S'mores Cupcake Recipe

Buttery, textured graham cracker cupcakes topped with a duo of velvety smooth chocolate buttercream and fluffy marshmallow buttercream.

Prep Time10

Bake Time18

Total Time28

Servings: 14 cupcakes

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Preheat the oven to 350ºF (177ºC). Line the wells of a cupcake pan with cupcake liners and set aside.
In a medium size bowl, toss together the graham cracker crumbs, flour, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy (approximately 3 minutes).
Add the eggs and beat on medium speed until smooth. Scrape down the sides and bottom of the bowl with a spatula, add the milk and vanilla, and beat again until combined.
Decrease the mixer speed to low and slowly add the graham cracker mixture. Beat on low until completely combined.
Fill the cupcake liners ¾ of the way full (I like to use an ice cream scoop with a thumb trigger). Bake cupcakes for 18-20 minutes or until edges just start to brown or a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack before decorating.

In a small bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 1 minute).
Decrease mixer speed to low. Add powdered sugar, cocoa, vanilla extract, and milk/cream. Increase mixer speed to to high and beat until completely combined (approximately 1-2 minutes).

In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the marshmallow creme and beat on high until smooth (approximately 2 minutes).
With the mixer on low, add the powdered sugar. Increase mixer speed to medium and beat until completely combined (approximately 1 minute). Marshmallow buttercream will be loose, so test the sturdiness before piping. Add additional powdered sugar 1 Tablespoon at a time to desired consistency.
For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.

Using a piping bag or a large zip top bag with the corner snipped off, pipe a layer of chocolate buttercream onto each cupcake. Flatten slightly with a small spatula.
Using another piping bag or large zip top bag with the corner snipped off, pipe a swirl or mound of marshmallow buttercream on top of the chocolate buttercream. Dust with additional graham cracker crumbs, if desired. Cupcakes will stay fresh covered at room temperature up to 3 days.