It’s been years now, friends. Between you and me, if you’ve been hanging out here, you are well aware of the fact that I have a slight obsession with all things s’mores. 

From giant s’mores cookies to s’mores dip, I just can’t get enough of all that melty chocolate goodness. Seriously, I’m obsessed.

And you know how much I also love a good cupcake! So obviously I had to combine the two to make these totally awesome s’mores cupcakes.

With the end of summer coming up, these are pretty much a must. Kiss summer goodbye and welcome the new school year with a batch of these cupcakes!

WHAT ARE S’MORES CUPCAKES?

The first time I ever made s’mores cupcakes, I was headed to a girls’ night with our old neighbors and was totally anxious about it. So I decided that I would just dazzle with s’mores cupcakes.

Turns out, I didn’t need to worry at all – and they totally loved the cupcakes, too.

When I first made these, I used s’mores oreos as the base of the cupcake. But those oreos are a lot harder to find now and they’ve changed them a bit, so I decided to tweak the recipe for a more straightforward “graham cracker” element to these cupcakes.

I ended up adapting my graham cracker crust recipe and putting it under a devil’s food doctored cake mix. That took care of the graham cracker and the chocolate part of the s’mores.

For the marshmallow, I topped the cupcakes off with silky marshmallow frosting, toasted it up with a kitchen torch, and added a square of chocolate for an added touch.

The final s’mores cupcakes are decadent and so delicious, but also totally easy to make.

HOW TO MAKE S’MORES CUPCAKES

These cupcakes combine some shortcut elements with some from-scratch elements for a cupcake that is totally doable no matter your baking experience.

The cupcakes themselves are especially easy to make, so they’re the perfect thing for kids to help with!

Making this recipe

The first thing you need to make is the graham cracker base. 

Mix graham cracker crumbs with the melted butter and sugar, then divide between 24 lined cupcake wells. Press the mixture down firmly – if you have a cocktail muddler, that works really well for this.

Next, mix together the chocolate cupcake batter. Combine a devil’s food cake mix, chocolate pudding mix, sour cream, vegetable oil, eggs, vanilla, and water in a large mixing bowl. Beat for 2 minutes with an electric mixer.

Divide the batter over the graham cracker base. You’ll use about 3 tablespoons of batter per well.

Bake the cupcakes for about 18-22 minutes. The cupcakes are done when the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 10 minutes before moving them to a wire rack to finish cooling.

Once the cupcakes have cooled, you can make a batch of my marshmallow frosting and pipe it onto the tops. 

Because the frosting does use the stove, this is one step that an adult will definitely need to help with if you have kiddos working on this recipe! 

To finish off the cupcakes, use a butane kitchen torch to toast the frosting – again, another step an adult will need to do if you have young helpers in the kitchen. 

Top each cupcake off with a square of milk chocolate and voila! You have adorable, delicious s’mores cupcakes just begging to be eaten.

MAKE-AHEAD AND STORAGE TIPS

Because of the egg whites in the marshmallow frosting, you will want to store these s’mores cupcakes in the refrigerator for up to 2 days.

If you want to prep them ahead of time, you could make the chocolate cupcakes and store them unfrosted at room temperature for up to 3 days. You could also freeze them for up to 2 months – for more info, check out my post on how to freeze cake.

You can make the marshmallow frosting 1-2 days ahead of time and store it in the fridge in an airtight container.

When you’re ready to serve, just frost the cupcakes, toast the marshmallow frosting, and add the chocolate square! 

FAQS

Can you substitute yogurt for the sour cream?

Absolutely. If you don’t have sour cream on hand or don’t like to bake with it, you can substitute plain yogurt for the sour cream in the cake batter.

Can you use homemade cake mix?

Of course! If you don’t like using store-bought cake mix, my friend Megan has a homemade devil’s food cake mix that you could use here instead. 

Is there a substitute for the homemade marshmallow frosting?

