Description
These delightful S’mores Cupcakes feature moist chocolate cake layered over a crunchy graham cracker crust and topped with fluffy marshmallow frosting. A fun and delicious way to enjoy the classic campfire treat in cupcake form.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup hot water
- 1/2 cup unsalted butter, softened (for frosting)
- 7 oz marshmallow fluff
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Mini marshmallows, graham cracker pieces, and chocolate squares for garnish
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
- Bake the crusts for 5 minutes. Remove from the oven and set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix in the hot water until just combined.
- Divide the batter evenly over the prepared crusts, filling each liner about two-thirds full.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- For the frosting, beat the butter until creamy. Add the marshmallow fluff and vanilla extract, then gradually mix in the powdered sugar until light and fluffy.
- Frost the cooled cupcakes and garnish with mini marshmallows, graham cracker pieces, and chocolate squares before serving.
Notes
- For a toasted marshmallow effect, lightly toast the frosting with a kitchen torch.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture.
- You can substitute digestive biscuit crumbs if graham crackers are unavailable.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
