S'mores Cupcakes with Graham Cracker Frosting
User Reviews
4.8
90 reviews
Excellent
S'mores Cupcakes with Graham Cracker Frosting
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S'mores Cupcakes with Graham Cracker Frosting combine a graham cracker crumb base, rich chocolate cupcakes, and a cream cheese-based graham cracker frosting. They offer layers of textures from the crunchy base and frosting to the moist, cocoa-infused cake. The cupcake batter is enriched with sour cream and includes melted chocolate chunks, producing a tender crumb with deep chocolate flavor. Topped with marshmallows and extra chocolate, these cupcakes recreate the classic campfire s'mores dessert in a handheld, festive form.
Description
The S'mores Cupcakes with Graham Cracker Frosting start with a crisp and buttery graham cracker crumb pressed into the cupcake liners as the crust. The chocolate cupcake batter includes cocoa powder, all-purpose flour, and melted Hershey's chocolate bars mixed with sour cream and boiling water, which creates a moist and tender texture. Once baked, each cupcake holds a rich chocolate flavor and soft crumb. The frosting is a creamy blend of cream cheese, butter, powdered sugar, and graham cracker crumbs, lending a smooth yet slightly textured contrast. Assembled with additional chocolate chunks and large marshmallows, the final presentation offers the familiar sweet and toasty elements of traditional s'mores, but in a cupcake form. These are great for serving at gatherings or as a nostalgic dessert treat.
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Ingredients
Graham Cracker Base
- 1 1/4 cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 4 Tablespoons butter melted, salted
Chocolate Cupcakes
- 2 cups all-purpose flour (250g)
- 1 cup cocoa powder (100g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 2 egg large
- 3/4 cup water boiling
- 2 Hershey's chocolate bar broken up
Graham Cracker Frosting
- 8 ounces cream cheese softened
- 1/2 cup butter softened to room temperature, salted
- 4 cups powdered sugar
- 3/4 cup graham cracker crumbs
- 1 teaspoon vanilla extract
- 2-3 Tablespoons whole milk or heavy cream
Cupcake Assembly
- 2 Hershey's chocolate bars broken up
- 1 bag marshmallows large
- 8 graham crackers broken up
Instructions
- Preheat oven to 350°F. Line cupcake pans with 24 cupcake liners.
- 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.
- Prepare the chocolate cupcake batter by first sifting together the flour, cocoa, baking powder, baking soda and salt.
- 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.
- Add the dry ingredients alternately with the 3/4 cup boiling water, mixing just until combined and scraping down the sides of the bowl as needed.
- 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.
- 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.
- 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.
- 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.
- Top each cupcake with a toasted marshmallow, a square of Hershey's chocolate, and a piece of graham cracker to decorate.
Nutrition Information
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Calories
431kcal
(22%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Saturated Fat
10g
(50%)
Cholesterol
46mg
(15%)
Sodium
326mg
(14%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 326mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
90 reviews
Excellent
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