I LOVE S’MORES!!! As a kid we would make them by toasting the marshmallows over the charcoal grill after dinner, or on the fire pit at the lake. As an adult, I’ve been known to make a quick s’more in the microwave when I need a fix :). Summer always make me think of S’mores so when I was invited to my first BBQ of the season I knew I had to try making some S’mores Cupcakes!
They are super easy to make since they are just a variation of a simple chocolate cake. I personally love my chocolate cake recipe, but you could easily use your favorite chocolate cake instead.
The Graham Cracker Crust
I decided to give each cupcake it’s own graham cracker crust by combining graham cracker crumbs, melted butter, and sugar. Packing down the crust into each cupcake cavity can be a challenge, but I had my handy dandy wooden tart tamper which made it much easier. I highly recommend getting one of these if you like making mini tarts, or cupcakes like these!
The Cupcake Batter
For the S’mores cupcakes I used my classic chocolate cake recipe. I’ve been perfecting this recipe over the years and I finally have to to where I want it, especially for cupcakes. It is a traditional butter cake where you cream the butter, sugar and flavoring, then add in the eggs. Finally you mix in the dry ingredients alternating with the milk until it is well combined. This recipe could be made into an 8 inch round cake as well.
The Fluff Frosting
Marshmallow fluff can be tricky to measure so I like to use my Adjust-a-cup measuring cup. It allows me to easily measure the fluff and eject it right into the bowl without any mess. Then you just add the butter, powdered sugar and vanilla and mix well.
S'mores Cupcakes Recipe
Graham cracker crust
- 3/4 cup (3 oz) graham cracker crumbs
- 3 Tbsp (1.5 oz) unsalted butter melted
- 2 Tbsp sugar
- 3 (5.3 oz) large eggs
- 1 1/2 cups (6.4 oz) all-purpose flour (spoon into a cup to measure by volume)
- 2/3 cup (2.5 oz) Dutch processed cocoa (I use Hershey's dark)
- 1 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp (6 oz) unsalted butter
- 1 1/2 cups (10.9 oz) sugar
- 1 tsp pure vanilla extract
- 3/4 cup (6.4 oz) milk
- 16 Tbsp (8 oz) unsalted butter room temperature
- 1 2/3 cup (7.5 oz) marshmallow Fluff
- 1 cup (4 oz) powdered sugar
- 1 tsp vanilla extract
Make the graham cracker crust:
Line 2 12-cup cupcake pans with liners.
In a small bowl mix together the graham cracker crumbs with the sugar, then add the melted butter and stir until combined.
Scoop a packed teaspoon of the graham cracker mixture into each cupcake liner. Pack down the graham cracker crumbs using a tamper or the back of a spoon.
Set the pan aside until the batter is ready. If you have any extra graham cracker mixture you can sprinkle it on top of each cupcake before (or even after) baking.
Make the cake batter
Preheat the oven to 350°F. Place the unbroken eggs in a bowl of warm water to bring them to room temperature, set aside
Sift the flour, cocoa, and baking soda into a mixing bowl. Add the salt and whisk well to combine, set aside.
In the bowl of a stand mixer, fitted with the flat beater, beat the softened butter on medium speed for 1-2 minutes. Scrape down the sides of the bowl.
Add the sugar and vanilla to the butter and mix on low until incorporated, then beat on medium speed for 2-3 minutes until the butter is light a fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time, mixing on low speed after each addition until well incorporated. Be sure to scrape the bowl in between additions.
Add the flour mixture to your mixing bowl in 3-4 batches alternating with the milk. Scrape down the sides of the bowl and mix well (about 30-40 seconds) after each addition.
Fill each cupcake liner with about 1/4 cup of batter. I like to use a #16 disher/scoop to portion out my cupcake batter. You can find them in restaurant stores or online.
Bake @ 350°F for 20-22 minutes or until a wooden toothpick comes out clean. Let the cupcakes cool in the pan for 10 minutes, then remove onto a cooling rack. Once cool frost with Fluff Frosting
In the bowl of a stand mixer, fitted with the flat beater, beat the softened butter, fluff, and vanilla extract together on medium speed for 1-2 minutes. Scrape down the sides of the bowl.
Sift in half the powdered sugar. Mix on low speed until incorporated, then mix on medium speed for 2 minutes.
Scrape down the sides of the bowl again, then sift in the remaining powdered sugar. Mix on low speed until the powdered sugar is incorporated, then mix on medium speed for another 2 minutes.
Top each cupcake with fluff frosting. A pastry bag fitted with a #1M tip is great for this!
I always use a stand mixer to make my batter and frosting, but you can use a hand mixer as well.
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