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Irresistible S’mores Cupcakes Recipe

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★★★★★

4.4 from 81 reviews

Delight in these irresistible S’mores Cupcakes that perfectly capture the classic campfire treat in a fun and festive cupcake form. Featuring rich cocoa-infused cake, fluffy marshmallow frosting, and a crunchy graham cracker topping with a drizzle of melted chocolate, these cupcakes are the ultimate sweet tooth craving satisfyers for any occasion.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cups all-purpose flour (substitute with gluten-free flour for a gluten-free version)
  • ½ cup unsweetened cocoa powder (use Dutch-processed for a deeper taste)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt (enhances overall flavor)
  • 1 cup granulated sugar (consider coconut sugar for a less refined option)
  • ½ cup brown sugar (adds moisture and a hint of caramel flavor)
  • ½ cup unsalted butter (or coconut oil as a dairy-free alternative)
  • 2 large eggs
  • 2 teaspoons vanilla extract (or almond extract for a different taste)
  • 1 cup whole milk (or almond milk for lactose-free)

Frosting Ingredients

  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar
  • ⅓ cup marshmallow sauce (store-bought or homemade)

Toppings

  • ½ cup graham crackers (crushed for topping)
  • 1 bar Hershey’s chocolate (melted for drizzling)
  • ½ cup mini chocolate chips (optional)
  • 1 cup mini marshmallows (for decoration)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line your cupcake pan with festive liners to prepare for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: In a separate bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, ensuring a smooth base for the batter.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully blended and the mixture is smooth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to maintain a tender crumb.
  6. Fill Cupcake Liners: Spoon the batter into the liners, filling each about two-thirds full to allow room for rising.
  7. Bake: Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare Frosting: Beat the softened butter, powdered sugar, and marshmallow sauce together until smooth and fluffy. Add a splash of milk if needed for a spreadable consistency.
  10. Frost Cupcakes: Generously frost each cooled cupcake with the marshmallow frosting.
  11. Add Toppings: Sprinkle crushed graham crackers and mini marshmallows over the frosting. Drizzle melted Hershey’s chocolate over the top for the classic s’mores finish. Optionally, add mini chocolate chips.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
  • To make it dairy-free, use coconut oil instead of butter and almond milk instead of whole milk.
  • Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Marshmallow sauce can be homemade by melting marshmallows with a little water or store-bought for convenience.

Keywords: s'mores cupcakes, chocolate cupcakes, marshmallow frosting, graham cracker topping, campfire dessert, easy cupcake recipe, chocolate drizzle

Find it online: https://foodarohub.com/irresistible-smores-cupcakes-recipe/