Get ready for a sweet treat with these S’mores Cupcakes! They have a fluffy chocolate cake topped with a marshmallow swirl and graham cracker crumbs—just like the classic campfire snack!
Making these cupcakes is fun and a little messy, but that’s half the joy! I love sharing them at gatherings; they always disappear fast—everyone can’t resist this chocolatey goodness! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes. If you’re gluten-free, you can swap it with a gluten-free flour blend. I’ve found that some blends work better for baking than others, so test brands to see which yields the best results.
Cocoa Powder: Unsweetened cocoa gives the cupcakes a rich chocolate flavor. If you’re looking for a creamier taste, you could use Dutch-processed cocoa, which is milder. Just remember it might change the color a bit.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have any, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of milk, letting it sit for about 5-10 minutes.
Marshmallow Fluff: This brings the iconic S’mores flavor. If you want a vegan option, look for plant-based marshmallow fluff or make your own using aquafaba and powdered sugar. It’s fun to experiment!
Graham Cracker Crumbs: These give that classic S’mores crunch. If you’re in a pinch, crushed digestive biscuits or vanilla wafer cookies can work too. They won’t taste exactly the same, but they’ll still be delicious!
How Can I Achieve the Perfect Cupcake Texture?
Getting your cupcakes fluffy and moist can be a challenge. Here are some tips to help you:
- Ensure your butter is softened but not melted before mixing; this creates a nice creamy texture.
- Don’t overmix when adding wet ingredients. Stir until just combined to avoid tough cupcakes.
- The boiling water adds moisture; don’t skip it! It ensures a light texture.
- Keep an eye on your baking time. Ovens can vary, so check doneness a minute or two early to avoid overbaking.
With these insights, your S’mores cupcakes will come out delightful, capturing that campfire essence perfectly in every bite!
How to Make S’mores Cupcakes?
Ingredients You’ll Need:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the Marshmallow Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup marshmallow fluff
- 1 tsp vanilla extract
- Pinch of salt
- 2-4 tbsp heavy cream (for consistency)
For the S’mores Topping:
- 1/2 cup graham cracker crumbs
- 1/2 cup mini chocolate chips
- 4 squares of milk chocolate (for garnish)
How Much Time Will You Need?
This scrumptious S’mores cupcake recipe will take about 30 minutes to prepare and about 20 minutes to bake. After that, you’ll need time to cool them before frosting, so plan for a total of around 1 hour to 1 hour and 30 minutes, including cooling time. But trust me, totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Line a muffin tin with cupcake liners to keep those cupcakes looking great!
2. Make the Cupcake Batter:
In a large mixing bowl, toss together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Now, add the softened butter and mix it all together until it looks crumbly. Next, add in the eggs, buttermilk, and vanilla extract. Stir it gently until just combined. Finally, carefully mix in the boiling water until everything is smooth and well-blended.
3. Bake the Cupcakes:
Pour your delicious batter into the cupcake liners, filling each about 2/3 full. Pop them into the preheated oven and bake for 18-20 minutes. To check if they’re done, stick a toothpick in the center—if it comes out clean, they’re ready! Once baked, let them cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
4. Prepare the Marshmallow Frosting:
While the cupcakes are cooling, let’s make that fluffy marshmallow frosting! In a large bowl, beat the softened butter with a mixer until it’s creamy. Gradually add in the powdered sugar, mixing until everything is combined nicely. Now, fold in the marshmallow fluff, vanilla extract, and a little pinch of salt. Beat it all together until it’s super fluffy, adding the heavy cream a tablespoon at a time until you reach your desired frosting consistency.
5. Assemble the Cupcakes:
Once your cupcakes are completely cool, it’s time to frost them! You can either pipe the marshmallow frosting on top or spread it with a knife—your choice!
6. Add the Topping:
Now for the fun part! Sprinkle graham cracker crumbs over the frosting, followed by mini chocolate chips. To finish it off, place a square of milk chocolate right on top of each cupcake. It’s a s’mores dream come true!
7. Serve and Enjoy:
These S’mores cupcakes are ready to be enjoyed! Serve them right away or store any leftovers in an airtight container at room temperature for up to 2 days. Get ready for those delicious campfire flavors in every bite!
Can I Use Cake Flour Instead of All-Purpose Flour?
Yes, you can! If you want a lighter texture, substitute cake flour for all-purpose flour in a 1:1 ratio. Keep in mind that your cupcakes may slightly rise more and be a bit more delicate, so handle them gently.
What If I Don’t Have Buttermilk?
No worries! You can make a simple buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and it will work perfectly in this recipe!
How Should I Store the Cupcakes?
Store your S’mores cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 5 days. Just make sure to bring them back to room temperature before serving for the best taste!
Can I Use Homemade Marshmallow Frosting?
Absolutely! If you prefer homemade marshmallow frosting, feel free to use it instead of marshmallow fluff. Just ensure it has a similar consistency so you can pipe it easily onto your cupcakes. Enjoy the extra homemade touch!
