Today, Let’s together step into a world where fluffy clouds of marshmallows meet rivers of molten chocolate, and crunchy graham cracker crumbs dance atop a bed of moist, chocolatey goodness. Welcome to the enchanting realm of S’mores Cupcakes, where every bite is a delightful journey through the nostalgia of childhood campfires and the warmth of homemade treats.
Picture this: a tender chocolate cupcake, baked to perfection, with a hidden treasure of gooey marshmallows nestled within. As you take your first bite, the flavors harmonize in a symphony of sweetness, transporting you to a cozy campfire under a starlit sky.
But wait, there’s more! Crowned with a swirl of creamy frosting reminiscent of billowing marshmallow clouds, these cupcakes are adorned with a sprinkle of golden graham cracker crumbs, adding a satisfying crunch to each heavenly bite.
Indulge your senses and embark on a culinary adventure with these S’mores Cupcakes. Whether shared with loved ones or savored in solitude, they promise to ignite joy and evoke cherished memories with every irresistible mouthful. You can also try my Dulce De Leche Cake for that caramel perfection.
What Are S’more Cupcakes?
Cupcakes with s’mores frosting are like little, delectable campfires in a shell! Imagine a gooey marshmallow within a soft, chocolate cupcake that is covered with creamy frosting and crunchy graham cracker crumbs.
They are a delicious treat that instantly transports the delight of roasting marshmallows over a fire to your palate. The ideal balance of chocolatey, marshmallowy, and crunchy delight is there in every bite. These cupcakes will elevate any occasion, whether you’re eating them by yourself or sharing them with others.
Overview: How To Make S’mores Cupcake?
Every bite of this deliciously frosted S’mores Cupcakes recipe embodies the spirit of a comforting campfire dish. The recipe begins with perfectly baked, silky chocolate cupcakes that are packed with a delicious surprise: oozy marshmallow centers. After they’ve cooled, they’re liberally covered in a marshmallow-like, creamy frosting and dusted with graham cracker crumbs to give them their distinctive crunch.
Baking these cupcakes is an enjoyable experience since they combine the comforting flavors of childhood camping trips with the ease of baking. A symphony of taste and texture is produced by the harmonious combination of all the ingredients, from the rich chocolate base to the decadent icing and crunchy topping.
These S’mores Cupcakes are sure to make any event better, whether they are devoured on your own or with loved ones. Dessert time is enhanced by their warmth, coziness, and whimsical touch, allowing all to indulge in the charm of a beloved campfire favorite in a beautiful, portable form.
More Such Recipes to Try!
Heavenly S’mores Cupcake Recipe
Equipment
- Oven
- 2 cupcake pans (24 wells total)
- Paper liners
- Mixing Bowls
- Stand mixer or hand mixer
- Large cookie scoop (3 tablespoons)
- Wire rack
Ingredients
For the graham cracker base:
- 5 tbsp melted butter
- 1 tbsp sugar
- 1,1/2 cups graham cracker crumbs
For the cupcakes:
- 1 package devil�s food cake mix�
- 3/4 cup sour cream
- 3 large eggs
- 1/2 cup warm water
- 1 package �instant chocolate pudding mix
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350�F and line cupcake pans with paper liners.
- Combine graham cracker crumbs, butter, and sugar, then divide between liners and press firmly.
- Beat cake and pudding mixes, sour cream, oil, eggs, vanilla, and water until well combined.
- Distribute batter between cupcake wells using a large cookie scoop.
- Bake in preheated oven for 18-22 minutes until tops spring back when touched.
- Cool cupcakes in pans for 10 minutes, then transfer to wire rack to cool completely.
- Prepare marshmallow frosting and pipe or spread onto cooled cupcakes.
- Optionally, use kitchen torch to lightly brown frosting and top with milk chocolate square before serving.
Notes
- Whip the egg whites until they reach room temperature before using them to make the frosting. Prepare them with ease and speed.
- Before you mix the milk and eggs into the cupcake batter, let them cool to room temperature.
- To make the marshmallow meringue frosting seem like a gorgeous golden brown, you can use a kitchen torch. Put the cupcakes on a baking sheet and broil them in the oven if you don’t have a kitchen torch. You should simply monitor them closely!
Nutrition
Time for The Tips!
- Let the ingredients come to room temperature. Unless otherwise specified in the recipe, always let all ingredients come to room temperature before baking. This includes dairy products like milk, eggs, butter, yogurt, etc. Because of this, you can be confident that they will blend into the batter with ease and have a superior texture overall. For the most optimal results, take out of the fridge all ingredients thirty minutes to an hour before baking.
- Be careful with the flour measurement! While a kitchen scale will provide the most precise results, a spoon, and level will work just fine for volume measurements. Toss the flour into the measuring cup after fluffing it up with a spoon. With the back of a knife, level it off after it’s overflowing. You will always get significantly too much flour if you pack the measuring cup. Flour that is not measured correctly might cause baked items to be dry and thick. [Use the same method to measure cocoa powder!”
- Bring out the oven thermometer! You can’t trust that your oven is actually set to 350 degrees. You can ruin every baked dish, from cakes to macarons, if you haven’t calibrated your oven in a while; it can be off by as much as 30 degrees! If you want to be sure your oven is always hot enough, the simplest and least expensive thing to use is a thermometer.
- The baking powder you use must be new. Although baking powder is essential for baked goods to rise correctly, I rarely buy it in bulk because of its short shelf life once opened. A little baking powder in some boiling water can show you how fresh your baking powder is. You can use it if it bubbles, but if it doesn’t, you can throw it away.
Storage and Re-Serving Tipe!
Storing and Re-serving tips holds quite a special place when it comes to managing leftovers or making ahead of time when you are so busy with your work and cannot afford to cook at the point these are the tips that are your savior at that time. Let’s know and understand storage tips for this particular recipe a bit better.
Storage:
- After the cupcakes have cooled entirely, seal them in a container to maintain their freshness.
- For further security, you might wrap the container with plastic or foil.
- If you intend to consume the cupcakes within one or two days, keep them at room temperature. Keep them in the fridge for three or four days if you need to keep them for a longer period.
Re-serving:
- To restore the cupcakes’ optimal texture after refrigeration, allow them to cool to room temperature for around half an hour before serving.
- If you want to make the marshmallow icing even more gooey and bring out the cupcakes’ full flavor, you can microwave them for a few seconds at a time.
- If necessary, warm the cupcakes before serving so you can savor their delectable goodness once more!
Frequently Asked Questions (FAQs)
Q: Can I use a different type of cracker for the crust, like digestive biscuits?
A: Yes, you can substitute graham crackers with digestive biscuits if you prefer. The taste and texture may vary slightly, but it should still work well as a crust for the cupcakes.
Q: Can I substitute the sour cream with yogurt or buttermilk?
A: Yes, you can use plain yogurt or buttermilk instead of sour cream. They serve a similar purpose in adding moisture and richness to the batter.
Q: Can I use a different frosting instead of marshmallow frosting?
A: Absolutely! While marshmallow frosting complements the s’mores flavor, you can use any frosting you like. Chocolate buttercream or cream cheese frosting would also be delicious options.
Q: Can I use dark chocolate instead of milk chocolate for topping?
A: Yes, you can use any type of chocolate you prefer. Dark chocolate will add a richer flavor, but milk chocolate is more traditional for s’mores.
