DisclaimerTerms Of UseGDPR PolicyCookie Policy

Home Cooking Style

S’mores Cupcakes with Marshmallow Frosting Delight

by
- 1 cup all-purpose flour - 1 cup graham cracker crumbs - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsweetened cocoa powder - ½ cup sugar - ½ cup brown sugar, packed - 2 large eggs - ½ cup milk - ½ cup vegetable oil - 1 teaspoon vanilla extract - ½ cup mini chocolate chips - 12 marshmallows, halved (for topping) To make these S'mores cupcakes, gather your ingredients first. I love using graham cracker crumbs for that classic S'mores taste. They add a nice crunch and sweetness. The unsweetened cocoa powder gives the cupcakes a rich chocolate flavor, which is a must for any S'mores treat. For the wet ingredients, you need eggs, milk, vegetable oil, and vanilla extract. These ingredients help keep the cupcakes moist and fluffy. The eggs act as a binder, while the oil adds richness. Optional toppings like mini chocolate chips and halved marshmallows make the cupcakes extra special. The chocolate chips melt into the batter, while the marshmallows on top add that fun, gooey element. Make sure you have everything ready before you start baking. It makes the process smooth and enjoyable! {{ingredient_image_1}} First, set your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This helps the cupcakes come out easily. In a large bowl, mix together one cup of all-purpose flour, one cup of graham cracker crumbs, one teaspoon of baking powder, half a teaspoon of baking soda, and a quarter teaspoon of salt. Add in half a cup of unsweetened cocoa powder, half a cup of sugar, and half a cup of packed brown sugar. Whisk until everything is well combined. In another bowl, beat two large eggs. Then, add half a cup of milk, half a cup of vegetable oil, and one teaspoon of vanilla extract. Mix until the mixture is smooth and creamy. Now, slowly add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix. Fold in half a cup of mini chocolate chips for a delightful surprise in each cupcake. Next, divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full. This gives the cupcakes room to rise without spilling over. Bake the cupcakes for 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are done. Let them cool in the pan for five minutes. Then, transfer the cupcakes to a wire rack to cool completely. For the frosting, beat one cup of softened unsalted butter in a large bowl until creamy. Gradually add two cups of powdered sugar. Mix until combined. Then, add four cups of mini marshmallows, two tablespoons of milk, and one teaspoon of vanilla extract. Beat until the frosting is light and fluffy. Once the cupcakes are completely cool, it’s time to frost them. Generously apply the marshmallow frosting on each cupcake. Use a spatula to create swirls for a fun look. Finally, place half a marshmallow on top of each frosted cupcake. If you want that campfire taste, use a kitchen torch to lightly toast the marshmallows. This step adds a great flavor and makes the cupcakes look amazing! To make sure your cupcakes are moist and soft, follow these tips: - Use fresh ingredients: Make sure your baking powder and baking soda are not expired. Old ingredients can ruin your lift. - Combine wet and dry: Mix the wet and dry ingredients until just combined. Overmixing can create dense cupcakes. - Don’t skip the oil: Vegetable oil keeps the cupcakes moist. Butter can dry them out. - Check baking time: Bake for 18-20 minutes. Use a toothpick to check if they are done. The toothpick should come out clean. For a light and fluffy marshmallow frosting, keep these points in mind: - Room temperature butter: Use softened butter for easy mixing. Cold butter can lead to lumps. - Gradual sugar addition: Add powdered sugar slowly. This helps achieve a smooth texture. - Beat well: Mix the frosting until it's fluffy. This can take a few minutes. - Add marshmallows last: Add mini marshmallows after the sugar to keep the frosting light. These kitchen tools make the cupcake process easier: - Muffin tin: A standard muffin tin is essential for baking. - Cupcake liners: Use colorful liners for a fun touch. - Mixing bowls: Have two