S'mores Cupcakes

A moist and delicious recipe for homemade s'mores cupcakes with graham cracker base, chocolate frosting, and roasted marshmallows.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings cupcakes

Calories 189kcal

Author Amee

For the cupcakes:
10 whole graham crackers coarsely chopped
1 ¾ cups all purpose flour
2 cups sugar
¾ cup cocoa powder
2 teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
2 whole large eggs
1 cup whole milk
½ cup grapeseed oil
2 teaspoon vanilla extract
1 cup boiling water
For the frosting:
8 tablespoon butter I like the olive oil butter blend by Land O' Lakes, room temperature
½ cup unsweetened cocoa powder
3 cups confectioner's sugar sifted
3-5 tablespoon whole milk
1 teaspoon vanilla
Mini marshmallows for topping

For the cupcakes:
Preheat oven to 350 degrees F.
Line 28-30 muffin tins with cupcake liners and set aside
Add about a tablespoon crushed graham crackers to the bottom of each cupcake liner
Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium size bowl
Add sugar and stir to mix
Pour flour mixture into a large mixing bowl and add eggs, oil, milk and vanilla
Beat on medium speed for 2 minutes, then stir in boiling hot water (consistency will be thin)
Fill cupcake liners ⅔ full with batter, pouring over graham crackers
Bake for 22-25 minutes and cool while you make your frosting
For the frosting:
Blend butter and cocoa powder in a mixer on low until smooth.
Slowly add powdered sugar, milk and vanilla until all sugar is incorporated. Add a little more milk, if needed, until desired spreading texture is achieved.
Frost cooled cupcakes and top with several mini marshmallows.
Use a kitchen blow torch, if you have one, to "roast" marshmallows