S'mores Cupcakes

S'mores Cupcakes

Feb 18, 2026

Ingredients:

For the Graham Cracker Crust:

  • 1 package graham crackers
  • 1/4 cup granulated sugar
  • 1/4 cup salted butter, melted

For the Chocolate Cake:

  • 1/4 cup semisweet chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 1 cup milk, warm
  • 3/4 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup vegetable oil
  • 2 large eggs

For the Marshmallow Buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 7 ounces (one small container Jet Puffed), marshmallow cream
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar

Directions:

For the Crust:

  1. Preheat oven to 350 F. Line a cupcake pan with 12 liners. Set aside. 
  2. Pulse the graham crackers in the bowl of your food processor* until fine crumbs form. Pulse in the sugar and then the melted butter. 
  3. Add a generous tablespoon of the crumbs to each of your liners. Press down firmly in each one. You may have extra crumbs left. 
  4. Bake for 5 minutes. Allow to cool before adding the cupcake batter.

For the Cake:

  1. In a small mixing bowl, whisk together the milk and cocoa powder until there are no lumps. Mix in the chocolate chips until they are fully melted. Set aside to cool slightly. 
  2. In a medium mixing bowl, whisk together the flour, sugar, baking soda and salt. Pour in the chocolate mixture and whisk until combined. 
  3. Whisk in the vanilla and oil. Whisk in the eggs until mixture is smooth. 
  4. Add the batter to your prepared cupcake liners filling them about 2/3 the way full. Bake for about 20 minutes until a toothpick inserted comes out clean. 
  5. Allow the cupcakes to cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling completely. 

For the Buttercream:

  1. Add the butter to a large mixing bowl. Mix with an electric mixer for 2-3 minutes until light and fluffy. Beat in the marshmallow cream for 2-3 additional minutes until it becomes light and fluffy. Beat in the vanilla. 
  2. Beat in the powdered sugar 1/2 cup at a time, scraping the bowl as needed, until all of the powdered sugar has been mixed in. 
  3. Add the frosting to a piping bag and snip off the tip. Pipe the buttercream in a swirl to the tops of all of the cupcakes as pictured. 

For the Topping:

  1. Place 4-5 graham crackers in a ziplock bag and zip, being sure to get most of the air out of the bag. Crush the graham crackers with a wooden spoon or preferred kitchen tool. You can crush them as fine chunks or as large as you desire. Sprinkle this over the tops of each cupcake. 
  2. Top with one of the graham cracker pieces, a piece of chocolate and a mini marshmallow as pictured. Enjoy!

*Store in an airtight container at room temperature for up to 3 days. 

*Be sure that the chocolate mixture is cool enough before adding in your eggs. Otherwise the eggs will cook and scramble and you will have to start over.

*If you don't have a food processor, you can crush your graham crackers for the crust in a ziplock bag just as described in step 1 of the topping. You can then mix in the sugar and melted butter in a small bowl. 

*Do not make more than one pan of cupcakes at a time. This will cause your cupcakes to bake improperly and likely burn. Also, only prepare one pan of crusts at a time for the same reason.

Makes 14-16 Cupcakes