Chocolate Dipped S’mores Cupcakes

Chocolate Dipped S’mores Cupcake, fun hi-hat cupcakes made from scratch with graham cracker cake, easy marshmallow fluff frosting with chocolate chunks, and then dipped in milk chocolate! No fire needed for these tasty homemade inside s’mores that are a great show-stopping dessert!

This Chocolate Dipped S’mores Cupcakes recipe is an oldie, but goodie! I made these homemade cupcakes for the first time years ago but thought I’d update with more info. You can make these s’mores cupcakes into hi-hat cupcakes (as shown above…), with less frosting (photo further down…), or as mini cupcakes. Or check out this S’mores Cake for a 13×9 inch cake version.

My family is a bit crazy for s’mores. But how can you not be, right? S’mores desserts are the best for parties, potlucks, and BBQs. I always love coming up with fun cupcake flavors and combos, and these cupcakes certainly fit the bill. You can make these cupcakes year-round with no campfire which can definitely be a bonus.

But if you have no idea what s’mores are, let’s start with that!

What Are S’mores

I’m assuming most people know what are s’mores are but for my international visitors, thought we’d start with what s’mores are just in case…

A s’more generally consists of a marshmallow that has been cooked over a campfire and placed between two pieces of graham crackers and a piece of chocolate. Lots of variations though including using cookies or different flavored graham crackers. Various types of chocolate can be used as well as layers of other ingredients such as peanut butter, bananas, etc.

The from-scratch cake batter for these s’mores cupcakes has both flour and graham cracker crumbs. I like to use a trigger ice cream scoop so that the cupcakes come out roughly the same size.

S’mores Cupcakes Graham Cracker Cake Batter Ingredients

• Graham cracker crumbs
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Butter
• Granulated Sugar
• Eggs
• Vanilla
• Milk

How to Make The Graham Cracker Cake Cupcakes

1. Preheat oven to 350 degrees F. Line cupcake pans with 20 cupcake paper liners.
2. Whisk together graham cracker crumbs, flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl until well combined.
3. In a large mixing bowl, beat together 3/4 cup butter and granulated sugar with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Beat in 2 teaspoons vanilla. Alternate beating in 1 1/4 cup milk and flour mixture until combined.
4. Spoon cake batter into paper liners. Bake at 350 degrees F for about 20-25 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cupcakes. Cool completely.

(Full printable recipe card is at bottom of post.)

Be sure to use marshmallow FLUFF and not marshmallows for this frosting. Also, I used chopped milked chocolate but you can use your favorite chocolate or chocolate chips. Chopped Hershey’s milk chocolate bars would work great.

Marshmallow Fluff Frosting Ingredients

• Marshmallow fluff
• Butter
• Vanilla
• Salt
• Confectioners’ sugar
• Milk
• Chopped Chocolate

How to Make Marshmallow Fluff Frosting

1. When cupcakes are cool, prepare frosting by beating together marshmallow fluff and 2 cups butter in large mixing bowl with electric mixer on medium speed until well combined. Beat in 2 teaspoons vanilla and 1/2 teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time until frosting just comes together. Refrigerate frosting for about 30 minutes or until firmer.
2. Spoon or pipe frosting onto cooled cupcakes to desired height. Refrigerate again for about 30 minutes or until frosting is firm (or freeze for about 15-20 minutes.).

(Full printable recipe card is at bottom of post.)

You can use any kind of chocolate for the coating BUT make sure it’s a chocolate that melts well. I used chocolate candy melts just to be on the safe side. Some chocolate chips don’t melt well and you may have a hard time.

Be sure the frosting is firm and that the cupcakes can be turned upside down before dipping in the chocolate.

I like to keep all my cupcakes in the refrigerator while I dip a few at a time, then place the dipped cupcakes back in the refrigerator and take out a few more.  While dipping, make sure you let the extra chocolate runoff before flipping back right side up.  If you don’t, when you flip the cupcakes over, the chocolate will run down all over the wrapper and right onto the counter.  Been there, done that!

Chocolate Coating Ingredients

• Melted chocolate (such as 3 – 14 ounce bags chocolate candy melts.

How to Dip Cupcakes

1. When frosting on cupcakes is firm enough to turn upside down, melt chocolate. I suggest using a double boiler (rather than the microwave) so that chocolate stays warm and smooth while dipping cupcakes. Dip cupcakes in chocolate letting extra chocolate to run off before placing cupcakes on a baking sheet (or dish). Sprinkle graham cracker crumbs on top of cupcakes if desired while chocolate is still warm, then place cupcakes in the refrigerator for a few minutes for chocolate to firm.

(Full printable recipe card is at bottom of post.)

There’s A LOT of frosting on these cupcakes. If it’s a bit much for you (I get it, it’s a lot…), cut the frosting recipe in half. You can still frost the cupcakes and dip the tops in chocolate.

Not quite as dramatic or show-stopping, BUT still just as delicious without all that extra frosting and sugar!

I also added a sprinkle of graham cracker crumbs to the top of the cupcakes before the chocolate set. Some mini marshmallows would also be cute!

Serving Suggestions

• Serve these delicious cupcakes at room temperature. If you were storing them in the fridge, I’d leave them on the counter for a little while before serving.
• For extra show-stopping ideas, peel the liner off the cupcake and serve on a plate drizzled with chocolate sauce or even raspberry sauce.

Quick Tips for Best Results

• Have a little patience with the frosting. You might need to refrigerate or freeze the cupcakes with the frosting on top before dipping in the chocolate.
• Use a chocolate that you know melts well. Some chocolate (such as chocolate chips…) don’t always melt into nice smooth chocolate.
• Use a food processor to make graham cracker crumbs if you can so that they will be very fine crumbs and not chunks.
• Use a small narrow bowl or container for the melted chocolate to dip the cupcakes.

