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S’mores Cupcakes

Irresistible S’mores Cupcakes for Your Sweet Tooth Cravings

These S'mores Cupcakes combine rich chocolate cake, fluffy marshmallow frosting, and graham cracker bits, making them a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 ½ cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • ½ cup unsweetened cocoa powder use Dutch-processed for a deeper taste
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt enhances overall flavor
  • 1 cup granulated sugar consider coconut sugar for a less refined option
  • ½ cup brown sugar adds moisture and a hint of caramel flavor
  • ½ cup unsalted butter coconut oil can be used as a dairy-free alternative
  • 2 large eggs binds ingredients together
  • 2 teaspoons vanilla extract switch to almond extract for a different taste
  • 1 cup whole milk almond milk offers a lactose-free choice
For the Frosting
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • ⅓ cup marshmallow sauce store-bought or homemade
For the Topping
  • ½ cup graham crackers crushed for topping
  • 1 bar Hershey's chocolate melt for drizzling on top
  • ½ cup mini chocolate chips optional toppings
  • 1 cup mini marshmallows for decoration

Equipment

  • Mixing bowl
  • electric mixer
  • cupcake pan
  • Measuring Cups
  • Measuring Spoons
  • Piping bag

Method
 

Step-by-Step Instructions for S’mores Cupcakes
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with festive liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs and vanilla to the creamed mixture and beat until fully blended.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
  6. Fill each cupcake liner about two-thirds full with the batter and bake for 15-18 minutes.
  7. Allow cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Beat together the frosting ingredients until smooth and fluffy, adding milk if necessary to achieve consistency.
  9. Frost each cooled cupcake with marshmallow frosting and decorate with crushed graham crackers and mini marshmallows.
  10. Drizzle melted chocolate over the frosted cupcakes before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 350IUCalcium: 50mgIron: 1mg

Notes

These cupcakes capture the essence of summer by the campfire, making them perfect for any occasion. Store leftovers in an airtight container for up to 3 days.

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