Print

S’mores Cupcakes

S'mores Cupcakes
Print Recipe

S’mores Cupcakes capture the classic campfire flavors of graham crackers, marshmallows, and rich chocolate in a convenient, portable dessert. Perfectly moist with gooey marshmallows and melty chocolate chips inside, topped with toasted marshmallows, these cupcakes are nostalgic and delightful for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 cup graham cracker crumbs
  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or plant-based butter for vegan/dairy-free)
  • 3/4 cup granulated sugar
  • 2 large eggs (or 2 flax eggs for vegan)
  • 2 tsp vanilla extract
  • 1/2 cup milk (or almond/oat milk for dairy-free)

Mix-ins and Toppings

  • 3/4 cup mini marshmallows
  • 1/2 cup chocolate chips or chunks (milk, dark, or dairy-free chocolate)
  • Extra mini marshmallows for topping

Instructions

  1. Prepare Your Ingredients and Equipment: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Measure all ingredients carefully to ensure perfect results.
  2. Mix the Dry Ingredients: In a large bowl, whisk together graham cracker crumbs, flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter with granulated sugar until light and fluffy, which helps trap air and creates a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by vanilla extract, ensuring each is fully incorporated before adding the next for a smooth batter.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined to avoid overworking the batter.
  6. Fold in Chocolate Chips and Marshmallows: Gently fold in the mini marshmallows and chocolate chips, ensuring even distribution without melting.
  7. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted near the center comes out clean.
  8. Toast Marshmallow Topping: Once cupcakes have cooled slightly, add a mini marshmallow on top of each cupcake and toast using a kitchen torch or under a broiler for 1–2 minutes until golden brown and bubbly.

Notes

  • Use room temperature ingredients for better mixing and consistent texture.
  • Don’t overmix the batter to keep cupcakes soft and fluffy.
  • Toast marshmallows carefully, watching closely to avoid burning; aim for a golden caramelized finish.
  • Try mixing milk and dark chocolate for a richer flavor.
  • Allow cupcakes to cool fully before adding marshmallow topping to prevent melting.
  • For gluten-free version, substitute all-purpose flour with a gluten-free blend and ensure all other ingredients are gluten-free.
  • For vegan option, replace butter with coconut oil or vegan margarine and eggs with flax eggs; use non-dairy milk and dairy-free chocolate chips.

Nutrition

Keywords: s'mores cupcakes, chocolate cupcakes, marshmallow cupcakes, campfire desserts, gluten-free cupcakes, vegan s'mores

Find it online: https://marycorner.com/smores-cupcakes/