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S'mores Cupcakes Recipe
Alyssa

S'mores Cupcakes

Treat yourself to s'mores cupcakes! Fluffy chocolate cake, marshmallow frosting, and graham cracker crust make for a delightful, gooey dessert.
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Ingredients Method

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs: Provides the quintessential crunch and sweetness.
  • 1/4 cup sugar: Adds additional sweetness to the crust.
  • 1/4 cup melted unsalted butter: Binds the crumbs together giving a rich flavor.
For the Cupcakes:
  • 1 cup all-purpose flour: Serves as the base for the cupcake structure.
  • 1 cup granulated sugar: Sweetens the batter and contributes to the moist texture.
  • 1/2 cup cocoa powder: Infuses a rich chocolate flavor.
  • 1 tsp baking powder: Helps the cupcakes rise.
  • 1/2 tsp baking soda: Enhances the leavening process.
  • 1/4 tsp salt: Balances the sweetness and enhances flavors.
  • 1/2 cup milk: Provides moisture and richness.
  • 1/2 cup oil: Contributes to a tender crumb.
  • 1 large egg: Binds the ingredients and adds richness.
  • 1 tsp vanilla extract: Enhances the overall flavor profile.
  • 1/2 cup hot water: Ensures a moist rich batter.
For the Frosting:
  • 1 cup softened butter: Forms the rich base of the frosting.
  • 2 cups marshmallow fluff: Provides the iconic marshmallow flavor and fluffy texture.
  • 3 cups powdered sugar: Sweetens the frosting and gives it structure.
  • 1-2 tbsp milk if needed: Adjusts the consistency of the frosting.
For the Toppings:
  • Mini marshmallows: Adds a whimsical touch and authentic s’mores flavor.
  • Graham cracker pieces: Perfect for adding texture and a visual garnish.
  • Melted chocolate: Drizzled on top for a final touch of indulgence.

Method
 

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Make the Crust: In a medium bowl, combine 1 cup graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted unsalted butter. Mix until the ingredients are well combined. Press the mixture into the bottom of the cupcake liners firmly. Bake for 5 minutes to set the crust.
  3. Prepare the Cupcake Batter: In a separate bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. In another bowl, mix together the wet ingredients: 1/2 cup milk, 1/2 cup oil, 1 large egg, and 1 tsp vanilla extract. Gradually blend the wet ingredients into the dry mixture until smooth, then stir in 1/2 cup hot water carefully.
  4. Bake the Cupcakes: Pour the batter evenly over the baked crusts in the muffin tin. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely in the tin before removing.
  5. Make the Frosting: In a large bowl, beat 1 cup softened butter until creamy. Add 2 cups marshmallow fluff and 3 cups powdered sugar gradually, mixing until fluffy. If the frosting is too thick, add 1-2 tbsp milk to achieve the desired consistency.
  6. Decorate the Cupcakes: Once the cupcakes are completely cool, pipe the fluffy marshmallow frosting onto each cupcake generously. Top with mini marshmallows, graham cracker pieces, and drizzle with melted chocolate for added flair. Optionally, toast the mini marshmallows slightly using a kitchen torch for an authentic s’mores experience.