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S’mores Cupcakes

S’mores Cupcakes That Bring Campfire Magic Home

Irresistible S’mores Cupcakes combine nostalgic flavors of chocolate, marshmallows, and graham crackers for a delightful treat.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-purpose flour Substitute with a gluten-free flour blend for a gluten-free version.
  • 1/2 cup Unsweetened cocoa powder Use Dutch-processed cocoa for a deeper taste.
  • 1 tsp Baking powder Ensure it’s fresh for best results.
  • 1 tsp Baking soda Make sure it’s not expired.
  • 1/2 tsp Salt Try using sea salt for a nuanced taste.
  • 1 cup Sugar Can be reduced for a less sweet cupcake.
  • 1/2 cup Brown sugar (firmly packed) Light brown sugar may be substituted with granulated sugar.
  • 1/2 cup Unsalted butter (softened) Use vegan butter for a dairy-free option.
  • 2 large Eggs (room temperature) Flax eggs or applesauce are great vegan substitutes.
  • 1 tsp Vanilla extract Pure vanilla is preferred for the best taste.
  • 1 cup Whole milk Substitute with almond milk for a dairy-free option.
For the Frosting
  • 2 cups Powdered sugar Can use a sugar substitute if needed.
  • 1/2 cup Marshmallow sauce Use store-bought or homemade for convenience.
For Decoration
  • 1 cup Graham crackers Crushed to create an authentic s'mores base.
  • 1 bar Hershey’s chocolate bar Any chocolate bar can be substituted for personal preference.
  • 1/2 cup Mini chocolate chips For extra bursts of chocolate flavor.
  • 1 cup Mini marshmallows Toasting them adds a smoky flavor.
  • 1/4 cup Chocolate sauce Choose dark or milk chocolate based on your taste preference.

Equipment

  • oven
  • Cupcake Pan
  • Mixing Bowls
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream together the granulated sugar, brown sugar, and softened butter until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry mixture to the creamed mixture, alternating with the milk, mixing until just combined.
  6. Fill each cupcake liner about two-thirds full with batter and bake for 15 to 18 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.
  8. Prepare the frosting by mixing softened butter, powdered sugar, cocoa powder, and a splash of milk until creamy.
  9. Frost the cooled cupcakes generously and sprinkle with crushed graham crackers, mini marshmallows, and a drizzle of chocolate sauce.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Ensure eggs and butter are at room temperature and avoid overmixing the batter for tender cupcakes. Toast mini marshmallows for added flavor.

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