Living in northern Minnesota, making s’mores around a campfire is a common experience. The flavor combination is nostalgic and fun to put them together in a cake!
Prep 1 hour
Bake 1 hour 15 minutes
Total 3 hours 15 minutes
Yield 24 cupcakes
Ingredients
Equipment
Instructions
For the graham cracker crust:
- Preheat oven to 350℉. Line two 12-cup cupcake pans with cupcake liners and spray with nonstick spray. (I prefer to use nonstick cupcake liners.) Or, line two 8-inch round cake pans with parchment paper and spray with nonstick spray.
- Place 2 tablespoons of crumbs in a small dish and set aside for garnishing the top of the cupcakes or cake.
- In a medium bowl, mix together the rest of the graham cracker crumbs, melted butter, sugar, and salt.
- Place butter and crumb mixture into the bottom of each cupcake liner or cake pans. Press down the crumbs firmly using the bottom of a glass or measuring cup.
- Bake for 8-10 minutes and set aside to cool.
For the cake directions:
- Bake the cupcakes or cake following the directions for the Fudgy Chocolate Cake.
- You can make 24 cupcakes or two 8-inch round cakes, or half of each.
For the frosting:
- In a large mixing bowl, combine the frosting ingredients except the marshmallow creme. Beat for about 2 minutes, then slowly add the marshmallow creme and continue beating until completely combined.
- Spread frosting onto completely cooled cupcakes or cake. This frosting has a great consistency for piping decorations if desired.
Notes
For the Fudgy Chocolate Cake– If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
I used Hershey chocolate pieces to decorate the cakes along with the graham cracker crumbs. You could also add mini marshmallows.
