S'mores Cupcakes with Graham Cracker Frosting

Chocolate cupcakes with graham cracker frosting and a piece of a Hershey's chocolate bar on top.

S'mores Cupcakes with Graham Cracker Frosting

S'mores cupcakes are a decadent twist on the classic campfire treat. These cupcakes are made with a rich and moist milk chocolate cake that's stuffed with a gooey marshmallow cream filling. The cupcakes are then topped with a creamy graham cracker frosting, which is perfectly balanced by the sweetness of a milk chocolate bar. The combination of textures and flavors makes for a truly indulgent dessert that's perfect for special occasions or for satisfying your sweet tooth.

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Course: Desserts

Keyword: center of the cupcakes, chocolate cake mix, cupcake batter, cupcake form, cupcake recipes, delicious chocolate cupcakes, fluffy marshmallow frosting, gooey marshmallow, graham cracker cupcakes, graham cracker frosting, marshmallow creme, marshmallow fluff, moist chocolate cupcakes, mores cupcake recipe, perfect s'mores cupcakes, regular s'mores, super moist chocolate cupcake, top of each cupcake, top of the cupcake

Prep Time: 45

Cook Time: 15

Additional Time: 30

Total Time: 1 30

Servings: Cupcakes

Calories: 220kcal

Author: Mindy

Ingredients

Cupcake Ingredients:

1 Milk Chocolate Cake Mix
4 Eggs
1 Cup Milk
½ Cup Melted Butter
1 7 ounce Jar Marshmallow Cream

Graham Cracker Frosting Ingredients

1 Cup Butter softened
4 Cups Powdered Sugar
3 Sheets Graham Crackers
1 Teaspoon Vanilla Extract
2-3 Tablespoons Heavy Cream
Hershey's Milk Chocolate Bars for garnish

Instructions

How to Make S'mores Cupcakes

Beat the eggs in the bowl of a stand mixer with a whisk attachment or in a mixing bowl with an electric mixer at medium speed. Add the cake mix, milk, and melted butter. Beat for 2 minutes.
Line a cupcake pan with paper liners and use a 1 tablespoon cookie scoop to scoop 3 tablespoons of cupcake batter in each paper cup.
Bake the cupcakes at 325 degrees for 14-15 minutes, until a toothpick inserted comes out clean.
Place the cupcakes on a cooling rack and allow them to cool completely.
Once cool, use a sharp knife, or cupcake corer to remove the center of the cupcakes. Put the marshmallow cream in a large piping bag or ziplock bag and pipe it into the center of the cupcakes.

How to Make Graham Cracker Frosting

Beat the butter in a stand mixer. Mix in the vanilla then add the powdered sugar 1 cup at a time, mixing in between.
Crush the graham crackers with a rolling pin or in a food processor. Combine graham cracker crumbs to the frosting and mix.
Add heavy cream, one tablespoon at a time, until the frosting has reached the desired consistency.
Pipe a swirl of frosting on top of the cupcake using a large star tip and top the cupcake with a piece of chocolate.

Notes

For the best results, make sure to follow the instructions in this recipe to get dense, flat-topped cupcakes that are perfect for decorating.

Don't overfill the cupcake liners with batter or you'll end up with messy cupcakes. I like to use a 1-tablespoon cookie scoop for this recipe.

If your frosting is too thin, add more powdered sugar until it reaches the desired consistency. You can also add a tablespoon or two of heavy cream or enough milk to help thin out the frosting.

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