Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Layered S'mores Cupcakes
Donella Crigger
Get the flavor of your favorite campfire dessert in these yummy (and easy!) layered s'mores cupcakes.
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course
Dessert
Servings
16
cupcakes
Ingredients
1x
2x
3x
1 1/3
C.
flour
1/4
tsp.
baking soda
2
tsp.
baking powder
3/4
C.
unsweetened cocoa powder
3
tbsp
butter
softened to room temperature
1 1/2
C.
sugar
2
eggs
1
tsp.
vanilla extract
1
C.
milk
1
sleeve of graham crackers
8
large marshmallows
cut in half
6
pack of Hershey bars
Instructions
Preheat the oven to 350 degrees and line (2) 12 count muffin tins with cupcake liners.
Combine the softened butter, eggs, vanilla extract, and milk.
Slow fold in the dry ingredients.
Carefully break a graham cracker into 8 equal squares.
Place one graham cracker square in the bottom of each cupcake liner.
Scoop about 2 tablespoons of cupcake batter into the muffin wells.
Place another small graham cracker square on top of the cupcake batter.
Cover the second graham cracker square being careful to not overfill (you want to leave some room for the marshmallow)
Place in the oven and bake for about 8-10 minutes.
Remove from the oven and place one marshmallow half on top of each cupcake – you may need to gently press them in a bit.
Place back in the oven from another 8 minutes to allow the cupcakes to finish baking.
Remove from the oven and place one small Hershey’s chocolate on top of each cupcake.
Tried this recipe?
Let us know
how it was!