Go Back
To make perfect S’mores cupcakes, gather these simple ingredients: - 1 cup all-purpose flour - 1 cup graham cracker crumbs - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsweetened cocoa powder - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 1 cup mini marshmallows - 1/2 cup chocolate chips - 1/2 cup chopped milk chocolate (for topping) - 1/2 cup additional mini marshmallows (for topping) - 1/4 cup Hershey’s chocolate syrup (optional, for drizzle) You can easily swap some ingredients if needed. Here are a few ideas: - All-purpose flour: Use gluten-free flour for a gluten-free option. - Butter: You can use coconut oil or vegetable oil instead. - Buttermilk: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for five minutes to create a buttermilk-like effect. - Granulated sugar: Use brown sugar for a richer flavor. Using the best ingredients makes a big difference. Here are some tips: - Flour: Always use fresh flour for the best texture. - Cocoa powder: Choose a high-quality cocoa powder for rich chocolate flavor. - Butter: Use unsalted butter to control the salt content in your cupcakes. - Chocolate: Go for high-quality chocolate for the best taste. - Marshmallows: Use mini marshmallows for even melting and a fun texture. These tips help ensure your cupcakes turn out delicious and flavorful. For the full recipe, check the provided details! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven warms, take a muffin tin and line it with cupcake liners. This will help your cupcakes come out easily later. In a medium bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1 cup of graham cracker crumbs, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/2 cup of cocoa powder. Mixing these well gives your cupcakes a rich flavor. In a large bowl, beat together 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer for 3-4 minutes until it’s light and fluffy. Add 2 large eggs, one at a time. Mix well after each one. Stir in 1 teaspoon of vanilla extract. Now, alternate adding the dry mixture and 1 cup of buttermilk into the creamed mixture. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix; this keeps your cupcakes soft. Finally, gently fold in 1 cup of mini marshmallows and 1/2 cup of chocolate chips. Now, evenly fill each cupcake liner with the batter. Aim to fill them about three-quarters full. Bake your cupcakes in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready! After baking, take them out and while they are still warm, press a piece of chopped milk chocolate and a few mini marshmallows into each cupcake top. For a special touch, broil them for 1-2 minutes. Watch closely to avoid burning. Once done, allow them to cool completely before serving. This step is hard, but trust me, it's worth it! For an extra treat, drizzle with Hershey’s chocolate syrup once they have cooled. Enjoy your Perfect S’mores Cupcakes! To get that classic s’mores flavor, use real graham cracker crumbs. They add a rich taste and texture. Incorporate cocoa powder for a chocolatey base. This gives your cupcakes a wonderful depth. Don’t forget the toasted marshmallows! Their sweetness boosts the overall flavor. Adding Hershey’s chocolate syrup on top enhances the chocolate experience. This step is optional but highly recommended for extra sweetness. Moisture is key for perfect cupcakes. Use buttermilk in your batter; it makes cupcakes soft and light. Be careful not to overmix your batter. Overmixing can lead to dense cupcakes. Fill the liners only three-quarters full to allow room for rising. When baking, check for doneness with a toothpick. It should come out clean for a perfect texture. Presentation makes a big difference. Dust cupcakes with extra graham cracker crumbs for a rustic touch. Top each cupcake with a piece of chocolate and mini marshmallows while they are warm. This helps them melt slightly and look inviting. For a fun twist, serve on a wooden board for a campfire vibe. Drizzling with chocolate syrup adds flair and taste. You can find the full recipe for all these steps included above. {{image_2}} You can switch up the flavor of your s'mores cupcakes. Try using peanut butter in the batter for a nutty twist. Add a layer of raspberry or strawberry jam for a fruity touch. Or, use white chocolate instead of milk chocolate for a different taste. These changes keep the cupcakes fun and exciting! If you need gluten-free cupcakes, swap the all-purpose flour for a gluten-free blend. Make sure it has a good binding agent. For a vegan version, replace the eggs with flax eggs. Use a plant-based butter and non-dairy milk. These swaps keep the taste great while meeting dietary needs. Mini cupcakes are cute and perfect for parties. They bake faster, so watch them closely. Regular-sized cupcakes are more filling and great for a treat at home. You can even mix both sizes for variety. This way, everyone can enjoy their favorite size. To keep your Perfect S’mores Cupcakes fresh, store them in an airtight container. This helps to trap moisture and keep them soft. Place a piece of parchment paper between layers to avoid sticking. Keep the container at room temperature for up to three days. If they last longer, move them to the fridge. Just remember to bring them back to room temp before serving. You can freeze these cupcakes for up to three months. First, let them cool completely. Wrap each cupcake in plastic wrap tightly. Then, place wrapped cupcakes in a freezer-safe bag or container. When you're ready to eat, thaw them in the fridge overnight. For best taste, do not freeze the toppings. Add them after thawing. To warm up the cupcakes, preheat your oven to 350°F (175°C). Place the cupcakes on a baking sheet. Heat them for about 5 to 10 minutes. You can also use a microwave. Heat for about 10 to 15 seconds per cupcake. Enjoy them warm for that fresh-baked taste! To keep your S’mores Cupcakes moist, use fresh ingredients. Always measure buttermilk correctly. When mixing, stop as soon as it blends. Overmixing can make the cupcakes dry. Also, press mini marshmallows into the tops right after baking. This adds moisture and flavor. Yes, you can make these cupcakes ahead. Bake them and let them cool completely. Store them in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them for up to three months. Just remember to frost them after thawing. If you don’t have buttermilk, you can use milk with vinegar or lemon juice. Add one tablespoon of vinegar or lemon juice to a measuring cup. Fill it with milk until you reach one cup. Let it sit for five minutes before using. This will mimic buttermilk’s tangy flavor. You can make S’mores Cupcakes in a slow cooker. Prepare the batter as you normally would. Pour it into a greased slow cooker. Cover and cook on low for about two hours. Check for doneness with a toothpick. This method gives a moist texture. You can find the full recipe for Perfect S’mores Cupcakes in the provided recipe section. It includes all the ingredients and steps you need to create these tasty treats. Enjoy the fun of baking! In this blog post, we explored the essential ingredients, step-by-step instructions, and clever tips for making perfect S’mores cupcakes. I shared ways to enhance flavors and offer variations, like gluten-free options. Storing and reheating suggestions ensure your cupcakes stay fresh. With these insights, crafting delicious cupcakes is simple and fun. Enjoy experimenting with flavors and techniques, and make these tasty treats part of your baking routine!

