Campfire S’mores Cupcakes
These campfire s’mores cupcakes bring the classic flavors of s’mores into a delightful cupcake form, perfect for summer gatherings.
Equipment
- 1 cupcake pan lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
- 1 kitchen torch for toasting marshmallows
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup semi-sweet chocolate chips
- 1 tsp baking powder
- 1/4 tsp salt
Marshmallow Frosting
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F and line a cupcake pan with paper liners.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Gradually add to wet ingredients, alternating with milk, until fully combined. Fold in chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Beat marshmallow fluff, butter, and powdered sugar together until smooth and creamy. Stir in vanilla extract.
- Once cupcakes are cooled, pipe or spread marshmallow frosting on top of each cupcake.
- Using a kitchen torch, carefully toast the frosting until lightly browned. Be cautious not to burn the marshmallow.
- Enjoy these cupcakes immediately or store in an airtight container for up to three days.
- For freshness, store in a cool, dry place. Avoid direct sunlight or heat as it may melt the frosting.
Notes
Pro Tips: Use a kitchen torch for controlled toasting. Ingredient Substitutions: Dark chocolate chips can be used instead of semi-sweet. How to Serve: Pair with hot chocolate or iced coffee. Storage & Freshness: Store in an airtight container for up to three days. Make-Ahead Tips: Prepare batter in advance and refrigerate for up to 24 hours before baking.