The Story:
Just in case you don’t have a fire pit in your backyard, and you are bored of using the microwave, here is a new approach to the classic summer treat.
Chocolate Cakes:
1 ¾ cup sugar
¼ cup brown sugar
1/2 cup vegetable oil
1 cup sour cream
2 teaspoons vanilla extract
2 eggs
2 cups flour
1 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
¾ cup boiling water
Graham cracker crumbs (fine crumbs)
Marshmallow Cream Centers:
4 oz cream cheese
½ cup marshmallow cream
1 ½-2 cups powdered sugar
Graham Cracker Buttercream:
8 oz cream cheese
½ cup butter, softened
4 cups powdered sugar
¾ cup graham cracker crumbs (fine crumbs)
1 teaspoon vanilla
2-3 tablespoons whipping cream or milk
mini marshmallows and chocolate for decoration
Directions:
1. Preheat oven to 360 degrees and line cupcake pans with liners (24).
2. Mix sugar, brown sugar and oil for 3 minutes until smooth.
3. Add sour cream and vanilla extract stir well.
4. Add eggs one at a time and mix only until incorporated.
5. In a separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
6. Add dry ingredients and boiling water to sugar mixture alternating between the two.
7. Spoon ¾ teaspoon of graham cracker crumbs into the bottom of each cupcake liner. Shake pan to spread evenly.
8. Fill liners ¾ full and bake for 18-22 minutes or until a toothpick comes out clean.
9. Mashmallow Cream Centers: Beat cream cheese, marshmallow cream and powdered sugar. Add more powdered sugar to taste. (This mixture should not be thick like a buttercream, because it will be in the center of your cupcake.)
10.When cupcakes are cooled, cut out a small area from the top of the cake and pipe marshmallow cream into each cupcake.
11. Graham Cracker Buttercream: Beat cream cheese and butter until light and creamy. Add powdered sugar, vanilla and graham cracker crumbs. At this point, the buttercream will look like cookie dough. Add heavy cream a little bit at a time until buttercream consistency is reached.
12. Pipe onto cooled, marshmallow filled cupcakes and top with mini marshmallows and melted chocolate.
Oh YUM! That center looks delicious! And I imagine the graham crackers in buttercream add a fantastci crunch!
wow these are heavenly!
Guilt has no place with this tasty s'mores cupcakes. Wanna eat a dozen of this tasty sweet. Your right Jess the graham mixed into this cupcake will do the magic.
These look delicious! It's funny, I actually just made some of my own s'mores cupcakes, same concept but I did a graham cracker crust on the bottom, the cake in the middle and then marshmallow fluff on top, which I put under the broiler to toast! It was a ton of fun (except the one I lit on fire…) Yours are gorgeous and seem like much less of a hazard!
I made these for a woman at work for her birthday! I am always trying new ideas for cupcakes and I bake for the girls at work at least once a week, they are always pleased with how my cupcakes turn out but this time they absolutely loved them! I am not a chocolate lover, i like it but its not my fave dessert, but ohhhhhh wow these were amazing!!!! thanks so much for the easy step by step directions and please keep the great ideas coming!!!
How many cupcakes does this recipe make?
It will make about 20 cupcakes!
Just made these- delicious! But I find the graham crackers on the bottom are pointless. They are messy. If I make these again, I would make more of a proper graham cracker crust on the bottom before putting the batter in. Butter cream is out of this world and actually made more than enough icing for all 24 cupcakes. Thanks for the great recipe
I just made these and they were delicious! A few tips: I decided to use Nilla Wafers in the bottom of the cupcakes, instead of crushed graham crackers (for no mess) and they turned out really well. I used a melon-baller to scoop out the middles and pipe in the filling. I also used more cream cheese for the filling since I wanted it a bit thicker. For the frosting, I did use crushed graham crackers, and I crushed them by pulsing in a blender for a few seconds. This cupcake lover gives this recipe a thumbs up. Thanks for sharing!
Does the graham cracker flavor really come through in the buttercream? I have to make Smores cupcakes for a party, and there are so many variations out there! I like this concept…I just want to make sure the graham cracker flavor is distinct enough. Thanks!
Yes, you can also top it with graham cracker crumbs as well!
Your recipes look divine…however, I am not a fan of cream cheese (at all). Is there any way around this?
Just use butter inatead!
how much butter would I use for the buttercream if i were to take out the cream cheese then? Also, if i’m using a box cake mix would it falter the recipe if i added the brown sugar too? Thanks!
Can you use a box mix for these?
Yes! Devils food cake mix, 3 eggs, 1/2 cup oil, 1 cup milk, 1/2 cup sour cream, 1 teaspoon vanilla. Combine and do everythig else the same! They will probably take less time to bake.
