S’mores Waffle Cupcakes

It’s fall in my neck of the woods, finally! Though in Florida that doesn’t really mean much – palm trees don’t exactly change colors – it meant fires and hot chocolate and pumpkin (so much pumpkin) and apple cider and everything fantastic about New England when it’s cold, but not tooth-chatteringly so.  Though not *technically* a fall only treat – hello every camping trip ever in the history of camping – something about s’mores just make me feel like I should be wearing a big sweater.

This was a special request for a paid bake – I was tasked with combining s’mores and waffles into cupcake form, and by Jove, I think I got it!  The cake itself does taste like a graham cracker waffle, and if that’s wrong then I do not ever want to be right.  EVER.

S'mores Waffle Cupcakes

  • Servings: 1 dozen
  • Difficulty: medium
  • Print

  • 1 cup AP flour
  • 1 cup (about 7 sheets) graham cracker crumbs
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cup buttermilk (note – if all you have is regular milk, you can omit the baking soda)
  • 2 eggs, room temperature
  • 2 tbsp unsalted butter, melted & cooled

    Let's get weird.
    Let’s get weird.
  • 1-2 king sized Hershey bars, melted as needed
  • 1-3 sheets’ worth graham cracker crumbs, crushed and put in a bowl
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 container Marshmallow Fluff (about 8 oz.)
  • 1-2 cups powdered sugar
  • 1-3 tbsp milk or heavy cream, optional


  1.  Preheat oven to 400°F, and line a muffin tin with cupcake liners of your choice.  Spray the liners with Baker’s Joy or a similar non-stick spray.
  2. In a large mixing bowl, combine dry ingredients (flour, GC crumbs, sugar, baking soda, baking powder and salt).  Whisk together until combined

    Dry bowl with wet ingredients ready to come hang out!
    Dry bowl with wet ingredients ready to come hang out!
  3. Pour wet ingredients over dry ingredients and mix with a spoon or a spatula until combined but not overly smooth – as this is supposed to be a waffle batter moreso than a cake batter, lumps are okay!
  4. Distribute batter evenly between lined cups, filling about 3/4 of the way full
  5. Bake for 10-12 minutes, until a toothpick inserted in the middle of the cupcake comes out with light crumbs on it – be sure to rotate halfway through baking.  Let cool in the tray for about 3 minutes, then remove to a baking rack.
  6. After the cupcakes have cooled (roughly an hour, though you can expedite by putting them fridge), move them back to the cooling rack/your countertop for topping

    Nakey cupcakes, ready to party.
    Nakey cupcakes, ready to party.
  7. Melt anywhere from 6 -12 pieces (1/2 to a whole) of one Hershey bar in the microwave.  I did it in a 30 second burst, stirring afterwards to smooth the chocolate out – it all depends on how much chocolate you want on the base!  Using a small kitchen spoon, dollop the chocolate onto the cooled cupcakes and spread evenly.

    I wanted a lot of chocolate.
    I wanted a lot of chocolate.
  8. While the chocolate is still warm, sprinkle graham cracker crumbs on the top to coat.

    As you can tell, I went heavy on the chocolate and the graham cracker.  No regrets.
    As you can tell, I went heavy on the chocolate and the graham cracker. No regrets.
  9. Pop the cupcakes back into the fridge so the chocolate can set – while this is going on, prepare the frosting.  I swear all this work it worth it!
  10. In a stand mixer with a paddle attachment, cream the butter until it is completely smooth.  Add about 1/2 cup of powdered sugar to give it some stability.
  11. Add half of your fluff mix (about 4 oz.), beat again.  The frosting will be incredibly sticky – this is good.  Less of a buttercream, and more of a spreadable fluff.
  12. Add another 1/2 cup of powdered sugar, then the remaining half of your fluff.  If it is too sticky for your liking, you can add some milk or cream until you reach the desired consistency.  I had to play around a little bit with the fluff and sugar until I got where I wanted to be, so feel free to do the same to yours!  I would not recommend adding extra butter, as the taste will be very evident.
  13. Once you have the frosting where you want to be, using an offset spatula spread it onto the cupcakes into a dome shape.  It’s difficult to pipe this frosting as it is so sticky!  NOTE – if you have a kitchen torch, toast the frosting for a little extra s’more kick.

    Cupcakes in various stages of dressing - escandalo!
    Cupcakes in various stages of dressing – escandalo!
  14. Holding the cake by the base, dip it frosting-side down into graham cracker crumbs.
  15. Melting another half of a Hershey bar, pour the melted chocolate into a ziploc bag and snip off a very small corner.  Use this bag to drizzle chocolate in whatever pattern you choose, refilling with melted chocolate if necessary.
  16. Pat yourself on the back for running this baking marathon, and enjoy!

Still with me?  There you have it, folks.  A comprehensive s’more experience, in cake form.  We truly live in the future.



One Comment Add yours

  1. Paul says:

    Absolutely loved them! They were so good I wish I was eating them right now.

    Liked by 1 person

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