I really love pairing the shortcut chocolate cupcakes with the homemade marshmallow frosting. The frosting is a lot easier than you’d think and it totally fools everyone into thinking you made all of the cupcakes from scratch!

But if you are running short on time or energy, you could top the cupcakes with some store-bought marshmallow creme. Simply spread it onto the cupcakes and toast it with a kitchen torch for that campfire flair.

Can I toast the marshmallow frosting using the broiler?

You MUST use a kitchen torch to toast the frosting. I know it’s tempting to pop the cupcakes under the broiler to toast them all at once, but the broiler will get too hot and will melt the frosting.

Avoid the mess and stick with the kitchen torch!

Can you freeze s’mores cupcakes?

Since the marshmallow frosting doesn’t fully harden when frozen, I wouldn’t recommend freezing the frosted cupcakes. 

Freeze the cupcakes and the frosting separately, then thaw and decorate when you’re ready to serve.

Print

S’mores Cupcakes

S’mores cupcakes are a must-make before summer’s end. With a graham cracker base, an easy, tender chocolate cake, and perfect marshmallow frosting, they are everything you love about s’mores in cupcake form!

Course Cake

Keyword Chocolate, Cupcakes, marshmallows, s’mores, summer dessert, Summer Desserts, summer recipe

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 52 minutes minutes

Servings 24 cupcakes

Calories 270kcal

Author Jamie

Equipment

• 2 Standard cupcake/muffin tin
• Cookie Scoop Set

Ingredients

For the graham cracker base:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons melted butter
• 1 tablespoon sugar

For the cupcakes:

• 1 package devil’s food cake mix 15.25 ounces
• 1 package instant chocolate pudding mix 3.4 ounces
• ¾ cup sour cream
• ¾ cup vegetable oil
• 3 large eggs lightly beaten
• 2 teaspoons pure vanilla extract
• ½ cup warm water

For the topping:

• 1 batch marshmallow frosting
• 2 full size Hershey Bars broken into small squares

Instructions

• Preheat oven to 350°F. Line 2 cupcake pans (24 wells) with paper liners. Combine graham cracker crumbs, butter, and sugar. Divide between liners and press firmly.
• In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
• Using a large cookie scoop (3 tablespoons), distribute the batter between 24 cupcake wells; about 3 tablespoons of batter per well.
• Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched.
• Allow cupcakes to cool inside cupcake pans for about 10 minutes.
• Remove cupcakes from cupcake pans and allow to fully cool on a wire rack. Once cupcakes are cool, prepare the marshmallow frosting.
• Pipe or spread frosting onto cooled cupcakes.
• If desired, use a kitchen torch to lightly brown the marshmallow frosting and top with a milk chocolate square.

Video

Notes

My favorite brand of cake mix for doctored cake mixes is Betty Crocker.

Nutrition

Serving: 1cupcake | Calories: 270kcal | Carbohydrates: 33g | Protein: 2g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 213mg | Potassium: 98mg | Fiber: 1g | Sugar: 140g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg

The post S’mores Cupcakes appeared first on My Baking Addiction.

This summer has been pool time, pool time, and more pool time. We even turned our shed into a snack shop for the summer. Elle serves her friends treats through the window and has a pink neon “open” sign.

Is there anything more summer than that?

I think one of the most perfect treats she could share with her friends would be these strawberry shortcake cupcakes. They take the quintessential summer dessert – strawberry shortcake – and make it portable and shareable in the form of cupcakes.

The post Strawberry Shortcake Cupcakes appeared first on My Baking Addiction.

I don’t have anything against a good chocolate cupcake. After all, making my doctored cake mix cupcakes is one of my favorite tricks.

But I’ll pick lemon over chocolate almost any day, so having a go-to lemon cupcake recipe is pretty important to me.

These lemon cupcakes are packed with tons of bright, citrusy flavor and are so pretty. Consider them your new spring and summer go-to cupcake recipe!

The post Lemon Cupcakes with Lemon-Blueberry Frosting appeared first on My Baking Addiction.

