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OMG S’mores Cupcakes!!

OMG S’mores Cupcakes!!

 

It’s tag team video time! This time me and Jack from Cooking with Jack will show you how to whip up some homemade s’mores cupcakes. These are currently my new favorite cupcakes!! They are sinfully good!! If you like smores then you are going to fall in love with these s’mores cupcakes.

They were pretty easy to make, but I did change the recipe up slightly from the original recipe from Annie’s blog.

Watch Jack make these AMAZING S’more cupcakes from start to finish! 

The bottoms consists of a fluffy chocolate cupcake filled with marshmallows and chocolate pieces. And if that wasn’t enough, there’s even a graham cracker crust (haaaaave mercy!!! *in my Jesse from Full House voice*)

s'more cupcake recipe

Watch me make a fluffy marshmallow frosting (7 minute frosting) to finish these S’mores Cupcakes off!!

I LOVE 7 minute frosting, especially for cupcakes that pack a lot of flavor on your their own. This forting is light, airy, sweet..kinda like eating a fluffy marshmallow..only better!

 

4.7 from 15 reviews
S'mores Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • CUPCAKES INGREDIENTS
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp. unsalted butter, melted
  • 8 oz. chocolate bar, finely chopped
  • Marshmallows
  • 2 cups granulated sugar
  • 1¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup hot water
  • MARSHMALLOW FROSTING INGREDIENTS
  • 1½ cups powdered sugar
  • ¼ cup water
  • 2 egg whites, room temperature
  • 2 tablespoons light corn syrup
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
Instructions
  1. Preheat oven to 350.
  2. In a large bowl, stir crushed graham crackers, ¼ cup sugar and melted butter, until crumbly.
  3. Place cupcake liners in pan.
  4. Add 1 tablespoon of graham cracker mixture per cupcake liner. Use the bottom of a shot glass or spice bottle to flatten the crumbs.
  5. Bake for 5 minutes.
  6. Add about 4 marshmallows and a few pieces of chopped chocolate to each cupcake. Set aside.
  7. In large bowl sift together 2 cups sugar, flour, cocoa powder, baking powder, baking soda and salt.
  8. Add in eggs, milk, vegetable oil, vanilla extract and water.
  9. Mix on medium speed until well incorporated. Batter will be runny.
  10. Spoon batter evenly into cupcake liners, about ¾ full.
  11. Bake for about 18-20 minutes. The marshmallows may float to the top. (I found that the cheap brand of marshmallows tends to stay put in the center.)
  12. Cool for about 5 minutes in the pan.
  13. Remove cupcakes and place on a cooling wrack to finish cooling.
  14. To make the frosting, prepare a double boiler.
  15. Add powdered sugar and water to the bowl.
  16. Stir until sugar has completely dissolved.
  17. Stir in salt, egg whites and corn syrup.
  18. Mix on high speed for 7-15 minutes until the frosting is firm, thick and can hold high peeks.
  19. Frost on completely cooled cupcakes.
  20. Decorate cupcakes with graham crackers and chocolate if desired.
  21. Enjoy!
Notes
~TIPS~ Use a kitchen torch to toast the frosting to resemble the appearance and taste of a toasted marshmallow. The marshmallows in the inside will usually float to the top. Cheaper brands tend to stay in the middle of the cupcakes. Jumbo marshmallows will make a marshmallow cream filled cupcake.
 

28 comments

  1. this looks so good, but can I replace a chocolate cake batter with a brownie batter for more richness?

  2. I made these for my daughter’s school Christmas party and I hit it out the park! The children and teachers could not stop talking about how good the cupcakes tasted, plus the presentation was beautiful. Your recipes have brought joy back to cooking for me and my family. Thank you and keep them coming!

  3. My boyfriend has diabetes and I want to make these for him, can you please help me out?

  4. I use a pitcher to pour the batter in. It makes it so much easier for me and its quicker.

  5. I made these for my son’s & daughter’s teachers mothers day treat. They are very yummy however I wanted to know if there is a way to keep the marshmallow in the middle?

  6. Hey I wonder how long are you suppose to bake the graham cracker base and actually cupcakes

  7. how do you suggest to replace the corn syrup? I can’t find it in my country:(

  8. Boy was I nervous making these but they came out PERFECT!!

    I made these cupcakes last year for a Christmas party and omg did everyone loooove them! So I am making them for a co-workers birthday and a baby shower. These are banging and I don’t even like chocolate!

    Love the receipe and will make these again!!

  9. Please give me the weight of 1 stick butter. Thx

  10. Hi Diva!!

    You are fabuloussss and so are your cakes! lol…last week I made the red velvet cake, and I have family and friend rave about it so much. BUt now in desperately need of a good chocolate cup cake recipe. Hope you can help me with that! Thanks Diva

  11. Completely amazing… not gonna lie tho, I cheated and just used box cake mix over the Graham cracker crust :) I made the frosting and I just can’t believe how amazing the finished product was! Can’t wait to make them again!!!!!

  12. I really enjoyed baking these cupcakes, the videos were so helpful too! It took me about 30 minutes to get my frosting to peak/firm after I turned the heat from LO to MED for my double boiler, but otherwise it was awesome. I bought mini chocolate chips so I didn’t have to chop up the chocolate bar into little pieces. For the liners I used standard paper cupcake liners but next time I think I want to use the tin foil kind since the butter melted through the paper liners. My cupcakes were a hit at the cupcake party I took them to and I can’t wait til I could bake ‘em again, this recipe was FUN!

  13. SO DARN GOOD :) YUM YUM YUM thanks so much :)

  14. MMMM….OH….MMMMM…..(nodding with mouth full) MMMM…. MMMMM…..AHMMMMMM (more nodding with mouth full) Oh Yeah….M-M-M-MMMMM!!

    Big winner…have LOTS of milk handy :)

    I generally convert to weights, but after viewing video, (I’m a visual) went with measurements for first try. Had to increase baking time to 29-30 minutes…my oven thermometer read 350 degrees F pretty evenly. These made 32 cupcakes…..though I scraped the bowl for the last 2 :)) SO worth it! Great job you guys….

  15. These look amazing! I’m gonna be all over these later! I’m wondering if the frosting is firm enough to be piped though?

  16. Sorry,
    Happy Cooking!

  17. Hello Monique,

    I love all ur recipes. They are super moist and tasty. I made this s’mores cupcakes and it was amazing. My husband loved it. I was wondering how long can it stay outside without the marshmallow frosting.
    Happy Cooling!

  18. Christina Varela

    Hello! I made these yummy S’mores Cupcake last week and my hubby and coworkers just raved about it. This was my first time making homemade frosting. Super easy. Again great video. :)

  19. My peaks WON”T FORM!! NO matter what I do!

  20. Hi, I am planning on making these for my grad party! I am wondering though if the frosting actually tastes like marshmallows. I’ve tried another variation with 2 sticks butter, 1 jar marshmallow fluff, 1 cup powdered sugar, and 2 tsp vanilla. It ended up tasting more like butter than marshmallows, but it set well. Let me know if this is the real deal!! I’d really like to try this recipe.
    Thanks!!

  21. If I didn’t already have plans to make your red velvet cake and my grandmother’s pound cake tomorrow, I would be all over this. I can’t wait to try it out next weekend. BTW: Can we get a moist yellow cake recipe, please and thank you.

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