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S'mores Cupcakes

S’mores Cupcakes

  • Author: Sarah
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Gluten Free

Description

S’mores Cupcakes combine the nostalgic flavors of toasted marshmallows, melted chocolate, and graham cracker crunch into a moist, fluffy cupcake. Perfect for any gathering, these cupcakes turn the classic campfire treat into a fun, handheld dessert that is easy to prepare, customizable for dietary needs, and impressively presented with toasted marshmallow topping and chocolate drizzle.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup graham cracker crumbs

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk

S’mores Elements & Topping

  • ½ cup mini marshmallows
  • ½ cup chocolate chips or chunks
  • Melted chocolate or chocolate ganache for drizzle

Instructions

  1. Prepare Your Pan and Preheat: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the rising agent.
  3. Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and granulated sugar using a mixer until light and fluffy, about 2-3 minutes.
  4. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract to enhance flavor.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and milk, starting and ending with the dry mixture, mixing until the batter is smooth but not over-mixed.
  6. Fold In Graham Cracker Crumbs and Chocolate Chips: Gently fold the graham cracker crumbs and chocolate chips into the batter to distribute the classic s’mores flavors evenly.
  7. Fill Cupcake Liners and Bake: Spoon the batter evenly into the lined muffin tin, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  8. Toast the Marshmallow Topping: Once cupcakes have cooled, top each with mini marshmallows. Use a kitchen torch to toast until golden brown, or place briefly under a broiler while watching carefully.
  9. Add Final Touches: Drizzle melted chocolate or ganache over the toasted marshmallow topping for a glossy, rich finish that completes the flavor and presentation.

Notes

  • Use room temperature ingredients for smooth batter and even baking.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Distribute marshmallows and chocolate chips evenly for a s’mores surprise in every bite.
  • Watch marshmallows closely when toasting as they can burn quickly.
  • Use fresh graham crackers for best flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 25g
  • Sodium: 130mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: s'mores cupcakes, marshmallow cupcakes, chocolate cupcakes, graham cracker dessert, campfire dessert, toasted marshmallow, easy cupcakes

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Find it online: https://paradisedishes.com/smores-cupcakes/