Sโmores cupcakes are a must-make before summerโs end. With a graham cracker base, an easy, tender chocolate cake, and perfect marshmallow frosting, they are everything you love about sโmores in cupcake form!
HOW TO MAKE SโMORES CUPCAKES
These cupcakes combine some shortcut elements with some from-scratch elements for a cupcake that is totally doable no matter your baking experience.
The cupcakes themselves are especially easy to make, so theyโre the perfect thing for kids to help with!
Ingredients
Graham cracker base:
- โข1 ยฝย cupsย graham cracker crumbs
- โข5ย tablespoonsย melted butter
- โข1ย tablespoonย sugar
Cupcakes:
- โข1ย package devilโs food cake mixย 15.25 ounces
- โข1ย package instant chocolate pudding mixย 3.4 ounces
- โขยพย cupย sour cream
- โขยพย cupย vegetable oil
- โข3ย large eggsย lightly beaten
- โข2ย teaspoonsย pure vanilla extract
- โขยฝย cupย warm water
Topping:
- โข1ย batch marshmallow frosting
- โข2ย full size Hershey Barsย broken into small squares
Instructions
- Preheat oven to 350ยฐF. 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.
- 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.
- 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.