Easy Smores Cupcakes Recipe
These easy S'mores Cupcakes start with a cake mix for a graham crust, chocolate cupcake, and marshmallow frosting. Campfire flavor, no mess. Makes 24.
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Servings: 24
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs roughly 20 crushed crackers
- ⅓ cup sugar
- 5 tablespoons butter melted
Chocolate Cupcakes
- 15.25 ounces devil’s food chocolate cake mix 1 box
- 3 large eggs room temperature
- 1 cup buttermilk see notes
- ½ cup vegetable oil
- ½ cup chocolate chips
Marshmallow Frosting
- 7 ounces marshmallow cream
- 1 cup butter 2 sticks, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract clear
Garnishes
- Mini chocolate bars or squares
- Graham cracker crumbs
- Mini chocolate chips
Instructions
Graham Cracker Crust
- Preheat oven to 325 degrees F. Add cupcake liners to pan and set aside.
- In a medium bowl, combine the graham cracker crumbs and sugar together. Melt butter in microwave safe bowl and blend into crumb mixture until well combined.
- Add 1 tablespoon mixture to each liner and press down with spoon or tart shaper. Bake for 6-8 minutes, remove from oven and cool on wire rack for 5 minutes.
- Increase oven temperature to 350 degrees.
Chocolate Cupcakes
- In a large mixing bowl, whisk together the cake mix, oil, eggs, and buttermilk until smooth.
- Divide batter on top of cooled graham cracker crust. Sprinkle with chocolate chips and graham cracker crumbs.
- Bake at 350 degrees for 12-14 minutes or until a toothpick inserted in the center comes out clean. Remove from oven to wire rack and allow to cool completely.
Frosting
- Cream butter in large mixing bowl. Add marshmallow cream and vanilla extract and mix until smooth.
- Gradually add powdered sugar and beat until light and fluffy.
- Frost cupcakes and garnish with graham cracker crumbs, mini chocolate chips, chocolate shavings, or toast the marshmallow topping.
- Enjoy with friends! No campfire needed!
Notes
- Press the graham crust down firmly with a spoon or tart shaper so it holds together.
- Use clear vanilla in the frosting to keep it bright white.
- Swap buttermilk for the water in the cake mix for moister, richer cupcakes.
- Char the frosting right before serving so it looks freshly toasted.
- Cool the cupcakes completely before frosting, or the marshmallow frosting will slide right off.
Nutrition
Serving: 1 | Calories: 318kcal | Carbohydrates: 35g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 282mg | Potassium: 105mg | Fiber: 1g | Sugar: 24g | Vitamin A: 360IU | Calcium: 52mg | Iron: 1mg
