Smores Cupcakes

Hey there, my fellow kitchen adventurers! Today, I’m letting you in on a little secret that’s a mash-up of the best campfire memories and a cupcake dream — my go-to Smores Cupcakes. Imagine if graham crackers, marshmallows, and chocolate had a meeting and decided to go fancypants. These cupcakes are what came out of it. Perfectly gooey, slightly messy, and they don’t need a campfire, just an oven. Intrigued? You should be!

Let me tell you, these cupcakes are one of my hubby’s favorite treats, and our kiddos go absolutely nuts for them. It feels like every time I whip up a batch, we’re transported back to those good ol’ family camping trips. Minus the mosquitoes and tent troubleshooting. These little gems are our modern twist on a classic, and they never fail to add a spark to any of our family gatherings.

Why You’ll Love This Smores Cupcakes

Okay, hold my oven mitts because I gotta tell you why this recipe is THE BOMB:
1. No camping trip required. Make these anytime to get that nostalgic vibe.
2. They look fancy, but they’re pretty forgiving if you make a mess (which I always do).
3. Perfect excuse to eat marshmallows for breakfast. No one’s judging.

How to Make It

Alright, grab your mixing bowl, and let’s engage in a little kitchen chaos. Start by mixing up your dry ingredients — if you sneeze and flour goes everywhere, don’t worry; you’re in good company. Next, you’re gonna want to melt some butter with chocolate. But just a head’s up, don’t leave it unattended like I once did; chocolate lava disaster, anyone? Once that’s all silky and smooth, marry it with the eggs one at a time like you’re officiating a cocoa wedding. Spoon that batter into your lined muffin tin, and pop in a marshmallow top hat. Bake those beauties until they pass the toothpick test, and boom, you’re a cupcake wizard!

Ingredient Notes

– Graham Cracker Crumbs: These give you that classic campfire crunch. I’ve tried skipping them once—bad idea. Not the same at all.

– Marshmallows: Ah, the squishy wonders that are a non-negotiable. They get all toasty and bubbly. It’s magic.

– Chocolate: Listen, use what you love. I once mixed in leftover holiday chocolate, and folks still licked the wrapper.

Recipe Steps:
1. Blend your dry ingredients in a giant bowl.
2. Melt together your butter and chocolate. Keep an eye on it!
3. Combine the silky mixture with eggs.
4. Spoon the batter into liners and crown with marshmallows.
5. Bake until done and slightly sticky.

What to Serve It With

Tips & Mistakes

– Don’t skip the toothpick test. I once thought I could eyeball it, and ended up with gooey centers, whoops.
– Distracted by kids? Set a timer, or there might be burnt offerings.

Storage Tips

Not gonna lie, these rarely make it past day two in our house. Store leftovers (if any) in an airtight container. Cold cupcakes are pretty awesome on a sleepy morning. Or just eat them for breakfast straight from the fridge. No judgments here.

Variations and Substitutions

Feel like experimenting? Try swapping honey for sugar or throwing in that half-eaten chocolate bunny leftover from Easter. Once I was out of graham crackers and crushed up some pretzels — surprisingly delightful.

Frequently Asked Questions

Smores Cupcakes

Deliciously rich chocolate cupcakes topped with fluffy marshmallow and a crunchy graham cracker crust, perfect for any s'mores lover.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.75 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup buttermilk room temperature
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 12 pieces large marshmallows
• ▢ 1 cup graham cracker crumbs for topping

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract.
• Gradually mix the wet ingredients into the dry ingredients until just combined.
• Fill each cupcake liner about 2/3 full with batter.
• Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Remove cupcakes from oven and immediately top each with a marshmallow.
• Return to oven and bake for an additional 1-2 minutes until marshmallows are golden brown.
• Sprinkle graham cracker crumbs over the marshmallow topping and let cool before serving.

Notes

For an extra indulgent treat, drizzle melted chocolate over the cupcakes before serving.