5 from 1 vote
These S'mores Cupcakes with Graham Cracker Frosting, Toasted Marshmallows, and Hershey's Chocolate are the best ever!  Topped with a uniquely wonderful graham cracker cream cheese frosting, toasted marshmallows, extra Hershey's chocolate bar and pieces of graham cracker, these S'mores Cupcakes with Graham Cracker Frosting bring back memories of summertime, camping, and campfires in all of us!
S'mores Cupcakes with Graham Cracker Frosting
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Topped with a uniquely wonderful graham cracker cream cheese frosting, toasted marshmallows, extra Hershey's chocolate bar and pieces of graham cracker, these S'mores Cupcakes with Graham Cracker Frosting bring back memories of summertime, camping, and campfires in all of us!

Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 431 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
Graham Cracker Base
  • 1 1/4 cups Graham cracker crumbs
  • 3 tablespoons sugar
  • 4 tablespoons butter, melted
Chocolate Cupcakes
  • 2 cups flour
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • 2 large eggs
  • 3/4 cup boiling water
  • 2 Hershey's bars, broken up
Graham Cracker Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup butter (1 stick), softened to room temperature
  • 4 cups powdered sugar
  • 3/4 cup Graham cracker crumbs
  • 1 teaspoon vanilla
  • 2-3 tablespoons whole milk or heavy cream
Cupcake Assembly
  • 2 Hershey's bars, broken up
  • 1 bag large marshmallows
  • 8 graham crackers, broken up
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pans with 24 cupcake liners.
  2. Process the graham crackers in a food processor or crush them in a heavy duty Ziploc bag with a mallet or rolling pin until they are fine crumbs. In a small bowl, mix the graham cracker crumbs with the sugar and melted butter, until completely combined. Add 1 tablespoon of the graham cracker base mixture into each cupcake liner and press into the bottom of the liner with the back of a spoon or the bottom of a small juice cup.
  3. Prepare the chocolate cupcake batter by first sifting together the flour, cocoa, baking powder, baking soda and salt.
  4. In the bowl of a stand mixer or using a large bowl and hand mixer, mix the sugar and oil together on medium-high speed for 3 minutes until light. Add the sour cream and vanilla and mix well, scraping down the sides of the bowl. Add the eggs, one at a time, beating well after each addition.
  5. Add the dry ingredients alternately with the boiling water, mixing just until combined and scraping down the sides of the bowl as needed.
  6. Divide the batter evenly among the cupcake liners, filling each a little over half full. If you have additional batter leftover, you can make some plain chocolate cupcakes, but don't fill the liners too full or the cupcakes will rise over the edges of the cupcake liners. Press 1 piece of broken up Hershey's bar down into the chocolate batter of each cupcake.
  7. Bake for 20-24 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Or press on the top of a cupcake to see if it bounces back (my preferred method of testing cupcakes for doneness). Remove from oven and cool completely.
  8. When ready to frost and decorate cupcakes, combine the butter and cream cheese in a large bowl and beat well until smooth. Add the powdered sugar, vanilla, and graham cracker crumbs and mix to combine. Add the cream or milk a tablespoon at a time until the frosting reaches a buttercream consistency, then transfer to a piping bag with a large tip and pipe onto the cooled cupcakes.
  9. Turn your oven to broil. Arrange 24 large marshmallows in a single layer on a baking sheet, then place in the oven under the broiler until toasted to your desired level of toastiness. You can even rotate them to brown all sides of the marshmallow if you want.
  10. Top each cupcake with a toasted marshmallow, a square of Hershey's chocolate, and a piece of graham cracker to decorate.
Nutrition Facts
S'mores Cupcakes with Graham Cracker Frosting
Amount Per Serving
Calories 431 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 46mg 15%
Sodium 326mg 14%
Potassium 154mg 4%
Total Carbohydrates 67g 22%
Dietary Fiber 1g 4%
Sugars 48g
Protein 4g 8%
Vitamin A 7.7%
Vitamin C 0.1%
Calcium 5.5%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.