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  • Writer's pictureAmanda MacGregor

S'mores Cupcake Recipe with an Easy Marshmallow Frosting

Updated: Jan 28

Get your campfire treat in cupcake form! This S'mores Cupcakes recipe creates half-chocolate and half-honey vanilla cupcakes with a super light and airy marshmallow frosting, topped with graham crackers and chocolate crumbles.


S'mores Cupcake Recipe with an Easy Marshmallow Frosting - Amanda MacGregor - easy recipes

My family has a BIG sweet tooth! When summer hits, they look forward to having s'mores around the firepit. You can expect to see a s'more board present at every summer gathering we have in our yard. This is why I thought it would be fun to surprise them with these cupcakes.


I looked up several recipes that already existed, but none were exactly what I was imagining. Instead. I decided to just create this recipe, which turned out to be a huge hit with my family...and hopefully for you next!


S'mores Cupcake Recipe with an Easy Marshmallow Frosting - Amanda MacGregor - easy recipes

Using a half-and-half cupcake pan, I was able to make one-half of the cupcakes with a honey vanilla batter and the other half with a chocolate batter. Unfortunately, I can't find my exact pan available anymore but did find this alternative that will probably do the trick. However, the instructions below will explain of how to create these half-and-half cupcakes without using those tools.


The marshmallow icing is incredibly light and fluffy and takes shape very well. Then, I finished off the decor by sprinkling graham cracker crumbs and chocolate shavings. That final step is completely optional but does make the cupcakes look super cute.


These S’mores Cupcakes are super yummy and simple to put together! With the cupcake creating the flavor of graham crackers and chocolate, plus the marshmallow frosting, they are like eating a s’more in cupcake form!


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S'mores Cupcake Recipe with an Easy Marshmallow Frosting - Amanda MacGregor - easy recipes

S'mores Cupcake Recipe

 

Ingredients

Honey Vanilla Cupcake Batter:

  • 2 eggs

  • ½ cup (1 stick) of unsalted butter, room temperature

  • ½ cup cane sugar

  • ½ cup honey

  • ½ cup milk, dairy or dairy-free (we used almond milk)

  • 2 ¼ cups unbleached all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 tablespoon oil, sunflower, canola, or olive

  • 1 teaspoon baking soda

Chocolate Cupcake Batter:

  • 2 eggs

  • ½ cup (1 stick) of unsalted butter, room temperature

  • 1 cup of cane sugar

  • ½ cup milk, dairy or dairy-free (we used almond milk)

  • 2 ¼ cups unbleached all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 tablespoon oil, sunflower, canola, or olive

  • 1 teaspoon baking soda

  • ½ cup cocoa powder

Frosting:

Directions

Cupcakes:

  1. Preheat the oven to 350° F. Line a 12-cupcake pan with cupcake papers and set aside.

  2. Starting with the honey vanilla batter, in a medium-sized bowl with an electric mixer or stand mixer with the paddle attachment, lightly beat the egg, butter, honey, and sugar together until light and fluffy.

  3. Add milk, flour, vanilla, oil, and baking soda. Beat with the mixer for about 2 minutes, until light, creamy, and fully combined.

  4. Set aside the honey vanilla batter and begin on the chocolate batter. Also in a medium-sized bowl with an electric mixer or stand mixer with the paddle attachment, lightly beat the egg, butter, and sugar together until light and fluffy.

  5. Add milk, flour, vanilla, oil, and baking soda. Beat with the mixer for about 2 minutes, until light, creamy, and fully combined.

  6. Add the cocoa powder to the mixture and stir to combine.

  7. Using a 1-tablespoon cookie scoop, scoop 1 heaping tablespoon of the honey vanilla batter onto one side and 1 heaping tablespoon of the chocolate batter onto the other side of the cup. Repeat this until you fill all the cups and/or you are out of batter.

    1. If easier, you can also layer the flavors so honey vanilla is on the bottom and chocolate is on the top.

  8. Bake for 22 minutes, or until it passes the toothpick test (insert a toothpick in the center and it comes out clean). Remove from the oven and allow cooling for a few minutes. Then transfer the cupcakes to a wire cooling rack. Let the cupcakes cool fully before decorating!

Frosting:

  1. In a medium-sized bowl with an electric mixer or stand mixer with the paddle attachment, beat the butter and powdered sugar until fluffy and well-mixed.

  2. Add the marshmallow fluff and vanilla. Using a rubber spatula, fold the ingredients by hand until combined.

  3. Add to a piping bag or decorating tool and pipe onto cupcakes. For a video tutorial, watch here!

  4. Optional: Top with graham cracker crumbs and chocolate shavings.

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2 Comments


Student Kimberly Garcia
Student Kimberly Garcia
Dec 07, 2021

How many cupcakes does this makw?

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amanda macgregor
amanda macgregor
Jan 16, 2022
Replying to

Makes 12 cupcakes, give or take. All depends on your cupcake pan and how much you are filling the slots. I have been able to make this recipe yield 16 cupcakes.

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