I spend way too much time in my kitchen, so I’ve tried a lot of cooking and baking tips and tricks out over the years.

Some of them are great, like my buttermilk substitute or knowing how to soften brown sugar. Some of them aren’t as great and I never do them again.

I’ve filled a lot of cupcakes in my day, so I’ve tried out a lot of methods. And I can say that I’ve found my hands-down favorite method, so that’s what I’m sharing with you today.

Once you learn how to fill cupcakes, you’ll be unstoppable!

The post How To Fill Cupcakes appeared first on My Baking Addiction.

I know that everyone is all about flavored cakes and cupcakes: chocolate, lemon, strawberry, peanut butter…the list goes on.

But don’t overlook vanilla! 

If you don’t think vanilla cupcakes are anything special, then you don’t know what you’re missing. If you use really good vanilla and know how to make a super tender cake, you are in for a real treat!

So don’t sleep on this vanilla cupcake recipe. I can promise it’ll make you ask for vanilla cupcakes all of the time.

The post Classic Vanilla Cupcakes appeared first on My Baking Addiction.

I love coconut.

I know not everyone feels the same way. A lot of people are a big ol’ nope when it comes to coconut. And that’s ok!

But those of us that like it tend to be all-in on it, whether it’s in the form of coconut cream bars, coconut macaroons, impossible coconut pie, or coconut cheesecake.

So if that’s you, I know you’ll love these coconut cupcakes, packed with coconut flavor from the tender cupcake to the coconut-lime buttercream frosting.

And the best part? They’re totally easy to make with a cake mix!

The post Coconut Cupcakes appeared first on My Baking Addiction.

This post contains affiliate links.

With school back in session, I find myself thinking of treats I can bring in for the teachers to enjoy.

As someone who spent years in the classroom, I know that teaching can feel like a pretty thankless job, so I like to surprise the staff with treats every so often to thank them.

Sometimes it’s a batch of classic rice krispie treats, sometimes it’s a pan of sugar cookie bars. And sometimes it’s a batch of these homemade funfetti cupcakes.

Complete with sprinkles in their school colors, of course!

The post Homemade Funfetti Cupcakes appeared first on My Baking Addiction.

This post contains affiliate links.

I like to keep a few impressive but easy recipes in my back pocket.

You never know when you’re going to want to make a nice dessert for dinner guests, take something to a potluck that will wow your friends, or drop off something special to the neighbors.

That’s when I turn to recipes like black magic cake, layered pistachio pudding dessert, brownie trifle, funfetti cupcakes, and these cherry cheesecake cupcakes.

We love a crowd-pleasing dessert that doesn’t take hours of work to make!

The post Cherry Cheesecake Cupcakes appeared first on My Baking Addiction.

There’s something about fruit-filled cupcakes that just screams spring to me.

As soon as the weather starts to warm up, I want to start baking everything from blueberry cupcakes and strawberry cupcakes to these perfectly moist Banana Cupcakes.

Luckily, between Easter, Mother’s Day brunches, and graduation parties, there are lots of opportunities to make and serve these delicious Banana Cupcakes.

The post Banana Cupcakes appeared first on My Baking Addiction.

I am all about keeping things simple at this time of year.

Instead of cooking at home, we’re ordering pizza and wings for pre-trick-or-treat dinner and I’m whipping up these super simple semi-homemade Pumpkin Spice Cupcakes for dessert. I just plan on topping them with one of those little pumpkin candies you can find near the candy corn to make them a little more festive.

You all know I love my doctored cake mix recipes, and I couldn’t resist giving it a seasonal twist.

The result is these pumpkin spice cupcakes that are so irresistibly moist you can’t stop at just one!

If you love pumpkin bundt cake, you’ll definitely fall for the combo of spice cake mix and pumpkin. The lightly spiced cream cheese frosting makes the cupcakes so special.

The post Pumpkin Spice Cupcakes appeared first on My Baking Addiction.