February 16, 2012

S’mores Cupcakes

Smores Cupcakes

My goodness, am I in love with this cupcake. This chewy, gooey, chocolaty, sweet toasty cupcake. From the buttery graham cracker crust, to the soft, fudgy middle, to the gooey toasted marshmallow on top — it’s everything you love about a S’mores — in a cupcake! Oh and guess what? It’s also stuffed with a Hershey bar.

Smores Cupcakes

And my favorite part about it? You don’t even have to make a frosting! Just top with a giant pillowy marshmallow!

Smores Cupcakes

Whether making standard or mini cupcakes, just top with one big marshmallow, place on a baking sheet, and broil in the oven until golden brown and perfectly toasty. The marshmallows are best when served warm and gooey, but if you need to broil the cupcakes earlier in the day and serve later, just reheat for about 10-15 seconds in the microwave — just until the marshmallow gets big and puffy and looks like it’s about to explode. :) That’s when you know it’s just right! They are just as good reheated in the microwave as when made fresh.

Smores Cupcakes

For the standard sized cupcakes, I added a layer of graham cracker crust, a layer of chocolate cake, a layer of Hershey chocolate bar, and a final layer of chocolate cake. Goodness gracious, have I mentioned how much I love this cupcake??

Enjoy this one, guys! Just one more cupcake recipe left!


S’mores Cupcakes


Graham Cracker Crust

1 1/2 cups cinnamon graham cracker crumbs
1/4 cup sugar
5 tbsp butter, melted

Process cinnamon graham crackers in a food processor until they are fine crumbs. In a small bowl, stir together the graham cracker crumbs, sugar, and melted butter until well combined.

Recipe via Annie’s Eats


The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.

Recipe via Kevin & Amanda


Cupcake Assembly

4 Hershey’s Bars
1 bag Jet-Puffed Marshmallows

Preheat oven to 350 degrees F. Grease and line muffin tin with cupcake liners.

For MINI cupcakes, add 2 teaspoons of graham cracker crust to the bottom of each cupcake liner. Press down with the back of a spoon to flatten, and bake at 350 for 5 mins. Fill the prepared cupcake liners with chocolate cake batter until 2/3 full. Bake at 350 for 8-10 minutes.

For STANDARD cupcakes, add 1 tablespoon graham cracker crust to the bottom of each cupcake liner. Press down with the back of a spoon to flatten, and bake at 350 for 5 mins. Add a heaping 1 tablespoon of cupcake batter to the prepared cupcake liners, top with two pieces of a Hershey’s chocolate bar, and press down. Top with another heaping tablespoon of cupcake batter. I used cookie scoop, found at Target. Bake at 350 for 18-22 minutes.

Top with a marshmallow and broil in the oven until golden brown, watching the entire time to avoid burning. To reheat, warm in the microwave for 10-15 seconds.


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Averie @ Love Veggies and Yoga February 16, 2012 at 2:00 am

This is your best one yet…I think. But it’s so hard to pick!

The soft, fudgy middle that just is ooze-worthy AND the marshmallow “hat” this little cupcake is wearing…oh my dear. Yes!


Blog is the New Black February 16, 2012 at 4:33 am

You are making me veryyyyyy happy this week! ;)


Emilia February 16, 2012 at 4:37 am

I’ve seen lots of s’mores cupcakes floating around the internet, but these are by far the most gorgeous and exciting ones yet! They look so decadent, delicious and fun (yes, fun is extremely important for a cupcake). The giant marshmallow on top may be my favorite part :)


Lisa Mays February 16, 2012 at 6:00 am

I think the S’Mores Cupcake would be perfect for my celebrating my birthday next week! Thanks for the recipe! I would normally be compelled to pair a wine with my dessert but I a big glass of cold milk will be the perfect pairing for this!


lori peuterbaugh February 16, 2012 at 6:35 am

Yowzers….these sound amazing & easy to do! I am so lOvInG your blog! i am going to try to start a girls’ night out complete with chocolate & a craft! Thanks for the inspiration!


Heather (Heather's Dish) February 16, 2012 at 6:49 am

oh.my.gosh. i don’t even have words…i need!


The Mrs @ Success Along the Weigh February 16, 2012 at 6:50 am

Okay this isn’t fair. I have to fast this morning for bloodwork and I soooo shouldn’t have come here until later! *salivating*


Barb February 16, 2012 at 7:03 am

I can’t wait to make these….problem is I would have to eat all of them!


marla February 16, 2012 at 7:54 am

How FUN is this!! Love the giant marshmallow :)


Erin @ Brownie Bites February 16, 2012 at 7:55 am

I am a marshmallow FIEND, and a toasted marshmallow nut! This sounds absolutely heavenly. Darn diet!!


Jessica February 16, 2012 at 8:05 am

I swear, you never fail– my mouth is watering uncontrollably right now. My GOD.

Jessica | Vixenelle


Lori @ RecipeGirl February 16, 2012 at 8:31 am

Love that the marshmallow makes the frosting! How easy and perfect!


Courtney February 16, 2012 at 9:32 am

Ok, you got my attention with this one :)


BarbaraNJ February 16, 2012 at 12:33 pm

You don’t put Hershey chocolate in the mini size?


