S'mores Cupcakes with Chocolate Whipped Honey

There is nothing more fall than eating s'mores around a campfire. Now you can enjoy the perfect s'more in cupcake form. Extremely moist chocolate cupcakes with a graham cracker crust, topped with marshmallow frosting, then toasted to perfection!

 Crust Ingredients

 1 ½ Cups Graham Cracker Crumbs

 ½ Cup Melted Butter

 5 Tablespoons Brown Sugar

Chocolate Cupcakes Ingredients 

 2 cups All Purpose Flour

 ½ Cup Sugar

 6 Tablespoons Dark Cocoa powder

 1 Teaspoon Baking Soda

 1 Teaspoon Baking Powder

 1/2 tsp salt

 2 eggs

 ½ Cup Whole Milk

 1 Cup Buttermilk

 1/2 Cup Vegetable oil

 1 Teaspoon Vanilla

 ½ Cup Whipped Chocolate Honey

 1 16-ounce Container of Marshmallow Fluff


  1. Preheat oven to 350 degrees and prepare a cupcake pan with liners.
  2. In a food processor, combine crust ingredients and mix well.
  3. Press about 1 tbsp of the mixture into the bottom of each cupcake liner.
  4. Bake crusts for 6-8 minutes then remove and set aside.
  5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
  6. Add egg, whole milk, buttermilk, vegetable oil, vanilla and whipped chocolate honey to the dry ingredients and mix well.
  7. Pour batter into cupcake pan, filling a little more than halfway, and bake at 300 degrees for about 17-19 minutes.
  8. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
  9. Spoon about 1 Tablespoon of the fluff on the cupcake and with a blowtorch toast the marshmallow until desired doneness then drizzle more of the whipped chocolate honey over top