Being such a giant fan of s’mores, I am not under the super silly notion that they are only a summertime treat… many a winter cheat day I have made them over the stove. Honestly, ever since I made my S’mores Dip the cravings for this delectable treat has only escalated, so what’s a girl to do? Make these delicious S’mores Cupcakes of course.
I debated and debated how I wanted to make these…just a chocolate cupcake, marshmallow frosting and graham cracker crumbles on top? chocolate cake with marshmallow fluff inside? or something more in your mouth face with a thick graham cracker crust? I decided to go with the latter because what’s a s’more without a hefty dose of graham cracker?
Also, I was originally going to be super fancy and make a homemade fluffy/marshmallow-ey frosting which involved egg whites, whipping, stove etc and decided to make something easier using marshmallow fluff and cream cheese. OMG y’all this frosting is absolutely incredible, downright addictive.
I do recommend keeping the frosting cold if possible because it can be a little ‘melty’ aka not as stable as your average frosting, but still delicious. I do have to say though, that these turned out better than I could have anticipated, the graham cracker layer is perfectly crumbly, the chocolate cake so moist and the frosting, mmmm.
I also got fancy and torched the tops of my cupcakes to really get that toasted marshmallow flavor going. If you love s’mores you will loooove these 🙂 Happy Friday y’all!
First, line your cupcake tin..yes I used different colors, I was being indecisive 🙂
for the crust, graham cracker crumbs into the bowl…
sugar…
and melted butter…
all mixed up…
1 tablespoon into each liner and smoosh it down…
while these are baking up, let’s start the chocolate cake batter..mix, eggs, oil into the bowl…
then sour cream…
mix, mix, mix…
into your cooled liners…
out of the oven…
for the frosting, start with some cream cheese…
all creamed…
now add your butter…
all mixed again, and add the fluff…
all mixed again…
now add your powdered sugar 1 cup at a time…
and voila! awesomeness!…
- 1 1/3 Cup of Graham Cracker Crumbs.
- 5 Tablespoons of Sugar.
- 5 Tablespoons of Unsalted Butter, Melted.
- 1 Box of Devil's Food Cake Mix.
- 3 Eggs.
- 1/2 Cup of Vegetable Oil.
- 1 Cup of Sour Cream.
- 1 (16 Ounce) Container of Marshmallow Fluff.
- 1 (7 Ounce) Container of Marshmallow Fluff.
- 2 (8 Ounce) Blocks of Cream Cheese, Softened.
- 2 Sticks of Unsalted Butter, Softened.
- 6 Cups of Powdered Sugar.
- 2 Tablespoons of Vanilla Extract.
- Kitchen Torch For The Tops (Optional).
- Preheat your oven to 325 degrees F.
- Line your cupcake tin with paper liners and set aside.
- In a medium sized mixing bowl place your graham cracker crumbs, sugar and melted butter and mix until well combined.
- Place 1 Tablespoon of your crust into each paper liner, pressing down with your fingers to make a thin layer.
- Bake for 5 minutes and let cool.
- Preheat your oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment, in a mixing bowl place the devil's food cake mix, eggs, oil and sour cream and mix until just combined.
- Using an ice cream scoop, fill your liners 3/4 of the way full and bake for 15-17 minutes (I took mine out at 15).
- Let cool completely.
- With a stand mixer with paddle attachment place your cream cheese and mix until smooth.
- Now add your butter and vanilla and mix again.
- Now add the marshmallow fluff (this is messy btw) and mix until well combined.
- 1 cup at a time add your powdered sugar until all is combined.
- If you are going to pipe this frosting onto your cupcakes, I found it was best if I placed the frosting in the fridge for 20-30 minutes first because at room temperature this frosting is on the runny side.
- I used a kitchen torch on the top of my frosting to give it that burned marshmallow look, if you are planning on doing the same, I recommend having your frosted cupcakes well chilled first so the frosting doesn't melt off.
- The recipe for the frosting makes a whole lot, I definitely had a lot left over, so you know, if you wanted to make more cupcakes you would have enough frosting for them.
- I used the 2nd container of marshmallow fluff because after adding the 1st 16 ounce container I didn't think it tasted enough like marshmallow 🙂