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S’mores Cupcakes

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S’mores Cupcakes bring together the nostalgic flavors of graham crackers, rich chocolate, and fluffy marshmallow frosting in one irresistible dessert. These cupcakes are perfect for parties, summer gatherings, and anyone who loves the classic campfire treat.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • 1 tbsp unsalted butter (for filling)
  • 1 cup marshmallow creme
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1 to 2 tbsp heavy cream or milk
  • Optional: mini marshmallows
  • Optional: chocolate squares
  • Optional: crushed graham crackers
  • Optional: chocolate drizzle

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, graham cracker crumbs, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool completely on a wire rack.
  10. For the chocolate filling, heat the cream until steaming and pour it over the chocolate chips. Add the butter and stir until smooth. Let cool slightly.
  11. Remove a small portion from the center of each cupcake and fill with the chocolate ganache.
  12. For the frosting, beat the butter until creamy, then mix in the marshmallow creme and vanilla extract.
  13. Gradually add the powdered sugar and beat until fluffy. Add cream or milk as needed for a smooth consistency.
  14. Pipe the frosting onto the cooled cupcakes.
  15. Lightly toast the frosting if desired and garnish with mini marshmallows, graham cracker crumbs, chocolate pieces, or chocolate drizzle.

Notes

  • Use a chocolate cupcake base for extra chocolate flavor.
  • Add mini chocolate chips to the batter for additional texture.
  • Fill the cupcakes with marshmallow fluff before adding the ganache.
  • Top with peanut butter drizzle for a peanut butter s’mores variation.
  • Use dark chocolate ganache for a richer taste.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze unfrosted cupcakes for up to 3 months.
  • A kitchen torch creates the classic toasted marshmallow finish.

Nutrition

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