Camping S’mores Cupcakes
These Camping S’mores Cupcakes capture the classic flavors of campfire s’mores in a portable, easy-to-make dessert perfect for outdoor adventures.
Equipment
- 1 Oven preheated to 350°F
- 1 cupcake tin lined with cupcake liners
- 1 Mixing bowls large and medium
- 1 hand mixer
- 1 kitchen torch for toasting marshmallows
Ingredients
Cupcake Base
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
Graham Cracker Layer
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
Marshmallow Topping
- 1 jar marshmallow fluff
- 1/2 cup chocolate chips melted
- 1/2 cup graham cracker crumbs
Instructions
Preparation
- Preheat your oven to 350°F and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine milk, vegetable oil, vanilla extract, and egg. Mix well until fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing with a hand mixer until the batter is smooth and free of lumps.
Assemble Cupcakes
- In a small bowl, combine graham cracker crumbs and melted butter. Press a spoonful of this mixture into the bottom of each cupcake liner.
- Spoon the chocolate batter over the graham cracker layer, filling each liner about 3/4 full.
Bake Cupcakes
- Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack before decorating.
Decorate Cupcakes
- Spread marshmallow fluff generously over each cooled cupcake.
- Using a kitchen torch, carefully toast the marshmallow fluff until golden brown.
- Drizzle melted chocolate over the toasted marshmallow and sprinkle with additional graham cracker crumbs for garnish.
Serving and Storage
- Serve the cupcakes immediately after decorating for the best taste and texture.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Use a kitchen torch for the best toasted marshmallow effect. Ingredient Substitutions: Use dark chocolate for a richer flavor. How to Serve: Best served fresh, but can be stored for up to 3 days. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the cupcakes in advance and add the topping just before serving.