If you’re craving something sweet, these smores cupcakes with torched marshmallow are the way to go! They bring all the flavors of a classic s’more into an easy cupcake form that’s perfect for sharing.
This recipe solves issues with dense cupcakes, uneven texture, marshmallow filling consistency, and proper toasting for classic s’mores flavor in cupcake form.
I remember making these when we had surprise guests, baking can be hectic, and I wanted to impress quickly! I learned the hard way that overmixing can lead to dense cupcakes, which are not what you want.
This recipe has a tested method that really delivers, with rich chocolate cupcakes baked to perfection and topped with gooey marshmallow. You’ll have warm treats ready in just about three hours from start to finish.
If you’re up for another chocolate-inspired bake, I suggest checking out my Chocolate Peanut Clusters.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the all-purpose flour used in the cake base of the smores cupcakes with torched marshmallow.
- The recipe contains butter and eggs, so it is unsuitable for vegan diets in smores cupcakes with torched marshmallow.
- This recipe does not meet dairy-free diets because of butter and chocolate bars included in the smores cupcakes with torched marshmallow.
- The recipe is nut-free as none of the ingredients in the smores cupcakes with torched marshmallow contain nuts or nut byproducts.
- This recipe does not meet keto or low-carb diets due to cocoa powder, graham cracker crumbs, and powdered sugar present in the recipe.
Why You Will Love This Recipe
- Memory-Making Treats S’mores cupcakes with torched marshmallow can bring back childhood memories of campfires and summer evenings, capturing that cozy, nostalgic vibe in each cupcake.
- Textures That Excite Each cupcake boasts a moist, fluffy crumb paired with a gooey, marshmallow-filled center. The toasted marshmallow topping adds a delightful crunch, creating an impressive textural contrast.
- Convenient Preparation These cupcakes can be made partly in advance. Bake and store them a day ahead, then fill and frost just before serving for a fresh-out-of-the-oven taste.
- Rich Flavor Balance With layers of chocolate, sweet marshmallow, and crunchy graham cracker, every bite of these treats offers a satisfying blend of flavors that pays homage to the classic s’mores experience.
How to Make Smores Cupcakes with Torched Marshmallow
- Prep Time: 45 minutes
- Cool Time: 1 hour 57 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours
- Yield: 14 cupcakes 1x
- Category: Dessert / Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious S’mores Cupcakes topped with torched marshmallows, perfect for dessert lovers.
Ingredients
Scale
- 1/2 cup (41 g) natural unsweetened cocoa powder
- 3/4 cup (94 g) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g, packed) brown sugar
- 1/3 cup (80 ml) vegetable oil (coconut oil can be substituted)
- 2 teaspoons vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (56 g) unsalted butter, softened (for filling)
- 2/3 cup marshmallow creme
- 2 tablespoons (30 ml) heavy cream
- 3/4 – 1 cup confectioners’ sugar (for filling and frosting)
- 12 marshmallows (for topping)
- 4 full sheets of graham crackers, crushed (for garnish)
- Confectioners’ sugar (portion of the 3/4 – 1 cup total)
- Cocoa powder (amount as needed, included in frosting mix)
- Unsalted butter (softened)
- Heavy cream (for frosting, included in the 2 tablespoons as alternative or more as needed)
- Vanilla extract (included in 2 teaspoons or separately added to frosting)
Instructions
- Step 1: Preheat Your Oven: Set the oven to 350°F (175°C) and allow it to warm completely before baking. This ensures even baking and proper rising of the cupcakes. Prepare your muffin pan by lining it with cupcake liners to prevent sticking.
- Step 2: Combine Dry Ingredients: In a medium bowl, whisk together 1/2 cup (41 g) natural unsweetened cocoa powder, 3/4 cup (94 g) all-purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/4 teaspoon salt. Mixing these dry ingredients evenly will prevent clumping and promote consistent texture.
- Step 3: Mix Wet Ingredients: In a separate large bowl, beat 2 large room temperature eggs with 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g, packed) brown sugar, 1/3 cup (80 ml) vegetable oil, 1/2 cup (120 ml) buttermilk, and 2 teaspoons vanilla extract until the mixture is smooth and well blended.
- Step 4: Fold the Mixtures: Gently fold the dry ingredients into the wet ingredients using a spatula. Fold just until mostly combined; some lumps are acceptable to avoid overmixing which can lead to dense cupcakes.
- Step 5: Bake Cupcakes: Spoon the batter evenly into the lined muffin pan. Bake for approximately 18 minutes, checking for doneness by looking for a firm top and confirming with a toothpick inserted in the center that comes out clean.
- Step 6: Cool Cupcakes: Allow the cupcakes to cool for several minutes in the pan, then transfer them to a wire rack to cool completely before filling. This prevents sogginess and helps cupcakes maintain their shape.
- Step 7: Prepare Marshmallow Filling: In a bowl, combine 2/3 cup marshmallow creme, 1/4 cup (56 g) softened unsalted butter, and 3/4 to 1 cup confectioners’ sugar. Beat the mixture until smooth and fluffy. If the filling is too thick, add 1 tablespoon of heavy cream to achieve a spreadable consistency.
- Step 8: Fill the Cupcakes: Use a small knife or cupcake corer to create a hole in the center of each cooled cupcake. Pipe or spoon the marshmallow filling into each hole, sealing the cupcakes after filling.
- Step 9: Make Frosting: In a clean bowl, beat together confectioners’ sugar, cocoa powder, softened unsalted butter, heavy cream, and vanilla extract until the frosting is smooth, creamy, and lump-free.
- Step 10: Frost Cupcakes: Spread or pipe the chocolate frosting onto each cupcake. Aim for a smooth finish for an appetizing presentation.
