These are the perfect s’mores cupcakes: a graham cracker base, soft and decadent chocolate cake, gooey Hershey’s chocolate buttercream center, and toasted marshmallow frosting.
It’s week four of my June Barbecue Menu where I’ve spent the month putting together an entire meal’s worth of BBQ courses. I started with Strawberry Limeades, followed that up with Loaded Baked Potato Salad with Yogurt as the side, used some Basil and Garlic Steak Marinade on some gorgeous rib-eyes for the main course, and now it’s time for dessert!
And surprising absolutely no one in the world who knows me, it’s s’mores themed. S’mores Cupcakes!! I love s’mores. They are the best part of summer and if I can s’moreize anything, I will.
I just typed the word “s’mores” so many times it doesn’t look real any more.
S’mores.
These cupcakes are total show stoppers. I’ve tested them a couple times since they are multi-step cupcakes, and every time leftovers go out into the world, they are met with rave reviews. They even got a “this is the best cupcake I’ve ever tasted” from one taste tester. Sooooooo.
There’s a lot going on with these cupcakes, so I’m going to break it down for you.
We start with a brown sugar graham cracker base. It’s a little crunchy, a little crumbly, and the beeeeeest thing. I’m obsessed with it.
On top of that, there is the chocolate cupcake. This cupcake is moist and chocolatey and amazing.
Inside of the cupcake, we have more chocolate. Here’s the thing about s’mores. A classic summer s’more HAS to use Hershey’s chocolate bars. I will fight you on this. So of course, for the inside of my s’mores cupcakes, I used Hershey’s bars to make the 2-ingredient chocolate buttercream frosting. It’s my favorite part of the cupcakes.
Finally, there is the marshmallow frosting. This stuff is beautiful and fluffy and a perfect marshmallow dream sitting on top of the cupcakes. Sadly, for those of us who like to make our s’mores by setting our marshmallows on fire, it is not the right type of flammable to do this with–I did not try to set my cupcake on fire (I did), but they do toast up absolutely beautifully.
And yes, these S’mores Cupcakes are what I like to call “project cupcakes.” They are kind of involved but so much fun to make and so satisfying.
Like my Brooklyn Blackout Cupcakes, making these cupcakes is a multi-step process, but none of the steps are hard, and I wrote an entire post walking you through making the easy marshmallow frosting. If you are a s’mores lover or one of those people who likes weekend baking projects with impressive results, you have to try these.
Gooey Chocolate S’mores Cupcakes
Ingredients
Chocolate Buttercream
- 2 Hershey's Bars 3oz of chocolate
- 8 tablespoons (4oz) unsalted butter
Graham Cracker Layer
- 1/4 cup graham cracker crumbs (2 1/2) graham crackers
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (25g) brown sugar
- 3 tablespoons (1.5oz) melted butter
Cupcakes
- 4 tablespoons (2oz) unsalted butter
- 1/4 cup (1.5oz) semi-sweet chocolate chopped (high-quality chips are fine)
- 1 tablespoon vegetable oil
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1 large egg and 1 large egg yolk at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1/4 cup hot coffee or hot water
- 5 cups marshmallow frosting see recipe for when to start the frosting
Instructions
Start Chocolate Buttercream
- Start the buttercream about an hour before you are ready to make your cupcakes. In a small saucepan, over medium heat, melt together butter and chocolate until completely melted. Stir together and then remove from heat.
- Allow to cool on the counter for 10 minutes before placing in the refrigerator until solid, about 1 hour.
Graham Cracker Layer
- Preheat oven to 350° Line cupcake pan with grease-proof liners.
- In your food processor, pulse graham cracker pieces until they are a fine crumb. Add in flour and sugar and pulse until combined. Drizzle in butter and continue to process until completely incorporated. If you don't have a food processor, you can crush the graham crackers with a rolling pin in a plastic bag and mix everything in a bowl.
- Divide graham cracker mixture between cupcakes cups, a little less than one tablespoon per cup, and use your fingers or a shot glass to press mixture down firmly.
