Happy 4th of July! It’s time to celebrate America’s Birthday with fireworks, parades, bbq’s, family and friends. Check out some red, white, and blue wardrobe inspiration under $50 here.

For one of our favorite holidays, we have searched through our baking archives, and found our version of a s’mores cupcake. There’s so many ways to make a s’more, but the ingredients remain the same: graham crackers, chocolate, and toasted marshmallows. The tricky part is using those ingredients to craft a cupcake that resembles the flavor and texture of the famous bonfire treat. With a toasted graham cracker crust, a rich, chocolatey cupcake, and a smooth, creamy marshmallowy buttercream, this cupcake screams s’mores. This is a great way to bring that campfire feel indoors, so what are you waiting for? Get baking!

SAAGBF - S'mores Cupcakes

SAAGBF - S'mores Cupcakes


Graham Cracker Crust:
¾ cups crushed graham cracker crumbs
1/8 cup granulated sugar
3-4 Tbsp. unsalted butter, melted

‘One Bowl’ Chocolate Cupcakes (Recipe by Martha Stewart):
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract

Marshmallow Buttercream:
1 cup butter, room temperature
1 (7-ounce) jar marshmallow cream
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla
1 vanilla bean (optional)

Graham Cracker Crust:
1. Prepare two muffin pans with liners
2. In a food processor, blend together graham cracker crumbs and sugar
3. Add 3 Tbsp. melted butter; pulse a few times. If it seems like it needs more butter add the remaining Tbsp.
4. Distribute evenly among cupcake liners and press to form a shell using a spoon

‘One Bowl’ Chocolate Cupcakes:
1. Preheat oven to 350°F and line standard muffin tins with paper liners; set aside
2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl
3. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes; scrape down the sides and bottom of bowl to assure batter is well mixed
4. Divide batter evenly among muffin cups (pouring directly over graham cracker crust), only until about 2/3 full
5. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed; transfer to a wire rack; let cool completely

Marshmallow Buttercream:
1. Using electric mixer, cream the butter until it is light and fluffy
2. Add the marshmallow cream and whip for 2 minutes
3. Add the confectioners’ sugar and continue to beat for 2 minutes
4. Add vanilla extract and vanilla bean; if needed, add more confectioners’ sugar or milk until desired thickness is reached

To Assemble:
Frost cupcakes as desired, sprinkle with graham cracker crumbs, and top with a Hershey’s Chocolate bar!