S'mores Cupcakes with Marshmallow Buttercream
These S'mores Cupcakes are a new way to enjoy a classic summertime treat. Graham cracker crust topped with chocolate cupcakes and a dollop of flavorful marshmallow buttercream. You don’t want to wait to bite into one of these delicious cupcakes!
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Servings: 24
Calories: 355kcal
Equipment
- Food Processor
- Mixing Bowl(s)
- Cupcake/muffin tin
- Electric Mixer
Ingredients
Graham Cracker Crust Ingredients
- 15 full size graham crackers, about 2 cups of cracker crumbs
- 5 Tbsp unsalted butter, melted
- 2 Tbsp sugar
Cupcake Ingredients
- 13.5 oz Boxed Chocolate Cake Mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
Frosting Ingredients
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar, up to 3 1/2 cups
- 14 oz marshmallow fluff, 2 jars total
Optional Toppings
- Chocolate bars
- Chocolate syrup
- Graham cracker crumbs
Instructions
- Preheat the oven to 350 degrees F. Add cupcake liners to a cupcake pan and set aside.
- Add 15 graham crackers to a blender or food processor and mix until fine crumbs are formed.
- In a small bowl add crumbs, 5 tbsp melted butter and 2 tbsp sugar. Mix until crumbs have been coated in the butter and a wet but sticky texture is achieved.
- Put 1 Tbsp of the graham cracker mixture in each cupcake liner. Use a spoon to firmly press down the crumbs into a flat surface. (I used the top of a sprinkles lid and it worked great). Bake for 7 minutes and remove from the oven.
- Meanwhile add all cupcake ingredients into a large bowl and mix on medium speed for 2 minutes. Add 2 Tbsp of batter into each cupcake liner. Bake for 17 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cupcakes to rest in the pan for 5 minutes then transfer them to a cooling rack to come to room temp.
- To make the frosting, cream 1 cup butter for 1-2 minutes on medium speed until it is light and fluffy. Add 1 jar of marshmallow cream and mix to combine. On a slower speed, add 1.5 cups of powdered sugar. Mix until combined.
- Incorporate the remaining jar of marshmallow cream followed by another 1 ½ cups of powdered sugar. Continue to mix on high until a smooth, glossy frosting has formed.
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Graham Crackers: You’ll need about two cups of crushed graham crackers to mix with butter and sugar for the bottom layer of these cupcakes.
- Boxed Chocolate Cake Mix: Feel free to use any brand you prefer. You will prepare it according to the direction on the box so you will also need water, vegetable oil and eggs.
- Unsalted Butter: Allow your butter to soften to room temperature to make mixing much easier. You can use salted butter if that’s what you have on hand
- Powdered Sugar: Powdered sugar gives your frosting some structure and sweetness
- Marshmallow Fluff: You can use any brand of marshmallow fluff. You cannot substitute marshmallows in this recipe. You can use any brand of marshmallow fluff. You cannot substitute marshmallows in this recipe.
- Optional Toppings: Chocolate bars, chocolate syrup, graham cracker crumbs
- For the frosting, taste as you go. Depending on how sweet you want it/the texture you desire, you may need to add a bit more powdered sugar so all the ingredients come together smoothly.
- To really take these cupcakes to the next level, you can use a kitchen torch to char the marshmallow frosting. This extra step makes the cupcakes look like roasted marshmallows but also lends some roasted marshmallow flavor.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 48g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 199mg | Potassium: 79mg | Fiber: 1g | Sugar: 34g | Vitamin A: 339IU | Calcium: 37mg | Iron: 1mg
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