Why make this recipe
S’mores Cupcakes are a delightful treat that brings the beloved flavors of campfire s’mores right to your kitchen. They are fun to make and even more enjoyable to eat. These cupcakes feature a rich chocolate base, fluffy mini marshmallows, and the tasty crunch of graham crackers. Whether you’re hosting a party, celebrating a special occasion, or just craving something sweet, S’mores Cupcakes are sure to please everyone.
How to make S’mores Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
- 1 cup chocolate chips
- Graham cracker crumbs for topping
- Mini marshmallows for topping
- Chocolate ganache or frosting for topping
Directions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk.
- Combine the wet and dry ingredients, mixing until just combined.
- Fold in the mini marshmallows, graham cracker crumbs, and chocolate chips.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
- Top with chocolate ganache or frosting, then sprinkle with graham cracker crumbs and add mini marshmallows on top for decoration.
- Optional: Use a kitchen torch to lightly toast the marshmallows on top.
How to serve S’mores Cupcakes
Serve S’mores Cupcakes as a sweet treat at parties or gatherings. They can be enjoyed warm or at room temperature. For an extra special touch, consider serving them with a glass of cold milk or hot cocoa.
How to store S’mores Cupcakes
Store any leftover S’mores Cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week.
Tips to make S’mores Cupcakes
- Make sure to gently fold in the mini marshmallows and chocolate chips; this keeps them from sinking to the bottom.
- Use a kitchen torch carefully if you decide to toast the marshmallows on top for that classic s’mores experience.
- For a richer flavor, add a pinch of espresso powder to the batter.
Variation
You can customize these cupcakes by using different types of chocolate chips, such as milk chocolate or white chocolate. If you love peanut butter, try adding a swirl of peanut butter frosting on top.
FAQs
1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance. Store them in an airtight container until you’re ready to frost them.
2. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk, but using buttermilk gives a moister texture and richer flavor.
3. How do I prevent my cupcakes from sticking to the liners?
Make sure to use quality cupcake liners and consider lightly greasing them with cooking spray before filling them with batter.
S’mores Cupcakes
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
- 1 cup chocolate chips
Toppings
- to taste Graham cracker crumbs for topping
- to taste Mini marshmallows for topping
- to taste Chocolate ganache or frosting for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk.
- Combine the wet and dry ingredients, mixing until just combined.
- Fold in the mini marshmallows, graham cracker crumbs, and chocolate chips.
- Fill the cupcake liners about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
Topping
- Top with chocolate ganache or frosting, then sprinkle with graham cracker crumbs and add mini marshmallows on top for decoration.
- Optional: Use a kitchen torch to lightly toast the marshmallows on top.