Description
These S’mores Cupcakes are rich, chocolatey treats with a graham cracker crust, a gooey marshmallow center, and a toasted marshmallow topping. The ultimate campfire-inspired dessert in cupcake form!
Ingredients
Units
Scale
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
For the Marshmallow Surprise Filling:
- 12 large marshmallows
- 1/2 cup marshmallow fluff (optional, for extra gooeyness)
For the Marshmallow Topping:
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers (for garnish)
- 1 Hershey’s chocolate bar, broken into squares (for garnish)
Instructions
Make the Graham Cracker Crust:
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Preheat Oven:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
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Prepare the Crust:
- Mix graham cracker crumbs, sugar, and melted butter.
- Press 1 tablespoon of mixture into the bottom of each cupcake liner.
- Bake for 5 minutes, then set aside.
Make the Cupcake Batter:
-
Mix Dry Ingredients:
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
-
Cream Butter & Sugar:
- In a separate bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla, mixing well.
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Combine Wet & Dry Ingredients:
- Add buttermilk and dry ingredients in batches, mixing until combined.
- Stir in hot water until smooth.
Bake with the Marshmallow Surprise:
- Fill & Bake:
- Fill cupcake liners ¾ full with batter.
- Press one large marshmallow into the center of each.
- Bake for 18-20 minutes, or until cupcakes spring back when touched.
- Let cool for 5 minutes.
Add the Marshmallow Topping:
-
Top with Mini Marshmallows:
- Sprinkle mini marshmallows on top of each cupcake.
- Broil for 30-60 seconds until marshmallows are golden brown (watch closely!).
-
Garnish & Serve:
- Sprinkle with crushed graham crackers.
- Top with a Hershey’s chocolate square and serve warm!
Notes
- For an extra gooey center, pipe marshmallow fluff inside cooled cupcakes.
- No broiler? Use a kitchen torch to toast the marshmallows.
- Make ahead! Cupcakes store well for 3 days at room temp.