This easy S’More cupcake recipe will delight your friends and family. This is a semi-homemade cupcake, with options for making the dessert entirely from scratch.
These cupcakes give all of the flavors and textures of the beloved S’More, but they are presented in the celebratory form of a cupcake. You can’t go wrong with that.
Easy S’More Cupcake Recipe
I call this an easy S’more cupcake recipe because it is made up of quick solutions like boxed cake, marshmallow fluff, and chocolate syrup. If you are someone who loves the convenience of creating treats that are semi-homemade rather than completely from scratch, I got you.
All that said, if you prefer to make things from scratch, I got you too! I am going to link to some of my favorite recipes so that you can make a homemade version of this same cupcake full of classic S’More flavors.
I’m going to even find a recipe for homemade graham crackers. I have never tried making those though. Have you? Now that I see the recipe, I do want to try it!
Ingredients to Make S’More Cupcakes
Graham Cracker Crust:
- 15 full-size graham crackers (about 2 cups of cracker crumbs) – Find a highly-rated homemade graham cracker recipe here.
- 5 Tbsp unsalted butter, melted
- 2 Tbsp sugar
Cupcake Ingredients:
- Boxed Chocolate Cake Mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- Alternatively, here’s my go-to chocolate cake recipe.
Frosting Ingredients:
- 1 cup unsalted butter (room temperature)
- 3 – 3 ½ cups powdered sugar
- 14 oz jars of marshmallow fluff (2 jars) – Here’s a homemade marshmallow fluff recipe.
Optional Toppings:
- Chocolate bars
- Chocolate syrup
- Graham cracker crumbs
Cupcake Directions:
- Preheat oven to 350 degrees F. Add cupcake liners to a pan.
- Add graham crackers to a blender or food processor and mix until fine crumbs are formed.
- In a small bowl combine graham cracker crumbs, melted butter, and sugar. Mix ingredients together until crumbs have been coated in the butter and a wet but sticky texture is achieved.
- Add 1 Tbsp of cracker mixture to each cupcake liner. Use a spoon to firmly press down the crumbs until flat. I used the top of a sprinkles lid, and it worked great. Bake for 6-7 minutes and remove from the oven.
- Meanwhile, add all cupcake ingredients into a large bowl and mix on medium speed for 2 minutes. Add 2 Tbsp of batter into each cupcake liner. Bake for 17 minutes or until a toothpick inserted in the middle comes out clean.
- Allow cupcakes to rest in the pan for 10 minutes then transfer to a cooling rack to come to room temp.
- To make the frosting, cream the butter for 1-2 minutes on medium speed until it is light and fluffy. Add 7 oz of marshmallow cream and mix to combine. On a slower speed, add 1 1/2 cups of powdered sugar. Stir until combined.
- Incorporate the remaining jar (7 oz) of marshmallow cream followed by another 1 1/2 cups of powdered sugar. Continue to mix on high until a smooth, glossy frosting has formed.
Notes for Making these S’More Cupcakes from scratch: Use this DIY Graham Cracker Recipe, this Chocolate Cake Recipe, and this Marshmallow Fluff Recipe.
Notes: For the frosting, taste and observe as you go. You may need to add a bit more powdered sugar so all ingredients come together smoothly. It should be a smooth texture.
Easy S’More Cupcake Recipe Card
Easy S’More Cupcakes
Ingredients
- 15 full-size graham crackers about 2 cups of cracker crumbs
- 5 Tbsp unsalted butter melted
- 2 Tbsp sugar
- Boxed Chocolate Cake Mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 1 cup unsalted butter room temperature
- 3 – 3 ½ cups powdered sugar
- 14 oz jars of marshmallow fluff 2 jars
- 2 Hershey Chocolate bars
- 4 Tbsp Chocolate syrup
- 4 Tbsp Graham cracker crumbs
Instructions
- Preheat oven to 350 degrees F. Add cupcake liners to a pan.
- Add graham crackers to a blender or food processor and mix until fine crumbs are formed.
- In a small bowl combine graham cracker crumbs, melted butter, and sugar. Mix ingredients together until crumbs have been coated in the butter and a wet but sticky texture is achieved.
- Add 1 Tbsp of cracker mixture to each cupcake liner. Use a spoon to firmly press down the crumbs until flat. I used the top of a sprinkles lid, and it worked great. Bake for 6-7 minutes and remove from the oven.
- Meanwhile, add all cupcake ingredients into a large bowl and mix on medium speed for 2 minutes. Add 2 Tbsp of batter into each cupcake liner. Bake for 17 minutes or until a toothpick inserted in the middle comes out clean.
- Allow cupcakes to rest in the pan for 10 minutes then transfer to a cooling rack to come to room temp.
- To make the frosting, cream the butter for 1-2 minutes on medium speed until it is light and fluffy. Add 7 oz of marshmallow cream and mix to combine. On a slower speed, add 1 1/2 cups of powdered sugar. Stir until combined.
- Incorporate the remaining jar (7 oz) of marshmallow cream followed by another 1 1/2 cups of powdered sugar. Continue to mix on high until a smooth, glossy frosting has formed.
Notes
Want More Great Cupcake Recipes?
Oreo Buttercream Frosting Recipe
