Ingredients

1 ½ cups graham cracker crumbs

5 tablespoons melted butter

1 tablespoon sugar

1 package devil’s food cake mix (15.25 ounces)

1 package instant chocolate pudding mix (3.4 ounces)

¾ cup sour cream

¾ cup vegetable oil

3 large eggs (lightly beaten)

2 teaspoons pure vanilla extract

½ cup warm water

1 batch marshmallow frosting

2 full size Hershey Bars (broken into small squares)

Instructions

Step 1: Preheat the oven to 350°F. Line two cupcake pans (24 wells) with paper liners. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Divide this mixture evenly among the liners and press firmly to form a crust.

Step 2: In a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat together the devil’s food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water. Mix on medium speed for about two minutes until the batter is well combined.

Step 3: Using a large cookie scoop (approximately 3 tablespoons), distribute the batter evenly into the prepared cupcake wells over the graham cracker crust.

Step 4: Bake in the preheated oven for 18 to 22 minutes, or until the tops spring back when lightly touched.

Step 5: Let the cupcakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Once cooled, spread or pipe marshmallow frosting generously on top of each cupcake.

Step 7: If you want to add a toasted effect, carefully use a kitchen torch to lightly brown the marshmallow frosting. Finish by topping each cupcake with a small square of milk chocolate from the Hershey Bars.

Tips & Variations

Use a kitchen torch to toast the frosting carefully for an authentic campfire flavor without melting the chocolate topping.

Substitute the devil’s food cake mix with a homemade chocolate cake mix if preferred for a from-scratch version.

For extra texture, sprinkle crushed graham crackers on top of the frosting before adding the chocolate squares.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days. If refrigerated, bring to room temperature before serving for the best texture. Avoid freezing the cupcakes with the frosting, as the marshmallow topping may lose its texture.

FAQs

Can I make the graham cracker crust ahead of time?

Yes, you can prepare the crust in the cupcake liners ahead of time. Keep them refrigerated until ready to add the batter and bake.

What if I don’t have a kitchen torch for toasting the frosting?

If you don’t have a torch, you can place the frosted cupcakes under a broiler for a very short time, watching carefully to prevent burning, or enjoy them without toasting—the flavor remains delicious.