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