S’mores Cupcakes

Happy National S’mores Day! The day to celebrate the summer and campfire sweet treat. This year to honor the day I decided to make a S’mores Cupcake. It starts off with a graham cracker crust, followed by a chocolate cupcake and topped with a marshmallow whipped cream… YUM!

After lining a 12-cup muffin tin with cupcake liners I made the graham cracker crust. I crushed a few graham crackers into crumbs by placing them in a resealable bag and rolled them with a rolling pin. I then combined the crumbs with melted butter and sugar. I placed a tablespoon of the crumbs into the bottom of each cupcake liner and then pressed them down with the bottom of a cup. I then baked them in a 350 F preheated oven for 6 minutes. Once they were done, I set the pan aside so the graham cracker crust could cool.

Next, I made the batter for the cupcakes. Now, you could make your cupcakes from scratch, but I decided to go the easy route and use a box mix of chocolate cake. I prepped the batter per the box directions and then filled each cupcake liner with a quarter cup of the batter. With the leftover batter I made a 6-inch chocolate cake so it wouldn’t go to waste. If you would like to make 24 cupcakes, you can easily double the ingredients for the graham cracker crust and use the leftover frosting to frost additional cupcakes. I baked the cupcakes for about 18 minutes and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Once the cupcakes were cooled, I made the marshmallow whipped cream frosting. Using a handheld mixer, I whipped heavy cream and vanilla extract together until soft peaks formed and then added in a 7oz. jar of marshmallow fluff (also known as marshmallow cream). I continued mixing until everything was well incorporated and the whipped cream was smooth. It was a bit lumpy at first, but, as I continued to mix it the lumps smoothed out.

I transferred the whipped cream to a piping bag fitted with a round tip and piped the frosting onto the cooled cupcakes and then topped them with graham cracker crumbs and shaved chocolate. The consistency of the frosting was a bit thin and I was concerned that it would be runny on the cupcakes, but it held up quite well. Definitely keep these in the refrigerator if making them on warm days.

And here is a pic of each layer of this delicious cupcake…

Looking for some more S’more inspired treats…

S’mores Stuffed Chocolate Chip Cookies

S’mores Brownies

Malted S’mores Ice Cream

S’mores Icebox Cake

S’mores Chocolate Chip Cookies