S'mores Cupcakes
Prep time
Cook time
Total time
Serves: 24
  • 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
  • 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)
  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!
~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.
Recipe by Divas Can Cook at https://divascancook.com/smores-cupcakes-recipe-7-minute-frosting/