One of the best things about summer has to be s’mores. The combination of graham crackers, chocolate, and marshmallows brings back childhood memories and roasting our marshmallows in the backyard is one of our favorite summer pasttimes.

Personally, I love any version of s’mores- while I’ll always take the classic, true s’mores, I love that flavor combo in all kinds of sweet treats from donuts to cookie bars– and now to cupcakes!

Below, get the recipe for these delicious and adorable s’mores cupcakes that are perfect for any special occasion worth celebrating this summer!

Can you use boxed cake mix for these cupcakes?

While I think these are the best with the homemade cake recipe below, you can use a boxed mix if you’d prefer. Follow the directions on your cake mix to create your batter, then just follow the same directions for the graham cracker crust {you’ll need to make that yourself but it’s only three ingredients!} and then layer with the box mix batter.

Can the Kids Help Make These?

Kids can ALWAYS help in the kitchen! For this recipe, I’d suggest having them help with pouring ingredients, mixing them together, and carefully layering them. Of course, they can also help with the most fun part- covering the cupcakes with marshmallows and chocolate chips!

Depending on your child’s age and their experience in the kitchen, they may need a little extra help with steps involving the stand mixer and the paring knife. And of course, be very mindful of oven safety!

What Supplies Do You Need to Make S’mores Cupcakes?

To make these S’mores Cupcakes, you’ll need:

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Muffin Pan / Cupcake Pan {Same thing}
Paper Cupcake Liners or Silicone Cupcake Liners
Electric Mixer {Stand Mixer or Handheld Electric Mixer}*
Wire Rack
Piping bags
Wilton 1M tip

*Optional but recommended

Hungry for More?

Want more delicious s’mores recipes? Try these:

S'mores Cupcakes

Yield: 12

These delicious cupcakes are perfect for summer- or for the taste of summer year-round!

Ingredients

FOR THE GRAHAM CRACKER CRUST:
¾ cup graham cracker crumbs
2 tbsp melted butter
2 tbsp granulated sugar
FOR THE CUPCAKES:
1.5 cups all-purpose flour
1.5 tsp baking powder
½ tsp baking soda
Pinch salt
¾ cup cocoa powder
1 cup granulated sugar
¾ cup vegetable oil
2 eggs
1 cup milk
Marshmallow fluff spread
FOR THE BUTTERCREAM & DECORATIONS:
2 sticks butter, softened
4 cups confectioners’ sugar
3-4 tbsp milk
Mini marshmallows
Chocolate chips

Instructions

Preheat your oven to 350 degrees F and fill up the cavities of a muffin pan with paper cupcake liners.
In a small bowl, mix together graham cracker crumbs, melted butter and granulated sugar.
Scoop a tablespoon of your graham cracker mixture into each lined muffin pan cavity, packing it down. Bake for 5 minutes.
Begin making your cupcakes: sift together your dry ingredients - flour, baking powder, baking soda, salt and cocoa powder.
Using an electric mixer, start creaming together sugar and vegetable oil. Add eggs and milk.
Slowly pour your dry ingredients into your wet ingredients, one third at a time.
Pour batter into each muffin pan cavity, about 2/3 of the way. Bake for 15 to 18 minutes or until toothpick comes out clean from the center of a cupcake.
Cool completely on a wire rack.
Using a paring knife, remove the top center portion of each cupcake.
Fill each cupcake hole with marshmallow fluff/spread.
Use an electric mixer to make your buttercream: beat together butter, confectioners’ sugar and milk.
Beat on high until ingredients are smooth and well-combined. Scoop into a piping bag with Wilton 1M attached as the tip.
Generously frost each cupcake. Cover the buttercream topping with marshmallows and
chocolate chips. Serve and enjoy!