Wild West S’more Cupcakes

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Jason is a nature lover and one our favorite things to do in the spring and fall is to spend a night camping under the stars. I always look forward to the smell of a campfire and roasting marshmallows to make s’mores.

I made this recipe for a wild west theme girl’s night to celebrate a friends 30th birthday. I thought the idea of the wild west and cowboys would go hand in hand, but the cactus center piece on each cupcake is optional.

Ingredients:Wild West S'more Cupcakes

  • 1 package of milk chocolate cake mix- each brand is different. Make sure you read the instructions on the package to bake as directed
  • 1 container of marshmallow fluff
  • 3-4 TBSP of vanilla icing
  • 6 graham crackers
  • 72 green oval shaped Juju Fruits – check for them in the bulk candy section
  • 12 red round shaped Juju Fruits – check for them in the bulk candy section
  • 12 yellow cowboy hat shaped gummies – check for them in the bulk candy section


Preheat your oven as directed on the box and prepare cake. Bake accordingly and allow your cupcakes to cool for about 1 hour before handling. While the cupcakes are baking and cooling, prep toppings.

Graham Crackers: pulse them in a food processor until the consistency of sand

Juju Fruits: Skewer candies onto toothpicks. You will need 24 skewers with 2 green oval fruits on each stick. You will need 12 skewers with 2 green oval fruits and 1 red round fruit.

Marshmallow Fluff: Scoop about 5-6 spoonfuls of marshmallow into a piping bag. If you don’t have a piping bag, add the fluff to a sandwich sized ziplock bag and snip the end.

Icing: Add the remaining marshmallow fluff to a bowl with icing. Gently fold to combine.

Using a cupcake corer, remove the center of each cupcake. If you don’t have a corer, you can use a teaspoon to scoop out a small center section of the cupcake. Pipe the marshmallow fluff into the center of each cupcake. You may have to tap each cupcake to settle the fluff and go back to do a second round of filling. Ice each cupcake using a pastry knife. Pour graham cracker crumbles into a small shallow bowl. Dip each iced cupcake into the crumble. Make sure to coat evenly and get the sides. Create a cactus focal point on each cake by pining 3 skewers of the Juju Fruits; place them with the round red stick in the middle. Try not to place them directly in the center. Finish with a gummy hat.

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