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Delicious Smores Cupcakes

Delicious Smores Cupcakes

Holy Mackerel!  I can’t wait to try these Delicious Smores Cupakes.   Nothing goes better on a graham cracker than chocolate and marshmallows.

Recipe calls for a delicate frosting which will last a couple of days not refrigerated but covered.  Frosting would probably not stand the hot heat.

May need to add some powdered sugar to keep your frosting from being too soft.  For the beautiful swirls, use a Ateo 809 round tip.

Allow yourself plenty of time to make these show stopping cupcakes.  They will be so worth it for any party.

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12 Cupcake Pan Gift For People Who Love Cupcakes

I hear this 12 cupcake pan gift is excellent for people who love baking cupakes.

All you have to do is line the cups.  The liners fit well into the no-stick pan.  Of course, clean-up is easy.

Pros & Cons – One baker wished she had purchased a solid piece.  The muffin cups have a crack surrounding it.  Food will stick near the crack.

You’ll want to purchase at least 2 of these.   I always have 3.  One is baking.  One is cooling.  The other one I’m preparing the batters & liners for baking.

Majority have excellent baking results with these pans especially muffins, brownie bites, mini-cheesecakes,  & cupcakes.

Delicious Smores Cupcakes


Delicious Smores Cupcakes Recipe

Servings: 12-14 cupcakes

Crust Ingredients
  • 1 1/4 cup graham cracker crumbs
  • 5 tbsp butter, melted
  • 5 tbsp sugar
Chocolate Cupcake Ingredients
  • 1 cup flour
  • 1 cup sugar
  • 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup boiling water
Marshmallow Frosting Ingredients


1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
4. Bake crusts for 7 minutes then remove and set aside.
5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
7. Add vanilla to boiling water and add to mixture. Mix well.
8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 19-21 minutes.
9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
10. While cupcakes cool, make the icing. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.
11. Place over a saucepan with simmering water.
12. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Remove from heat.
13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
14. Ice cupcakes and top with chocolate sauce and graham cracker crumbs, if desired.
Check Out The Original Source For This Recipe With Step-By-Step Photographs And Helpful Tips As Well As Many Other Delicious Recipes At Life Love And Sugar.  Special Thanks!


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