Get ready to take your love for s’mores to the next level with these 20 delicious and creative cupcake recipes! Who says you can’t enjoy the classic campfire treat in a whole new way? From classic combinations like chocolate, marshmallow, and graham cracker to innovative twists like peanut butter and salted caramel, we’ve got the perfect recipe for you. Whether you’re a beginner baker or a seasoned pro, these s’mores cupcake recipes are sure to delight your taste buds and impress your friends.
In this article, we’ll explore the sweet and gooey world of s’mores cupcakes, featuring everything from classic marshmallow frosting to chocolate ganache and toasted coconut flakes. With flavors ranging from rich and decadent to light and airy, there’s something for everyone in this collection of scrumptious treats. So grab a cup of coffee, get cozy by the campfire (or your kitchen), and let’s dive into the world of s’mores cupcakes!
Classic Smores Cupcakes with Marshmallow Frosting
Treat your taste buds to a nostalgic twist on the classic campfire treat, reimagined as cupcakes!
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 large egg
– 2 teaspoons vanilla extract
– 1 cup semi-sweet chocolate chips
– Marshmallow Frosting (recipe below)
– Graham cracker crumbs and toasted marshmallows for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add egg and vanilla extract; mix until combined.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Melt chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
6. Fold melted chocolate into cupcake batter until well combined.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes, or until a toothpick comes out clean.
Marshmallow Frosting:
– 1/2 cup unsalted butter, at room temperature
– 1 and 3/4 cups powdered sugar
– 2 teaspoons vanilla extract
– 2-3 marshmallows, toasted and crushed
Beat butter and powdered sugar until smooth. Add vanilla extract and crushed marshmallows; mix until combined.
Chocolate Ganache Smores Cupcakes
Elevate the classic campfire treat to a whole new level with these decadent cupcakes featuring a gooey chocolate ganache filling, toasted marshmallow meringue, and crunchy graham cracker crumbs.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
– For the ganache: 1 cup semisweet chocolate chips, 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together cocoa powder and milk until smooth. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
4. Combine dry ingredients with wet ingredients; whisk until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. For the ganache: Melt chocolate chips and butter in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
8. Top cooled cupcakes with toasted marshmallow meringue and graham cracker crumbs.
Cooking Time: 18-20 minutes
Graham Cracker Crust Smores Cupcakes
Graham Cracker Crust S’mores Cupcakes Recipe
These moist and gooey cupcakes combine the classic campfire treat with a sweet surprise.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup semi-sweet chocolate chips
– 1 cup marshmallows
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, graham cracker crumbs, and sugar. Add butter; mix until crumbly.
3. Divide mixture among muffin cups.
4. Bake for 18-20 minutes or until edges are lightly golden.
5. Allow cupcakes to cool completely in pan. Then, top each with a chocolate chip, marshmallow, and additional graham cracker crumbs.
Cooking Time: 18-20 minutes
Toasted Marshmallow Smores Cupcakes
Toasted Marshmallow S’mores Cupcakes Recipe
Bring the campfire to your kitchen with these scrumptious cupcakes that combine the classic flavors of s’mores into a moist and gooey treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup whole milk
– Marshmallow creme (about 1/4 cup per cupcake)
– Toasted marshmallows (about 6-8 per cupcake)
Instructions:
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add egg and vanilla extract; mix well.
4. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among muffin cups.
6. Top each cupcake with a dollop of marshmallow creme and toasted marshmallows.
Cooking Time: 18-20 minutes
Peanut Butter Smores Cupcakes
These moist cupcakes combine the classic campfire treat with a rich peanut butter flavor, topped with a toasted marshmallow and chocolate ganache. Perfect for any outdoor enthusiast or peanut butter lover!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Marshmallow creme and chocolate chips for topping
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine peanut butter, milk, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with marshmallow creme and chocolate ganache.
Cooking Time: 18-20 minutes
Dark Chocolate Smores Cupcakes
These decadent cupcakes combine the classic campfire treat with rich dark chocolate, perfect for a cozy night in.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup marshmallow creme
– 1 cup dark chocolate chips (at least 60% cocoa)
– Toasted marshmallows and graham cracker crumbs for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in marshmallow creme and dark chocolate chips.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before topping with toasted marshmallows and graham cracker crumbs.
