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.
1 and ½ cups (180g) graham cracker crumbs, ½ cup (60g) whole wheat flour, 2 teaspoons baking powder, ¼ teaspoon salt
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).
1 cup (227g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, ¼ cup (50g) granulated sugar
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.
2 large eggs, ½ cup (120mL) milk, ½ teaspoon vanilla extract
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).
¼ cup (57g) unsalted butter
Decrease mixer speed to low. Add powdered sugar, cocoa, vanilla extract, milk/cream, and a pinch of salt. Increase mixer speed to to high and beat until completely combined (approximately 1-2 minutes).
1 cup (120g) powdered sugar, 3 Tablespoons (18g) Dutch processed cocoa powder, ½ teaspoon vanilla extract, 1 to 2 Tablespoons (15-30mL) milk or cream, pinch of salt

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).
¾ cup (171g) unsalted butter
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.
¾ cup (90g) powdered sugar, 6 ounces (174g) marshmallow creme
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.