- Bake for 5 minutes until tops look set.
Cupcakes
- In a medium microwave-safe bowl, microwave butter until almost completely melted. Add chocolate and oil and microwave for 30 seconds. Stir. Microwave for an additional 15 seconds if necessary, until chocolate is completely melted. Stir until well-combined and set aside to cool.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together sugar, eggs, and vanilla extract. Whisk in cooled chocolate mixture. (It can be warm, but if it is hot to the touch, set aside for another couple of minutes. You don't want to scramble the eggs!)
- Whisk in half of the flour mixture until just combined. Add all of the buttermilk and mix. Whisk in the last of the flour, mixing until just combined.
- Whisk in the coffee (or water). The batter will be thin and runny. It's supposed to look like that.
- Fill cupcake tins just under 3/4 of the way full (if you transfer the batter to a liquid measuring cup first, it makes filling easier). Don't overfill--you might have a tiny bit of batter left over.
- Bake for 15-18 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Take chocolate frosting mixture out of the refrigerator and set on the counter to soften while your cupcakes cool.
Finish Chocolate Filling and Assemble
- Allow cupcakes to cool completely, about half an hour. Once cupcakes are cool, use a handheld electric mixer, or scoop softened chocolate mixture into the bowl of your stand mixer and use the whisk attachment, to whisk mixture on medium-high until light in color, about 2 minutes.
- Using a serrated knife with a sharp tip, cut a cone-shaped piece out of the center of each cupcake. You don't have to be neat about it, and you can discard (or eat) the cone.
- Transfer chocolate frosting to a plastic bag by placing the bag over an empty cup and scooping the mixture inside. Seal bag and snip off one of the corners. Use the bag to "pipe" chocolate mixture into the cupcakes and fill to the top.
- Make marshmallow frosting and top cupcakes with big swirls using a piping bag.
- Turn broiler on high and place cupcakes on a tray in the oven. Watch closely and do not walk away from the oven. Leave cupcakes in just long enough to toast the marshmallow frosting, 2 to 4 minutes.
Notes
Nutritional Information
Cupcakes Adapted From Baker by Nature
Chocolate Buttercream Adapted From Cookies and Cups
This post contains affiliate links, which means I receive a small commission if you make a purchase using one of the links. There is absolutely no additional cost to you.
Lisa lipp says
What a wonderful recipe! I just can’t get enough of them!!!
Tracy says
So happy to hear it, Lisa!
Anna says
I made these for the first time this week and they turned out SO yummy!!! Will definitely be making them again!!
Tracy says
I’m so happy to hear it, Anna!!
Candice says
Want to try this recipe, but don’t like the graham cracker base in a cupcake. Can I leave this graham crust out without ruining the recipe?
Tracy says
Omitting the graham cracker layer won’t hurt the cupcakes, but the recipe might make one or two fewer cupcakes.
Lindsay K says
This is the second time I’ve made these and I love them! They’re a huge hit. Just one question–both time I’ve made these, they deflated immediately after coming out of the oven. I made sure to buy brand new baking soda and powder and followed the recipe to a tee. I don’t normally have this problem. I was wondering if that was normal, and just how they’re supposed to be, or if I’m messing up somewhere? They’re tasty! Just flat 🙂
Tracy says
Hi Lindsay, sorry for the late response! This is totally normal. Because of the ingredient ratios in these cupcakes, they settle mostly flat. The cocoa powder just doesn’t provide enough structural support for them to maintain big fluffy tops. Hope that helps, and glad you’ve enjoyed them!!
Pam says
Looks delicious..can we use a torch for the marshmallow frosting and still get the same results?
Tracy says
The browning won’t be as consistent, but you can absolutely use a torch. Hope you enjoy the cupcakes!
Cathy Malec says
I made these yesterday and wrapped them individually as Valentine’s Day treats for family and co-workers, they were awesome. Turned out perfectly. My frosting was a little soft but firmed up when I used my torch to toast them. I love the marshmallow fluff style frosting and had to stop myself from eating the whole bowl with a spoon. Thanks so much for this recipe.