- Step 11: Toast Marshmallows: Carefully toast 12 marshmallows over an open flame, broiler, or with a kitchen torch until they achieve a golden brown color. Watch closely and turn them regularly to avoid over-toasting or burning; each side should be toasted for about 10 seconds until golden.
- Step 12: Add Marshmallows: Place the toasted marshmallows on top of the frosted cupcakes to complete the s’mores look and texture.
Notes
- Room Temperature: Store cupcakes in an airtight container on the counter away from direct sunlight and heat for up to 2 days.
- Refrigeration: Place cupcakes in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap cupcakes individually in plastic wrap and place in a freezer-safe bag. Freeze up to 3 months. Thaw at room temperature before serving.
- If cupcakes sink in the center, bake them 2-3 minutes longer and test again for doneness.
- When frosting appears lumpy, beat for an additional 1-2 minutes to smooth the texture.
- For thick marshmallow filling, add 1 tablespoon heavy cream to reach a pipeable consistency.
- Toast marshmallows carefully by turning frequently and watching closely to avoid burning.
- If cupcakes stick to liners, cool fully for at least 30 minutes before removal.
- Warm cupcakes gently to serve warm; no specific temperature or time given; warming at room temperature after refrigeration recommended.
- Serve warm with a scoop of chocolate ice cream or a chilled glass of milk. Pair with fresh strawberries or raspberry compote for a flavor contrast.
- These cupcakes can also be used in layered desserts or trifles and added to ice cream sandwiches for variation.
- Garnish with caramel sauce or chocolate drizzle and sprinkle with graham cracker crumbs for added texture and presentation.
- Substitute vegetable oil with coconut oil in equal measure.
- Replace heavy cream with half-and-half if preferred in filling or frosting.
- Use natural unsweetened cocoa powder for proper leavening and balanced chocolate flavor.
- Select high-quality all-purpose flour for structure and aeration. Scoop gently to avoid density.
- Use fresh baking powder and baking soda to ensure cupcakes rise properly.
- Use unsalted butter softened (not melted) for smooth batter and rich filling.
- Eggs should be large and at room temperature for even mixing and moisture.
- Choose pure vanilla extract for optimal flavor enhancement.
- Mini marshmallows work best for melting and creating gooey texture inside cupcakes.
- Use good quality milk or semi-sweet chocolate for frosting and toppings.
- Crush graham crackers finely for garnish to mimic classic s’mores crunch.
Nutrition
- Serving Size: One cupcake
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Powdered sugar: It adds sweetness and a smooth texture for frosting. Use good quality, and sift it to avoid clumps that could ruin the consistency.
- Cocoa powder: Choose high-quality, unsweetened cocoa powder for a rich chocolate flavor. It’s key to balancing sweetness, so taste as you go!
- All-purpose flour: Opt for a good quality all-purpose flour for structure. Make sure to scoop gently to avoid packing, which can lead to dense cupcakes.
- Baking powder: This helps the cupcakes rise properly. Check the expiration date, as old powder can result in flat cupcakes.
- Butter: Use unsalted butter for richness. Make sure it’s softened but not melted; this helps the batter come together smoothly.
- Eggs: Use large eggs at room temperature to help with even mixing. They provide moisture and stability for your cupcakes.
- Vanilla extract: A good quality pure vanilla extract elevates the flavor. Don’t skimp here; it enhances the overall taste of your cupcakes.
- Marshmallows: Use mini marshmallows for easy melting and even distribution in the cupcake. They add that classic s’mores taste and gooey texture.
- Chocolate bars: Choose good quality milk or semi-sweet chocolate for melting and topping. This adds a rich layer that ties the s’mores theme together.
- Graham cracker crumbs: For that classic s’mores flavor, crush graham crackers finely. They provide a nice crunch when combined with other ingredients.
Recipe Tips
- If cupcakes sink in the center, bake them for an additional 2-3 minutes before checking for doneness to ensure they rise properly.
- When frosting appears lumpy, continue to beat the mixture for 1-2 minutes until it becomes smoother and creamier, producing a better texture.
- If the marshmallow filling is too thick, add one tablespoon of heavy cream to achieve a more spreadable consistency before filling the cupcakes.
- For over-toasted marshmallows, closely monitor them while toasting and turn regularly for about 10 seconds per side until golden brown.
- If the cupcakes stick to the liners, let them cool completely for at least 30 minutes before attempting to remove them for best results.
Serving Suggestions
Serve warm with chocolate ice cream or a chilled glass of milk. Pair alongside fresh strawberries or raspberry compote for contrast.
Use to make a layered dessert or a s’mores trifle. Add to ice cream sandwiches for a fun twist.
Top with caramel sauce or chocolate drizzle for extra richness. Finish with graham cracker crumbs for added crunch and presentation.
Recipe variations
- You can use white chocolate chips folded into the batter for a creamier sweetness that complements the cocoa and marshmallow filling in the smores cupcakes with torched marshmallow.
- Add 1 teaspoon of cinnamon to the cupcake batter to introduce a warm spice note that pairs well with the graham cracker and marshmallow flavors.
- Either coconut oil or vegetable oil can replace the standard oil to alter the moisture and subtle flavor without affecting cupcake texture or baking time.
- If using mini marshmallows for the topping, double the quantity to 24 for full coverage before torching, maintaining the roasted marshmallow effect on each cupcake.
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How to Store?
To keep your smores cupcakes with torched marshmallow fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container on the counter for up to 2 days. Keep away from direct sunlight and heat.
Refrigeration: Place cupcakes in an airtight container in the fridge for up to 7 days. Allow to come to room temperature before serving.
Freezing: Wrap cupcakes individually in plastic wrap, place in a freezer-safe bag. Freeze up to 3 months. Thaw at room temperature.
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If you enjoyed this Smores Cupcakes with Torched Marshmallow or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
