Nothing says summer like S’mores…..except the S’mores cupcake says it a little cuter!

8 Aug

I love s’mores. I love cupcakes. What better marriage of favorites that to combine the two? That’s exactly what Lisa over at did!

She had me at the graham cracker cupcake! These are great for summer parties because they are easily portable and you don’t have to worry about the icing getting all funky and melty because it’s covered in chocolate! I keep mine refrigerated until ready to go and then leave them out at room temperature to let the marshmallow icing get nice and soft and gooey. They also freeze very nicely. I had run out of chocolate to cover the tops on the last batch so I iced the cupcakes and froze them. Now I have homemade cupcakes awaiting their chocolate bath for whenever I need a sweet treat for guests or something to take to a party.

don’t get me wrong – I still love me some good old fashioned campfire s’mores. But these are a great substitute for when there isn’t any fire to toast a marshmallow in or if you’re feeling more refined. And a cupcake is the perfect dessert portion and totally portable. And these will make you a hit at your next event. So whip some up today!

S’mores Cupcakes
modified slightly from original recipe at Snappy Gourmet

Yield: approximatley 24 cupcakes

2 1/4 cup graham cracker crumbs (about 20 whole sheets graham crackers)
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 eggs
2 teaspoons vanilla
1 1/4 cup milk

1 (16oz) containers marshmallow fluff
1 cup unsalted butter, softened
2 teaspoons vanilla
1/4 teaspoon salt
4 cups confectioners’ sugar
2-3 tablespoons milk
1 cup mini chocolate chips

Chocolate Dip:
Melted chocolate – I used milk chocolate candy melts. 1 bag was almost enough for the whole batch.

Graham cracker crumbs


1. Preheat oven to 350 degrees F. Line a cupcake pans with 24 paper liners.
2. Whisk together graham cracker crumbs, flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl until well combined.
3. In a large mixing bowl, beat together 3/4 cup butter and granulated sugar with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Beat in 2 teaspoons vanilla. Alternate beating in 1 1/4 cup milk and flour mixture until combined.
4. Spoon cake batter into paper liners. Bake at 350 degrees F for about 20-25 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cupcakes. Cool completely.
5. Meanwhile, prepare frosting by beating together marshmallow fluff and 1 cup butter in large mixing bowl with electric mixer on medium speed until well combined. Beat in 1 teaspoon vanilla and 1/4 teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time until frosting just comes together. Refrigerate frosting for about 30 minutes or until firmer.
6. Spoon or pipe frosting  onto cupcakes to desired height. Freeze for 15-20 minutes so icing is firm and can stand up to dipping in the hot chocolate.
7. When frosting on cupcakes is firm enough to turn upside down, melt chocolate. I suggest using a double boiler (rather than the microwave) so that chocolate stays warm and smooth while dipping cupcakes. Dip cupcakes in chocolate letting extra chocolate to run off before placing cupcakes on a baking sheet (or dish). Sprinkle graham cracker crumbs on top of cupcakes if desired while chocolate is still warm.

Refrigerate any cupcakes you will not be using. When you want to serve them, be sure to take them out of the fridge long enough for them to come to room temp so the icing gets nice and gooey. These freeze well – store in and air tight container for up to 3 months. Thaw in the fridge overnight or on your counter for a couple hours.

Notes: I could not pipe the frosting onto the cupcakes because it was pretty firm out of the fridge and would have required super human strength for me to get it out of the piping bag. So I instead used a large spoon and scooped it onto the cupcake, smoothing to the edge so as to cover the whole top of the cupcake.

The icing recipe listed above is more than enough to ice 24 cupcakes with some to spare. It is VERY sweet. Like give you a cavity sweet. I was not the hugest fan of it at first because it was so sweet, but once it was coated with chocolate it balances out nicely and is very enjoyable to eat. The original recipe had double the icing – so if you want a heaping pile of icing just double the recipe above.


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