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S’mores Cupcakes with Marshmallow Frosting

S’mores Cupcakes with Marshmallow Frosting

What happens when you take a gooey S’mores snack and make it into a cupcake? You get a great graham cracker crust at the bottom of a chocolate cupcake covered in marshmallow frosting!

You can even toast the top of the frosting to give that campfire flavor! Enjoy this tasty treat!



Chocolate cupcakes

  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 6 tbsp dark cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup boiling water

Graham crust

  • 1 1/4 cup graham cracker crumbs
  • 4 tbsp unsalted butter melted
  • 4 tbsp granulated sugar

Marshmallow frosting

  • 4 egg whites
  • 1 cup granulated sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla extract


  • Melted chocolate sauce
  • Crushed graham crackers


For the chocolate cupcakes with graham cracker crust

  • Heat the oven to 325°F degrees and add cupcake liners to a cupcake pan.
  • In a small bowl, add together the crust ingredients and mix well. Press about 2 tbsp of the mixture into the bottom of each mini cupcake liner.
  • Bake crusts for 5-8 minutes or until lightly golden brown. When done, remove from the oven and set aside. Reduce the oven temperature to 300°F degrees.
  • To make the cupcakes, add all the dry ingredients to a large bowl and whisk together.
  • Add egg, buttermilk, and vegetable oil to the dry ingredients. Mix well.
  • Add vanilla and boiling water to the mixture. Mix well.
  • Pour batter into mini cupcake pan, filling a little more than halfway, and bake for about 18-20 minutes.
  • Set the cupcakes on a wire rack to cool.

For the marshmallow frosting

  • Mix together the egg whites, sugar, and cream of tartar in a heatproof bowl.
  • Put the bowl over a pot of boiling water or a double boiler. Whisk the mixture until the sugar dissolves and when a thermometer reads between 120 and 140 degrees. Remove from the heat. Add in vanilla extract.
  • Using the whisk attachment on a stand mixer, beat the mixture on low speed, gradually increasing to high for 5 to 7 minutes or until stiff, glossy peaks form.
  • Once the cupcakes are cool, pipe the frosting onto the cupcakes.

For the decorations

  • Drizzle melted chocolate on top of the cupcakes. Sprinkle crushed graham crackers as well. Enjoy!


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