Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
Experience the ultimate blend of nostalgic flavors with these Chocolate Graham Cracker Cupcakes with Toasted Marshmallow. Each cupcake starts with a buttery graham cracker crust, baked to golden perfection for a crunchy base. Moist and rich chocolate cake sits atop, made with a hint of cocoa and a splash of boiling water for a decadently tender crumb. The pièce de résistance is a perfectly toasted marshmallow crown, evoking memories of classic campfire s'mores. With only 40 minutes from start to finish, these cupcakes are as effortless as they are impressive—ideal for parties, family gatherings, or a sweet indulgence at home. Elevate your dessert game with this irresistible combination of textures and flavors, all in a handheld treat! Perfect for fans of s'mores-inspired recipes, this dessert is guaranteed to wow your taste buds.
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for graham cracker crust)
- 4 tablespoons unsalted butter (melted)
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated sugar (for cupcake batter)
- 0.25 cup vegetable oil
- 0.5 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
- 12 marshmallows (large or mini)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a small bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter until it resembles wet sand.
Spoon about 1 tablespoon of the graham cracker mixture into each cupcake liner and press it firmly into the bottom. Bake the crusts for 5 minutes and set aside to cool.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine 0.75 cup of granulated sugar, vegetable oil, and milk. Whisk in the egg and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the boiling water; the batter will be thin.
Pour the batter evenly over the baked graham crusts, filling each cupcake liner about two-thirds full.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Once cool, place a marshmallow on top of each cupcake. Toast the marshmallows using a kitchen torch or by placing them under the oven's broiler for 1-2 minutes, watching carefully to avoid burning.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 35.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
