S’mores Cupcakes Recipe Gooey Campfire Magic in Every Bite

Sweet memories of campfire nostalgia sparked my love for these delectable marshmallow surprise s’mores cupcakes that bring childhood magic to your dessert table.

Graham cracker crumbs create a delightful textural base for each soft, chocolatey bite.

Melted chocolate swirls through rich, tender cake layers that tempt every chocolate enthusiast.

Pillowy marshmallow frosting adds a whimsical cloud-like crown to each individual treat.

Chocolate ganache drizzles elegantly across these miniature indulgences, promising intense flavor in every mouthful.

Baking these cupcakes feels like a delicious adventure waiting to unfold.

You won’t be able to resist the first irresistible, gooey bite of this delightful dessert.

Smores Cupcakes: What Makes Them So Special

• Decadent S'mores Cupcakes Delight
• Perfect for gatherings, these cupcakes transform classic campfire treats into an easy-to-serve dessert that kids and adults will absolutely adore.
• Hiding a gooey marshmallow center in each cupcake creates an unexpected burst of sweetness that elevates the traditional chocolate cupcake experience.
• Using simple ingredients and straightforward baking techniques, these cupcakes deliver impressive results without requiring advanced baking skills, making them accessible for home bakers of all levels.
• Combining graham cracker crust, rich chocolate cake, and toasted marshmallow topping captures the beloved s'mores flavor in a convenient, shareable cupcake format.

What’s Inside Smores Cupcakes with Marshmallow Surprise

• Graham Cracker Crumbs: Provides crunchy foundation for the cupcake crust with classic s'mores flavor.
• All-Purpose Flour: Essential for cupcake structure and tender crumb.
• Cocoa Powder: Delivers rich chocolate taste and deep color.
• Granulated Sugar, Brown Sugar: Sweetens and adds moisture to the cupcake.

• Butter: Creates richness and helps bind ingredients together.
• Buttermilk: Adds tangy flavor and helps create soft texture.
• Eggs: Provides structure and helps bind the batter.

• Large Marshmallows, Mini Marshmallows: Creates signature gooey surprise and topping with classic campfire sweetness.
• Hershey's Chocolate Squares: Traditional s'mores chocolate for authentic flavor and garnish.

• Baking Soda: Helps cupcakes rise and become fluffy.
• Salt: Balances sweetness and enhances overall flavor.
• Vanilla Extract: Adds depth and aromatic sweetness.
• Hot Water: Helps develop chocolate flavor and smooth batter consistency.

Instructions to Bake Gooey Smores Cupcakes

Step 1: Prepare Graham Cracker Crust Base

• Preheat oven to 350°F (175°C)
• Line muffin tin with cupcake liners
• Combine graham cracker crumbs, sugar, and melted butter
• Press 1 tablespoon of mixture into bottom of each liner
• Bake crust for 5 minutes
• Set aside to cool

Step 2: Create Chocolate Cupcake Batter

• Whisk together in a bowl
• Flour
• Cocoa powder
• Baking soda
• Salt
• In separate bowl, cream butter with brown and granulated sugar until fluffy
• Mix in eggs and vanilla extract
• Gradually add buttermilk and dry ingredients
• Stir in hot water until batter is smooth

Step 3: Assemble Marshmallow Surprise Cupcakes

• Fill cupcake liners ¾ full with chocolate batter
• Gently press one large marshmallow into center of each cupcake
• Bake 18-20 minutes until cupcakes spring back when touched
• Allow cupcakes to cool for 5 minutes

Step 4: Add Toasty Marshmallow Topping

• Sprinkle mini marshmallows over each cupcake
• Broil 30-60 seconds until marshmallows turn golden brown
• Watch carefully to prevent burning

Step 5: Final Decadent Touches

• Sprinkle crushed graham crackers on top
• Place Hershey's chocolate square on each cupcake
• Serve warm and enjoy!

Tips for Perfectly Toasted Smores Cupcakes

• Marshmallow Melt Masterfully: Broil marshmallows quickly to achieve a golden, gooey topping without burning – watch them like a hawk during those critical 30-60 seconds.
• Create Perfectly Centered Surprise: Gently press the large marshmallow into batter's center before baking to ensure a delightful molten marshmallow core in every cupcake.
• Balance Moisture Strategically: Add hot water to chocolate batter for an ultra-rich, moist texture that keeps cupcakes soft and decadent even after cooling.
• Crush Graham Crackers Fresh: Crush graham crackers right before sprinkling to maintain maximum crunch and prevent soggy topping texture on your finished dessert.
• Temperature Control Matters: Use room temperature ingredients like eggs and buttermilk to help batter mix smoothly and create consistent cupcake texture throughout baking process.

Keeping Smores Cupcakes Soft and Sweet

• Store cooled s'mores cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent marshmallow from becoming too sticky.
• Keep cupcakes at room temperature for 1-2 hours before serving to soften the texture and restore their delightful taste.
• Warm cupcakes in the microwave for 10-15 seconds on low power to prevent marshmallow from burning and maintain the cupcake's moisture.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container for up to 2 months, ensuring they remain delicious for later enjoyment.

