Mini S’mores Cupcake Bites
These mini s’mores cupcakes are a delightful twist on the classic campfire treat, featuring a graham cracker crust, moist chocolate cake, and a toasted marshmallow topping.
Equipment
- 1 mini muffin pan
- 1 Mixing Bowl medium
- 1 Whisk
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
Cupcake Batter
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
Topping
- 1 cup mini marshmallows
Instructions
Preparation
- Preheat your oven to 350°F and line a mini muffin pan with cupcake liners.
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and press a tablespoon of the mixture into each cupcake liner.
- Bake the crusts in the preheated oven for 5 minutes. Remove and set aside to cool.
Cupcake Batter
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix the sugar, milk, oil, vanilla extract, and egg until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fill each cupcake liner about two-thirds full with batter. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Topping
- Top each cooled cupcake with mini marshmallows. Toast using a kitchen torch or under a broiler until golden brown.
Serving
- Serve the cupcakes immediately for a gooey marshmallow experience, or allow them to sit at room temperature for a firmer texture.
Storage
- Store leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Notes
Pro Tips: Use fresh marshmallows for best results.
Ingredient Substitutions: Almond milk can replace regular milk.
How to Serve: Best served warm for gooey marshmallow texture.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the crust and batter in advance, then assemble and bake the day of serving.
Ingredient Substitutions: Almond milk can replace regular milk.
How to Serve: Best served warm for gooey marshmallow texture.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the crust and batter in advance, then assemble and bake the day of serving.