Ooey Gooey S'mores Cupcakes Recipe
Ifyou love the classic campfire treat, these s’mores cupcakes bring all thatchocolate, graham cracker, and marshmallow goodness into a soft, fluffycupcake. They’re rich, gooey, and loaded with flavor—no firepit required!
Ingredients
For the Graham Cracker Cupcakes
- For the Graham Cracker Cupcakes
- 1 cup graham cracker crumbs
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Chocolate Buttercream
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder
- 2 tbsp heavy cream
- ½ tsp vanilla extract
For the Marshmallow Buttercream
- ½ cup unsalted butter softened
- 1 cup marshmallow creme
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
Bake the Graham Cracker Cupcakes
- Bake the Graham Cracker Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together graham cracker crumbs, flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing until combined.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes. Let cool completely.
- Beat butter until smooth.
- Mix in powdered sugar and cocoa powder.
- Add heavy cream and vanilla extract, then beat until fluffy.
Make the Marshmallow Buttercream
- Beat butter until creamy.
- Mix in marshmallow creme until smooth.
- Add powdered sugar and beat until fluffy.
- Stir in vanilla extract and heavy cream.
Assemble the S’mores Cupcakes
- Pipe a layer of chocolate buttercream onto each cupcake and smooth it with a spatula.
- Swirl marshmallow buttercream on top.
- Sprinkle with crushed graham crackers and mini chocolate chips.
- For an extra touch, toast mini marshmallows and place them on top.