large bowls for wet and dry ingredients. - Hand mixer: A hand mixer speeds up the frosting process. It helps achieve that fluffy texture. - Piping bag: If you want to frost like a pro, a piping bag makes it easy to get pretty swirls. These tips and tools will help you create perfect S'mores cupcakes with marshmallow frosting every time! Pro Tips Use Fresh Ingredients: Ensure your baking powder, baking soda, and cocoa powder are fresh for the best rise and flavor in your cupcakes. Don't Overmix the Batter: Mix until just combined to keep the cupcakes light and fluffy. Overmixing can lead to dense cupcakes. Perfect Marshmallow Toasting: If using a kitchen torch, keep it moving to prevent burning and achieve an even golden toast on the marshmallows. Storage Tips: Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. {{image_2}} You can make these cupcakes even more fun. Try adding peanut butter! Simply swirl in a few tablespoons of creamy peanut butter into the batter before baking. This adds a great nutty taste that pairs well with chocolate. You can also mix in crushed candy bars or even flavored extracts like almond for a new twist. The options are endless, and each will give your cupcakes a special touch. Want to enjoy these cupcakes without gluten? It's easy! Substitute the all-purpose flour with a gluten-free blend. Make sure the blend works well for baking. Also, check that your graham crackers are gluten-free. This way, you can still enjoy the taste of s'mores without any gluten worries. Your friends and family will love them just the same! If you prefer bite-sized treats, mini cupcakes are a great choice. Use a mini muffin tin instead of a regular one. Fill each mini liner with about one tablespoon of batter. Bake for about 12-15 minutes. Keep an eye on them; they bake faster! These mini s'mores cupcakes are perfect for parties or just a quick snack. To keep your S'mores cupcakes fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. If you plan to enjoy them within a few days, you can keep them at room temperature. Just make sure they are away from heat and sunlight. If you have leftovers, the fridge is a good option, but it may change the texture slightly. Freezing these cupcakes is simple. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you want to eat them, take them out and let them thaw at room temperature for a few hours. If you like, you can frost them after they thaw for a fresh taste. At room temperature, these cupcakes stay fresh for about three to four days. If you store them in the fridge, they can last up to a week. Just remember that the marshmallow frosting may firm up a bit in the fridge. Enjoy your S'mores cupcakes while they are soft and tasty! Yes, you can use regular marshmallows. Just cut them into smaller pieces. This helps them melt better on your cupcakes. Keep in mind, regular marshmallows might not mix as evenly as mini ones. However, they will still add that sweet, gooey flavor we love in s'mores. If you need an egg substitute, try using applesauce or mashed bananas. Use 1/4 cup of either for each egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes until it thickens. These options keep your cupcakes moist and tasty. To achieve a golden color on your frosting, use a kitchen torch. Lightly toast the marshmallow frosting until it turns golden. Be careful not to burn it. If you don’t have a torch, you can put the frosted cupcakes under a broiler for a short time. Watch them closely to avoid burning. Yes, you can use a boxed cake mix. It can save time and effort. Just follow the instructions on the box, then add the graham cracker crumbs for that s'mores flavor. Keep in mind, the texture might be slightly different from homemade cupcakes. However, it will still taste great! This blog post covered how to make delicious cupcakes. You learned about the ingredients, from dry to wet, plus fun toppings. I shared step-by-step instructions and helpful tips to make them perfect. You can even try variations like gluten-free or mini cupcakes! In the end, creating these treats is fun and rewarding. Enjoy sharing them with friends and family. Your baking journey starts now!

