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S’mores Cupcakes

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These S’mores Cupcakes bring the classic flavors of campfire s’mores into a handheld treat. With a graham cracker crust, rich chocolate cupcake, and gooey marshmallow topping, they’re a fun and indulgent dessert that’s perfect for any occasion.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 18–22 minutes
  • Total Time: Under 1 hour
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • For the Chocolate Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or hot coffee
  • For the Marshmallow Topping:
  • 1/2 cup marshmallow fluff or mini marshmallows
  • Optional Garnish:
  • Crushed graham crackers
  • Mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, sugar, and melted butter. Spoon 1–2 tablespoons into each cupcake liner and press down to form the crust.
  3. Bake crusts for 5 minutes, then remove from the oven while preparing the cupcake batter.
  4. Whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar in a bowl.
  5. In another bowl, mix eggs, milk, oil, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring until smooth. Stir in hot water or coffee until the batter is well combined.
  6. Pour the batter over the crusts, filling each liner about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  7. Allow the cupcakes to cool for 10–15 minutes before topping them with marshmallow fluff or mini marshmallows.
  8. If desired, toast the marshmallow topping using a kitchen torch or by placing the cupcakes under the broiler for 20–30 seconds until golden brown.
  9. Garnish with crushed graham crackers and chocolate chips if desired.

Notes

  • Add a mini marshmallow or piece of chocolate to the batter for a gooey center.
  • Drizzle chocolate ganache over the marshmallow topping for extra decadence.
  • Use peanut butter cups instead of chocolate for a fun twist on flavor.
  • To store, keep cupcakes in an airtight container for up to 2 days, or refrigerate for up to 4 days.
  • Freeze cupcakes without the marshmallow topping, and add and toast the topping after thawing.

Nutrition

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