Are you ready for these??? I most definitely am! I love everything S’mores related…and these cupcakes have been a long time coming!
I have tried a few different recipes in the past. Although they were delicious, I didn’t feel they fully represented S’mores.
To be true to the taste, I felt that we needed two key elements…..Toasted Marshmallows and Hershey’s Chocolate. That means that the cupcake needs to be graham cracker, filled with Hershey’s chocolate, and topped with toasted marshmallow frosting!!
The graham cracker cupcakes are fluffy, and have a lot of graham cracker goodness! I put the graham crackers in a Ziploc bag, and use a rolling pin to crush them.
The cupcakes are very simple to fill. I used a corer, but if you do not have one, you could simply use a knife and cut at an angle.
I also chose to use Hershey’s Chocolate spread, because it is convenient, and of course every S’more needs Hershey’s!!
The easiest way to fill them is to use a piping bag without a tip. If you do not have piping bags, you could always just cut the tip off of a Ziploc bag.
To toast the Marshmallow frosting, I used a kitchen torch. I had never used one before, but I found an inexpensive one on Amazon, and it was so easy to use!
It is suggested that you put the cupcakes on a baking sheet before toasting the marshmallows. Also, be cautious of the cupcake liners!
The Hershey’s spread and the toasted marshmallow really perfectly compliment the fluffy graham cracker cupcake.
If you would like to learn how to pipe frosting, check out my tutorial here.
Hershey’s Filled S’mores Cupcake
- 1/2 cup (1 stick) butter, room temperature
- 1/3 cup sugar
- 1/2 cup brown sugar
- 2 eggs, room temperature
- 1 t pure vanilla extract
- 1 1/4 cup flour
- 3/4 cup finely ground graham crackers (about 6 sheets)
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t cinnamon
- 1 cup buttermilk
Filling:
3/4 cup Hershey’s Chocolate Spread
Yields approx 16 cupcakes
- Preheat oven to 350 degrees.
- Using a hand or stand mixer, beat butter and sugars together, until light and fluffy. Add eggs one at a time, and then vanilla. Mix.
- In a separate bowl, combine the flour, graham crackers, baking powder, baking soda, and cinnamon. Alternate adding the graham cracker mix and buttermilk to wet ingredients. Beginning and ending with he graham cracker mix.
- Line a muffin pan with paper liners, bake for 18-22 minutes, or until a toothpick in the center comes out clean.
- Allow the cupcakes to cool completely. Once cooled, core the cupcakes and fill with Hershey’s Chocolate Spread.
Marshmallow Frosting
- 2 egg whites, room temperature
- 1/4 cup water
- 1 T corn syrup
- 1 cup sugar
- 1/2 t cream of tartar
- 1/2 t pure vanilla extract
- 1 cup miniature marshmallows
- 1/2 sheet of graham crackers, crushed (optional garnish)
- Add one inch of water to a medium saucepan. Put on medium heat.
- While the water is heating, add egg whites, water, corn syrup, sugar, and cream of tartar to a mixing bowl. Whisk together.
- Once the water in the saucepan is simmering, put the mixing bowl on top of it. Whisk constantly until the egg mixture is foamy and warm to the touch.
- Remove from heat, and use a whisk attachment on high for about 2 minutes. Add vanilla extract and marshmallows and mix again on high until smooth and it can form a stiff peak, about 2-3 minutes.
- Pipe frosting on cupcakes, and toast using a kitchen torch. If desired, top with crushed graham crackers.
Adapted from Life Made Simple
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These sound delicious. Are the marshmallows meant to melt in the meringue? Have you tried this without? I’ve made meringue frosting a lot so I wondered if this made a taste difference because I may need to add it to my regular meringue buttercream too. Thanks, can’t wait to try this.
I love this frosting! Yes, the marshmallows melt into the mixture, while it is being whisked. Check back, and let me know how it turns out!
Do you think these might freeze well? I plan to make them for my sons birthday but want to get a little head start since I’ll be making a pretty big quantity. I plan to start them a week ahead of time and freeze them
Hello! I have never tried freezing them, but I think that the actual cupcake will freeze okay. However, you will most likely want to wait to freeze/frost them until at least the day before the party. Happy baking!!
Could I make the marshmallow icing a day ahead and refrigerate it before piping onto the cupcake the following day?
I would not recommend it. You would be better off piping the cupcakes and storing them in an airtight container in the fridge overnight.
Ok so i just made these and have a couple of question’s. My cupcake was a little dry and crumbly, any advice on what i could do to correct that. On my frosting it never got stiff. I do only have a hand mixer but didn’t know if there was a trick to it.
Hello! I’m have not had them come out dry. When you were adding the ingredients, did you follow the order, and alternate the dry ingredients with the buttermilk at the end? For the frosting, the hand mixer may have been the issue. Does your hand mixer have a wisk attachment, if so, I would try that!
I can not find Hersey’s chocolate spread any where in my stores. I’m making these Wednesday night. What else would you recommend for the middle?
Oh no! You could use Nutella, but keep in mind, it will change the taste of your cupcake. In a pinch, I would also consider chocolate frosting. However, this will make your cupcake taste sweeter.
What if I used hersey’s hot fudge? Not heated up so it’s thicker like the spread.
That might work, great idea!!
Try ganache.
I used a simple chocolate ganache recipe. Milk chocolate chips 3:1 with cream
Great idea!
do you have instructions for the top recipe? I would like to make these cupcakes for my class assignment of cupcake wars.
Hello! All of the instructions are included in the post. Please let me know if you have additional questions!
can I not put the graham crackers or will it change the taste and texture
Unfortunately, without the graham crackers, I don’t think the cupcake will turnout. There are a significant amount of graham crackers in the cupcake, and without them, it wouldn’t balance with the other ingredients.
does the marshmello frosting taste good or it feels like your eating a gallon of marshmello fluff and also can i use a different frosting
After you toast it, it tastes just like a toasted marshmallow. Of course, you can use whatever frosting you’d like, but it won’t taste as much like a s’more.
When it says t in the recipe, does it stand for tablespoon or teaspoon?
The lower case ‘t’ is for teaspoon.
Oh my goodness, these are SO GOOD! Couldn’t find Hershey’s Chocolate Spread, but used a Hershey’s canned frosting for the filling instead. They tasted JUST LIKE S’MORES! Moist, gooey, sweet (but not overly sweet)–this recipe is definitely a keeper!
Thank you for sharing! I’m so happy you like them <3