If I use a box mix, do I combine everything and then jump right to step 7?
yes, step 7!
i was really pumped about these and just realized i have no sour cream…. can i skip that or will it make a significant difference?
Use 1/2 cup milk and 1/2 cup mayo instead
i made these for 4th of july and they were a winner i didn’t even leave the party with any extras!!! i’m gonna make them again for sure
Made this for work and they were a HUGE hit! I was told by several people that these were the best cupcakes they’d ever had! WIN!
I did not love these 🙁 Made them for a bake sale, they looked just like the picture BEAUTIFUL, but the buttercream was kind of bland, and the filling tasted too much like cream cheese. I tried to add more marshmellow hoping that would help, but the cream cheese was too powerful.
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I’m so excited to b making these for Christmas, I am substituting the devils food cake for the cakes recipe, to make it a little faster :).. a couple questions for the ingredients though, is it heavy whipping cream for the buttercream? And what chocolate sauce did u use for the topping? Thank u so much in advance 🙂
Yes, heavy whipping cream and I just drizzled some melted white chocolate over the top. But you can make a simple chocolate ganache and drizzle it if you want
PS what tip did u use to frost them?
Not sure, but it was a closed star tip!
Thank You 🙂
Hello! What do you mean by alternating between the hot water and the dry ingredients? Step 6?
I’m making these tonight and I’m trying to decide between a box mixture and the entire recipe.
Can I use any Devil’s Food cake mix and then just add the ingredients like you say in the comments, even if that doesn’t follow the box mix directions? Thanks!
yeas, you can use just the box mix with the other ingredients I listed in the comments.
Hello! This recipe looks amazing! I was wondering if yogurt would be an okay substitute for the sour cream or no?
Yes, you can use yogurt!
What tip did you use to frosting these wonderful looking cupcakes?
Thank you so much for this amazing recipe. I made a few batches for the Father/Daughter Dance at the school, huge hit! I’m in the middle of making these cupcakes for my daughter’s sleep over tonight. I’m finding every excuse I can to make these cupcakes.
Oh good! I’ll be posting a new Smores Cupcake recipe in the next few weeks, watch out for it!
I cannot wait to make these!!
Hello! These look amazing. For the cocoa, is it unsweetened? Like the Hershey’s unsweetened cocoa?
exactly!
Let me start with saying these cupcakes taste great! BUT, this recipe isn’t for beginners… that’s for sure. It’s very time consuming and you definitely need to time out all the steps. And be ready for a very messy kitchen when you’re done (I’m a rather clean baker too).
My tips: The graham crackers on the bottom don’t stick to the cupcake and are messy. Use a large enough tip for the icing so that if (and when) the graham crackers clump it won’t clog so easily. My graham crackers were very fine, but still clogged my medium-sized star tip. I didn’t need to add the whipping cream to the icing either. I was scared it would make it too thin.
I have a cupcake blog called My Year of Cupcakes. I featured your amazing S’mores Cupcakes on Day 46. Here’s the link if you wanna take a look:
http://myyearofcupcakes.com/2013/09/15/day-46-smores-cupcakes/
Thanks for the recipe!!
I wanted to stop back and let you know that your recipe for S’mores Cupcakes won the September Monthly Competition. http://myyearofcupcakes.com/2013/09/30/monthly-competition-2/
Now it will move on and compete at the end of the Year (in August) for the Best Cupcake on Pinterest!
Thanks again for the great recipe!!
Oh fun!!!! That really is exciting!
Made these this weekend.. a huge hit!
The graham cracker frosting is sinful! I did need to add a bit more powdered sugar to give it a buttercream consistency.. and I sprinkled the graham cracker dust on the top. It looked pretty and tasted amazing!
One person even told me these were the best cupcakes they’d ever had!
Thanks so much for sharing 🙂
Well good! That’s always great to hear 🙂
I made these for my son’s first birthday today. I used box cake mix and it came out great! the frosting was amazing! it was a teddy bear picnic theme so we put mini chocolate chips&teddy grahms on top. thank you so much, this was perfect for his party!
I am looking for a cake recipe and filling for my sons birthday. He wants chocolate cake and I want a yummy filling. It will be a 9 x 13 2 layer cake cut and frosted to look like a sledding hill, so I will be using white frosting for the top. Would this recipe, specifically the filling, hold up for this size of cake? Any tips or suggestions?
Yes it will definitely hold up! You can always add more powdered sugar to make it thicker if you’re worried!
You should totally make a YouTube channel showing how to make these delicious cupcakes!
If i make this in cake form would the temp still be 360 and would the timing be different?
I saw a new email on my phone that you had just posted one! So weird. I’m definitely trying this today!
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