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S’mores Cupcakes Recipe

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★★★★★

4.8 from 114 reviews

Delight in these irresistible S’mores Cupcakes featuring a graham cracker crust base, rich devil’s food cake batter enhanced with chocolate pudding, and topped with fluffy marshmallow frosting and chocolate squares. Perfectly capturing the classic campfire treat in a convenient cupcake form, these treats balance crunchy, moist, and creamy textures for an unforgettable dessert experience.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 1 tablespoon sugar

Cake Batter

  • 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

Frosting & Topping

  • 1 batch marshmallow frosting (prepared separately)
  • 2 full size Hershey Bars, broken into small squares

Instructions

  1. Prepare the oven and pans: Preheat the oven to 350°F (175°C). Line two cupcake pans with 24 paper liners to prepare for baking.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Divide this mixture evenly among the cupcake liners, pressing firmly to create an even crust layer at the bottom of each liner.
  3. Mix the cake batter: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat together the devil’s food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, lightly beaten eggs, vanilla extract, and warm water. Mix on medium speed for about two minutes until everything is fully combined and smooth.
  4. Fill cupcake liners: Using a large cookie scoop (approximately 3 tablespoons), evenly distribute the batter over the graham cracker crusts in each cupcake liner.
  5. Bake the cupcakes: Place the pans in the preheated oven and bake for 18 to 22 minutes. The cupcakes are done when the tops spring back lightly to touch.
  6. Cool cupcakes slightly: Remove the pans from the oven and allow the cupcakes to cool in the pans for about 10 minutes to set the structure.
  7. Cool completely: Transfer the cupcakes from the pans to a wire rack and let them cool fully to room temperature before frosting.
  8. Frost the cupcakes: Once fully cool, pipe or spread the prepared marshmallow frosting generously over each cupcake.
  9. Toast frosting and top: If desired, use a kitchen torch to lightly brown the marshmallow frosting for added flavor and visual appeal. Finish by placing a small square of milk chocolate from the Hershey Bars on top of each cupcake.

Notes

  • Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
  • If you do not have a kitchen torch, the cupcakes can be briefly placed under a broiler to brown the frosting, watching carefully to avoid burning.
  • For the marshmallow frosting, you can use homemade or store-bought marshmallow fluff.
  • Press the graham cracker crust firmly to prevent it from crumbling when bite into.
  • Store cupcakes in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

Keywords: S'mores Cupcakes, Chocolate Cupcakes, Graham Cracker Crust, Marshmallow Frosting, Campfire Treats, Dessert, American Dessert

Find it online: https://kitchenbyclara.com/smores-cupcakes-recipe/