why make this recipe
S’mores Cupcakes are a delightful twist on the classic campfire treat. They bring together the flavors of chocolate, marshmallow, and graham crackers in a fun and portable form. These cupcakes are perfect for parties, picnics, or just a cozy night at home. With their sweet and gooey center topped with marshmallow frosting, they are sure to be a hit with both kids and adults!
how to make S’mores Cupcakes
Ingredients :
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup mini chocolate chips
- 1 cup crushed graham crackers
- 1 cup mini marshmallows
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and milk. Mix until smooth and well combined.
- Gently fold in the mini chocolate chips and crushed graham crackers.
- Fill each cupcake liner about two-thirds full with the batter.
- Press a few mini marshmallows into the top of each cupcake batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
how to serve S’mores Cupcakes
Once your cupcakes are cool, you can frost them with a marshmallow frosting. To make it even more delicious, drizzle some chocolate sauce over the top and sprinkle with crushed graham crackers. Serve them on a pretty platter for parties, or keep them in individual wrappers for easy grab-and-go treats!
how to store S’mores Cupcakes
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep them longer, you can also refrigerate them for up to a week. To maintain their freshness, consider wrapping them individually.
tips to make S’mores Cupcakes
- Make sure your butter is softened before mixing for a smoother batter.
- For extra flavor, you can toast the marshmallows on top of the cupcakes under the broiler for a minute.
- Don’t overmix the batter to keep the cupcakes fluffy.
- You can substitute gluten-free flour to make these gluten-free.
variation
For a fun twist, you can add peanut butter chips in place of chocolate chips, or use flavored cake mix instead of regular flour to create unique flavor combos.
FAQs
Can I use mini marshmallows instead of regular marshmallows?
Yes, mini marshmallows work great in these cupcakes!
Can I freeze S’mores Cupcakes?
Absolutely! You can freeze the cupcakes without frosting for up to two months. Just make sure they are tightly wrapped.
Can I make these cupcakes ahead of time?
Yes! You can bake them a day or two in advance and store them in an airtight container until you’re ready to serve.
S'mores Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and milk. Mix until smooth and well combined.
- Gently fold in the mini chocolate chips and crushed graham crackers.
- Fill each cupcake liner about two-thirds full with the batter.
- Press a few mini marshmallows into the top of each cupcake batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Once your cupcakes are cool, frost them with marshmallow frosting. Drizzle some chocolate sauce over the top and sprinkle with crushed graham crackers. Serve on a pretty platter for parties, or keep in individual wrappers for easy grab-and-go treats!