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.


See More Posts About: Recipes


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?


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!!


sinika February 17, 2012 at 11:41 pm

I’ve been obsessed with smores lately… this will be next on my list! Have a great weekend! :)


anna February 21, 2012 at 7:48 pm

wow, those look delicious!


brighteyedbaker March 6, 2012 at 10:21 am

Wow! This cupcake looks absolutely amazing. I love how it has all of the parts of a s’more: the graham cracker crust, the chocolate bar, and the marshmallow, but with a bunch of soft moist chocolate cake added to the mix. YUM!


Lori April 27, 2012 at 2:58 pm

I made this week to take to school for a staff pick-me-up during achievement testing. I had my brother try them first, since it was my first time making them, and his response was “ridiculously good”. I must say they were a hit at school as well. I just left directions with them to heat 10-15 seconds and enjoy. Didn’t hear one complaint!
Took the cookie dough ones to a carry in lunch there as well with rave results. Thinking the candy bar ones will be next!
Love your blog!


Marisol Turner September 20, 2013 at 7:03 am

We love this cupcake! I was wondering, however, if you might have any ideas on making this gluten and dairy free without lacking quality? We are having a birthday party for my 10 year old and half of the people coming are sensitive to gluten.


Leave a Comment