Cake, Sweets

S’mores Cupcakes

If you love s’mores, you have to try these S’mores Cupcakes! These cupcakes are a delicious homage to everyone’s favorite campfire treat. Light and airy chocolate cake topped with delicious vanilla marshmallow buttercream, and covered with a graham cracker crumble! Have I convinced you yet?

These cupcakes are just as much fun to make as they are to eat! They seem fancy, but they’re actually pretty easy to whip together, and they’re sure to impress at your next party!

Hope you enjoy!

S'mores Cupcakes



  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/2 cup butter, softened
  • 2/3 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup water


  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cup powder sugar
  • 1 7 ounce container marshmallow fluff

Graham Cracker Crumble

  • 2-3 graham crackers, crushed
  • 1/4 cup brown sugar
  • 1/8 teaspoon cinnamon
  • 2 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated white sugar
  • Pinch of salt


To make the cupcakes:

  • Preheat oven to 350F. Line a 12 cup muffin tin with cupcake liners, or spray with nonstick baking spray.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
  • Beat butter with a mixture until it has softened and whipped slightly. Add white sugar, and beat until incorporated.
  • Add vanilla extract and egg, and beat until smooth.
  • Add about a third of the flour mixture, and beat until mostly incorporated. Then add about half of the water. Add another third of the flour, then the rest of the water, and finally the remaining flour, letting the batter incorporate after each step.
  • Divide the batter evenly among the 12 muffins cups.
  • Bake for 20-25 minutes, or until a skewer inserted into the middle of the cupcakes comes out cleanly. Meanwhile, make the frosting and crumble (directions below)
  • Let cool completely before frosting.

To make the frosting:

  • Cream together butter and vanilla extract until smooth.
  • Add powder sugar, about 1/2 cup at a time, until completely incorporated.
  • Add marshmallow fluff, and mix until smooth.
  • Once cupcakes are cool, frost cupcakes with the icing.

To make the crumble topping:

  • Heat oven to 350F.
  • Combine graham crackers, brown sugar, and cinnamon in a bowl, and stir until combined.
  • Add vanilla extract to the melted butter, and then add the mixture to the graham cracker and sugar. Stir until combined.
  • Spread mixture into a small baking sheet or dish. Sprinkle white sugar and salt evenly over the crumble.
  • Bake for 10-15 minutes, or until browned slightly.
  • Let cool, then sprinkle the crumbles over the frosted cupcakes.