S’mores Cupcakes

Cover final

Serves: 12
Prep/Cook time in total: 2 hours

This past weekend I celebrated a friend’s bachelorette party. Of course, I volunteered to bring something sweet. And per usual, I couldn’t help myself – I had to make something unique, beautiful, and of course, delicious! I didn’t know the bride’s favorite cake flavor and I wanted something that captured the spirit of summer. So I decided on s’mores cupcakes. The cake is super moist, the graham cracker is crunchy, and the marshmallow frosting is SO, SO fluffy! I’m in love.

Graham Cracker Crust

3/4 C crushed graham cracker
1/3 C butter
2 T sugar

Chocolate Cake Batter*

1 cup sugar
3/4 C + 1 T all-purpose flour
1/4 C + 1 T cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg (room temperature!)
1/2 C milk
1/4 C vegetable oil
1 tsp vanilla extract
1/2 C boiling water

Marshmallow Frosting**

4 egg whites
1 C sugar
1/4 tsp cream of tartar
dash of salt
1 tsp vanilla extra

*This chocolate cake recipe comes from the back of Hersey’s cocoa powder box. And I have never found anything more moist and delicious!

**This fabulous recipe for marshmallow frosting comes from Chowhound.



1.  Preheat oven to 350.

2. Combine the graham cracker crust ingredients. Evenly distribute them into 12 cupcake pans, lined with foil. Using a blunt object, press the crust firmly into the bottom of the foil. Cook in oven for about 5 minutes.

Graham cracker ingredients


Graham in bowl


Graham Cracker Crust

3. Combine sugar through salt in a mixing bowl. In a separate smaller bowl, combine everything else but the boiling water. Add the wet mixture to the dry ingredients, and using a mixer, mix on medium for about 2 minutes. Then add boiling water and mix thoroughly. Pour the cake batter over the graham cracker crust. Cook for 18-22 minutes.

cake dry ingredients


wet ingredients


Batter ready in bowl


Pouring in batter


Batter Finished

~ The marshmallow frosting part requires a double boiler – but don’t fret – you can make one of these yourself! Take a medium sauce pan and fill it with an inch of water. Bring it to a simmer. Pick a bowl that will nest into the sauce pan, but whose bottom does not touch the water. Voila! Double boiler. ~

4. Combine all ingredients except for vanilla, and place the bowl in the sauce pan as described above. If you accidentally include the vanilla like I did, no worries, it will still work! Cook the mixture until the sugar is melted, and the mixture resembles a thick syrup. It should also be 120 degrees (any standard kitchen thermometer should be able to measure this).

Frosting Syrup

5. Remove the top bowl from heat and place in stand mixer or set up stand mixer and beat on low for a minute or so. Then beat on high for 5 minutes, or until peaks form. Add vanilla and beat for an additional minute.

Whipped Frosting

6. Turn broiler on to high setting.

7. Scoop frosting into a piping bag and pipe onto cooled cupcakes. Arrange each cupcake on a baking tray and place in broiler for 1-3 minutes. WATCH CLOSELY – the frosting burns easily. You want it to be toasted, not burnt!

Frosted Cupcakes



You are going to be seriously satisfied by these cupcakes. Drizzle some chocolate syrup on top of the whole thing if you really want to kick it up a notch! Now I have a little surprise for you: directions on how to make those cute cupcake toppers!

1. Trace whatever shape you desire. Tape a toothpick to one side of the cut-out, then tape the shapes together. Mark whatever you want to write on them.

2. Paint the cut-outs with glitter nail polish. Allow to dry over night.

3. Using permanent marker, retrace your message, monogram, etc. on the cut-out.

Place on each cupcake! This is time-consuming, but very affordable, and it looks great.


Hungry for more great recipes? Explore more Lawyer in the Kitchen!

One comment

  1. […] This is super useful in any baking recipe, including Cinnamon Raisin Bread or S’mores Cupcakes. […]

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