Get ready to take your taste buds on a nostalgic journey with these irresistible S'mores Cupcakes that capture all the gooey, chocolatey magic of a classic campfire treat! Imagine biting into a rich chocolate cupcake packed with graham cracker crumbs and melted marshmallows, topped with a cloud-like marshmallow frosting that will make you feel like you're roasting marshmallows under the stars. These cupcakes are about to become your new obsession – no campfire required!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup mini marshmallows
- 1 cup marshmallow fluff for frosting
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, graham cracker crumbs, cocoa powder, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold mini marshmallows into the batter, distributing them evenly throughout the cupcake mixture.
- Divide the batter equally among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the marshmallow frosting, beat marshmallow fluff in a clean mixing bowl until smooth and creamy.
- Using a piping bag or offset spatula, generously frost each cooled cupcake with the marshmallow frosting.
- Optional: Use a kitchen torch to lightly brown the marshmallow frosting for a classic s'mores campfire effect.
- Garnish with additional graham cracker crumbs or chocolate shavings if desired, and serve at room temperature.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cupcakes tender and light.
- Marshmallow Distribution: Fold mini marshmallows gently into the batter to prevent them from sinking to the bottom.
- Toasting Technique: If using a kitchen torch to brown the frosting, keep it moving to avoid burning and achieve an even golden color.
- Storage Tip: These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Make-Ahead Option: You can prepare the cupcake batter and dry ingredients the night before to save time on baking day.
- Frosting Consistency: If the marshmallow frosting seems too thick, add a tiny splash of milk to achieve the perfect spreadable texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
