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
- Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, cream together the sugars and butter with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 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.
- 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).
- 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.
- 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.
- Transfer the frosting to a pastry bag fitted with a tip. Frost the cooled cupcakes with the icing.
- 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