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S’mores Cupcakes

Decadent S'mores Cupcakes That'll Melt Your Heart

Indulge in these S’mores Cupcakes, a delightful blend of chocolate, marshmallow, and graham crackers that evokes cherished camping memories.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1/2 cup Unsweetened Cocoa Powder Use Dutch-processed cocoa for a milder taste.
  • 1 tbsp Baking Powder Ensure it’s fresh for the best rise.
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt Balances sweetness and enhances flavors.
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic index.
  • 1/2 cup Brown Sugar Use firm-packed for accurate measurement.
  • 1/2 cup Unsalted Butter Vegan butter can be used for a dairy-free option.
  • 2 Large Eggs Substitute with flaxseed meal mixed with water for a vegan version.
  • 1 tsp Vanilla Extract Can be omitted for a chocolate-only variant.
  • 1 cup Whole Milk Almond milk works as a dairy-free alternative.
For the Frosting and Topping
  • 3 cups Powdered Sugar Gives frosting sweetness and a smooth texture.
  • 1 bar Hershey’s Chocolate Bar Can be replaced with any chocolate bar you love.
  • 1 cup Graham Crackers Crushed for texture and flavor; gluten-free options are available.
  • 1 cup Marshmallow Sauce Fluff or homemade marshmallow sauce are great alternatives.
  • 1/2 cup Mini Chocolate Chips Dark chocolate chips offer a richer flavor.
  • 1 cup Mini Marshmallows Can be omitted for a simpler treat.

Equipment

  • Oven
  • Mixing Bowls
  • Cupcake tins
  • hand mixer
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake tins with colorful liners.
  2. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, cream the granulated sugar, brown sugar, and butter until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
  6. Spoon the batter into the lined cupcake tins and bake for 15-18 minutes or until a toothpick comes out clean.
  7. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Pipe or spread marshmallow sauce on top of each cupcake, then sprinkle with crushed graham crackers, mini chocolate chips, and mini marshmallows.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Allow the cupcakes to cool completely before frosting to prevent melting.

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