S'Mores Cupcakes

These cupcakes are my spin on Bakerella’s s’mores cupcakes…it’s taken a couple of delicious trial and errors to come up with this recipe. To me it is summer on a plate! I hope you enjoy!!! This recipe should yield 24 cupcakes. One more tip…these cupcakes are over the top with the frosting, but I would recommend frosting and eating them the same day…or the frosting gets grainy.


  • Cupcake:
  • 2 & 1/4 Cups All purpose flour
  • 2&1/4 Cups Sugar
  • 1 1/2 tsp baking soda
  • 1 1/2 ts[ baking powder
  • 1 1/2 cup cocoa
  • 3/4 cup graham cracker crumbs
  • 1 1/2 cup milk
  • 3 eggs
  • 3 tsp vanilla
  • 3/4 cup oil
  • 12 jumbo marshmallows cut in half
  • pieces of Hershey bars (optional)
  • Graham cracker topping:
  • 1/2 cup brown sugar
  • 1/2 cup graham cracker crumbs
  • 1/4 cup flour
  • 1/4 cup butter, melted
  • Seven Minute Frosting:
  • 3 large egg whites
  • 1 1/2 cups sugar 1/3 cup water
  • 1/2 tsp cream of tartar
  • pinch of salt
  • 1 tsp vanilla extract


  1. Preheat the over to 350 degrees.
    In a bowl combine flour, sugar, baking powder and soda with a wire whisk. Separate the mixture into two bowls…estimate 2/3 of mix in one bowl, remaining 1/3 in second bowl. (To the bowl with 2/3 flour mix) add cocoa powder, 1 cup milk, 2 eggs, 2 tsp vanilla, 1/2 cup oil. Beat until combined. To the second bowl, add the graham crackers and the remaining milk, 1 egg, vanilla, and oil.
    Prepare the crumb topping. Add the brown sugar, crumbs and flour to a small bowl. Pour in melted butter and stir until combined.
    Line cupcake pan with liners. Put 1 Tbsp graham cracker batter into the bottom. sprinkle lightly with crumb mixture, place 1/2 marshmallow into batter. Fill cupcake 3/4 with chocolate batter. Top with remaining crumbs.
    Bake cupcakes 16 to 18 minutes or until just set….The marshmallow should melt away leaving a hole…Use the remaining marshmallow halves and insert into the center while cupcakes are still warm.
    Let the cupcakes cool and prepare the frosting.
    For frosting:
    Fill skillet with 1: water and bring to simmer In bowl of electric mixer combine egg whites, sugar water, cream of tartar, and salt. Beat at medium speed until foamy with whish attachment. 1 minute
    Place the bowl in the skillet of simmering water and stir mixture with rubber spaturla until reaches 160 degrees on instant thermometer. Remove the bowl from the water and place on mixing stand. Using whisk, beat mixtrue on high until stiff peaks form and is cool add vanilla and beat on medium until combined.
    Top cupcakes with frosting and add chocolate for decoration. (I also like to toast the frosting so it looks like a toasted marshmallow…makes great presentation!)


Comments (6)


Rose, based on a quick Google the closest thing to graham crackers in Australia is digestive biscuits. You'd want ones that are plain but sweet, if that's an option. (Personally I've never seen a digestive biscuit.)

The "crumbs" part is just that - crush the crackers, for example, by putting them in a plastic bag and using a rolling pin.


I tried this recipe with my 10 year old daughter. It did not turn out as well as we had hoped. The cupcakes melted onto the top of the pan and were very hard to remove. Next time I think I will leave out the marshmallows and use a marshmallow frosting instead.


Draginfli-Sorry about the overflow!Same thing happened to me the first time.I had to play with how high I filled the cupcake tin.


These sound interesting! Can you please comment on how the cupcakes hold up in the heat? We are doing a retirement party for my MIL (preschool teacher) and I'm making a huge cake and need cupcakes (estimating 160-180 ppl). I think these would be a nice compliment to the cake and a fun flavor for a July party. Just have to make sure they'll hold up!