S’mores cupcakes made with a intense chocolate cupcake with a graham cracker crust. Topping these decadent cupcakes is a marshmallow buttercream frosting garnished with a milk chocolate piece and toasted marshmallow.

These S’mores cupcakes are the perfect summertime treat and a fun spin on the classic S’mores campfire treat.

Chocolate Cupcakes

These S’mores cupcakes are made with this deliciously intense and rich cupcake recipe. The cupcake batter is made with coffee which helps increase the chocolate flavor.

Before the chocolate cupcakes are baked, the graham cracker crust is made and divided among 16 cupcake liners and baked for 5 minutes.

Once the graham cracker crusts are baked and taken out of the oven, the chocolate cupcake batter is divided equally among the 16 liners and then the muffin tins are returned to the oven to continue baking.

Marshmallow Frosting

You can’t have a S’more with marshmallows and this marshmallow frosting is the perfect match for these chocolate cupcakes with a graham cracker crust.

This marshmallow buttercream is made by beating the unsalted butter until creamy and adding the vanilla extract, and the confectioner’s sugar.

The marshmallow fluff is beaten into the buttercream frosting and the heavy cream is added a little at a time until the desired consistency is reached. Regular milk can be use in place of heavy cream.

Once the marshmallow frosting is made it can then be piped onto cool cupcakes.

Ingredients in S’Mores Cupcakes

• All-purpose flour - spooned & leveled
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Eggs - room temperature
• Granulated sugar
• Brown sugar - packed
• Vegetable oil - oil creates a fluffier and tender cake than using butter
• Vanilla extract
• Buttermilk - you can substitute buttermilk for using regular milk and adding 1 teaspoon of lemon juice to it. Allow the mixture to sit for a few minutes before adding the milk into the ingredients
• Hot water + instant coffee - coffee gives chocolate baked goods an intense flavor
• Graham cracker crumbs + melted butter - For the graham cracker crust bottom

Ingredients in Marshmallow Frosting

• Unsalted butter - room temperature
• Confectioner’s sugar
• Heavy cream - regular milk works well, too
• Vanilla extract
• Marshmallow Fluff

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How to Make S’mores Cupcakes

When making these cupcakes, it is best to work with room temperature ingredients. The first step to making these cupcakes is to prepare the graham cracker crust.

Mix the melted butter with the graham cracker crumbs and then scoop one tablespoon of crumbs into 16 cupcake liners each.

The crust mixture is baked in the oven at 350° for 5 minutes. The muffin tins are then removed and the cupcake batter is made.

Beat the granulated sugar and brown sugar together with the vegetable oil. Add in the eggs, vanilla extract, and the unsweetened cocoa powder.

Combine the hot water with the instant coffee and set aside to allow it to cool.

In a separate bowl, combine the salt, baking powder, baking soda, and the all-purpose flour together.

Slowly add the dry ingredients into the wet ingredients and then pour in the buttermilk and the coffee.

Scoop the cupcake batter equally into the 16 cupcake liners and bake for 18-20 minutes.

Allow the cupcakes to cool completely before frosting with the marshmallow frosting.

RELATED: Chocolate Cupcakes with Buttercream Frosting

How to Make Marshmallow Frosting

To make the marshmallow buttercream frosting, start with softened unsalted butter.

Cream the butter until smooth and add in the confectioner’s sugar and the vanilla extract. Spoon the marshmallow fluff into the frosting mixture and beat until combined. Add the heavy cream a little at a time until the desired consistency is reached for either piping or spreading onto the cupcakes.

Top these S’Mores cupcakes with a piece of chocolate bar and a toasted marshmallow.