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smoores cupcakes
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Smores Cupcakes

A rich chocolate cupcake with a crunchy middle and a light fluffy marshmallow frosting.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Cake / Cupcakes
Cuisine: American
Servings: 12 -14 cupcakes
Author: Emma


For the cupcakes

  • 80 grams good quality cocoa (3/4 cup)
  • 110 grams Plain flour All Purpose, (7/8 cup)
  • 1 teaspoon Baking powder
  • 1/4 teaspoon salt
  • 170 grams unsalted butter (1 and 1/2 sticks)
  • 230 grams sugar (1 cup)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 120 millilitres sour cream (1/2 cup)

For the frosting

  • 200 grams unsalted butter (1 and 3/4 sticks)
  • 215 grams Icing sugar Confectioners sugar, (1 and 1/2 cups)
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 200 grams mini marshmallows (2 cups)
  • 50 grams mini marshmallows - optional (1/2 cup)
  • 5 Digestive biscuits (Graham crackers can be used)


Directions for the cupcakes

  • Preheat your oven to 180C / 350F / Gas mark 4
  • Line your muffin tins with liners, or grease them lightly.
  • In a small bowl sieve the cocoa, flour, baking powder and salt together.
  • Give it all a gentle mix so everything is well combined then set aside.
  • In another large bowl or in a mixer cream the butter and sugar together until it is light and fluffy.
  • Add the eggs one at a time mixing between each addition.
  • Mix in the vanilla extract.
  • On a low speed if using a mixer add half the flour and mix it in. Then add the sour cream and mix until everything is well combined. Then add the remaining flour.
  • Spoon the mixture into your prepared tins / cases till they are almost full.
  • Bake in the centre of your oven for 20 to 25 minutes, checking once 20 minutes are up. As I mentioned before I have a slow oven but if yours is faster they won’t take longer than 20 minutes.
  • Take them out of the oven and allow them to sit in their tins for a few minutes then take them out and allow them to fully cool on a cooling rack.

Directions for filling and the frosting

  • Scoop out the core of your cupcakes, I used a melon baller!
  • Take your digestive biscuits / graham crackers and bash them into small bits and crumbs. Fill each of the holes in your cupcakes.
  • In your mixer or a large bowl using an electric hand mixer beat your butter until it is pale.
  • Slowly add the icing sugar and beat it in, it will look a little dry but this is fine.
  • Add the milk and vanilla extract and mix for a few minutes until you have a light and fluffy buttercream.
  • In a medium glass bowl add the larger lot of marshmallows and pop them in the microwave. For 30 second blasts at a time heat them until they have become all puffy and starting to melt. Mine took 2 full 30 second blasts.
  • Quickly add it to the butter cream and beat it in until it is well incorporated. If you love marshmallows like me and want to add the extra ones, add the smaller batch now.
  • Spoon a generous amount of the buttercream on top of each of the cupcakes and spread it over the top.
  • Take your remaining cracker crumbs and the bits from the cupcakes you scooped out rub them together and sprinkle the crumbs over the top. Add two mini marshmallows on top for even more marshmallowy goodness.