Description

Easy S’mores Cupcakes bring the classic campfire flavors into a soft, moist cupcake, with layers of graham cracker, rich chocolate, and toasted marshmallow. Perfect for any occasion!

Ingredients

1 1/2 cups all-purpose flour

1 cup graham cracker crumbs

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

2 large eggs

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup boiling water

1/2 cup mini marshmallows

1/2 cup chocolate chips

1/2 cup crushed graham crackers (for topping)

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Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, cocoa powder, and sugar.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick.
Slowly pour in the boiling water, mixing to create a smooth batter. It will be thin at this point.
Fill each cupcake liner about 2/3 full with the batter.
Place 1-2 mini marshmallows and a few chocolate chips into the center of each cupcake. Gently press them down with a spoon to embed them into the batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, top each cupcake with crushed graham crackers and an additional mini marshmallow.
Using a kitchen torch, carefully toast the marshmallows until golden brown, or place under the broiler for 1-2 minutes to achieve a similar effect.

Notes

For an extra touch, pipe marshmallow frosting on top instead of toasted mini marshmallows.
For gluten-free cupcakes, substitute the all-purpose flour with a gluten-free flour blend.
For vegan cupcakes, use flax eggs, non-dairy milk, and vegan chocolate chips.
Store the cupcakes in an airtight container at room temperature for up to 2-3 days, or refrigerate them for up to a week.
You can freeze the cupcakes before adding the marshmallow topping for up to 3 months.
For added texture, chopped nuts like walnuts or pecans can be mixed into the batter.
Be careful not to overmix the batter to prevent the cupcakes from sinking.

Prep Time: 20 minutes
Cook Time: 18-20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg