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Irresistible S’more Cupcakes

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  • 2 Cup Sugar
  • 1 3/4 Cup All-Purpose Flour
  • 3/4 Cup Cocoa
  • 1 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoon Baking Powder
  • 2 Eggs
  • 1 teaspoon Salt
  • 1 Cup Milk
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup small Marshmallows
  • 1/2 bag of Graham Crackers

Frosting Ingredients

  • 1 Cup Sweet Cream Butter
  • 2/3 Cup Cocoa
  • 3 Cup powdered sugar
  • 1/3 Cup milk
  • 1 Tablespoon Marshmallow extract



  • Heat your oven to 350 and line cupcake pan with cupcake liners
  • Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add your eggs, milk, and oil. Beat with a mixer for 2 minutes. Set aside.
  • Break Graham crackers in half and place in ziplock bag. Pound with cookie roller until finely crushed.
  • Scoop 1 Tablespoon of graham cracker into cupcake tin and then scoop chocolate cake batter onto graham cracker. Push in 3 small marshmallows in center.
  • Bake for 20 minutes.
  • Let cupcakes cool. Once cooled, put on wire rack.

Directions for frosting

  • Place softened butter in mixing bowl and add in the cocoa and powder sugar. Mix on low until combined. Scrap sides and add in the extract.
  • Add in heavy cream and scrap down the sides.
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