S’more Cupcakes are a delightful treat that combines the flavors of campfire s’mores with the convenience of a cupcake. The sweet creations are perfect for gatherings, bringing a cozy, nostalgic taste that’s hard to resist. Get ready to impress your friends and family with the tasty recipe.
When it comes to ingredients, feel free to swap out the all-purpose flour for a gluten-free blend if needed, and you can use dark cocoa for a richer chocolate flavor. If dairy is an issue, almond milk and coconut oil can easily replace the milk and butter. Just be mindful of allergies, especially with nuts and gluten, when serving the cupcakes.
Muffins & Cupcakes
S’more Cupcakes Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup cocoa
- 3/4 cup graham cracker crumbs
- 1 cup milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup oil
- 6 large marshmallows, cut in half plus more for decorating
- 1/2 cup brown sugar
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
- 4 ounces semisweet chocolate
- 1/2 cup heavy cream
- 1/2 cup butter
Instructions
- Preheat your oven to 350 degrees.
- In a bowl, mix 1 1/2 cups all-purpose flour, 1 1/2 cups sugar, 1 teaspoon baking powder, and 1 teaspoon baking soda together with a wire whisk until combined.
- Divide the mixture evenly into two bowls. Stir 3/4 cup cocoa into one bowl and 3/4 cup graham cracker crumbs into the other.
- To the cocoa mixture, add 1/2 cup milk, 1 egg, 2 teaspoons vanilla, and 1/4 cup oil. Beat on medium speed until well combined.
- In the second bowl, repeat by adding the same 1/2 cup milk, 1 egg, 2 teaspoons vanilla, and 1/4 cup oil, then beat until combined.
- Prepare the graham cracker crumb topping by combining 1/2 cup brown sugar and 1/2 cup graham cracker crumbs in a small bowl. Pour in 1/4 cup melted butter and stir until combined.
- Pour a little of the graham cracker cake batter into the bottom of your baking cups, then sprinkle a light layer of the topping mixture on top.
- Place a marshmallow half on top of the batter, and then cover it with the chocolate cake batter, filling each cup about 3/4 full.
- Sprinkle more topping mixture on each cupcake before baking.
- Bake cupcakes for about 15 minutes, placing a cookie sheet underneath just in case of overflow. It’s always better to be safe than sorry.
- Let the cupcakes cool completely before topping them with ganache. For the ganache, heat 1/2 cup butter and 1/2 cup heavy cream in a saucepan until just before boiling, then remove from heat and pour over 4 ounces of semisweet chocolate. Stir until the chocolate is completely melted and smooth.
- Pour the ganache over the cooled cupcakes and add extra marshmallows for decoration if desired.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: