S'mores Cupcakes Recipe | The Best Homemade Cupcakes (2024)

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These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

S'mores Cupcakes Recipe | The Best Homemade Cupcakes (1)

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S'mores Cupcakes Recipe | The Best Homemade Cupcakes (2)

S’mores Cupcakes

If you’ve been keeping up with S’mores Week this week, then you’ve already seen my Smores Cheesecake and Smores Ice Cream Bars and you know that s’mores are all the rage this week! A bunch of us bloggers have gotten together to bring copious amounts of s’mores-inspired treats. To see what everyone else brought today, check out the bottom of the post. I’m sad to see S’mores Week end, but I’m pretty pumped to end it with these S’mores Cupcakes.

So yesterday I had my 6 month check up/cleaning at the dentist. I know a lot of people hate the dentist, but I actually don’t mind it. I’ve actually fallen asleep while getting my teeth cleaned before. No joke. And I love leaving with that clean feeling mouth. 🙂

And now our dentist has a tv in the ceilings above the chairs, so I get to watch tv while I lay there. Works for me!

I’ve been fortunate to never have any cavities or anything, so it’s never been a bad experience for me. I never even had to get braces. I don’t know how I got so lucky, but I’ll take it.

And I don’t think I’ve ever been to a dentist appointment without having them tell me how great my teeth are. After my dental hygienist finished cleaning my teeth yesterday she said, “I’m officially jealous of your teeth.” That’s saying a lot coming from someone who looks at teeth all day every day.

I wish I knew what I’d done to get such great teeth. I’d make sure our kids do it one day. Maybe it’s all the milk I had to drink as a kid? I am a little shocked that after all the sugar that makes it’s way into my mouth these days that I don’t have more teeth issues. It must be a genes thing.

S'mores Cupcakes Recipe | The Best Homemade Cupcakes (3)S'mores Cupcakes Recipe | The Best Homemade Cupcakes (4)

I do always get lectured about flossing though. I just can’t seem to get into that habit. I’m not a fan.

The Best S’mores Cupcakes Recipe

However, I am a massive fan of these S’mores Cupcakes. When one of my coworkers grabbed one, his first comment was one of surprise. “A cupcake with a crust?!” Why yes, why not?

And the crust on these might just be my favorite part. The graham cracker crust has some added sugar in it, and it is just perfect with the super moist chocolate cupcake.

The marshmallow icing is incredibly light and fluffy. I considered using marshmallow fluff, but I had a tough time getting it stiff enough. To be fair, it was when our air conditioning was on the fritz, so maybe it was a little warm.

But this icing stood up to the warm air, so it won! And the contrast of the lightness of it, with the denser cupcake and the sweet, lighty crunchy crust is just perfection. You won’t be able to stop eating them.

Then I finished them off with a little chocolate sauce and a sprinkle of graham cracker crumbs. Super cute, but totally optional.

These S’mores Cupcakes are super yummy and simple to put together! With the graham cracker crust, chocolate cupcake and marshmallow frosting, they really are like eating a s’more in cupcake form!

S'mores Cupcakes Recipe | The Best Homemade Cupcakes (5)S'mores Cupcakes Recipe | The Best Homemade Cupcakes (6)

[adthrive-in-post-video-player video-id=”AVXVYP3Q” upload-date=”Wed May 24 2017 19:16:17 GMT+0000 (UTC)” name=”Smores Cupcakes” description=”Smores Cupcakes with super moist chocolate cupcake with a graham cracker crust, topped with a super light and airy marshmallow frosting!”]
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S'mores Cupcakes Recipe | The Best Homemade Cupcakes (7)

Recipe

S’mores Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 35 reviews

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 15-18 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

Ingredients

CRUST

  • 1 1/4 cup (168g) graham cracker crumbs
  • 5 tbsp (70g) butter, melted
  • 5 tbsp (65g) sugar

CHOCOLATE CUPCAKES

  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g)Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) boiling water

MERINGUE MARSHMALLOW FROSTING

  • 4 eggs whites
  • 1 cup (207g) sugar
  • 1/2 tsp cream of tarter
  • 1 tsp vanilla extract
  • Chocolate sauce (I used Hershey’s Hot Fudge topping)
  • Graham cracker crumbs

Instructions

1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.