WANT TO SAVE THIS RECIPE?

Ready to indulge in a treat that combines all the flavors of traditional s’mores with a cupcake twist? These S’mores Cupcakes with Marshmallow Frosting Delight are simple to make and pack a delicious punch. I’ll walk you through each step, from mixing the dry ingredients to whipping up that fluffy frosting. Get ready to impress your friends and family with this sweet, gooey delight that captures the spirit of campfires and cozy nights!

Why I Love This Recipe

  1. Decadent Flavor: The combination of chocolate, graham crackers, and toasted marshmallows creates a delightful treat that reminds you of campfire nights.
  2. Easy to Make: With simple ingredients and straightforward steps, these cupcakes are perfect for bakers of all skill levels.
  3. Fun Presentation: The marshmallow topping not only looks adorable but also adds a playful touch to any dessert table.
  4. Perfect for Any Occasion: Whether it’s a birthday party, family gathering, or just an indulgent treat, these cupcakes are sure to please everyone.

Ingredients

Dry Ingredients

– 1 cup all-purpose flour

– 1 cup graham cracker crumbs

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

– ½ cup unsweetened cocoa powder

– ½ cup sugar

– ½ cup brown sugar, packed

Wet Ingredients

– 2 large eggs

– ½ cup milk

– ½ cup vegetable oil

– 1 teaspoon vanilla extract

Optional Toppings

– ½ cup mini chocolate chips

– 12 marshmallows, halved (for topping)

To make these S’mores cupcakes, gather your ingredients first. I love using graham cracker crumbs for that classic S’mores taste. They add a nice crunch and sweetness. The unsweetened cocoa powder gives the cupcakes a rich chocolate flavor, which is a must for any S’mores treat.

For the wet ingredients, you need eggs, milk, vegetable oil, and vanilla extract. These ingredients help keep the cupcakes moist and fluffy. The eggs act as a binder, while the oil adds richness.

Optional toppings like mini chocolate chips and halved marshmallows make the cupcakes extra special. The chocolate chips melt into the batter, while the marshmallows on top add that fun, gooey element.

Make sure you have everything ready before you start baking. It makes the process smooth and enjoyable!

Step-by-Step Instructions

Preheat the Oven

First, set your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This helps the cupcakes come out easily.

Mix Dry Ingredients

In a large bowl, mix together one cup of all-purpose flour, one cup of graham cracker crumbs, one teaspoon of baking powder, half a teaspoon of baking soda, and a quarter teaspoon of salt. Add in half a cup of unsweetened cocoa powder, half a cup of sugar, and half a cup of packed brown sugar. Whisk until everything is well combined.

Combine Wet Ingredients

In another bowl, beat two large eggs. Then, add half a cup of milk, half a cup of vegetable oil, and one teaspoon of vanilla extract. Mix until the mixture is smooth and creamy.

Combine Mixtures

Now, slowly add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix. Fold in half a cup of mini chocolate chips for a delightful surprise in each cupcake.

Fill Cupcake Liners

Next, divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full. This gives the cupcakes room to rise without spilling over.

Bake and Cool

Bake the cupcakes for 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are done. Let them cool in the pan for five minutes. Then, transfer the cupcakes to a wire rack to cool completely.

Make the Marshmallow Frosting

For the frosting, beat one cup of softened unsalted butter in a large bowl until creamy. Gradually add two cups of powdered sugar. Mix until combined. Then, add four cups of mini marshmallows, two tablespoons of milk, and one teaspoon of vanilla extract. Beat until the frosting is light and fluffy.

Frost the Cupcakes

Once the cupcakes are completely cool, it’s time to frost them. Generously apply the marshmallow frosting on each cupcake. Use a spatula to create swirls for a fun look.

Add Marshmallow Topping

Finally, place half a marshmallow on top of each frosted cupcake. If you want that campfire taste, use a kitchen torch to lightly toast the marshmallows. This step adds a great flavor and makes the cupcakes look amazing!

Tips & Tricks

Perfecting the Cupcake Texture

To make sure your cupcakes are moist and soft, follow these tips:

– Use fresh ingredients: Make sure your baking powder and baking soda are not expired. Old ingredients can ruin your lift.

– Combine wet and dry: Mix the wet and dry ingredients until just combined. Overmixing can create dense cupcakes.

– Don’t skip the oil: Vegetable oil keeps the cupcakes moist. Butter can dry them out.

– Check baking time: Bake for 18-20 minutes. Use a toothpick to check if they are done. The toothpick should come out clean.

Frosting Tips

For a light and fluffy marshmallow frosting, keep these points in mind:

– Room temperature butter: Use softened butter for easy mixing. Cold butter can lead to lumps.

– Gradual sugar addition: Add powdered sugar slowly. This helps achieve a smooth texture.

– Beat well: Mix the frosting until it’s fluffy. This can take a few minutes.

– Add marshmallows last: Add mini marshmallows after the sugar to keep the frosting light.

