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