S’mores Cupcakes

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Delicious S'mores Cupcakes with chocolate frosting and toasted marshmallows
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S’mores Cupcakes

S’mores Cupcakes are a delightful twist on the classic campfire treat! They bring all the gooey flavors of s’mores into a soft, tasty cupcake. Perfect for parties, gatherings, or a cozy dessert at home, these cupcakes are sure to leave everyone smiling.

Why Make This Recipe

Why make S’mores Cupcakes? Because they are fun and delicious! They combine the rich flavors of chocolate, the crunch of graham crackers, and the sweetness of marshmallows. Plus, they are easy to make and look great on any dessert table. Your friends and family will love them, making them perfect for any occasion.

How to Make S’mores Cupcakes

Making S’mores Cupcakes is simple. Just follow the steps below, and you’ll have a batch of delicious cupcakes ready in no time!

Ingredients

  • 1 1⁄2 cups all-purpose flour
  • 3⁄4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1⁄4 tsp salt
  • 1 cup sugar
  • 1⁄2 cup brown sugar, firmly packed
  • 3 tbsp unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 6 tbsp unsalted butter, softened
  • 2 1⁄2 cups powdered sugar
  • 1⁄2 cup unsweetened cocoa powder
  • 1⁄3 cup whole milk
  • 1 tsp vanilla extract
  • Graham crackers
  • Hershey’s chocolate bar
  • Marshmallow sauce
  • Mini chocolate chips
  • Mini marshmallows
  • Chocolate sauce

Directions

  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, cream together the sugars and butter with an electric mixer until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add half of the dry ingredients and 1/2 cup of milk to the butter mixture. Mix on low speed until combined. Repeat with the remaining dry ingredients and milk, mixing until well blended.
  6. Fill the cupcake liners about 2/3 full with the batter. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Cool in the pans for 20 minutes, then transfer to wire racks to cool completely (at least 1 hour).
  7. For the icing, cream the 6 tablespoons of butter in a medium bowl with an electric mixer. Gradually add the milk and powdered sugar, alternating between them, while mixing on low speed until combined.
  8. Add the cocoa powder and mix on low speed for an additional minute. Then, mix in the vanilla extract and beat on medium-high speed for 3-4 minutes until the frosting is light and fluffy.
  9. Transfer the frosting to a pastry bag fitted with a tip. Frost the cooled cupcakes with the icing.
  10. Drizzle marshmallow sauce over the frosted cupcakes. Sprinkle mini chocolate chips and mini marshmallows on top. Add a piece of graham cracker and a small piece of Hershey’s chocolate bar. Drizzle with chocolate sauce. Enjoy!

How to Serve S’mores Cupcakes

Serve S’mores Cupcakes as a delightful dessert after dinner or at parties. They are best enjoyed at room temperature. You can display them on a nice dessert table for everyone to enjoy!

How to Store S’mores Cupcakes

Store S’mores Cupcakes in an airtight container at room temperature for up to three days. If you want them to last longer, keep them in the fridge for up to a week. Just remember to let them warm up to room temperature before serving for the best taste.

Tips to Make S’mores Cupcakes

  • Make sure your butter is softened to room temperature for easy mixing.
  • Don’t overmix the batter; mix just until combined to keep the cupcakes light and fluffy.
  • Feel free to add more toppings like crushed graham crackers or different candies for a unique twist.

Variation

You can change up the flavors by adding peanut butter to the frosting or using flavored chocolate bars. Experiment with different toppings or fillings, like caramel or different nuts!

FAQs

1. Can I use cupcake mix instead of making the batter from scratch?
Yes, using a chocolate cupcake mix is a quick alternative! Just follow the instructions on the box and then add the s’mores toppings.

2. Can I freeze S’mores Cupcakes?
Absolutely! You can freeze them before frosting for up to three months. Just wrap them well and let them thaw in the fridge before decorating.

3. Can I make these cupcakes dairy-free?
Yes! You can use dairy-free butter and non-dairy milk to make these cupcakes suitable for a dairy-free diet. Just be sure to check the labels on the other ingredients.

Now you’re ready to whip up some delicious S’mores Cupcakes! Enjoy the process, and most importantly, enjoy the tasty results!

Print
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S’mores Cupcakes

  • Author: olivia
  • Total Time: 48 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful cupcakes that bring the classic flavors of s’mores into a soft, tasty treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 3 tbsp unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 6 tbsp unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • Graham crackers
  • Hershey’s chocolate bar
  • Marshmallow sauce
  • Mini chocolate chips
  • Mini marshmallows
  • Chocolate sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, cream together the sugars and butter with an electric mixer until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add half of the dry ingredients and 1/2 cup of milk to the butter mixture. Mix on low speed until combined. Repeat with the remaining dry ingredients and milk, mixing until well blended.
  6. Fill the cupcake liners about 2/3 full with the batter. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Cool in the pans for 20 minutes, then transfer to wire racks to cool completely (at least 1 hour).
  7. For the icing, cream the 6 tbsp of butter in a medium bowl with an electric mixer. Gradually add the milk and powdered sugar, alternating between them, while mixing on low speed until combined.
  8. Add the cocoa powder and mix on low speed for an additional minute. Then, mix in the vanilla extract and beat on medium-high speed for 3-4 minutes until the frosting is light and fluffy.
  9. Transfer the frosting to a pastry bag fitted with a tip. Frost the cooled cupcakes with the icing.
  10. Drizzle marshmallow sauce over the frosted cupcakes. Sprinkle mini chocolate chips and mini marshmallows on top. Add a piece of graham cracker and a small piece of Hershey’s chocolate bar. Drizzle with chocolate sauce.

Notes

Store cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week.

  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 25g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: cupcakes, s'mores, dessert, chocolate, baking

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