Amanda February 18, 2012 at 3:13 am

I didn’t, because there didn’t seem to be enough room, but you could certainly give it a try! :) It was definitely yummy in the big cupcake. :)

Chelsie @ A Little Peanut February 16, 2012 at 1:24 pm

This is the one I’ve been waiting for since I saw it in the party pictures. Making this soon definitely!


Erin February 16, 2012 at 1:40 pm

That’s what I should’ve put on top of my s’mores molten lava cakes – a toasted marshmallow! These cupcakes look amazing and I want want asap.


Caitlin Weaver February 16, 2012 at 2:28 pm

You are kidding me right now. Why are all the ingredients for this not in my house RIGHT NOW. I need one :(


Pure2raw twins February 16, 2012 at 5:40 pm

whoa!! now that is a cupcake! looks fantastic!
can never turn down a good cupcake :)


Adelina priddis February 17, 2012 at 8:38 am

Oh my goodness those look delicious!!


Mary S. February 18, 2012 at 9:55 am

I made these last night and they are delicious! They are also not difficult at all! A couple things though, my graham cracker crust was a little crumbly when eaten—thinking maybe I should add a little more butter next time? Also I had a lot of extra cake batter. Did I use too much graham cracker crust in each cupcake so that they didn’t even out or was there extra??? No worries! I might use my extra batter to whip up a batch of the peanut butter ones today since they both use the chocolate cake batter.


Meredith March 11, 2012 at 7:45 pm

I made these tonight and I have to say, these are the best cupcakes I have ever made…and I bake a lot. The marshmallow topping was the reason I used this recipe and it did not disappoint! AMAZING!


Kensie May 15, 2012 at 1:20 pm

Holy Cow. I tried this recipe a few weeks ago, and these are literally the best cupcakes i have ever had. They taste even better than a S’more. We froze some of them in the freezer and me and my mom just ate the last two last night. we have eaten one every day. we can’t get enough!! i’m making these for my brothers wedding dinner. I bet they will be a hit!! thanks so much for this AMAZING recipe!!


Mary June 24, 2012 at 6:36 am

This grandmother has been making cupcakes for my grands for 10 years. Last night we had these mini cupcakes- I did bake a piece of chocolate in them then topped them with another small piece and a teddy graham after the marshmellow cooled. Oh man how yummy! My grandson said these are what I want for my birhtday and I want LOTS of them! Thanks for a wonderful recipe!


Candi Parr July 28, 2012 at 8:27 pm

I had the opportunity to sample these at a fundraising cucpcake sale. A co-worker made them, amazing!! Mmmmmm, came out of my mouth at least three times while eating it! I plan to make them for a party next weekend. Yummy!


Hausia Samisoni September 6, 2012 at 5:59 pm

Lalalalalove This RECIPE !


malia January 8, 2013 at 3:02 pm

do I make the box cake and then add the rest of the ingredients ?


Loretta January 23, 2013 at 12:03 am

Thank you for sharing your recipes. I am anxious to try them as I love to bake. The photos are so appealing, makes you want to take a bite right off the page.


Rachel Griswold April 23, 2013 at 7:08 pm

This looks like such a wonderful recipe and I can’t wait to try it! Do you remember how many regular sized cupcakes it yields?


Shannon Bommarito May 8, 2013 at 3:18 pm

Not only do these look insane, these ARE insane! I made them for our 4 year old’s birthday party today and they’re a huge hit! Never had any other cupcake like it. A+ recipe!


peggy at ECY June 29, 2014 at 10:44 am

Served these at a “Camping” theme mystery birthday party for my 10 year old daughter (love dramatic fanatic scripts… worth every penny). They were very good and would definitely do again! For me, the recipe made 12 regular cupcakes, 24 minis, and still had enough batter to fill a medium loaf pan. BUT it only had a 1/4 cup of graham cracker crumbs left after the cupcakes, so I sprinkled it on top of the loaf before baking. The loaf was delicious and I HIGHLY recommend doing that. I believe it would have frozen beautifully too, if I hadn’t split up to give to parents at pick up. NEXT TIME, I will increase the crumbs by half and plan to make 24 regular cup cakes and 24 minis. I will also decrease crumbs in mini to a heaping 1 tsp (2 tsps was too much for me), and increase the crumbs in the regular cupcakes to 1.5 TBS.


peggy at ECY June 29, 2014 at 10:52 am

ONE MORE NOTE!!! Cakes were done when they tops were dry, cracked open, and didn’t not dent when touched (with choc inside, you can’t use a cake tester — a bit under done would be fine, over done probably not).
Baked cupcakes early in the day and then just broiled marshmallows on top right before serving… worked extremely well. Put cakes on pretty oven safe dish, then add marshmallows, then put in oven for just a few moments. Stood the marshmallows tall on each regular size cake so they didn’t roll off when going in oven… cut a marshmallow with kitchen scissors into thirds to put on top of minis… broiled them on LOW and when they got brown on top, I pressed down to spread the marshmallow

NEXT TIME will use lowest rack, heat at 200 -250 to get marshmallows to melt a bit first and spread, then broil for just a minute.


Ellie Elliott December 23, 2014 at 11:41 am

Smores cupcakes are the best!! I can’t wait to try this version! Thanks for sharing!


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