Description
These S’mores Cupcakes are a true treat, with a graham cracker crust, chocolate cupcake, and a gooey marshmallow surprise inside. Topped with a toasted marshmallow frosting, these cupcakes are the perfect mix of campfire fun and decadent dessert!
Ingredients
For the Graham Cracker Crust:
- Graham Crackers: Crushed, to create the crust
- Sugar: Adds sweetness to the crust
- Butter: Melted, to bind the graham cracker crumbs together
For the Chocolate Cupcake:
- All-Purpose Flour: The base of the cupcake batter
- Baking Powder: Helps the cupcakes rise
- Salt: Balances the sweetness
- Unsweetened Cocoa Powder: For a rich chocolate flavor
- Granulated Sugar: Sweetens the batter
- Eggs: Provide structure to the cupcakes
- Milk: For moisture and a smooth texture
- Vegetable Oil: Adds richness and helps keep the cupcakes moist
- Vanilla Extract: For flavor depth
- Boiling Water: Helps create a moist cupcake crumb
For the Marshmallow Filling:
- Mini Marshmallows: These will melt inside the cupcake to create a gooey surprise!
For the Toasted Marshmallow Frosting:
- Unsalted Butter: Softened, for the frosting base
- Powdered Sugar: Sweetens the frosting
- Vanilla Extract: For flavor
- Heavy Cream: To make the frosting smooth and spreadable
- Mini Marshmallows: For toasting and topping the cupcakes
Instructions
- Prepare the Graham Cracker Crust:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, mix the crushed graham crackers, sugar, and melted butter until combined.
- Spoon about 1 tablespoon of the mixture into the bottom of each cupcake liner and press it down firmly to form a crust.
- Bake for 5 minutes, then remove from the oven and set aside to cool.
- Make the Chocolate Cupcake Batter:
- In a large bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- In another bowl, mix together the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the boiling water to thin the batter. It will be a bit runny, but that’s okay!
- Assemble the Cupcakes:
- Spoon the chocolate cupcake batter over the graham cracker crust, filling each liner about 2/3 of the way full.
- Add a few mini marshmallows in the center of each cupcake batter (this is the marshmallow surprise inside).
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean (except for melted marshmallow).
- Let the cupcakes cool completely in the tin.
- Make the Toasted Marshmallow Frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and continue to beat until fluffy.
- Add the vanilla extract and heavy cream, and mix until smooth.
- In a small saucepan, melt a few mini marshmallows over low heat until smooth (or use a kitchen torch to toast the marshmallows directly). Fold the melted marshmallow into the frosting.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, frost them generously with the toasted marshmallow frosting.
- Optional: top with more mini marshmallows and toast them with a kitchen torch for an authentic toasted s’mores look.
- Serve and Enjoy:
- Let the frosting set for a few minutes, and enjoy these decadent cupcakes with a marshmallow surprise inside!
Notes
- You can use a store-bought marshmallow frosting if you’re short on time.
- For an even richer flavor, drizzle the cupcakes with some melted chocolate or add some chocolate chips on top.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: S’mores cupcakes, marshmallow, chocolate, graham cracker, frosting, dessert, cupcakes