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Smores Cupcakes

Smores Cupcakes

Graham cracker crust baked into the bottom of  cupcake liners and topped with chopped up milk chocolate bits.  Next my delicious chocolate cake batter is baked on top of the crust. Finally, a light and creamy marshmallow textured whipped frosting is added to finish things off. 
Course Dessert
Cuisine American
Keyword chocolate,marshmallow,graham cracker,campfire food,summertime dessert
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 30 cupcakes
Calories 269kcal
Author Nicole Crocker


For the Chocolate Cupcake:

  • 1 3/4 Cup All-purpose flour
  • 2 Cups Sugar
  • 3/4 Cup Unsweetened cocoa
  • 1 Tablespoon Baking soda
  • 1 teaspoon Baking powder
  • 1 tespoon Salt
  • 1 Cup Buttermilk or 1 Cup milk with 1 Tablespoon vinegar added
  • 1 Cup Strong brewed coffee
  • 1/2 Cup Canola oil
  • 3 1/2 teaspoons Vanilla extract
  • 3 Large eggs

For the Graham cracker crust:

  • 3 Cups Crushed graham crackers
  • 1 Stick Unsalted butter melted
  • 10 ounces Chopped milk chocolate (I used hershey bars)

For the frosting:

  • 1 Cup Sugar
  • 1/8 teaspoon Cream of tartar
  • 1/8 teaspoon Salt
  • 1/4 Cup Water
  • 2 Egg whites
  • 1 1/2 teaspoons Vanilla extract


For the Graham cracker crust:

  • Preheat oven to 350 Degrees F. Line approximately 30 standard muffin tins with paper liners. (You may need extra.)
  • Mix 3 cups of crushed graham crackers with 1 stick of melted butter and press 1 tablespoon in each muffin tin. Bake for 5 minutes. Remove from oven and sprinkle a layer of chopped chocolate on top of each crust. Set aside.

For the cake:

  • Lower oven temperature to 325 Degrees F.
  • In a large mixing bowl combine all dry ingredients.
  • Using a whisk mix until all dry ingredients are well combined.
  • Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
  • Pour batter over crust in each tin. Fill almost to the top as it will settle a bit. Bake for 15-20 minutes or until a toothpick comes out clean. Set aside and cool completely.

For the frosting:

  • In the top of a double boiler over simmering water combine sugar, cream of tartar, salt, water and egg whites. Beat with an electric hand mixer on high for 5-7 minutes until frosting has become stiff and shiny and can hold stiff peaks. Remove from heat and add vanilla and mix for an additional minute. Set aside to cool.

Put cupcakes together:

  • Fill a pastry bag with frosting and top each cooled cupcake with a dollop of frosting.
  • To toast top of frosting use a kitchen torch and quickly pass flame over the top of each cupcake.
  • (I didn't have a kitchen torch so I held each cupcake carefully over the flame of a candle and rotated to toast the top.) You need to be very carful not to catch the paper liner on fire though!


Serving: 1cupcake | Calories: 269kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 217mg | Potassium: 96mg | Fiber: 1g | Sugar: 29g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg