Servings: 24
For the graham cracker base:
Preheat oven to 350°F and line cupcake pans with paper liners.
Combine graham cracker crumbs, butter, and sugar, then divide between liners and press firmly.
Beat cake and pudding mixes, sour cream, oil, eggs, vanilla, and water until well combined.
Distribute batter between cupcake wells using a large cookie scoop.
Bake in preheated oven for 18-22 minutes until tops spring back when touched.
Cool cupcakes in pans for 10 minutes, then transfer to wire rack to cool completely.
Prepare marshmallow frosting and pipe or spread onto cooled cupcakes.
Optionally, use kitchen torch to lightly brown frosting and top with milk chocolate square before serving.
- Whip the egg whites until they reach room temperature before using them to make the frosting. Prepare them with ease and speed.
- Before you mix the milk and eggs into the cupcake batter, let them cool to room temperature.
- To make the marshmallow meringue frosting seem like a gorgeous golden brown, you can use a kitchen torch. Put the cupcakes on a baking sheet and broil them in the oven if you don't have a kitchen torch. You should simply monitor them closely!
Serving: 1g | Calories: 270kcal | Carbohydrates: 32g | Protein: 3g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 213mg | Potassium: 97mg | Fiber: 1g | Sugar: 141g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg
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