11. Place over a saucepan with simmering water (or use adouble boiler).

12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

14. Pipe frosting ontocupcakes (I usedAteco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 230
  • Sugar: 26.7 g
  • Sodium: 143.5 mg
  • Fat: 9.6 g
  • Carbohydrates: 34.5 g
  • Protein: 3.2 g
  • Cholesterol: 52.4 mg

Filed Under:

  • Cakes and Cupcakes
  • Recipes
  • Recipes with video
  • Sweets and Treats

Enjoy!

S'mores Cupcakes Recipe | The Best Homemade Cupcakes (8)

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S'mores Cupcakes Recipe | The Best Homemade Cupcakes (2024)

FAQs

What is the secret to super moist cupcakes? ›

Instant Clearjel or Vanilla Instant Pudding Mix—this is a secret ingredient to a moister cupcake--the modified cornstarch in these ingredients gives your cupcake more stability and a softer texture.

How do I get my cupcakes to rise higher? ›

You can try self-rising flour and baking soda to get perfect rise on cupcakes, but for cupcakes to have an even rise, You can try use measuring tools. Cookie or an ice cream scoop. You can also try 2 to 3 tablespoon of batter to make even cup cake.

What is the secret to baking a moist cake? ›

Use Your Ingredients Wisely
  1. Choose Fresh Leavening. ...
  2. Opt For Full-Fat Dairy. ...
  3. Reach For The Right Flour. ...
  4. Don't Double Down. ...
  5. Use Eggs And Butter At Room Temperature. ...
  6. Measure Accurately. ...
  7. Avoid Over Baking.
Apr 5, 2024

What not to do when making cupcakes? ›

  1. Not preheating the oven. This is a common mistake that can lead to a cake that is not cooked evenly. ...
  2. Not using the right pan. ...
  3. Not greasing and flouring the pan. ...
  4. Not measuring the ingredients correctly. ...
  5. Overmixing the batter. ...
  6. Opening the oven too often. ...
  7. Not letting the cake cool completely before frosting.
Feb 7, 2020

What's the most important ingredient in a cupcake? ›

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself. The gluten creates a web that traps and seals air bubbles into the cake mix.

What is the best temperature to bake cupcakes? ›

Basically, you'll start with a high temperature and drop to a lower temperature. Try starting at 400°F for 5 minutes, then reduce to 350°F for another 10 to 15 minutes, or until the cupcakes are done according to the recipe directions. You'll also want to be sure to fill your cupcake tins 3/4 full with batter.

Should I cut tops off cupcakes before frosting? ›

If you can spare the height, go ahead and trim off the sticky portions. If you'd prefer to leave your cakes intact, try and freeze the cake for at least 30 minutes. That should alleviate any problems with the stickiness getting in the way of frosting.

What is the best cake mix for cupcakes? ›

What's the best boxed cake mix? We tested 10 and found a winner.
  • Trader Joe's Yellow Cake and Baking Mix.
  • 365 (Whole Foods) Classic Yellow Cake Mix.
  • King Arthur Golden Yellow Cake and Cupcake Mix.
  • Jiffy Golden Yellow Cake Mix.
  • Birch Benders Cupcake and Cake Mix Keto Classic Yellow.
  • Krusteaz Gluten Free Yellow Cake Mix.
May 19, 2023

Why do you put sour cream in cupcakes? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

How do you make cupcakes not dry out? ›

Store cupcakes on the counter at room temperature.

I prefer storing cupcakes at room temperature on the counter, rather than putting them in the fridge. In my experience, the fridge dries cupcakes out much faster than if they're stored on the counter.

How do you make old cupcakes moist? ›

5 Ways to Moisten a Dry Cake That's Already Baked
  1. Brush with simple syrup glaze. Velez recommends adding a simple syrup glaze to your cake layers if they end up coming out too dry. ...
  2. Soak your cake in milk. ...
  3. Fill the cake with mousse or jam. ...
  4. Frost the cake. ...
  5. Stick it in the fridge.
Apr 27, 2021

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