These S’mores Cupcakes are so good, they’re truly out of this world! Ooey, gooey, chocolatey s’mores goodness in every single bite!
Graham Cracker Crust
- 1 1/2 cups cinnamon graham cracker crumbs
- 1/4 cup sugar
- 5 tbsp butter, melted
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
- 4 Hershey’s Bars
- 1 bag Jet-Puffed Marshmallows
For the Graham Cracker Crust
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.
For the Chocolate Cake
In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.
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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