Go Back
+ servings
0 from 0 votes
Caramel S'mores Cupcakes
Caramel S'mores Cupcakes
Prep Time
1 hr
Cook Time
18 mins
Total Time
1 hr 18 mins

Sinfully decadent, these over-the-top s'mores cupcakes are a summer dream.

Course: Cupcakes, Dessert
Cuisine: American
Keyword: s'mores cupcakes
Servings: 12 servings
Calories: 452 kcal
Graham Cracker Crust
  • 5 large graham crackers, ground (about 1 cup)
  • 2 tsp sugar
  • 2 Tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
Chocolate Caramel Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup buttermilk
  • 1 egg
  • 1/2 cup canola oil
  • 1/4 cup boiling water
  • 1 tsp vanilla extract
  • 12 Ghirardelli Caramel squares
Marshmallow Frosting
  • 3 egg whites
  • 1 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/4 cup water
  • 2 cups mini marshmallows
  • 12 marshmallows
  • 12 Ghirardelli Caramel squares, for garnish (optional)
Graham Cracker Crust
  1. Line a 12-cup muffin pan with cupcakes liners and preheat the oven to 350 degrees.

  2. Combine the ground graham crackers, sugar, salt and melted butter in a small bowl. Stir to combine. 

  3. Divide the graham cracker mixture evenly in the bottom of the cupcake liners and tamp down to form a crust. Bake for 5 mins and remove to a rack to cool slightly. 

Chocolate Caramel Cupcakes
  1. Whisk together the flour, cocoa, sugar, baking powder, baking soda and salt. Whisk in the buttermilk, egg, and canola oil. 

  2. Slowly whisk in the boiling water and stir in the vanilla.

  3. Divide HALF of the batter evenly in the cupcake liners over the graham  cracker crust. Place an unwrapped chocolate caramel square over the batter and evenly divide the remaining batter over the candies.

  4. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire rack and cool to room temperature.

Marshmallow Frosting
  1. Place all ingredients, except the marshmallows, in a heatproof bowl set over a saucepan of simmering water. Be sure the water does not touch the bottom of the pan.

  2. Beat with an electric mixer until thick and glossy, about 7-8 minutes.

  3. Add in the marshmallows and continue to beat until marshmallows are melted, about 3 mins.

  4. Remove from heat and beat for an additional 4-5 minutes, until cooled and thickened.

Decorate the Cupcakes
  1. Fill a piping bag fitted with a large round tip about 2/3 full with marshmallow frosting. Pipe frosting in concentric circles on top of the cupcake, creating a peak. If you don't have a pastry bag, simply mound the frosting on top with a knife or offset spatula.

  2. Press one marshmallow lightly in the center of the frosting. Use a kitchen torch to brown the marshmallow and the frosting until golden brown. 

  3. Place an unwrapped chocolate caramel square into the icing and serve. (optional)

Recipe Notes
  • Special equipment: kitchen torch, 12 cupcake liners, a pastry bag (optional)
  • Ghiradelli squares work perfectly in this recipe, but you can substitute your favorite caramel chocolate candy.
Nutrition Facts
Caramel S'mores Cupcakes
Amount Per Serving
Calories 452 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 21mg7%
Sodium 452mg20%
Potassium 171mg5%
Carbohydrates 77g26%
Fiber 1g4%
Sugar 59g66%
Protein 4g8%
Vitamin A 110IU2%
Calcium 61mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.