Remember those summer nights around the campfire? The smell of woodsmoke, sticky fingers, and the *ooey-gooey* goodness of s’mores? Ah, pure bliss! Well, what if I told you we could capture that same feeling, but in cupcake form? That’s right, I’m talking about S’mores Cupcakes! These aren’t your average cupcakes, trust me. They’re a nostalgic flavor bomb with a fun, unexpected twist. Perfect for intermediate bakers looking to impress at their next summer gathering or BBQ! I’ve baked these for *so* many parties, and they’re always the first to disappear. Seriously, watch out, they’re addictive!
Why You’ll Love These S’mores Cupcakes
Okay, so why *these* s’mores cupcakes? Let me tell you!
- They’re surprisingly easy to make! Don’t let the fancy frosting fool ya.
- That classic s’mores flavor? It’s all there! Chocolate, marshmallow, graham cracker… *chef’s kiss*!
- Parties? BBQs? These are a guaranteed hit. Seriously, watch them vanish!
- It’s a fun twist on a classic. Who can resist a cupcake version of their favorite campfire treat? Not me!
The Perfect S’mores Cupcakes for Any Occasion
Seriously, from summer gatherings and BBQs to birthdays or just a simple “I deserve this” treat, these cupcakes are always a good idea. Always!
Easy S’mores Cupcakes Recipe
And the best part? It’s a super straightforward recipe with ingredients you can actually find! No crazy kitchen skills required, I promise!
Ingredients for S’mores Cupcakes
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing S’mores Cupcakes. Don’t worry, it’s mostly stuff you probably already have! You’ll want to make sure you have 1/2 cup of unsweetened cocoa powder, 3/4 cup of all-purpose flour, and don’t forget the baking soda and baking powder! Oh, and when you measure that brown sugar, make sure it’s packed! You’ll also need two large eggs, some butter, and a jar of marshmallow creme. The graham crackers should be crushed into crumbs – I usually just throw them in a bag and whack ’em with a rolling pin! Easy peasy!
How to Make S’mores Cupcakes: Step-by-Step Instructions
Okay, here comes the fun part! Let’s get baking! I promise, even though it looks like a lot of steps, it’s totally doable. Just follow along, and you’ll have amazing S’mores Cupcakes in no time!
Preparing the S’mores Cupcakes Batter
First things first, preheat that oven to 350°F (177°C)! While it’s heating up, grab two bowls. In one, whisk together all the dry ingredients. In the other, mix the wet stuff. Then, gradually add the wet to the dry, mixing until *just* combined. Don’t overmix! Seriously, it’s a cupcake crime. A few streaks of flour are okay!
Baking Your S’mores Cupcakes to Perfection
Pour that batter into your cupcake liners, filling them about halfway. Pop ’em in the oven for 18-19 minutes. To check if they’re done, stick a toothpick in the center. If it comes out clean, you’re golden! Let them cool completely before frosting. Patience, my friend!
Assembling the Ultimate S’mores Cupcakes
While the cupcakes cool, whip up that marshmallow filling! Beat together the butter, marshmallow creme, vanilla, and cream until it’s smooth and dreamy. Then, make the chocolate frosting – it’s basically butter, cocoa powder, sugar, and a little cream. Yum! Once the cupcakes are cool, cut a small hole in the center of each and fill it with the marshmallow filling. Frost those babies with chocolate frosting, sprinkle with graham cracker crumbs, and *then* comes the best part: toast those marshmallows under the broiler for a few seconds until they’re golden brown and gooey! Watch them CLOSELY, they burn fast! Place a toasted marshmallow on each cupcake and serve immediately!
Tips for Perfect S’mores Cupcakes
Want to take your S’mores Cupcakes from “good” to “OMG AMAZING!”? Here are my top tips! First, resist the urge to overmix that batter! It’ll make the cupcakes tough. Second, room temperature ingredients are your friend! They blend together so much better. And finally, when you’re toasting those marshmallows, *do not* walk away! Trust me, they go from golden brown to burnt offerings in seconds. I’ve learned that the hard way, oops!
Ingredient Substitutions for S’mores Cupcakes
Don’t have everything on hand? No worries! Try gluten-free flour if you need it! Or, swap out the vanilla extract for almond or even a little bit of coffee extract for a fun twist! Get creative! It’s your kitchen, after all!
