If you love s’mores, you have to try these S’mores Cupcakes! These cupcakes are a delicious homage to everyone’s favorite campfire treat. Light and airy chocolate cake topped with delicious vanilla marshmallow buttercream, and covered with a graham cracker crumble! Have I convinced you yet?
These cupcakes are just as much fun to make as they are to eat! They seem fancy, but they’re actually pretty easy to whip together, and they’re sure to impress at your next party.
I’ve been on a bit of a cupcake kick lately, and these guys are one of my favorite new creations! I’ll admit any day that cake decorating is a big weakness of mine. Cupcakes are so much more fun to decorate and eat as opposed to traditional cakes, which can be so intimidating.
One bit of feedback that I was both intrigued and intimidated by is actually toasting the marshmallow buttercream to bring these S’mores Cupcakes to the next level. I personally didn’t end up trying that because I was afraid of melting the frosting and ruining the cupcake. However, if you’re feeling extra experimental, it might be fun to try toasting the buttercream with either a cooking blowtorch, or in the oven on broil. If you do want to try this, only do one cupcake until you see how it turns out. And let me know in the comments or tag me on Instagram if it turns out beautifully!
Want to take a stab at making homemade marshmallow creme? Try making these Chocolate Marshmallow Doughnuts! Or perhaps you’d like to try and make a healthier chocolate treat? In that case, you’ll love these Double Chocolate Zucchini Muffins.
Hope you enjoy!
S'mores Cupcakes with Marshmallow Frosting
Ingredients
Cupcakes
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup cocoa powder
- ½ cup unsalted butter, softened
- ⅔ cup granulated white sugar
- 1 tsp vanilla extract
- 1 large egg
- ½ cup water
Frosting
- ½ cup unsalted butter, room temperature
- 1 tsp vanilla extract
- 2 - 2½ cups powder sugar
- 7 oz marshmallow fluff
Graham Cracker Crumble
- 3 graham crackers, crushed
- ¼ cup brown sugar
- ⅛ tsp cinnamon
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 1 tbsp granulated white sugar
- 1 pinch of salt
Instructions
To make the cupcakes:
- Preheat oven to 350F. Line a 12 cup muffin tin with cupcake liners, or spray with nonstick baking spray.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
- Beat butter with a mixture until it has softened and whipped slightly. Add white sugar, and beat until incorporated.
- Add vanilla extract and egg, and beat until smooth.
- Add about a third of the flour mixture, and beat until mostly incorporated. Then add about half of the water. Add another third of the flour, then the rest of the water, and finally the remaining flour, letting the batter incorporate after each step.
- Divide the batter evenly among the 12 muffins cups.
- Bake for 20-25 minutes, or until a skewer inserted into the middle of the cupcakes comes out cleanly. Meanwhile, make the frosting and crumble (directions below).
- Let cool completely before frosting.
To make the frosting
- Cream together butter and vanilla extract until smooth.
- Add 2 cups powder sugar, about ½ cup at a time, until completely incorporated.
- Add marshmallow fluff, and mix until smooth.
- If the frosting isn't stiff enough to stand on the cupcakes without getting runny, add more powder sugar ½ cup at a time until stiffened.
- Once cupcakes are cool, frost cupcakes with the icing.
To make the crumble topping:
- Heat oven to 350F.
- Combine graham crackers, brown sugar, and cinnamon in a bowl, and stir until combined.
- Add vanilla extract to the melted butter, and then add the mixture to the graham cracker and sugar. Stir until combined.
- Spread mixture into a small baking sheet or dish. Sprinkle white sugar and salt evenly over the crumble.
- Bake for 10-15 minutes, or until browned slightly.
- Let cool, then sprinkle the crumbles over the frosted cupcakes.
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