S'more Cupcakes

S'mores are one of my most favorite treats and flavor combinations. I admit that roasting marshmallows at a campfire was what I liked the best and, at most, I'd have 1 or 2 actual s'mores. I would, however, eat my way to the bottom of the bag of marshmallows.

For me, the perfect marshmallow is burnt! Its even better when you have to extinguish the flame before you devour the marshmallow--by peeling off the perfect combination of sweet and tangy crispy top layer. What's left on the roasting stick is ready for another round of fire and it becomes the new top layer. 


It took a while to find the perfect cupcake recipe that, to me, truly represented a s'more in cupcake form. Thanks to Amanda Cupcake for providing the perfect combination of graham cracker, chocolate, and marshmallow! I modified it slightly to work well in high altitude by increasing the flour.


I decided that my mother's 7-minute frosting would be perfect to make the ultimate S'more Cupcake. My mom's 7-minute frosting was requested every birthday or special occasion. I absolutely love it's gooeyness and subtle marshmallow flavor.

S'more Cupcakes

adapted from Amanda Cupcake

preheat oven to 350 degrees

Graham Cracker Cake

1/2 cup unsalted butter, softened

3/4 cup caster sugar

1 egg

5 oz all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup graham cracker crumbs

1/4 tsp salt

1 tsp vanilla

1/2 cup buttermilk

1. In a medium bowl combine flour, baking powder, baking soda, graham cracker crumbs, and salt. Set aside.
2. Cream butter and sugar with mixer on medium-high speed until light and fluffy.
3. Add egg. Mix well.
4. In a small bowl combine buttermilk and vanilla.
5. Using a wooden spoon, mix in flour mixture and milk mixture to butter mixture alternating between, starting and ending with flour mixture.

Chocolate Fudge Cake

1/2 cup unsalted butter, softened

3/4 cup caster sugar

1 egg

5 oz all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup dutch processed cocoa

1/8 tsp espresso powder

1/4 tsp salt

1 tsp vanilla

1/2 cup buttermilk

1. In a medium bowl combine flour, baking powder, baking soda, cocoa, espresso, and salt. Set aside.
2. Cream butter and sugar with mixer on medium-high speed until light and fluffy.
3. Add egg. Mix well.
4. In a small bowl combine buttermilk and vanilla.
5. Using a wooden spoon, mix in flour mixture and milk mixture to butter mixture alternating between, starting and ending with flour mixture.

Additional Filling

1/2 cup graham cracker crumbs

3 tbsp dark brown sugar

2 tbsp unsalted butter, melted

pinch of salt

24 mini marshmallows, plus more as desired

1. Mix all ingredients except the marshmallows. It should make a crumb topping.

Divide graham cracker cake mix among 24 liners, reserving about 1/4 cup. Add crumb topping. Add marshmallow. Add a scoop of chocolate fudge cake mix over the marshmallow. 

Fill liners to 3/4 full with leftover graham cracker and chocolate fudge cake mixes. Top with crumb topping.

Bake for about 15 minutes or until a tester comes out clean. Makes 24 cupcakes. Poke hole in cupcakes and add more marshmallows to taste (they will melt into the cupcake). Set aside and cool completely.

Bette's Toasted 7-minute Frosting
4 egg whites

1 cup of caster sugar

2/3 cup light Karo Syrup

4 tbsp water

1/2 tsp cream of tartar

1. Place all ingredients in a double broiler (bowl over simmering water) over medium high heat on the stove.
2. Mix with electric mixer on high for 7-minutes or until stiff peaks form (it will take longer for high altitude).

Fill pastry bag with large tip and frost filled cupcakes. Use a cooking torch to brown frosting. Add Hershey's chocolate bar pieces if desired.

S'more Cupcakes are a good interpretation of S'more treats and a very yummy cupcake. The cupcake is nice and moist and the frosting tastes just like gooey toasted marshmallows! The hershey bar piece on top gives it the nostalgia factor. It was't the highest rated of the cupcakes I've brought to work, however, to some it was high on their list.