Variations on S’mores Cupcakes
Okay, so you’ve mastered the basic S’mores Cupcake? Awesome! Now let’s get a little wild! Why not try different flavored marshmallows? Strawberry or chocolate marshmallows would be *amazing*! Or, toss some chocolate chips into the batter for extra chocolatey goodness. And don’t even get me started on toppings! Crushed Oreos? Toffee bits? The possibilities are endless!
Gourmet S’mores Cupcakes
Feeling a little fancy? Add a shot of Kahlua (or your favorite coffee liqueur) to the wet ingredients for a boozy twist! Trust me, it takes these cupcakes to a whole new level of YUM!
Storing Your Delicious S’mores Cupcakes
Got leftovers? Lucky you! To keep these S’mores Cupcakes fresh, store them in an airtight container at room temperature. They’re best enjoyed within a day or two, but honestly, they probably won’t last that long! If you *must* reheat them, a few seconds in the microwave will do the trick, but be careful the marshmallow doesn’t melt *too* much!
Frequently Asked Questions About S’mores Cupcakes
Got questions about these S’mores Cupcakes? I got you! Here are some of the most common things people ask me. Hopefully, this clears things up!
Can I make S’mores Cupcakes ahead of time?
You bet! You can totally bake the cupcakes and make the frosting a day ahead. Just store them separately. I’d wait to assemble and toast the marshmallows until right before serving, though. That way, everything’s fresh and gooey!
How do I keep the marshmallows from burning when toasting?
Okay, this is *crucial*. Keep a super close eye on them! The broiler is intense, so we’re talking seconds here. Position the baking sheet so the marshmallows are close to the broiler, but not *too* close. And honestly, practice makes perfect! Don’t be discouraged if you burn a few at first!
What’s the best way to crush graham crackers for S’mores Cupcakes?
Okay, so you’ve got options! My go-to is throwing them in a zip-top bag and smashing them with a rolling pin – super therapeutic! But if you want finer crumbs, you can pulse them in a food processor. Just don’t over-process, or you’ll end up with graham cracker dust!
Estimated Nutritional Information for S’mores Cupcakes
Okay, so wanna know what you’re getting into? Each S’mores Cupcake packs about 350 calories, 15g of fat, 3g of protein, and 50g of carbs. But hey, it’s an *estimate*! And totally worth it!
Share Your S’mores Cupcakes Creations!
Made these S’mores Cupcakes? Woohoo! Tell me what you think in the comments! Or, even better, snap a pic and share it on social media! I wanna see your gooey masterpieces!
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Devilish S’mores Cupcakes: The #1 Irresistible Recipe
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours 3 minutes
- Yield: 14 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these marshmallow-filled s’mores cupcakes, a fun twist on a classic dessert.
Ingredients
- 1/2 cup (41g) unsweetened cocoa powder
- 3/4 cup (94g) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened
- 2/3 cup JET-PUFFED marshmallow creme
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) heavy cream
- 3/4 – 1 cup (90-120g) confectioners’ sugar
- 1/4 teaspoon salt
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1/4 cup (21g) unsweetened cocoa powder
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 2 Tablespoons (30ml) heavy cream
- 1 teaspoon pure vanilla extract
- salt, to taste
- 12 JET-PUFFED marshmallows
- 4 full-sheet graham crackers, crushed
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together. Pour half of the wet ingredients into the dry ingredients, then half of the buttermilk. Stir gently. Repeat. Stir until just combined.
- Pour batter into liners, filling halfway. Bake for 18-19 minutes, or until a toothpick comes out clean. Cool completely.
- For the filling, beat the butter, marshmallow creme, vanilla, and cream until smooth. Add 3/4 cup confectioners’ sugar and salt. Beat for 1 minute. Add 1/4 cup more sugar if needed. Refrigerate.
- Sift the confectioners’ sugar and cocoa powder. Beat the butter until creamy. Add the sugar/cocoa mixture alternately with the cream and vanilla. Beat until creamy. Add salt if needed.
- Cut a hole in the center of each cupcake. Fill with marshmallow filling and top with the removed piece.
- Frost the cupcakes. Sprinkle with graham crackers.
- Toast the marshmallows on a baking sheet under the broiler. Watch closely! Cool and place on cupcakes. Serve immediately.
Notes
- Leftover filling is great between chocolate chip cookies.
- Enjoy these cupcakes at summer gatherings and BBQs.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
