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!


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 they’re the perfect thing for kids to help with!


Graham cracker base:

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


  • ▢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



  • 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.
  • 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.