S'mores Cupcakes

S’mores cupcakes are a must-make before summer’s end. With a graham cracker base, an easy, tender chocolate cake, and perfect marshmallow frosting, they are everything you love about s’mores in cupcake form!

Prep Time 30

Cook Time 22

Cooling Time 1

Total Time 1 52

Servings cupcakes

Ingredients

For the graham cracker base:

1 ½ cups graham cracker crumbs
5 tablespoons melted butter
1 tablespoon sugar

For the cupcakes:

1 package devil’s food cake mix 15.25 ounces
1 package instant chocolate pudding mix 3.4 ounces
¾ cup sour cream
¾ cup vegetable oil
3 large eggs lightly beaten
2 teaspoons pure vanilla extract
½ cup warm water

For the topping:

1 batch marshmallow frosting
2 full size Hershey Bars broken into small squares

Instructions

Preheat oven to 350°F. Line 2 cupcake pans (24 wells) with paper liners. Combine graham cracker crumbs, butter, and sugar. Divide between liners and press firmly.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
Using a large cookie scoop (3 tablespoons), distribute the batter between 24 cupcake wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched.
Allow cupcakes to cool inside cupcake pans for about 10 minutes.
Remove cupcakes from cupcake pans and allow to fully cool on a wire rack. Once cupcakes are cool, prepare the marshmallow frosting.
Pipe or spread frosting onto cooled cupcakes.
If desired, use a kitchen torch to lightly brown the marshmallow frosting and top with a milk chocolate square.

Notes

My favorite brand of cake mix for doctored cake mixes is Betty Crocker.