Summertime and S’mores go hand in hand. S’more cupcakes with a graham cracker crust for a summer party or BBQ are perfect! Dress them up with cupcake wrappers with a campfire design and you’ve got it made. Everyone will love how cute they are.
The Recipe
I used this S’mores Cupcakes recipe from The Pioneer Woman. Her original recipe has instructions for making chocolate cake batter from scratch. I skipped that and just made mine with a boxed cake mix, but if you want to see here cake recipe you can click on the link above.
S’more Cupcakes
Perfect summer cupcakes from Ree Drummond
Ingredients
Graham Cracker Crust
- 1 1/2 Cups Graham Cracker Crumbs
- 4 tbsp butter melted
- 1/4 Cup Sugar
Cupcakes
- 1 box Chocolate Cake Mix follow recipe on box
Marshmallow Frosting
- 8 large egg whites at room temperature
- 2 cups sugar
- 1/4 tsp cream of tartar
- 2 tsp vanilla extract
- 6 graham cracker sheets broken into smaller rectangles
- Hershey's chocolate bar broken into smaller rectangles
Instructions
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For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
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In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
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For the cupcakes: In a large bowl mix together ingredients on your box directions. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
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Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
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For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
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Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting (I don't have a torch so I just skipped this step). Decorate each cupcake with a graham cracker piece and a piece of chocolate.
The cupcake wrappers can be downloaded for free in my shop.
How To Use The Cupcake Wrappers
These can easily be printed at home and there are two cupcake wrappers per page. Cut them out and use clear tape to keep them in place after wrapping them around your cupcakes. The cupcake wrappers are sized to fit regular cupcakes. I used them as a part of my son’s camping themed birthday party, but they would also be perfect for a firefighter themed party or baby shower.
