Learn how to make the most delicious s’mores cupcakes with step-by-step photos, tips, and tricks!
Do you love campfire s’mores? If you do then you will LOVE this s’mores cupcake recipe!
They taste just like you are sitting around the campfire telling stories. They are sweet and savory with a crunch of graham crackers.
Your family and friends will be blown away by these delicious and creative cupcakes. They truly are a fun twist on the traditional s’more.
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I love to make s’mores on a cool crisp night outside but they can be a little gooey and sticky. With these cupcakes, you can make them ahead of time and create a decadent dessert display without the mess.
These cupcakes are great for any fall or winter get-togethers. You can easily cut the size of the cupcakes to make mini cupcake versions of this recipe too.
I also added a delicious marshmallow creme to the frosting that will elevate your cupcakes and make them taste out of this world!
Adorn the top of them with crushed graham crackers, small pieces of chocolate, or even break out a small kitchen torch for an extra added touch!
I really can’t wait to hear what you think of them when you make them!
Why You’ll Love These S’mores Cupcakes
- Easy to make!
- So moist and delicious with a decadent topping.
- These are savory and sweet all at the same time!
- Simple ingredients.
Ingredients
Graham Cracker Crust Ingredients
- 1 1/2 graham cracker crumbs
- 4 tablespoons granulated sugar
- 4 tablespoons melted butter
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
Marshmallow Butter Cream Ingredients
- 1 cup unsalted butter (softened)
- 1 7oz marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Topping Ingredients
S’mores Cupcake Recipe
The Crust
- Line a cupcake pan with 12 paper cupcake liners, and set aside.
- In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until entirely combined.
- Evenly distribute the mixture into the cupcake liners. I like to use a small measuring cup to evenly distribute them. Firmly press into an even layer and set aside.
The Cupcakes
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the dry ingredients – the flour, sugar, cocoa powder, baking soda, baking powder, and salt with a whisk. Then add the water, vegetable oil, and vanilla extract. Mix until completely combined. Add the eggs and mix just until combined.
- Fill each cupcake liner about 2?3 of the way and bake the cupcakes for 18-20 minutes or until an inserted toothpick can come out clean. Place on a cooling wire rack and allow to cool completely before frosting.
What Makes Cupcakes Moist and Fluffy
One Secret to getting the most fluffy and moist cupcakes is not over-mixing your batter. Always mix your batter on low speed.
You want the air bubbles in your batter which is what creates the fluffiness of the cupcake. The butter in the cupcakes helps to make them moist and have a creamy taste.
Also, make sure to not overbake the cupcakes which will dry out the cake.
Marshmallow Buttercream Frosting
- In a large mixing bowl combine the softened butter, marshmallow creme, and vanilla extract with a hand mixer until smooth and fluffy.
- Slowly add the powdered sugar with the mixer on medium speed until completely combined. Transfer marshmallow frosting to a piping bag and frost each cupcake.
- If desired, top with graham cracker crumbs, a piece of chocolate, and a mini marshmallow.
Frequently Asked Questions
- Why didn’t my cake rise? If your cupcakes aren’t rising make sure you have not added too much baking powder and check the date on your ingredients, expired ingredients could be the culprit.
- How can I tell if my cupcake is done? Touching the top gently, if it springs back it is most likely done! When the top is a nice golden brown. Or you can insert a toothpick and if it comes out clean your cupcake is done.
- Can I freeze cooked cupcakes? Yes, you can!! I would avoid freezing cupcake decorations. Freeze them quickly after you have baked them and do not let them sit out. Freeze them in an air-tight container, which can be glass or plastic.
- What temperature is best for cooking cupcakes? Typically cupcakes are baked between 325-450 degrees but, 350 degrees is the most common.
How To Store
- Room Temperature – Storing cupcakes at room temperature is best, especially if you plan to eat your cupcakes in the next few days! Put them in an air-tight container and let them sit on the counter.
- Refrigerate – Store these smores cupcakes for up to a week in an air-tight container.
- Freeze – Freeze in an air-tight container for up to three months. First, it is best to let the cupcakes sit out at room temperature for 1 hour before freezing to let them fully cool.
More Delicious Dessert Ideas
Just in case you want a little more inspiration to bake, here are some yummy and delicious ideas to get you started!
S’mores Cupcakes
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 4 tbsp granulated sugar
- 4 tbsp melted butter
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 2 eggs
Marshmallow Buttercream
- 1 cup unsalted butter (softened)
- 1 7oz jar marshmallow creme
- 1 tsp vanilla extract
- 2 cups powdered sugar
Topping
- mini marshmallows
- graham cracker crumbs
- chocolate bar
Instructions
The Crust
- Line a cupcake pan with 12 paper cupcake liners, and set aside.
- In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until entirely combined.
- Evenly distribute the mixture into the cupcake liners. Firmly press into an even layer and set aside.
The Cupcakes
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt with a whisk. Then add the water, vegetable oil, and vanilla extract. Mix until completely combined. Add the eggs and mix just until combined.
- Fill each cupcake liner about 2/3 of the way and bake for 18-20 minutes or until an inserted toothpick can come out clean. Place on a cooling rack and allow to cool completely before frosting.
Marshmallow Buttercream Frosting
- In a large mixing bowl combine the softened butter, marshmallow creme, and vanilla extract with a hand mixer until smooth and fluffy.
- Slowly add the powdered sugar with the mixer on medium speed until completely combined. Transfer to a piping bag and frost each cupcake.
- If desired, top with graham cracker crumbs, a piece of chocolate, and a mini marshmallow.
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