in a single layer in the fridge for 2 to 3 days.

  • Prep Time: 15 minutes
  • Cool Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

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