Hello summer! With the gooey marshmallow, melty chocolate, and crunchy graham crackers, what’s not to love about the classic summertime sweet treat? With a graham cracker crust, chocolate cupcake, and marshmallow frosting, this scrumptious treat is like eating a s’more in cupcake form without the sticky mess or hassle of a campfire. Super moist and spongy chocolate cupcakes with a graham cracker crust are topped with an incredibly light and fluffy marshmallow frosting and garnished with melted milk chocolate and graham cracker crumbs. The graham cracker base is crunchy and crumbly to perfectly compliment the soft and rich chocolate cake, while the smooth, sweet marshmallow buttercream frosting ties everything together. One bite of these cupcakes and you’re in s'more heaven. This fun treat is perfect for summer parties, BBQs, and campfire festivities. Or these decadent and indulgent cupcakes can bring the magic of campfires and s’mores indoors to enjoy year-round.
Makes 24 cupcakes
Ingredients
Graham Cracker Crust
1½ cup graham cracker crumbs
4 Tbsp unsalted butter, melted
¼ cup light brown sugar
Chocolate Cupcakes
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk, room temperature
½ cup vegetable or canola oil
2 tsp pure vanilla extract
1 cup boiling water
Marshmallow Buttercream Frosting
1½ cups unsalted butter, softened
1 16-ounce jar marshmallow fluff
1 tsp pure vanilla extract
⅛ cup heavy whipping cream
2½ cups confectioners’ sugar
½ tsp salt
Toppings
¾ cup milk chocolate chips
4 sheets graham crackers, crushed to crumbs
Directions
Graham Cracker Crust
Preheat oven to 350°F and line two standard muffin pans with paper liners.
In a small bowl, stir together the graham cracker crumbs, butter, and sugar until well combined.
Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup.
Bake for 5-7 minutes, or until golden and just set. Set aside to cool completely.
Chocolate Cupcakes
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate large bowl, whisk together the eggs, buttermilk, oil, and vanilla until combined.
Add the egg mixture to the flour mixture and whisk until smooth.
Add the boiling water and whisk until just combined. (The mixture will be quite thin.)
Divide the batter evenly among the muffin cups, filling each cavity about ¾ full. Bake for 14-16 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Let the cupcakes cool in the pans on a wire rack for about 5 minutes, then remove the cupcakes from the pans and allow to cool completely before frosting.
Marshmallow Buttercream Frosting
In the bowl of stand mixer fitted with the paddle attachment, beat the butter, marshmallow fluff, vanilla, and cream on medium speed until completely smooth. With the mixer on low speed, gradually add the confectioners’ sugar and salt, then increase the speed to high and beat for 1 minute. If it looks too thin, add a bit more confectioners’ sugar.
Milk Chocolate
Place the chocolate chips in a microwave-safe bowl and heat at 50% power in 30 second increments, stirring between each interval, until melted and smooth.
Allow the chocolate to cool slightly, then spoon into in a piping bag or plastic baggie with a corner snipped off.
Cupcake Assembly
Pipe the marshmallow buttercream on top of the cupcakes. Drizzle with the melted chocolate and sprinkle with graham cracker crumbs.