Equipment Recommendations

These kitchen tools make the cupcake process easier:

– Muffin tin: A standard muffin tin is essential for baking.

– Cupcake liners: Use colorful liners for a fun touch.

– Mixing bowls: Have two large bowls for wet and dry ingredients.

– Hand mixer: A hand mixer speeds up the frosting process. It helps achieve that fluffy texture.

– Piping bag: If you want to frost like a pro, a piping bag makes it easy to get pretty swirls.

These tips and tools will help you create perfect S’mores cupcakes with marshmallow frosting every time!

Pro Tips

  1. Use Fresh Ingredients: Ensure your baking powder, baking soda, and cocoa powder are fresh for the best rise and flavor in your cupcakes.
  2. Don’t Overmix the Batter: Mix until just combined to keep the cupcakes light and fluffy. Overmixing can lead to dense cupcakes.
  3. Perfect Marshmallow Toasting: If using a kitchen torch, keep it moving to prevent burning and achieve an even golden toast on the marshmallows.
  4. Storage Tips: Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Variations

Flavor Enhancements

You can make these cupcakes even more fun. Try adding peanut butter! Simply swirl in a few tablespoons of creamy peanut butter into the batter before baking. This adds a great nutty taste that pairs well with chocolate. You can also mix in crushed candy bars or even flavored extracts like almond for a new twist. The options are endless, and each will give your cupcakes a special touch.

Gluten-Free Option

Want to enjoy these cupcakes without gluten? It’s easy! Substitute the all-purpose flour with a gluten-free blend. Make sure the blend works well for baking. Also, check that your graham crackers are gluten-free. This way, you can still enjoy the taste of s’mores without any gluten worries. Your friends and family will love them just the same!

Mini Cupcakes

If you prefer bite-sized treats, mini cupcakes are a great choice. Use a mini muffin tin instead of a regular one. Fill each mini liner with about one tablespoon of batter. Bake for about 12-15 minutes. Keep an eye on them; they bake faster! These mini s’mores cupcakes are perfect for parties or just a quick snack.

Storage Info

How to Store Cupcakes

To keep your S’mores cupcakes fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. If you plan to enjoy them within a few days, you can keep them at room temperature. Just make sure they are away from heat and sunlight. If you have leftovers, the fridge is a good option, but it may change the texture slightly.

Freezing Instructions

Freezing these cupcakes is simple. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you want to eat them, take them out and let them thaw at room temperature for a few hours. If you like, you can frost them after they thaw for a fresh taste.

Shelf Life

At room temperature, these cupcakes stay fresh for about three to four days. If you store them in the fridge, they can last up to a week. Just remember that the marshmallow frosting may firm up a bit in the fridge. Enjoy your S’mores cupcakes while they are soft and tasty!

FAQs

Can I use regular marshmallows instead of mini?

Yes, you can use regular marshmallows. Just cut them into smaller pieces. This helps them melt better on your cupcakes. Keep in mind, regular marshmallows might not mix as evenly as mini ones. However, they will still add that sweet, gooey flavor we love in s’mores.

What can I substitute for eggs in this recipe?

If you need an egg substitute, try using applesauce or mashed bananas. Use 1/4 cup of either for each egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes until it thickens. These options keep your cupcakes moist and tasty.

How do I get a nice golden color on the frosting?

To achieve a golden color on your frosting, use a kitchen torch. Lightly toast the marshmallow frosting until it turns golden. Be careful not to burn it. If you don’t have a torch, you can put the frosted cupcakes under a broiler for a short time. Watch them closely to avoid burning.

Can I use a boxed cake mix for this recipe?

Yes, you can use a boxed cake mix. It can save time and effort. Just follow the instructions on the box, then add the graham cracker crumbs for that s’mores flavor. Keep in mind, the texture might be slightly different from homemade cupcakes. However, it will still taste great!

This blog post covered how to make delicious cupcakes. You learned about the ingredients, from dry to wet, plus fun toppings. I shared step-by-step instructions and helpful tips to make them perfect. You can even try variations like gluten-free or mini cupcakes!

