S’mores Cupcakes: A Campfire Classic in Every Bite

Cupcakes

S’mores Cupcakes:

There’s something magical about s’mores. The combination of chocolate, graham crackers, and gooey marshmallow instantly brings back cozy memories of late-night campfires and sticky fingers. But let’s face it—building a fire isn’t always convenient, especially when you’re craving something sweet on a weekday or planning treats for a party.

Enter these irresistible S’mores Cupcakes—everything you love about the traditional treat, transformed into a no-mess, easy-to-share dessert that’s perfect for birthdays, backyard BBQs, or simply indulging your inner child.

Why You’ll Fall in Love with These S’mores Cupcakes

Campfire flavors without the smoke – All the rich chocolate, sweet graham, and fluffy marshmallow flavor you crave, without needing a fire pit.
Simple ingredients, stunning results – Starting with cake mix and pudding mix means less prep, more flavor.
Perfect for parties – Bake ahead and frost later for stress-free entertaining.
Loved by all ages – Kids and grown-ups alike can’t resist this familiar favorite turned into a handheld dessert.

Which Graham Crackers Work Best?

Your go-to honey graham crackers are perfect here—Honey Maid is always reliable, but store brands do the job, too. If you’re feeling adventurous, try cinnamon graham crackers for an extra warming flavor.

Pro tip: Use fresh crackers for the best crust. You can crush whole crackers using a food processor or go for pre-made graham crumbs to save time.

Ingredient Swaps You Can Try

Here are a few easy substitutions to customize or adapt the recipe to what you have on hand:

  • Graham Cracker Crumbs → Crushed digestive biscuits, vanilla wafers, or gingersnaps
  • Devil’s Food Cake Mix → Any chocolate cake mix: triple chocolate, dark chocolate, or regular
  • Sour Cream → Greek yogurt (1:1), or ½ cup buttermilk (since it’s thinner)
  • Vegetable Oil → Canola oil, melted coconut oil, or unsweetened applesauce for a lighter version
  • Hershey Bars → Use any chocolate bars, including dark or filled varieties
  • Pudding Mix → If skipping it, reduce water to ⅓ cup to maintain the right batter consistency

Baking Tips: Avoid These Common Mistakes

✔️ Pack the crust well – Don’t skip firmly pressing the graham cracker layer. Loose crumbs = crumbly cupcakes.
✔️ Don’t overmix the batter – Mix until ingredients are just combined to avoid dense cakes.
✔️ Work fast with the marshmallow frosting – It sets quickly. Have your piping tools ready before making it.
✔️ Cool cupcakes fully before decorating – Prevents melted frosting and ensures picture-perfect results.


What Pairs Well With S’mores Cupcakes?

  • A glass of milk – The classic combo to balance the sweetness
  • Coffee or hot chocolate – Ideal for adult gatherings or holiday parties
  • Dessert bar pairing – Serve alongside brownies, cookies, or hot cocoa bombs for a dessert buffet

Storage Tips & Make-Ahead Tricks

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: If your kitchen is warm, refrigerate them to keep the marshmallow frosting firm.
  • Make-Ahead: Bake the cupcakes a day or two early and frost right before serving.
  • Freezing: Freeze the unfrosted cupcakes up to 2 months. Wrap well and thaw before frosting.

Avoid freezing frosted cupcakes – marshmallow frosting doesn’t thaw well and can lose its fluffy texture.

S’mores Cupcakes Recipe

Prep Time: 25 min

Bake Time: 20 min

Total Time: 45 min

Difficulty: Medium
Yield: 24 cupcakes

Ingredients

For the Graham Cracker Crust:

  • 1½ cups crushed graham crackers
  • 5 tbsp melted butter
  • 1 tbsp granulated sugar

For the Chocolate Cupcake Batter:

  • 1 box devil’s food cake mix (15.25 oz)
  • 1 package chocolate instant pudding mix (3.4 oz)
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ cup warm water

For Topping:

  • 1 batch marshmallow frosting (use your favorite recipe)
  • 2 Hershey’s chocolate bars (broken into squares)

How to Make S’mores Cupcakes

Step 1: Make the Graham Crust

  1. Preheat oven to 350°F (175°C).
  2. Line 2 standard cupcake pans (24 total) with liners.
  3. Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
  4. Spoon about 1 tablespoon into each liner and press firmly to form a crust.

Step 2: Mix the Batter

  1. In a large mixing bowl, combine cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water.
  2. Beat on medium speed until smooth and lump-free (about 2 minutes).

Step 3: Bake the Cupcakes

  1. Spoon batter over each graham cracker crust, filling liners about ⅔ full.
  2. Bake for 18–22 minutes, or until tops spring back when lightly touched.
  3. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Frost & Decorate

  1. Once cooled, pipe marshmallow frosting on top of each cupcake.
  2. (Optional) Use a kitchen torch to lightly brown the frosting for that roasted look.
  3. Top with a square of chocolate.

Final Thoughts

These S’mores Cupcakes are proof that you don’t need a fire to enjoy one of the best flavor combinations ever created. Whether you’re making them for a birthday bash, a school event, or just because you deserve a treat—they’re guaranteed to bring smiles all around.

S’mores Cupcakes: A Campfire Classic in Every Bite

Recipe by [email protected]Course: Desserts
Servings

4

servings
Prep time

25

minutes
Cooking time

20

minutes
Calories

300

kcal

Ingredients

  • For the Graham Cracker Crust:
    1½ cups crushed graham crackers
    5 tbsp melted butter
    1 tbsp granulated sugar

  • For the Chocolate Cupcake Batter:
    1 box devil’s food cake mix (15.25 oz)
    1 package chocolate instant pudding mix (3.4 oz)
    ¾ cup sour cream
    ¾ cup vegetable oil
    3 large eggs
    2 tsp vanilla extract
    ½ cup warm water

  • For Topping:
    1 batch marshmallow frosting (use your favorite recipe)
    2 Hershey’s chocolate bars (broken into squares)

Directions

  • Step 1: Make the Graham Crust
    Preheat oven to 350°F (175°C).
    Line 2 standard cupcake pans (24 total) with liners.
    Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
    Spoon about 1 tablespoon into each liner and press firmly to form a crust.
  • Step 2: Mix the Batter
    In a large mixing bowl, combine cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water.
    Beat on medium speed until smooth and lump-free (about 2 minutes).
  • Step 3: Bake the Cupcakes
    Spoon batter over each graham cracker crust, filling liners about ⅔ full.
    Bake for 18–22 minutes, or until tops spring back when lightly touched.
    Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Step 4: Frost & Decorate
    Once cooled, pipe marshmallow frosting on top of each cupcake.
    (Optional) Use a kitchen torch to lightly brown the frosting for that roasted look.
    Top with a square of chocolate.

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