S’mores Cupcakes FAQ

How should I store these S’mores Cupcakes?
I would suggest storing these cupcakes in an airtight container on the counter. However, if your home is really warm you may want to store them in the refrigerator so that that frosting and chocolate don’t become soft or melt.

Can I freeze S’mores Cupcakes?
I haven’t tried, but I would not suggest freezing these cupcakes if frosted. I’m not sure how well the frosting would defrost after being frozen. You could freeze the unfrosted cupcakes though in advance.

How long will the cupcakes last?
These cupcakes should last at least a few days on the counter (if not too hot in your home) or a little longer in the refrigerator.

Can I use marshmallows instead of marshmallow fluff?
No, the consistency is quite different.

Can I use chocolate graham crackers?
I haven’t tried it, but think it would work great!

What else can I add to this recipe?
You could add your favorite “mix-ins” to the frosting such as chopped candy bars, nuts, different types of chocolate, or whatever else you can think of.

Can I make these into mini cupcakes?
Yes! You can make the graham cracker cake batter in mini cupcake liners and mini cupcake pan. You’ll need to reduce the baking time. I would bake them for about 10-15 minutes (check them after about 8-10 just to be sure) or when a toothpick inserted into middle comes out clean.

Other S’more Inspired Recipes You May Enjoy

• S’mores Bars – easy cookie bars with all the usual s’more flavors. Great for parties and bake sales!
• S’mores French Toast – quite the decadent breakfast!
• S’mores Rice Krispie Treats –  two classics in one dessert.

Hope you enjoy these tasty Chocolate Dipped S’mores cupcakes! Tell me in the comments if you made the hi-hat version or the less frosting version. Save this one for National S’mores Day next August 10th.

Shop the Post:

S’mores Cupcakes Video

Quick tutorial to show how these cupcakes come together…

Print Pin it!

Cook ModePrevent your screen from going dark

5 from 5 votes

Rate Recipe

Chunky S’mores Dipped Cupcakes

All your favorite s'mores flavors in a decadent cupcake!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Yield 20 cupcakes

Calories 954kcal

Author Lisa Huff

Ingredients

 

1x2x3x

Cupcakes:

• 2 1/4 cup graham cracker crumbs (about 20 whole sheets graham crackers)
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/4 cup milk

Frosting:

• 32 ounces marshmallow fluff (2 - 16 ounce containers)
• 2 cups unsalted butter softened
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 8 cups confectioners’ sugar
• 2 tablespoons milk (to 3 Tablespoons if needed)
• 4 cups chopped chocolate (or chocolate chips or mini chocolate chips)

Chocolate Dip:

• 28 ounces chocolate candy melts (might need 3 or 4 14 ounce bags of melts to make it easier to melt but you'll have leftover)

Garnish (optional):

• Graham cracker crumbs

Instructions

• Preheat oven to 350 degrees F. Line a cupcake pan(s) with 20 paper liners.
• Whisk together graham cracker crumbs, flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl until well combined.
• In a large mixing bowl, beat together 3/4 cup butter and granulated sugar with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Beat in 2 teaspoons vanilla. Alternate beating in 1 1/4 cup milk and flour mixture until combined.
• Spoon cake batter into paper liners. Bake at 350 degrees F for about 20-25 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cupcakes. Cool completely.
• Meanwhile, prepare frosting by beating together marshmallow fluff and 2 cups butter in large mixing bowl with electric mixer on medium speed until well combined. Beat in 2 teaspoons vanilla and 1/2 teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time until frosting just comes together. Refrigerate frosting for about 30 minutes or until firmer.
• Spoon or pipe frosting (see notes below) onto cupcakes to desired height. Refrigerate again for about 30 minutes or until frosting is firm (or freeze for about 15-20 minutes.).
• When frosting on cupcakes is firm enough to turn upside down, melt chocolate. I suggest using a double boiler (rather than the microwave) so that chocolate stays warm and smooth while dipping cupcakes. Dip cupcakes in chocolate letting extra chocolate to run off before placing cupcakes on a baking sheet (or dish). Sprinkle graham cracker crumbs on top of cupcakes if desired while chocolate is still warm, then place cupcakes in refrigerator for a few minutes for chocolate to firm.

Notes

SNAPPY TIPS: You may have to work with the frosting a little. Depending on temperature in your house, humidity, etc., be sure the frosting is firm so don’t add too much milk and refrigerate or freeze frosting/cupcakes as necessary so that the frosting stays on the cupcakes. When I first made these, the frosting was a little thin, so I piled as much frosting as I could on them, then froze them, piled more on top, froze them, piled more, etc. then shaped the frozen frosting with my hands to form a cone shape.

SNAPPY SUBSTITUTIONS: I used milk chocolate, but other types of chocolate would work well too.

(Nutrition Info assumed you will use all the frosting and chocolate melts for dipping which you may not.)

Course: Dessert

Cuisine: American

Keywords: diy s'mores cupcakes, graham cracker cake

Did you try this recipe?Tag @SnappyGourmet or #SnappyGourmet!

Nutrition:

Calories: 954kcal | Carbohydrates: 137g | Protein: 5g | Fat: 45g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 290mg | Potassium: 257mg | Fiber: 3g | Sugar: 111g | Vitamin A: 865IU | Calcium: 84mg | Iron: 3mg

(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)

This post was originally published in May 2011, but updated in September 2019 with additional information.