Smores Cupcakes Recipe

These S’mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

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Servings: 15-18 cupcakes


1 1/4 cup (168g) graham cracker crumbs
5 tbsp (70g) butter, melted
5 tbsp (65g) sugar

1 cup (130g) all purpose flour
1 cup (207g) sugar
6 tbsp (43g) Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) boiling water

4 eggs whites
1 cup (207g) sugar
1/2 tsp cream of tarter
1 tsp vanilla extract
Chocolate sauce (I used this one)
Graham cracker crumbs


  1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.
  2. In a small bowl, combine crust ingredients and mix well.
  3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
  4. Bake crusts for 7 minutes then remove and set aside.
  5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together. READ MORE

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