S’mores Ice Cream Cupcakes

Nothing says Summer like enjoying a delicious s’more or ice cream cone on a warm Summer evening. We had 100 degree weather in April, yes April so let’s just say we’ve been enjoying both of those for awhile now. Which had me thinking wouldn’t it be awesome to combine s’mores AND ice cream into one scrumptious treat? Oh yes I did, my friends! I made S’mores Ice Cream Cupcakes! S'mores Ice Cream Cupcakes

You already know I’m a fan of ice cream cupcakes, but s’mores are probably my favorite treat ever! They’re so simple yet so delicious so it’s no surprise that I felt like I needed to combine the two. Boy am I glad I did! The oooey gooey marshmallow combined with the ice cream and hot fudge is THE BOMB. Yes, I’m getting all 90s on you here. :)

For this ice cream cupcake recipe I used the Hershey’s Perfectly Chocolate Cake recipe like I did with the Triple Chocolate Ganache Cupcakes. My inspiration for the cupcakes came from the Dreyer’s s’mores ice cream I recently found at my local grocery store. I originally planned on making homemade vanilla ice cream but knew I had to try this (new to me) ice cream. Once the cupcakes were frozen I topped them with a toasted marshmallow and poured Hershey’s hot fudge topping.

S’mores Ice Cream Cupcakes


  1. For the cupcake batter:
  2. 2 cups sugar
  3. 1 3/4 cups flour
  4. 3/4 cup cocoa powder
  5. 1 1/2 tsp baking powder
  6. 1 1/2 tsp baking soda
  7. 1 tsp salt
  8. 2 eggs
  9. 1 cup milk
  10. 1/2 cup vegetable oil
  11. 2 tsp vanilla extract
  12. 1 cup boiling water
  13. Ice Cream:
  14. Dreyers S'mores Ice Cream
  15. Toppings:
  16. Hot fudge topping
  17. Marshmallows; toasted
  18. Graham crackers; crushed


  1. Preheat oven to 350 degrees and fill cupcake pan with liners.
  2. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla and mix for 2 minutes. Slowly stir in boiling water.
  3. Pour one tablespoon of batter into cupcake pan.
  4. Bake for 10-12 minutes; cool completely.
  5. Top cupcakes with slightly melted ice cream; freeze for 2-3 hours or preferably overnight.
  6. When ready to serve top with toasted marshmallow, hot fudge sauce and crushed graham crackers. Enjoy!

Note: The ice cream cupcakes can melt fairly quick so it’s best to take them out of the freezer right before serving. If you’re serving a large amount you could probably use a kitchen blowtorch to quickly toast the marshmallows.

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S'mores Ice Cream Cupcakes - the perfect Summertime treat

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  1. says

    Oh my! I can only imagine the look on my kids’ faces when they see the s’mores cupcakes! I’m sure thay’re gonna love it! Thanks for the recipe!

    I’m hopping over from the Pity Party! Have a wonderful weekend!


  2. says

    These look amazing! Found you through the Weekend Wrap-Up Party, new follow on Google. Would love and appreciate a visit and a follow back!

  3. says

    S’more’s cupcakes? Yes, please!!!
    I’m visiting you today from Sundae Scoop. I co-host a Linky Party Tuesday (open thru Sat) and I’d love for you to link up! I hope you get a chance to stop by, link up and leave a comment, too!

  4. says

    These look amazing! I would of loved to know about this when I held a S’Mores Party last year. (I’ll have to save it for a future gathering). Looks Great!
    Morgaine @ Madcap Frenzy

  5. says

    You’re killing me here with these photos! They all look so yummy. Found your blog on Monday Funday link up. It’s my first time here. I have to try these cupcakes. Thanks for sharing! Have a magical week~Rebekah at weliveinspired

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