In the end, creating these treats is fun and rewarding. Enjoy sharing them with friends and family. Your baking journey starts no

- 1 cup all-purpose flour - 1 cup graham cracker crumbs - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsweetened cocoa powder - ½ cup sugar - ½ cup brown sugar, packed - 2 large eggs - ½ cup milk - ½ cup vegetable oil - 1 teaspoon vanilla extract - ½ cup mini chocolate chips - 12 marshmallows, halved (for topping) To make these S'mores cupcakes, gather your ingredients first. I love using graham cracker crumbs for that classic S'mores taste. They add a nice crunch and sweetness. The unsweetened cocoa powder gives the cupcakes a rich chocolate flavor, which is a must for any S'mores treat. For the wet ingredients, you need eggs, milk, vegetable oil, and vanilla extract. These ingredients help keep the cupcakes moist and fluffy. The eggs act as a binder, while the oil adds richness. Optional toppings like mini chocolate chips and halved marshmallows make the cupcakes extra special. The chocolate chips melt into the batter, while the marshmallows on top add that fun, gooey element. Make sure you have everything ready before you start baking. It makes the process smooth and enjoyable! {{ingredient_image_1}} First, set your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This helps the cupcakes come out easily. In a large bowl, mix together one cup of all-purpose flour, one cup of graham cracker crumbs, one teaspoon of baking powder, half a teaspoon of baking soda, and a quarter teaspoon of salt. Add in half a cup of unsweetened cocoa powder, half a cup of sugar, and half a cup of packed brown sugar. Whisk until everything is well combined. In another bowl, beat two large eggs. Then, add half a cup of milk, half a cup of vegetable oil, and one teaspoon of vanilla extract. Mix until the mixture is smooth and creamy. Now, slowly add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix. Fold in half a cup of mini chocolate chips for a delightful surprise in each cupcake. Next, divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full. This gives the cupcakes room to rise without spilling over. Bake the cupcakes for 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are done. Let them cool in the pan for five minutes. Then, transfer the cupcakes to a wire rack to cool completely. For the frosting, beat one cup of softened unsalted butter in a large bowl until creamy. Gradually add two cups of powdered sugar. Mix until combined. Then, add four cups of mini marshmallows, two tablespoons of milk, and one teaspoon of vanilla extract. Beat until the frosting is light and fluffy. Once the cupcakes are completely cool, it’s time to frost them. Generously apply the marshmallow frosting on each cupcake. Use a spatula to create swirls for a fun look. Finally, place half a marshmallow on top of each frosted cupcake. If you want that campfire taste, use a kitchen torch to lightly toast the marshmallows. This step adds a great flavor and makes the cupcakes look amazing! To make sure your cupcakes are moist and soft, follow these tips: - Use fresh ingredients: Make sure your baking powder and baking soda are not expired. Old ingredients can ruin your lift. - Combine wet and dry: Mix the wet and dry ingredients until just combined. Overmixing can create dense cupcakes. - Don’t skip the oil: Vegetable oil keeps the cupcakes moist. Butter can dry them out. - Check baking time: Bake for 18-20 minutes. Use a toothpick to check if they are done. The toothpick should come out clean. For a light and fluffy marshmallow frosting, keep these points in mind: - Room temperature butter: Use softened butter for easy mixing. Cold butter can lead to lumps. - Gradual sugar addition: Add powdered sugar slowly. This helps achieve a smooth texture. - Beat well: Mix the frosting until it's fluffy. This can take a few minutes. - Add marshmallows last: Add mini marshmallows after the sugar to keep the frosting light. These kitchen tools make the cupcake process easier: - Muffin tin: A standard muffin tin is essential for baking. - Cupcake liners: Use colorful liners for a fun touch. - Mixing bowls: Have two large bowls for wet and dry ingredients. - Hand mixer: A hand mixer speeds up the frosting process. It helps achieve that fluffy texture. - Piping bag: If you want to frost like a pro, a piping bag makes it easy to get pretty swirls. These tips and tools will help you create perfect S'mores cupcakes with marshmallow frosting every time! Pro Tips Use Fresh Ingredients: Ensure your baking powder, baking soda, and cocoa powder are fresh for the best rise and flavor in your cupcakes. Don't Overmix the Batter: Mix until just combined to keep the cupcakes light and fluffy. Overmixing can lead to dense cupcakes. Perfect Marshmallow Toasting: If using a kitchen