S More Cupcakes
Experience the nostalgic magic of campfire treats in cupcake form with these irresistible S'more Cupcakes! Featuring a buttery graham cracker crust as the base, rich and moist chocolate cake layered on top, and a fluffy marshmallow frosting that’s perfectly toasted for an authentic s'mores flavor, this recipe is a dessert dream come true. Finished with mini marshmallows and optional milk chocolate garnishes, these cupcakes are an elevated twist on the classic treat, perfect for parties, holidays, or satisfying your sweet tooth cravings. With easy-to-follow steps and a stunning presentation, these S'more Cupcakes are sure to impress both kids and adults alike. Don’t miss out on this indulgent combination of textures and flavors—campfire charm, no flames required! Perfect for keywords like "s'mores dessert," "chocolate cupcakes," and "marshmallow frosting recipe."
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 4 tablespoons Unsalted butter (melted)
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 Large egg
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 7 ounces Marshmallow fluff
- 0.5 cup Powdered sugar
- 0.5 cup Unsalted butter (softened)
- 1 cup Mini marshmallows
- 0.5 cup Milk chocolate pieces (optional garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a small bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and 4 tablespoons of melted butter until the crumbs are evenly coated.
Spoon about one tablespoon of the graham cracker mixture into each cupcake liner and press it down with the back of a spoon or a small glass to form a crust.
Bake the graham cracker crusts in the preheated oven for 5 minutes and then remove them to cool while preparing the cupcake batter.
In a medium mixing bowl, whisk together the flour, cocoa powder, 1 cup of granulated sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until combined. Gradually pour this wet mixture into the dry ingredients, stirring just until smooth.
Carefully stir in the boiling water (the batter will be thin).
Fill each cupcake liner about two-thirds full with the chocolate batter, over the baked crust.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, make the marshmallow frosting by beating together the marshmallow fluff, powdered sugar, and softened butter in a medium bowl until light and fluffy.
Once the cupcakes are completely cool, use a piping bag to frost each cupcake with the marshmallow frosting.
Optional: Garnish each cupcake with a sprinkle of mini marshmallows and a piece of milk chocolate.
Use a kitchen torch to carefully toast the frosting and mini marshmallows until golden brown for that classic s'mores flavor. Serve and enjoy!
Nutrition Facts
Calories |
5664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 834.4 g | 303% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 538.7 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 613 mg | 47% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2890 mg | 62% | |
*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.
