These S’mores Cupcakes capture all the flavors of a campfire s’more: moist chocolate cake set on a buttery graham cracker crust, topped with marshmallow buttercream and optional chocolate sauce and crushed graham crackers.
S’mores Flavors
Summer and s’mores are a classic pairing, but you don’t need a campfire to enjoy those familiar flavors. Graham crackers, chocolate, and marshmallow can be combined in many creative ways to recreate that toasty, gooey experience.
S’mores Desserts
There are countless s’mores-inspired treats: brownies topped with broken graham crackers and mini marshmallows, cookie bars with a graham base and marshmallow-filled cookie dough, no-bake Krispie treats, grilled dessert pizzas, cookies, and even donuts. The combination of crunchy graham, rich chocolate, and pillowy marshmallow translates well across many desserts.
S’mores Cupcakes
These s’mores cupcakes proved to be a crowd favorite. The standout is the graham cracker crust pressed into the bottom of each liner — a simple addition that adds buttery crunch and a real layered-dessert feel.
The chocolate cake is a moist, velvety batter that holds up nicely over the crust. For frosting, a marshmallow buttercream flavored with marshmallow creme gives the rich, familiar marshmallow taste without relying on meringue. The result is buttery, slightly marshmallowy, and perfectly pipeable.
For finishing touches, garnish with crushed graham crackers and a drizzle of thick chocolate sauce if desired.
Below is a clear overview of how to build these cupcakes, from crust to frosting and assembly.
Graham Cracker Crust
The first step is a simple graham cracker crust pressed into the bottom of each cupcake liner.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl.
- Press about 1 1/2 tablespoons of the mixture into the bottom of each cupcake liner.
- Bake at 350°F for 5 minutes, then remove and let cool while you prepare the batter.
Chocolate Cupcakes
With the crust cooling, make the chocolate cupcake batter.
- Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
- Add the egg, milk, oil, and vanilla; stir until combined.
- Pour boiling water into the batter and mix until smooth.
- Scoop batter (about 2/3 full) into each cupcake liner over the graham crust. Bake at 350°F for 20–22 minutes until the tops spring back or a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Marshmallow Buttercream Frosting
While the cupcakes cool, prepare the marshmallow buttercream.
- Cream room-temperature butter with an electric mixer until light and fluffy. Add marshmallow creme, vanilla, and salt, mixing until combined.
- Gradually add powdered sugar, about 1/2 cup at a time, mixing fully after each addition until you reach the desired consistency and sweetness.
Topping the S’mores Cupcakes
When the frosting is ready, pipe and garnish.
- Fit a piping bag with a large round tip (such as a Wilton 1A) and fill with frosting. Pipe a generous swirl onto each cupcake.
- Optionally garnish with crushed graham cracker crumbs and a drizzle of thick chocolate sauce for a finished s’mores look.
Storing
Store the cupcakes in an airtight container at room temperature for up to 3–4 days.
You can freeze individual cupcakes, wrapped and placed in an airtight container, for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Enjoy!
S’mores Cupcakes
Ingredients
Crust:
- 1 1/4 cups (130 g) graham cracker crumbs (about 1 sleeve/9 graham crackers)
- 5 Tbsp granulated sugar
- 5 Tbsp (71 g) melted butter
Chocolate Cupcakes:
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour (stir, spoon & level)
- 1/2 cup (40 g) unsweetened cocoa powder (natural, not dutch-processed)
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (118 ml) milk
- 1/3 cup (80 ml) oil (vegetable or canola)
- 1 tsp vanilla extract
- 1/2 cup (118 ml) boiling water
Frosting:
- 2 cups (452 g) unsalted butter (4 sticks), room temperature
- 14 oz (390 g) marshmallow creme (two 7 oz jars)
- 2 tsp vanilla extract (clear, if possible)
- 1/4 tsp salt
- 2 1/2 cups (300 g) powdered sugar
Optional Ingredients:
- Thick chocolate sauce (Ghirardelli or Torani)
- Graham cracker crumbs for garnish
Instructions
- Preheat oven to 350°F. Line cupcake pans with paper liners.
- Combine graham cracker crumbs, granulated sugar, and melted butter. Press about 1 1/2 tablespoons into the bottom of each liner. Bake 5 minutes; remove and set aside.
- Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, milk, oil, and vanilla; stir until incorporated.
- Pour boiling water into the batter and mix until smooth.
- Scoop batter into each liner (about 2/3 full) over the graham crust. Bake 20–22 minutes until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- Make the frosting: cream butter until light and fluffy. Add marshmallow creme, vanilla, and salt; mix to combine.
- Add powdered sugar gradually (about 1/2 cup at a time), mixing after each addition until the frosting reaches the desired consistency.
- Fit a piping bag with a large round tip and fill with frosting. Pipe onto each cupcake and garnish with graham crumbs and chocolate sauce if desired.
Notes
- Use marshmallow creme rather than marshmallow fluff; they are not identical.
- For a whiter frosting, substitute half the butter with coconut oil or shortening and use clear vanilla.
- Store baked cupcakes in an airtight container at room temperature for up to 3–4 days.
- Freeze individually wrapped cupcakes in an airtight container for up to 3 months.
Nutrition
Disclaimer: Nutritional values are estimates.
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