S’mores Cupcakes
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These S’mores Cupcakes are made with a homemade chocolate cupcake with a sweet, buttery graham cracker filling, and a marshmallow frosting. The flavors are reminiscent of a s’mores but without the campfire!
I love any kind of s’mores desserts, from these S’mores Truffles to these S’mores Sandwich Cookies, but these s’mores cupcakes are my new #1! The cupcakes are rich and so moist. The graham cracker filling is a nice texture, buttery, and sweet. The light and fluffy marshmallow creme frosting has the best marshmallow flavor paired with American buttercream frosting.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- vegetable oil – any neutral oil will work such as canola oil, peanut oil, or avocado oil. This helps keep the chocolate cupcake moist.
- buttermilk – buttermilk or sour milk add the perfect tanginess while also contributing to making the cupcake so moist. It adds the acidity to the cupcakes to help the baking soda give the cupcakes a nice rise and a tender crumb.
- cocoa powder – Natural cocoa powder gives the cupcakes a deep chocolatey flavor.
- graham cracker crumbs – You can either buy graham cracker crumbs or make them with sheets of graham crackers.
- marshmallow creme – Marshmallow fluff is the same thing. You can also make homemade marshmallow fluff if you can’t find it.
Substitutions and Variations
- You can swap out the vegetable oil for canola oil or avocado oil.
- Substitute the buttermilk for sour milk. Add 1 tablespoon of vinegar to a 1 cup measuring cup and fill the rest of the measuring cup up with whole milk.
- The semi-sweet chocolate chips can be left out or substituted with dark chocolate chips or milk chocolate chips.
NOTE: This recipe has not been tested with other substitutions or variations
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Step-by-Step Instructions
Step 1: In a bowl, whisk the dry ingredients until combined, including the sugar.
Step 2: Whisk together all of the wet ingredients until the eggs are well incorporated.
Step 3: Combine the dry ingredients and wet ingredients and mix until combined. Fold in the chocolate chips.
Step 4: Fill each cupcake liner about 1/2 full with the cake batter. Place in the oven and bake for 15 to 17 minutes.
Step 5: Once the cupcakes are completely cooled, cut the center out of each cupcake. Don’t cut into the bottom of the cupcake though.
Step 6: Mix together the graham cracker crumbs, melted butter, vanilla extract and powdered sugar into a small bowl. Slowly add milk 1 tablespoon at a time until the filling is wet and pipeable.
Step 7: Add the filling to a piping bag fitted with a large round piping tip and pipe it into each hole.
Step 8: Use a hand mixer and beat the marshmallow frosting until light and fluffy. Add it to a piping bag fitted with a large round tip and pipe tall swirls on top of the cupcake.
Step 9: Top with a sprinkle of graham cracker crumbs and a piece of chocolate.
Tips and Tricks
More Topping Ideas
- chocolate ganache for a drizzle
- chocolate syrup for filling
- marshmallow fluff for filling
- chocolate frosting
- mini marshmallows
- s’mores truffles
How to Store and Freeze
To store these s’mores cupcakes place them in an airtight container at room temperature for up to 5 days.
You can also freeze these cupcakes. For best freezing, I would recommend leaving off the frosting. Let the cupcakes cool completely. You can add the filling if you would like before freezing. Place them in a freezer-safe container and freeze for up to 3 months.
Thaw them on the counter for 1 to 2 hours before frosting.
Recipe FAQs
Yes, that will work fine. In fact, I have a doctored chocolate cake mix post that would make an amazing cupcake.
Yes, you can make the cupcakes ahead of time and store them in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
You can since there is another acidic component to this cupcake to activate the leavening agent.
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S’mores Cupcakes
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Ingredients
Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Graham Cracker Filling
- ⅔ cup graham cracker crumbs
- 2 tablespoons butter melted
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar
- 2-3 tablespoons milk
Marshmallow Frosting
- 1 cup butter room temperature
- 2 cups marshmallow crème marshmallow fluff works as well
- 1 teaspoon vanilla extract use clear to keep the frosting white
- 4 cups powdered sugar
Topping
- 2 tablespoons graham cracker crumbs
- 18 chocolate pieces
Instructions
Chocolate Cupcakes
- Preheat the oven to 350 degrees F and 2 cupcake pans with paper liners.
- In a large mixing bowl, add the flour, sugar, cocoa powder, baking soda, and salt. Whisk until combined and set aside.
- In a separate large bowl, add together the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until the eggs are well combined.
- Add the dry ingredients into the wet ingredients and mix until just combined.
- Stir in chocolate chips until evenly distributed in the batter.
- Fill each paper liner ½ full (about 3 tablespoons) with batter.
- Bake for 15-17 minutes or until a toothpick inserted into the center of a cupcake comes out mostly clean, moist crumbs are good!
- Remove from the oven and allow the cupcakes to cool completely.
- Once completely cooled, use a piping tip or small knife, cut a small hole in the center of each cupcake but be sure not to cut through the bottom.
Graham Cracker Filling
- Add the graham cracker crumbs, melted butter, and vanilla extract in a medium bowl. Stir until moistened.
- Gradually add the powdered sugar while mixing. Continue until well combined.
- Add the milk, 1 tablespoon at a time, until the crumbs are fully moistened and the mixture is no longer crumbly. It should be pipeable.
- Add the graham cracker filling to a piping bag fitted with a large round tip or plastic bag with the corner cut off.
- Fill the hole in the center of each cupcake to the top with the graham cracker mixture.
Marshmallow Frosting
- To a large mixing bowl, add the butter, marshmallow crème and vanilla extract (I used clear vanilla extract). Beat with a hand mixer on medium speed until smooth.
- Gradually add in powdered sugar and beat until well combined. If the frosting consistency is too thick, you can add 1 tablespoon of milk at a time to reach your desired piping consistency.
- Using a disposable piping bag fitted with a large round tip (I used a Wilton 2A tip), pipe the marshmallow frosting onto the cupcakes and top with desired toppings. These cupcakes are topped with graham cracker crumbs and a piece of Hershey’s chocolate.
- Store in an airtight container at room temperature for up to 5 days.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