Cooking Time: 18-20 minutes
Mini Smores Cupcakes with Crushed Grahams
These bite-sized treats are a twist on the classic campfire treat, packed into a cupcake form and topped with crushed graham crackers. Perfect for a fun dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons milk
– 1 teaspoon vanilla extract
– Crushed graham crackers for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
7. Top each cupcake with crushed graham crackers.
Cooking Time: 12-15 minutes
Smores Cupcakes with Caramel Drizzle
These rich and gooey cupcakes are a twist on the classic campfire treat, perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup semi-sweet chocolate chips
– Caramel drizzle (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Melt chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
6. Fold melted chocolate into batter until well combined.
7. Divide batter evenly among cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Caramel Drizzle:
1. Melt store-bought caramel sauce according to package instructions.
2. Drizzle over cooled cupcakes.
Vegan Smores Cupcakes with Coconut Marshmallow
Vegan S’mores Cupcakes with Coconut Marshmallow
Get ready to elevate the classic campfire treat into a delightful dessert! These moist and flavorful cupcakes are packed with chocolatey goodness, toasted marshmallows, and a hint of coconut.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup non-dairy milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 cup coconut flakes
– 1/4 cup vegan chocolate chips
– Coconut marshmallow topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, and baking powder.
3. In a large bowl, whisk together non-dairy milk, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in coconut flakes and chocolate chips.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Coconut Marshmallow Topping:
– 1/2 cup unsweetened shredded coconut
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
Mix ingredients together and spoon over cooled cupcakes.
Cooking Time: 18-20 minutes
Gluten-Free Smores Cupcakes
Gluten-Free S’mores Cupcakes Recipe
These moist and decadent cupcakes capture the essence of a campfire classic, with a twist – they’re gluten-free! Perfect for outdoor enthusiasts and those with dietary restrictions alike.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– Marshmallow fluff (store-bought or homemade)
– Chocolate chips (gluten-free)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, whisk together eggs, cocoa powder, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with marshmallow fluff and chocolate chips.
Cooking Time: 18-20 minutes
Smores Cupcakes with Chocolate Chip Filling
Elevate your campfire treats to a whole new level with these moist and gooey s’mores cupcakes, featuring a rich chocolate chip filling.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips (for the filling)
– Marshmallow fluff and graham cracker crumbs (for topping)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Beat in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before filling with melted chocolate chips and topping with marshmallow fluff and graham cracker crumbs.
Cooking Time: 18-20 minutes
Smores Cupcakes with a Cinnamon Twist
Elevate the classic campfire treat into a delightful cupcake, infused with warm cinnamon and gooey chocolate.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup semi-sweet chocolate chips
– 1/4 cup cinnamon sugar (see note)
– Marshmallows and graham cracker crumbs for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to the wet mixture, alternating with chocolate chips, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before topping with marshmallows, graham cracker crumbs, and drizzle with melted chocolate.
Note: To make cinnamon sugar, mix together 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon.
Smores Cupcakes with Nutella Swirl
These cupcakes combine the classic campfire treat with a moist and decadent dessert, featuring a gooey Nutella swirl.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup semi-sweet chocolate chips
– 1/4 cup marshmallow creme
– 1/2 cup Nutella
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with chocolate chips, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners. Drizzle marshmallow creme on top of each cupcake.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before swirling Nutella into the center of each cupcake.
Cooking Time: 18-20 minutes
Smores Cupcakes with Salted Caramel Frosting
Experience the classic campfire treat in cupcake form, complete with gooey marshmallow filling and a rich salted caramel frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Marshmallow creme for filling
– Salted caramel frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with marshmallow creme, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Salted Caramel Frosting:
– 1/2 cup unsalted butter, at room temperature
– 1 3/4 cups powdered sugar
– 1/2 teaspoon flaky sea salt
– 2 tablespoons heavy cream
Beat butter and powdered sugar until smooth. Add sea salt and cream; beat until combined.