Perfect S’mores Cupcakes

Get ready to indulge in the ultimate treat with these Perfect S’mores Cupcakes! Combining fluffy chocolate cake, rich chocolate, and creamy marshmallow frosting, these cupcakes capture the classic campfire s'mores flavor in every bite. Ideal for any occasion, they will surely impress your guests!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 cup graham cracker crumbs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 cup mini marshmallows

1/2 cup chocolate chips

1/2 cup chopped milk chocolate (for topping)

1/2 cup additional mini marshmallows (for topping)

1/4 cup Hershey’s chocolate syrup (optional, for drizzle)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, salt, and cocoa powder until well combined.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy (about 3-4 minutes).

        Add Eggs and Vanilla: Incorporate the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.

          Combine Mixtures: Alternate adding the dry ingredient mixture and the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.

            Fold in Mini Marshmallows and Chocolate Chips: Gently fold in the mini marshmallows and chocolate chips to the batter.

              Fill Cupcake Liners: Evenly distribute the batter into the lined cupcake tin, filling each cup about three-quarters full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Add Toppings: Remove from the oven, and while the cupcakes are still warm, press a piece of chopped milk chocolate and a few mini marshmallows into the top of each cupcake.

                    Broil for Toasting: Preheat your broiler and place the cupcakes under it for about 1-2 minutes, just until the marshmallows begin to toast and bubble (watch closely to avoid burning!).

                      Drizzle (Optional): Once cooled, drizzle with Hershey’s chocolate syrup for an extra touch of chocolate flavor.

                        Cool and Serve: Allow to cool completely before serving.

                          Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cupcakes

                            - Presentation Tips: Dust with a little extra graham cracker crumb on top for texture or serve on a rustic wooden board to enhance the camping vibe!