Tracy says
I love the idea of making these as valentines. Hope everyone enjoys them!
Anita Shannon says
These look delicious for a covered dish dinner I have coming up at church.
Going to make about 6 dozen.
They are going to love them. They are all chocolate addicts…lol
Tracy says
Hope everyone enjoys them, Anita!!
nicole (thespicetrain.com) says
S’mores are the best and these cupcakes sound and look incredible, I love the “surprise” chocolate frosting center! 🙂
Tracy says
Thanks, Nicole!
Julia says
I don’t usually comment but I had to with this recipe. These are amazing! My daughter requested smores cupcakes for her birthday and after I tried a recipe from a very well known celebrity chef that failed horribly I went to pinterest and found this recipe. I am so glad I did! The graham cracker at the bottom is genius. The chocolate cake and frosting is so delicious. Will be making more of your recipes for sure! Thanks!
Tracy says
Thank you so much, Julia! I’m so glad these worked out for you, and happy birthday to your daughter!
Debbie says
Hi Tracy, I made these cupcakes for my granddaughters birthday and doubled the recipe. Definitely THE best cupcake I have ever tasted! I love the way you broke down the recipe, no guesswork involved! They were Involved and It took me longer (since I doubled the recipe), but oh so worth it!!!!! Everyone took home two, so there were no leftovers!
Tracy says
Thanks, Debbie! I’m so glad you enjoyed them. And yes, these cupcakes are a PROJECT, especially doubled! You deserve a ton of grandma brownie points for the effort! 😉
Buster Moon says
What do u do when a recipe says 4 tbsp divided what do u do do u cut the butter stick into 4 or what help please
Tracy says
When a recipe says “divided” after an ingredient, it’s a heads up that you’re not going to be using all of that ingredient at once. So you might be using 3 tablespoons of the butter in one part of the recipe and then 1 tablespoon in another. Hope that helps.
melisa says
First let me say, I made these and they are wonderful! My question is about bake time. I would love to make these as mini-cupcakes. I think these as bite sized would be awesome. Do you know what the difference in bake time would be for 24 mini-sized cupcakes?
Tracy says
I’m so glad you enjoyed the full-size version! For minis, baking time is usually about 10-ish to 14 minutes. Check on them through the oven door at 9 minutes and if the tops look set, you can start testing them with a cake tester/toothpick. Hope that helps!
Alicia Martens says
So excited to try these! I’m having trouble with my filling being separated. the chocolate isn’t mixing with the butter. Ive cooled it but cant get them to mix, even with a blender! I’m wondering if I did something wrong?
Tracy says
Hi, Alicia. It could be a couple of things. 1, did you let the mixture chill until solid before bringing it back up to room temperature? If it’s too soft, it won’t hold together. 2, if it did chill solid, how long was it sitting at room temperature? If your kitchen is really warm, it might have gone beyond softened too fast and you run into the same problem. I would put it back into the fridge, re-chill and then let it sit out for just 15 to 20 minutes depending on how warm your kitchen is and try whipping it again. Hope that helps!
Stephanie says
Made these for my boyfriend for his birthday as he loves all things Smores. They were amazing. He said they were the best cupcakes he’s ever had. Thank you!
Tracy says
Thanks for reporting back, Stephanie! I’m so glad you both enjoyed them!
Terri says
These were amazing! I made them for my son’s 12th birthday and he said they taste just like S’mores. Thanks for the killer recipe!
Tracy says
Thanks for reporting back, Terri! I’m so glad your son enjoyed them!!
Kadi says
I made these for a friends birthday and they turned out AMAZING! She requested something Smores and these caught my attention immediately. I’m a Baking and Pastry student and I figured out how to make the marshmallow frosting with no problem. I did however change the buttercream frosting filling into chocolate ganache instead, and let me tell you. TO DIE FOR! Thank you for sharing this recipe, I will definitely use it more often.
Tracy says
Thanks, Kadi! Using chocolate ganache sounds soooooo good, and I’m so glad you enjoyed them!!