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S’more Cupcakes Recipe

S'mores Cupcakes Recipe: Irresistibly Gooey Treats to Love

Enjoy these S'mores Cupcakes filled with gooey marshmallow and topped with creamy frosting, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 5 tbsp melted butter Provides moisture and richness; substitute with coconut oil for a dairy-free option.
  • 1 tbsp sugar Adds sweetness and enhances cake texture; can be reduced for a less sweet cupcake.
  • 1.5 cups graham cracker crumbs Serves as the crust base for a crunchy texture; use crushed digestive biscuits for a similar crunch.
For the Cake
  • 1 package devil’s food cake mix The primary structure and chocolate flavor; a homemade cake mix can elevate freshness.
  • 3/4 cup sour cream Adds moisture and richness; Greek yogurt can be used as a delicious substitute.
  • 3 large eggs Binds the ingredients together and adds structure; flax eggs work as a vegan alternative.
  • 1/2 cup warm water Activates the dry ingredients; ensure it's warm for the best mixing results.
  • 1 package instant chocolate pudding mix Creates moist, decadent cupcakes; omit for a simpler flavor.
  • 3/4 cup vegetable oil Provides fat and moisture; can be substituted with applesauce for a lower-fat version.
  • 2 tsp vanilla extract Enhances overall flavor; use maple syrup for a lovely alternative flavor note.
For the Frosting
  • marshmallow frosting Adds that irresistible, gooey touch; pipe or spread generously onto cooled cupcakes.

Equipment

  • Oven
  • Cupcake pans
  • mixing bowls
  • hand mixer
  • Measuring cups
  • cookie scoop
  • wire rack

Method
 

Step-by-Step Instructions for S'mores Cupcakes Recipe
  1. Preheat your oven to 350°F (175°C) and line your cupcake pans with paper liners.
  2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until well mixed. Divide evenly among the lined cupcake wells, pressing firmly.
  3. In a large mixing bowl, combine devil’s food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water. Blend until smooth and glossy.
  4. Distribute the batter evenly over the prepared graham cracker crusts, filling each liner about three-quarters full.
  5. Bake for 18-22 minutes until tops spring back lightly and a toothpick comes out with moist crumbs.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the marshmallow frosting and pipe or spread generously on top of each cooled cupcake.
  8. Optionally, use a kitchen torch to lightly brown the marshmallow frosting and place a milk chocolate square on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store S'mores Cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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