Toasted Marshmallow S’mores Cupcakes: The Perfect Dessert!
Who doesn’t love the classic combo of graham crackers, chocolate, and gooey toasted marshmallows? If you’re a fan of campfire s’mores, then you’re going to adore these S’mores Cupcakes! They bring all the flavors of the beloved outdoor treat into the comfort of your kitchen – no campfire required. And, let’s be real, any recipe that involves toasted marshmallow fluff and a chocolate ganache deserves a moment of celebration!
How to Make S’mores Cupcakes
Ingredients you’ll need for graham cracker crust
Ingredients you’ll need for chocolate cupcakes
Ingredients you’ll need for the chocolate ganache
Step by Step Guide
1. First things first – preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners.
2. In a mixing bowl, combine the crushed graham crackers, brown sugar, and melted butter. This is your crust! Spoon about 1 tablespoon of this mixture into each cupcake liner and press it down gently to form a firm base.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt.
4. In another bowl, blend the eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry, stirring until just combined. Try not to overmix – we want fluffy, light cupcakes here!
5. Pour the chocolate cupcake batter over the graham cracker crust, filling each liner about two-thirds full. Bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
6. While your cupcakes are cooling, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a few minutes, then stir until the chocolate is fully melted and smooth. Let the ganache cool slightly before piping it onto the cupcakes.
7. Once the cupcakes are fully cooled, pipe or spread a generous layer of chocolate ganache on top of each one. Next, add a heaping spoonful of marshmallow fluff on top of the ganache.
8. Now for the fun part! Grab your butane torch (or pop the cupcakes under a broiler, but watch carefully!) and lightly toast the marshmallow fluff until it’s beautifully golden. Be careful not to burn it, but a little bit of browning gives it that perfect s’mores flavor.
9. Let your cupcakes cool slightly before serving. Then, dive into the gooey, chocolatey goodness!
And there you have it! These S’mores Cupcakes are the perfect sweet treat to make any day feel like a special occasion. Whether you’re reminiscing about summer campfires or simply craving a dessert that’s fun and indulgent, this recipe has got you covered. Plus, with that toasted marshmallow fluff on top, who could possibly resist?
So, next time you’re in the mood for a little chocolatey indulgence, give these cupcakes a try – your taste buds will thank you!
S’mores Cupcakes
Ingredients
For Graham Cracker Crust
- 2 cups graham crackers (crushed)
- ¼ cup brown sugar
- ½ cup unsalted butter (melted)
For Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tablespoons espresso powder (optional but enhances the chocolate flavor)
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ¾ cup warm water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 3 ½ ounces dark chocolate (chopped)
- ¾ cup heavy cream
- Marshmallow fluff (topping)
Instructions
- First things first – preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners.
- In a mixing bowl, combine the crushed graham crackers, brown sugar, and melted butter. This is your crust! Spoon about 1 tablespoon of this mixture into each cupcake liner and press it down gently to form a firm base.
- In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt.
- In another bowl, blend the eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry, stirring until just combined. Try not to overmix – we want fluffy, light cupcakes here!
- Pour the chocolate cupcake batter over the graham cracker crust, filling each liner about two-thirds full. Bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- While your cupcakes are cooling, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a few minutes, then stir until the chocolate is fully melted and smooth. Let the ganache cool slightly before piping it onto the cupcakes.
- Once the cupcakes are fully cooled, pipe or spread a generous layer of chocolate ganache on top of each one. Next, add a heaping spoonful of marshmallow fluff on top of the ganache.
- Now for the fun part! Grab your butane torch (or pop the cupcakes under a broiler, but watch carefully!) and lightly toast the marshmallow fluff until it’s beautifully golden. Be careful not to burn it, but a little bit of browning gives it that perfect s'mores flavor.
- Let your cupcakes cool slightly before serving. Then, dive into the gooey, chocolatey goodness!
Check Out More S’mores Recipe Ideas!
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