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

HOW TO MAKE Sโ€™MORES 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 theyโ€™re the perfect thing for kids to help with!

Ingredients

Graham cracker base:

  • โ–ข1 ยฝย cupsย graham cracker crumbs
  • โ–ข5ย tablespoonsย melted butter
  • โ–ข1ย tablespoonย sugar

Cupcakes:

  • โ–ข1ย package devilโ€™s food cake mixย 15.25 ounces
  • โ–ข1ย package instant chocolate pudding mixย 3.4 ounces
  • โ–ขยพย cupย sour cream
  • โ–ขยพย cupย vegetable oil
  • โ–ข3ย large eggsย lightly beaten
  • โ–ข2ย teaspoonsย pure vanilla extract
  • โ–ขยฝย cupย warm water

Topping:

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.