These S’mores Mini Cakes are an easy mini cake recipe made with chocolate cake mix, marshmallow crème, fluffy white frosting, and graham crackers for classic s’mores flavor. Perfect for parties, holidays, or bite-size desserts, these chocolate mini cakes are a fun treat for any s’mores dessert lover.
Here are the ingredients for making these S’mores Mini Cakes.
Chocolate Fudge Cake Mix: This is the base of the mini cakes. It gives the dessert its soft, chocolaty cake texture and makes this easy s’mores dessert quick to prepare.
Milk Chocolate Candy Bars: These create the melty chocolate center. The recipe has you press chocolate pieces right into the batter, so each mini cake gets that classic s’mores chocolate bite.
Fluffy White Frosting: This adds a sweet, creamy topping and helps create the soft, fluffy finish on top of each cake.
Marshmallow Crème: Marshmallow crème is what gives these mini cakes their signature s’mores flavor. It’s mixed with the frosting to create a marshmallow-style topping.
Graham Crackers: The graham cracker rectangles are crushed and sprinkled over the frosted cakes, adding the classic crunchy topping that makes the dessert taste like a true mini s’mores cake.
Other Ingredients You’ll Need: Water, vegetable oil, eggs.
Here are the simple S’mores Mini Cakes recipe steps and tips.
After making the batter, fill 24 lined muffin cups. Don’t overfill the cups. Stopping at about two-thirds full helps the mini cakes bake evenly and keeps them from overflowing. Keep the extra batter chilled between batches.
Press the chocolate into the center of each cake. This helps create the melty chocolate bite that gives these cupcakes their classic s’mores dessert flavor. Bake until the tops look dry; start checking at 12 minutes.
Let the mini cakes cool in the pan for 5 minutes, then remove and place on a cooling rack. Cool the pan before baking the next round. Giving the muffin pan 15 minutes to cool helps the later batches bake more consistently. Then, repeat making the mini cakes 2 more times for 72 total.
Cool the mini cakes completely before adding the marshmallow-frosting topping, so it doesn’t melt or slide off. Finish by sprinkling the graham cracker crumbs over the frosted cakes.
Here’s the best way to store these mini cupcakes to enjoy later.
Store the cupcakes loosely covered at room temperature for up to 2 days.
To freeze, wait to top the mini cakes with frosting and graham cracker crumbs. Freeze untopped mini cakes uncovered for about 30 minutes, then transfer them to a freezer-safe container or plastic bag. Don’t forget to label and date them so you remember when to use them. Frozen cupcakes stay fresh for up to 3 months. When you’re ready to top, just let them thaw at room temperature for about 1 hour.
Heat oven to 350°F. Place a mini paper baking cup in each of 24 mini muffin cups.
Make cake mix as directed on the box, using water, oil, and eggs. Fill muffin cups two-thirds full. Cover and refrigerate remaining batter until ready to bake. Cut each small rectangle of chocolate candy in half; press 1 half into the batter in each muffin cup.
Bake 12 to 15 minutes or until the surface of the cupcakes appear dry. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Cool muffin pan 15 minutes before reusing for the next 24 mini cakes. Repeat with the remaining batter and chocolate pieces to make an additional 48 mini cupcakes.
In a medium bowl, mix frosting and marshmallow crème. Frost cupcakes. Place graham crackers in resealable food-storage plastic bag; seal bag and crush with a rolling pin. Sprinkle crushed graham crackers over cupcakes.
