S’mores Cupcakes
I am so excited to share these adorable S’mores Cupcakes with you today. They are so easy to make- we used boxed cake mix with lots of extras to make this s’mores cupcake recipe. They’re topped with a marshmallow buttercream and a toasted mini marshmallow and a Hershey bar piece. Let’s talk about how to make them.
S’mores Cupcake Recipe
Cake mix is our favorite when it comes to easy baked goods, so we knew we wanted to use a delicious chocolate mix to make these s’mores cupcakes with cake mix. There’s a graham cracker crust bottom, fluffy and moist chocolate cake, and marshmallow buttercream. So much fun and so yummy! These are great for a camping themed birthday party, or for going camping, for Summer, the 4th of July, or just because we love S’mores! If you really need a reason, National S’mores Day is August 10th!
S’mores Cupcakes Ingredients
- 8 graham crackers (16 squares)
- 2 tbsp. Granulated sugar
- 4 tbsp. Melted butter
- Chocolate fudge box cake mix + ingredients on the back of the box (oil, water, eggs)
- ½ cup butter
- (1) 7 oz. jar of marshmallow fluff
- 1 cup powdered sugar
- Miniature marshmallows (plan, or toasted slightly) for topping
- Hershey chocolate bars for topping
S’mores Cupcakes with Cake Mix
As I mentioned, we just use an easy cake mix for this recipe. This really simplifies the recipe a lot and gives us a lot of room to get creative with the marshmallow buttercream and toppings! Plus, you just can’t beat Betty Crocker boxed cake mix. It is our go-to for any flavor cakes we are making. Lets get into the steps to make this s’mores chocolate cupcake recipe.
S’mores Cupcakes Directions
Start by preheating your oven to 350 degrees farenheit. Also, you’ll want to prepare your cupcake pan with liners. You’ll want some easy to remove so you can see the s’mores graham cracker crust bottom on these cupcakes. We like to use the foil cupcake liners. This recipe makes 16-18 cupcakes.
1. Add the graham crackers to your food processor, and blitz them into fine crumbs.
2. Add melted butter and sugar, and run the processor a bit more to combine everything.
3. Press 2-3 tbsp. of the graham cracker crumb mixture into a small layer the bottom of your cupcake liners. If you run out of graham cracker mixture, you can make another batch of this to finish layering the rest of the cupcakes.
4. Bake the graham cracker layer for 5 minutes in your preheated oven. Remove from the oven and set aside.
5. Next, prepare the chocolate cupcake batter, according to the box directions.
6. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
7. Bake the cupcakes according to the time on the box directions. Allow them to cool completely before frosting.
8. To make the frosting, beat together sugar and butter until creamy and well combined.
9. Fold in marshmallow creme, until well combined.
10. Once cupcakes have cooled, pipe marshmallow buttercream onto the cupcakes and top with a toasted mini marshmallow on a toothpick and a piece of Hershey bar.
For a boozy S’mores treat, try this S’mores Martini.
You might also like these other fun cupcakes-
Our Strawberry Lemonade Cupcakes are made with lemon cake mix and a homemade strawberry buttercream!
These Rainbow Cupcakes are so bright and festive for St. Patrick’s Day or PRIDE!
S'mores Cupcakes
Chocolate cupcakes with graham cracker crust bottoms, topped with marshmallow buttercream, a toasted mini marshmallow, and a piece of Hershey bar.
Ingredients
- 8 graham crackers (16 squares)
- 2 tbsp. Granulated sugar
- 4 tbsp. Melted butter
- Chocolate fudge box cake mix + ingredients on the back of the box
- ½ cup butter
- (1) 7 oz. jar of marshmallow fluff
- 1 cup powdered sugar
- Miniature marshmallows (plan, or toasted slightly) for topping
- Chocolate bars for topping
Instructions
- Preheat your oven to 350 degrees (or whatever time is recommended from cake mix box directions).
- Line a cupcake pan with cupcake liners.
- In your food processor, pulse graham crackers until they are crushed into fine crumbs.Add granulated sugar and melted butter to the graham crackers and pulse until all the ingredients are mixed well.
- Add 2-3 tbsp. of graham cracker mixture to each cupcake liner.
- Press graham cracker mixture into the bottom of the cupcake liners to form a crust.
- Bake for 5 minutes in your preheated oven.
- Meanwhile, prepare your cake mix according to the box directions.
- Once crusts have baked, allow to cool, then fill your cupcake liners with the cake batter, ⅔ of the way full.
- Bake cupcakes according to recommended time on the box.
- To make your marshmallow buttercream, beat together sugar and butter until whipped and combined. Fold in marshmallow cream until well combined.
- Once cupcakes have finished baking and have cooled completely, frost each cupcake. The marshmallow buttercream will fall, so just use a small amount and then let gravity help it spread on the cupcake.
- Top with additional crushed graham crackers, graham cracker squares, chocolate bars, and miniature marshmallows, whichever you prefer.
- Enjoy!
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 325
Nutrition information isn’t always accurate.
