Chocolate Fudge S’mores Cupcakes
You don’t need a campfire for these fluffy, decadent, fudge topped cupcakes! Like a lot of cupcakes that I make, I like to use a simple boxed mix. By making your own icing and adding a few decorative tricks you can have jazzed up looking cupcakes that taste far better than any store bought. If you have a favorite cake recipe, scratch made cake batter of course works great too! I had made one of those Delish videos I saw on Facebook, it was a S’mores icebox cake, basically S’mores lasagna, it was amazing. This marshmallow whipped cream icing is similar to the fluffy layer from that dessert, it makes a perfect icing with a little vanilla flavor added in!
These guys have a sweet buttery graham cracker crust, a marshmallow whipped cream icing, drizzled in hot fudge! These really are very simple to make. Perfect for a pot luck, birthday party, or bonfire night!
Really delicious served chilled!
Chocolate Fudge S'mores Cupcakes
- 1 box chocolate cake mix
- ingredients needed for boxed mix
- 1 1/2 cups crushed graham cracker crumbs 1/4 cup reserved
- 4 tbsp melted butter
- 3 tbsp sugar
- 7 oz marshmallow fluff
- 2 1/2 cups heavy whipping cream
- 1 tsp vanilla extract
- mini marshmallows
- 1/2 cup hot fudge sauce
Preheat oven to 325 degrees. Line cupcake pans with liners (24 cupcakes). Set aside 1/4 cup of the crushed graham crackers.
In a small bowl combine remaining crushed graham crackers, melted butter, and sugar. Spoon about 1 tbsp of cracker mixture into each cupcake liner, press down. Bake for 5 minutes, remove from oven and turn up the oven to 350 degrees.
Prepare boxed chocolate cake mix batter according to package directions. Scoop batter evenly into cupcake liners. Bake according to package instructions. Cool completely on a cooling rack.
For the frosting
If using a stand mixer, chill the whisk attachment and bowl in the freezer for about 5 minutes. If using hand beaters you can also chill those and the bowl you are using. This just helps the whipped cream come together better.
Pour the heavy whipping cream into the chilled bowl. Beat on med-high for about 3-5 minutes or until stiff peaks form. If you can tip the bowl upside down and the whipped cream doesn't move, you're good. Spoon the marshmallow fluff into the whipped cream, and add the vanilla extract. Beat on medium speed just until combined. Chill until ready to frost cupcakes.
Frost the cupcakes with either a knife or piping bag. I use a gallon size plastic zip bag and cut the corner. Sprinkle with reserved crushed graham crackers. Top with 3 (or more) mini marshmallows on each cupcake. Drizzle with chocolate fudge. If fudge is too thick and cold, microwave for a few seconds but be careful not to overheat or it will melt the whipped cream.
Store in air tight container in the refrigerator.
If you are decorating without a piping bag/zip top bag you'll likely use less frosting per cupcake, so you may want to reduce the amount of heavy cream to 2 cups.