Smores Cupcakes with a Pretzel Crust
Get ready to camp out on the couch and indulge in these gooey, graham-cracker-like cupcakes that combine the best of s’mores flavors with a crunchy pretzel crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup marshmallow creme
– 1 cup semi-sweet chocolate chips
– 12 pretzel rods, crushed
– Whipped cream and graham cracker crumbs for topping (optional)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs until smooth.
5. Divide batter evenly among cupcake liners.
6. Top each cupcake with marshmallow creme and chocolate chips.
7. Sprinkle crushed pretzels on top of each cupcake.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Smores Cupcakes with Espresso Infusion
Get ready to elevate your camping trip treats or satisfy your sweet tooth at home with these unique and delicious Smores Cupcakes infused with the rich flavor of espresso.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 large egg
– 2 teaspoons vanilla extract
– 1 shot of espresso (about 2 tablespoons)
– 1 cup milk
– 1 cup semi-sweet chocolate chips
– Marshmallow creme and graham cracker crumbs for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and egg until light and fluffy. Add vanilla extract and espresso; mix well.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Melt chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
6. Fold melted chocolate into batter until well combined.
7. Divide batter evenly among cupcake liners.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Top with marshmallow creme and graham cracker crumbs.
Cooking Time: 18-20 minutes
Smores Cupcakes with White Chocolate Topping
S’mores Cupcakes with White Chocolate Topping Recipe
These moist chocolate cupcakes filled with toasted marshmallow and graham cracker crumbs are topped with a rich white chocolate ganache, perfect for any outdoor or indoor gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup toasted marshmallow fluff
– 1/4 cup graham cracker crumbs
– White chocolate ganache (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, whisking until just combined.
6. Fold in toasted marshmallow fluff and graham cracker crumbs.
7. Divide batter evenly among cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
White Chocolate Ganache:
– 1/2 cup white chocolate chips
– 2 tablespoons heavy cream
Melt white chocolate chips in the microwave in 30-second increments, stirring between each interval until smooth. Stir in heavy cream and let cool to room temperature before topping cupcakes.
Smores Cupcakes with Raspberry Jam Filling
Experience the classic campfire treat in a new and exciting way with these moist and delicious s’mores cupcakes, featuring a surprise burst of raspberry jam.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup marshmallow creme
– 1/4 cup crushed graham crackers
– Raspberry jam (for filling)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with marshmallow creme, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among muffin cups. Top each cupcake with a spoonful of raspberry jam.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Smores Cupcakes with a Brownie Base
S’mores Cupcakes with a Brownie Base: A Twist on the Classic Campfire Treat!
These rich and decadent cupcakes combine the flavors of chocolate, marshmallow, and graham cracker into one delicious package.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/2 cups brownie mix (homemade or store-bought)
– Marshmallow creme for topping
– Graham cracker crumbs for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
7. Allow cupcakes to cool completely before topping with marshmallow creme and garnishing with graham cracker crumbs.
Cooking Time: 18-20 minutes
Smores Cupcakes with a Fire-Roasted Marshmallow
Transform the classic campfire treat into a delicious cupcake! These S’mores Cupcakes feature a moist chocolate cake, topped with a fire-roasted marshmallow and a crunchy graham cracker crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– Fire-roasted marshmallows (recipe below)
– Graham cracker crumbs
– Confectioners’ sugar
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Gradually add dry ingredients to wet ingredients, whisking until just combined.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Fire-Roasted Marshmallow:
1. Hold a marshmallow over an open flame (or use a kitchen torch) until toasted to desired level of golden brown.
2. Remove from heat and let cool slightly.
Summary
Get ready to elevate your camping trip or backyard gathering with these 20 scrumptious s’mores cupcake recipes! From classic treats with marshmallow frosting to creative twists like peanut butter and Nutella swirl, there’s something for everyone. Discover how to incorporate graham cracker crusts, toasted marshmallows, and even pretzel crusts into your bakes. Whether you’re a dessert lover or just looking for a fun twist on the campfire classic, these s’mores cupcakes are sure to delight.