torch, keep it moving to prevent burning and achieve an even golden toast on the marshmallows. Storage Tips: Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. {{image_2}} You can make these cupcakes even more fun. Try adding peanut butter! Simply swirl in a few tablespoons of creamy peanut butter into the batter before baking. This adds a great nutty taste that pairs well with chocolate. You can also mix in crushed candy bars or even flavored extracts like almond for a new twist. The options are endless, and each will give your cupcakes a special touch. Want to enjoy these cupcakes without gluten? It's easy! Substitute the all-purpose flour with a gluten-free blend. Make sure the blend works well for baking. Also, check that your graham crackers are gluten-free. This way, you can still enjoy the taste of s'mores without any gluten worries. Your friends and family will love them just the same! If you prefer bite-sized treats, mini cupcakes are a great choice. Use a mini muffin tin instead of a regular one. Fill each mini liner with about one tablespoon of batter. Bake for about 12-15 minutes. Keep an eye on them; they bake faster! These mini s'mores cupcakes are perfect for parties or just a quick snack. To keep your S'mores cupcakes fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. If you plan to enjoy them within a few days, you can keep them at room temperature. Just make sure they are away from heat and sunlight. If you have leftovers, the fridge is a good option, but it may change the texture slightly. Freezing these cupcakes is simple. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you want to eat them, take them out and let them thaw at room temperature for a few hours. If you like, you can frost them after they thaw for a fresh taste. At room temperature, these cupcakes stay fresh for about three to four days. If you store them in the fridge, they can last up to a week. Just remember that the marshmallow frosting may firm up a bit in the fridge. Enjoy your S'mores cupcakes while they are soft and tasty! Yes, you can use regular marshmallows. Just cut them into smaller pieces. This helps them melt better on your cupcakes. Keep in mind, regular marshmallows might not mix as evenly as mini ones. However, they will still add that sweet, gooey flavor we love in s'mores. If you need an egg substitute, try using applesauce or mashed bananas. Use 1/4 cup of either for each egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes until it thickens. These options keep your cupcakes moist and tasty. To achieve a golden color on your frosting, use a kitchen torch. Lightly toast the marshmallow frosting until it turns golden. Be careful not to burn it. If you don’t have a torch, you can put the frosted cupcakes under a broiler for a short time. Watch them closely to avoid burning. Yes, you can use a boxed cake mix. It can save time and effort. Just follow the instructions on the box, then add the graham cracker crumbs for that s'mores flavor. Keep in mind, the texture might be slightly different from homemade cupcakes. However, it will still taste great! This blog post covered how to make delicious cupcakes. You learned about the ingredients, from dry to wet, plus fun toppings. I shared step-by-step instructions and helpful tips to make them perfect. You can even try variations like gluten-free or mini cupcakes! In the end, creating these treats is fun and rewarding. Enjoy sharing them with friends and family. Your baking journey starts now!

S'mores Cupcakes Delight

Delicious cupcakes inspired by the classic s'mores, topped with fluffy marshmallow frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup sugar
  • 0.5 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup milk
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup mini chocolate chips
  • 12 pieces marshmallows, halved (for topping)
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 4 cups mini marshmallows
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, cocoa powder, sugar, and brown sugar until well combined.
  • In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.
  • Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in mini chocolate chips for an extra treat in each cupcake.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until combined. Add the mini marshmallows, milk, and vanilla extract, and beat until the frosting is light and fluffy.
  • Once the cupcakes are completely cool, generously frost each with the marshmallow frosting.
  • Place half a marshmallow on top of each frosted cupcake. If desired, use a kitchen torch to lightly toast the marshmallow for that campfire flavor.

Notes

For an extra touch, lightly toast the marshmallows on top.
Keyword chocolate, cupcakes, dessert, s'mores

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating