S'mores Cupcakes

READY IN: 50mins
SERVES: 24-36




  • Preheat oven to 350.
  • *Graham Cracker Crust*.
  • In a large bowl, stir crushed graham crackers, ¼ cup sugar and melted butter, until crumbly.
  • Place cupcake liners in pan.
  • Add 1 tablespoon of graham cracker mixture per cupcake liner. Use the bottom of a shot glass or spice bottle to flatten the crumbs.
  • Bake for 5 minutes.
  • Add 1 large marshmallow to each cupcake. Set aside.
  • *Cupcakes*.
  • In large bowl sift together 2 cups sugar, flour, cocoa powder, baking powder, baking soda and salt.
  • Add in eggs, milk, vegetable oil, vanilla extract and water.
  • Mix on medium speed until well incorporated. Batter will be runny.
  • Spoon batter evenly into cupcake liners, about ¾ full.
  • Bake for about 18-20 minutes. The marshmallows may float to the top. (~TIP~ Cheaper brands tend to stay in the middle of the cupcakes.).
  • Cool for about 5 minutes in the pan.
  • Remove cupcakes and place on a cooling wrack to finish cooling.
  • *Marshmallow Topping*.
  • Beat butter in a large bowl with mixer on high speed until creamy.
  • Beat in marshmallow creme.
  • Reduce speed to low, and beat in confectioners' sugar and vanilla.
  • Increase speed to high; beat until fluffy.
  • Glob topping onto cupcakes and garnish with a Marshmallow, Hershey bar and graham cracker.