Maggie Monday: Simple S’More Cupcakes

I love s’mores and so glad they’ve broken out from just a campfire dessert to one that we can have all the time. I have to make Maggie’s s’more dessert. Check it out…

Picky Pants has a riding coach who loves her some S’Mores. I like to keep her happy, so everyone once in awhile make a S’More-oriented dessert. These cupcakes were pretty simple, and tasty!

If you wanted to make them even easier, you COULD use a boxed chocolate cake mix, (blasphemy!) or any chocolate cake batter of your choice. I am always surprised by how easy it is to place filling in cupcakes. Hmmm…. These would be GREAT with Nutella filling…. Or Speculous…OK, that will be another post!

However, my favorite part of these was the graham cracker crust. It was simply yummy. I am now tempted to make a graham cracker crust for all cupcakes I make. Not a bad idea! Hope you like these!

IMG_2349 - Featured Size

Simple S’More Cupcakes

Crumb Crust

  • 1 cup graham cracker crumbs
  • 2 Tbs sugar
  • 2 Tbs melted butter


  • 2 1/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) sugar
  • 3/4 cup(s) unsweetened cocoa powder
  • 3/4 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1 1/4 cup(s) buttermilk
  • 2 large eggs
  • 1/2 cup(s) each canola oil and water
  • 1 tablespoon(s) Tbsp vanilla extract
  • Jar of Marshmallow crème for filling

Marshmallow Topping (Optional)

  • 6 large egg whites
  • 1 1/2 cup(s) sugar
  • 1/2 teaspoon(s) cream of tartar
  • 1 teaspoon(s) vanilla extract
  • Small handheld butane torch

What you do:

  1. Heat oven to 350ºF. Generously grease muffin tins (24 ish).
  2. Blend graham cracker crumbs, sugar and butter until well mixed. Spoon about 2 tsp into each muffin cup and firmly press into bottom to form a crust.
  3. In large bowl, whisk flour, sugar, cocoa, baking soda and salt until blended. In medium bowl, whisk buttermilk, eggs, oil, water and vanilla until blended; whisk into flour mixture until smooth.
  4. Spoon about 2       Tbs cup batter into each muffin cup.
  5. Place a rounded teaspoon of Marshmallow crème on top of batter in each cup
  6. Place about 2 more Tablespoons of cake batter on top of Marshmallow crème
  7. Bake 20 to 25 minutes until wooden pick inserted in center comes out clean. Let cool completely.


Frost with your favorite icing, or make the homemade marshmallow topping below. I went with chocolate!

Optional Marshmallow Topping:

Put egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 to 4 minutes. Pipe topping onto each cupcake. Using handheld torch, lightly brown the topping



Tags: , , , , , , , , , , , , , , , , ,

Categories: Baking3, Chocolate, Dessert 2, Guest-Maggie, kosher, Recipes, Vegetarian

Author:The Ranting Chef

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9 Comments on “Maggie Monday: Simple S’More Cupcakes”

  1. April 13, 2015 at 11:15 am #

    Reblogged this on Beach Bum Dreams and commented:
    I love this, filled CupCakes!


  2. April 13, 2015 at 1:05 pm #

    I’m actually planning to post a recipe for S’more Cupcakes this week as well, but my recipe calls for some graham cracker crumbs. I gotta say – the S’more Cupcakes looks FABULOUS!! And I love the idea that they’re filled !!


  3. April 13, 2015 at 1:08 pm #

    I just saw that this recipe does have graham crackers… the a crust. Great idea !!


  4. April 13, 2015 at 4:31 pm #

    This looks so good. I could so go for one of these cupcakes now.


  5. April 13, 2015 at 6:55 pm #

    Oh my… My daughter would love these. I might have to try to make them.


  6. April 14, 2015 at 8:09 am #

    Reblogged this on The Music Firm and commented:
    Can’t wait to try these!


  7. April 15, 2015 at 10:51 am #

    Looks Good!!


  8. jetr1
    April 16, 2015 at 10:12 pm #

    Oh my god, those look sexy


  9. April 18, 2015 at 2:52 pm #

    It looks very delicious. ❤


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