S’more Cupcakes

It is summer time, and I am all about that campfire food! Anything that has chocolate, graham crackers, or marshmallows… I am all over it! These cupcakes are absolutely divine! It’s almost impossible to eat one. The graham cracker crust, and chocolate chip cake is what makes this amazing. Not to mention the marshmallow frosting… Yum.

Serves: 24

S'more Cupcakes

25 minPrep Time

15 minCook Time

40 minTotal Time

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  • For Cupcake:
  • 2 cups graham cracker crumbs
  • 1/2 cup butter
  • 1 box chocolate cake mix (I used devils food)
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups water
  • 2 cups chocolate chips
  • For Frosting:
  • 1/2 cup butter
  • 3 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1 1/2 teaspoon vanilla
  • 1 jar jet puff Marshmallow cream


  1. Preheat oven to 350 degrees
  2. In a bag or medium sized bowl, mash up the graham crackers until they become a crumb or sand-like texture (I used a plastic ziplock bag and a roller pin).
  3. Place the graham crackers in a medium sized bowl.
  4. In a separate bowl, melt the butter until it is complete liquid.
  5. Pour the liquid butter over the graham cracker crumbs and mix and fold in until fully incorporated.
  6. Place paper linings into the cupcake holders.
  7. Place about 1 tablespoon of graham cracker and butter mixture into the bottom of the cupcake liner and press so there are no gaps.
  8. Bake just the crust at 350 degrees for 5 minutes.
  9. While it is baking, pour the cake mix, eggs, vegetable oil, water and chocolate chips until it is fully combined.
  10. When the crusts are done baking, pull them out of the oven and fill the liners with about 1 1/2 - 2 tablespoons of cake batter.
  11. Place back in the oven and cook for about 8-10 minutes or until you can put a toothpick down the center and it comes out clean.
  12. Let cupcakes cool for about 30-60 minutes.
  13. In a medium sized bowl, melt the 1/2 cup of butter for the frosting.
  14. Add powdered sugar, milk, and vanilla to the melted butter and beat until creamy and smooth.
  15. Fold in the Marshmallow cream until the frosting is thick and creamy, and can hold its shape.
  16. Spread over cooled cupcakes, or place in a plastic bag and cut a whole in the corner to squeeze out frosting as desired to decorate.
  17. Crush graham cracker over the top for garnish, or a Hershey's chocolate square.



507 cal


130 g


3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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10 Responses to “S’more Cupcakes”

  1. Nancy
    First let me say that I love all of your recipes. I'm not sure if it is the blog or my computer however the last item seems to be cut off. Direction 18 states 'Once it is done baking, pull it out, and fill the rest of the' Can you help me with what comes next. I tried to see if the print version would show the rest but it does not.
    • Hi Cass. We have only used the marshmallow creme with this recipe. Not sure how well melted marshmallows would work. I found this on the internet-maybe it will help when using marshmallows.****For this do-it-yourself marshmallow fluff substitute, carefully heat 16 oz. (2 dry measure cups) of marshmallows and 1/4 cup of light corn syrup in a double boiler. Pay careful attention to the mixture and stir constantly to ensure the delicate marshmallows don't burn. Mix the creamy mixture, while still warm, into your recipe just as you would fluff. The only drawback to this method is that the mixture is extremely sweet, with the addition of extra corn syrup that is in marshmallows.

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