What Pairs Perfectly with Smores Cupcakes

• Rich, dark roast coffee with smoky undertones complements the chocolate and marshmallow, enhancing the nostalgic s'mores experience.
• Smooth, sweet bourbon-infused vanilla milkshake balances the rich chocolate and provides a cool, smooth contrast to the warm cupcake.
• Full-bodied red wine like Zinfandel offers deep berry notes that beautifully intertwine with the chocolate's complexity, creating a sophisticated dessert pairing.
• Classic cold milk cuts through the sweetness, providing a classic childhood comfort that perfectly echoes the s'mores' playful spirit.

Recipe Twists for Smores Cupcakes You’ll Crave

• Gluten-Free S'mores Cupcakes: Replace graham cracker crumbs and flour with gluten-free alternatives like almond flour and gluten-free graham cracker substitute for a celiac-friendly version.
• Vegan S'mores Cupcakes: Swap butter with coconut oil, eggs with flax eggs, and use vegan marshmallows and dark chocolate for a plant-based friendly recipe.
• Low-Sugar S'mores Cupcakes: Substitute granulated sugar with monk fruit sweetener or stevia, use sugar-free chocolate, and reduce overall sugar content while maintaining rich flavor profile.
• Dairy-Free S'mores Cupcakes: Replace buttermilk with almond milk, use dairy-free butter alternatives, and select non-dairy chocolate options to accommodate lactose-intolerant individuals.

Common Questions About Smores Cupcakes

• Can I use regular milk instead of buttermilk?

No, buttermilk provides a tangy flavor and helps create a tender crumb. If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes.

• How do I prevent the marshmallow from sinking?

Coat the marshmallow lightly in flour before pressing it into the batter. This helps it stay suspended in the cupcake while baking.

• What if my marshmallows burn under the broiler?

Keep a close eye on the marshmallows and remove them immediately if they start to darken too quickly. Broilers can vary in heat, so watch them carefully for 30-60 seconds.

• Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Add the marshmallow topping just before serving to ensure they remain fresh and have the perfect golden-brown finish.

Smores Cupcakes: Decadent Marshmallow Surprise Treat Recipe

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4.6 from 33 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Campfire-inspired S’mores Cupcakes blend graham cracker crumbs, rich chocolate, and pillowy marshmallow into a nostalgic dessert. Gooey centers and toasted marshmallow tops invite hungry guests to savor summer memories with each delightful bite.

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Ingredients

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Base Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ½ cup hot water

Graham Cracker and Marshmallow Components:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 12 large marshmallows
• ½ cup marshmallow fluff
• 1 cup mini marshmallows
• ½ cup crushed graham crackers
• 1 Hershey’s chocolate bar, broken into squares

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Instructions

1. Heat the oven to a moderate temperature of 350°F and prepare a muffin tin with protective cupcake liners.
2. Create a textured foundation by combining graham cracker fragments, sweetener, and liquefied butter, pressing a compact layer into each liner’s base.
3. Quickly toast the graham cracker base for approximately 5 minutes, then remove and allow to cool.
4. Sift together the powdery ingredients: flour, cocoa, leavening agent, and mineral seasoning in a ceramic mixing vessel.
5. Whip butter with contrasting sugar varieties until the mixture becomes light and voluminous.
6. Introduce eggs and aromatic vanilla extract, blending until thoroughly incorporated.
7. Gradually fold in buttermilk and previously prepared dry ingredient mixture, alternating gently to maintain a smooth consistency.
8. Incorporate hot liquid, stirring until the batter achieves a silky texture.
9. Distribute the chocolate mixture into prepared liners, filling approximately three-quarters of each cavity.
10. Strategically nestle a substantial marshmallow into the center of each cupcake’s core.
11. Bake for 18-20 minutes, checking for resilient texture when gently pressed.
12. Allow cupcakes to rest and slightly contract from liner edges.
13. Scatter miniature marshmallows across the cupcake surfaces.
14. Position under broiler for a brief 30-60 second interval, monitoring closely to achieve golden caramelization.
15. Embellish with crushed graham cracker fragments and crown with a classic chocolate square.
16. Serve while warmth and softness remain pronounced.

Notes

• Adjust marshmallow placement by gently pressing it into the center of the batter, ensuring it doesn’t touch the bottom of the liner for even baking.
• Swap traditional wheat flour with gluten-free flour blend to make these cupcakes celiac-friendly without compromising taste or texture.
• Use dark cocoa powder for deeper chocolate flavor, or mix cocoa types to create a more complex chocolate profile.
• Control marshmallow toasting by keeping oven door open during broiling and rotating pan frequently to prevent burning.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 246
• Sugar: 18 g
• Sodium: 172 mg
• Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 82 mg