Today, Let’s together step into a world where fluffy clouds of marshmallows meet rivers of molten chocolate, and crunchy graham cracker crumbs dance atop a bed of moist, chocolatey goodness. Welcome to the enchanting realm of S’mores Cupcakes, where every bite is a delightful journey through the nostalgia of childhood campfires and the warmth of homemade treats.
Picture this: a tender chocolate cupcake, baked to perfection, with a hidden treasure of gooey marshmallows nestled within. As you take your first bite, the flavors harmonize in a symphony of sweetness, transporting you to a cozy campfire under a starlit sky.
But wait, there’s more! Crowned with a swirl of creamy frosting reminiscent of billowing marshmallow clouds, these cupcakes are adorned with a sprinkle of golden graham cracker crumbs, adding a satisfying crunch to each heavenly bite.
Indulge your senses and embark on a culinary adventure with these S’mores Cupcakes. Whether shared with loved ones or savored in solitude, they promise to ignite joy and evoke cherished memories with every irresistible mouthful. You can also try my Dulce De Leche Cake for that caramel perfection.
What Are S’more Cupcakes?
Cupcakes with s’mores frosting are like little, delectable campfires in a shell! Imagine a gooey marshmallow within a soft, chocolate cupcake that is covered with creamy frosting and crunchy graham cracker crumbs.
They are a delicious treat that instantly transports the delight of roasting marshmallows over a fire to your palate. The ideal balance of chocolatey, marshmallowy, and crunchy delight is there in every bite. These cupcakes will elevate any occasion, whether you’re eating them by yourself or sharing them with others.
More Such Recipes to Try!
Heavenly S’mores Cupcake Recipe
Equipment
- Oven
- 2 cupcake pans (24 wells total)
- Paper liners
- Mixing Bowls
- Stand mixer or hand mixer
- Large cookie scoop (3 tablespoons)
- Wire rack
Ingredients
For the graham cracker base:
- 5 tbsp melted butter
- 1 tbsp sugar
- 1,1/2 cups graham cracker crumbs
For the cupcakes:
- 1 package devil’s food cake mix
- 3/4 cup sour cream
- 3 large eggs
- 1/2 cup warm water
- 1 package instant chocolate pudding mix
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line cupcake pans with paper liners.
- Combine graham cracker crumbs, butter, and sugar, then divide between liners and press firmly.
- Beat cake and pudding mixes, sour cream, oil, eggs, vanilla, and water until well combined.
- Distribute batter between cupcake wells using a large cookie scoop.
- Bake in preheated oven for 18-22 minutes until tops spring back when touched.
- Cool cupcakes in pans for 10 minutes, then transfer to wire rack to cool completely.
- Prepare marshmallow frosting and pipe or spread onto cooled cupcakes.
- Optionally, use kitchen torch to lightly brown frosting and top with milk chocolate square before serving.
Notes
- Whip the egg whites until they reach room temperature before using them to make the frosting. Prepare them with ease and speed.
- Before you mix the milk and eggs into the cupcake batter, let them cool to room temperature.
- To make the marshmallow meringue frosting seem like a gorgeous golden brown, you can use a kitchen torch. Put the cupcakes on a baking sheet and broil them in the oven if you don’t have a kitchen torch. You should simply monitor them closely!
Nutrition
Time for The Tips!
- Let the ingredients come to room temperature. Unless otherwise specified in the recipe, always let all ingredients come to room temperature before baking. This includes dairy products like milk, eggs, butter, yogurt, etc. Because of this, you can be confident that they will blend into the batter with ease and have a superior texture overall. For the most optimal results, take out of the fridge all ingredients thirty minutes to an hour before baking.
- Be careful with the flour measurement! While a kitchen scale will provide the most precise results, a spoon, and level will work just fine for volume measurements. Toss the flour into the measuring cup after fluffing it up with a spoon. With the back of a knife, level it off after it’s overflowing. You will always get significantly too much flour if you pack the measuring cup. Flour that is not measured correctly might cause baked items to be dry and thick. [Use the same method to measure cocoa powder!”
- Bring out the oven thermometer! You can’t trust that your oven is actually set to 350 degrees. You can ruin every baked dish, from cakes to macarons, if you haven’t calibrated your oven in a while; it can be off by as much as 30 degrees! If you want to be sure your oven is always hot enough, the simplest and least expensive thing to use is a thermometer.
- The baking powder you use must be new. Although baking powder is essential for baked goods to rise correctly, I rarely buy it in bulk because of its short shelf life once opened. A little baking powder in some boiling water can show you how fresh your baking powder is. You can use it if it bubbles, but if it doesn’t, you can throw it away.