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Heavenly S’mores Cupcake

Moist chocolate cupcakes topped with marshmallow frosting, graham cracker crumbs, hot fudge drizzle, and toasted marshmallows.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water
  • 1/2 cup semi-sweet chocolate chips
Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 7 oz marshmallow fluff
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
Toppings
  • 1/2 cup graham cracker crumbs
  • 1/2 cup hot fudge sauce
  • large marshmallows, toasted

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, melted butter, and sugar. Press into liners for crust.
  3. In a bowl, combine flour, cocoa, baking soda, baking powder, and salt.
  4. Add sugar, milk, oil, eggs, and vanilla. Mix until smooth. Stir in hot water and chocolate chips.
  5. Pour batter over crusts and bake for 18–20 minutes. Cool completely.
  6. Make frosting: Beat butter, add sugar, marshmallow fluff, cream, and vanilla.
  7. Pipe frosting, sprinkle crumbs, drizzle fudge, and top with toasted marshmallow.

Notes

Best enjoyed fresh, but can be stored in fridge for up to 5 days.