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S’mores Cupcakes Recipe

S’mores Cupcakes Recipe
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★★★★★

4.7 from 23 reviews

Delight in these decadent S’mores Cupcakes, combining the classic campfire treat with the convenience of a cupcake. Featuring a graham cracker crumb crust, moist devil’s food cake enriched with chocolate pudding, and topped with fluffy marshmallow frosting and milk chocolate squares, these cupcakes deliver a nostalgic yet elegant dessert perfect for any occasion.

Ingredients

Scale

Crust

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

Cake Batter

  • 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

Frosting & Toppings

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

Instructions

  1. Prepare crust: Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans with paper liners. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Divide the mixture evenly among the liners and press firmly to form a solid crust base.
  2. Mix cake batter: Using a stand mixer with a paddle attachment or a hand mixer, beat together the devil’s food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, lightly beaten eggs, pure vanilla extract, and warm water on medium speed for about two minutes until the batter is smooth and well combined.
  3. Fill cupcake liners: Using a large cookie scoop or spoon (about 3 tablespoons), distribute the cake batter evenly over the graham cracker crust in each cupcake liner, filling them to cover the crust fully.
  4. Bake cupcakes: Place the pans in the preheated oven and bake for 18 to 22 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
  5. Cool cupcakes: Allow the cupcakes to cool inside the pans for approximately 10 minutes to set. Then, carefully remove them from the pans and transfer to a wire rack, allowing them to cool completely before frosting.
  6. Frost cupcakes: Prepare the marshmallow frosting as desired. Once the cupcakes have fully cooled, pipe or spread the frosting evenly onto each cupcake.
  7. Finish with toppings: Optionally, use a kitchen torch to lightly brown the marshmallow frosting for an authentic toasted effect. Top each cupcake with a small square of milk chocolate from the Hershey Bars to complete the classic s’mores look.

Notes

  • For an extra authentic touch, try using homemade marshmallow frosting for creamier texture and fresher flavor.
  • Be careful when using a kitchen torch; keep a safe distance to avoid burning the frosting or yourself.
  • You can substitute Hershey’s milk chocolate with dark or semi-sweet chocolate squares based on preference.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best taste and texture.

Nutrition

Keywords: s'mores cupcakes, chocolate cupcakes, marshmallow frosting, graham cracker crust, campfire desserts, easy cupcakes, chocolate pudding cake

Find it online: https://kitchenbyrita.com/smores-cupcakes-recipe/