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.

Prep Time25

Cook Time17

Cool Time30

Total Time1 12

Servings: cupcakes

Preheat the oven to 350 degrees F and 2 cupcake pans with paper liners.
In a large mixing bowl, add the 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Whisk until combined and set aside.
In a separate large bowl, add together the 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs and 1 teaspoon vanilla extract. Whisk until the eggs are well combined.
Add the dry ingredients into the wet ingredients and mix until just combined.
Stir in ½ cup semi-sweet 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.

Add the ⅔ cup graham cracker crumbs, melted 2 tablespoons butter, and ½ teaspoon vanilla extract in a medium bowl. Stir until moistened.
Gradually add the ¼ cup powdered sugar while mixing. Continue until well combined.
Add the 2-3 tablespoons 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.

To a large mixing bowl, add the 1 cup butter, 2 cups marshmallow crème and 1 teaspoon vanilla extract (I used clear vanilla extract). Beat with a hand mixer on medium speed until smooth.
Gradually add in 4 cups 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.

Storage: Place the cupcakes in an airtight container and store at room temperature for up to 5 days.

Freezing: Place in a freezer-safe container and store in the freezer for up to 3 months. Thaw at room temperature for 1 to 2 hours.