How to make Double Chocolate Smores Muffins

These Double Chocolate Smores Muffins are not just delicious and ultra decadent, but contain a special surprise marshmallow center for guests to discover! They are perfect for camp nights and parties and for a cute S'mores bar dessert option and contain all of the delight and fun of S'mores, just in cute muffin form. They look so striking and will be sure to be a hit with guests of all ages! 

This recipe makes: 18 to 24 cupcakes 

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes 

You will need

• 1 (13.25 oz) chocolate boxed cake mix (plus ingredients on the box) 

• 1 cup unsalted butter 

• 3 cups confectioners’ sugar 

• ½ cup unsweetened baking cocoa powder 

• 1 teaspoon vanilla extract 

• 1–3 tablespoons milk (as needed) 

• 1 cup marshmallow creme 

• 1 cup mini marshmallows 

• 1 cup graham crackers, crushed 

• 2 (1.55 oz) Hershey bars, chopped 

To begin, preheat the oven to the temperature listed on the cake mix box and line a muffin pan with cupcake liners. Prepare the cake batter using the ingredients listed on the box.

Then fill each liner about ⅔ full, and bake for the time indicated, or until a toothpick inserted comes out clean. 

Let cupcakes cool completely to room temperature. 

Melt the butter and allow it to cool to room temperature. 

Using a stand mixer, beat butter on medium speed until fluffy. Gradually add half of the powdered sugar and half of the cocoa powder, mixing until incorporated. 

Add the remaining powdered sugar, cocoa powder, and vanilla extract and mix until fully combined. 

Add milk 1 tablespoon at a time until frosting reaches desired consistency. 

Transfer frosting to a piping bag and set aside. Transfer marshmallow creme to a second piping bag. 

Insert the tip about ⅔ of the way into each cupcake and pipe marshmallow crème into the center. 

Pipe chocolate buttercream frosting onto cupcakes. 

Sprinkle with crushed graham crackers and chopped Hershey bars, then gently press mini marshmallows into the frosting. Optional: Toast marshmallows using a kitchen hand torch. Serve and enjoy! 

Tips and tricks! Cupcakes must be fully cooled before filling to prevent melting the marshmallow creme.

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.