S’mores cupcakes are a delightful twist on the classic campfire treat, combining the flavors of graham crackers, chocolate, and marshmallows into a delicious and visually stunning dessert.
With a vanilla cupcake base, creamy vanilla frosting, and toppings of mini marshmallows, graham cracker pieces, and chocolate sauce, these cupcakes are sure to impress.
For an added touch of authenticity, the mini marshmallows can be toasted slightly with a torch, giving these cupcakes that perfect s’mores finish!
- Prep Time: 55 minutes
- Cook Time: 18-20 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk (adjust for desired consistency)
- 1 cup mini marshmallows
- 1/2 cup graham cracker pieces
- 1/2 cup chocolate sauce
Instructions
- Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the cupcake batter (15 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the cupcakes (18-20 minutes): Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting (10 minutes): In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency.
- Frost the cupcakes (10 minutes): Once the cupcakes are completely cool, spread or pipe the vanilla frosting onto each cupcake.
- Add the toppings (10 minutes): Top each frosted cupcake with mini marshmallows, graham cracker pieces, and a drizzle of chocolate sauce.
- Toast the marshmallows (optional, 5 minutes): For an authentic s’mores touch, use a kitchen torch to lightly toast the mini marshmallows on top of each cupcake. Be careful not to burn them.
Notes
For an extra indulgent touch, you can add a piece of chocolate bar or a small square of graham cracker on top of each cupcake.
These cupcakes can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week.
S’mores cupcakes are perfect for parties, gatherings, or any occasion where you want to bring a bit of campfire nostalgia to the dessert table.
Enjoy baking and sharing these delightful cupcakes with your family and friends, and watch them disappear in no time!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
