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To create delightful S'mores Cupcakes with Marshmallow Frosting, you'll need the following ingredients: - Dry ingredients: - 1 cup all-purpose flour - 1 cup graham cracker crumbs - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsweetened cocoa powder - ½ cup granulated sugar - ½ cup packed brown sugar - Wet ingredients: - 2 large eggs - ½ cup milk - ½ cup vegetable oil - 1 teaspoon vanilla extract - Frosting ingredients: - 1 cup unsalted butter, softened - 2 cups powdered sugar - 4 cups mini marshmallows - 2 tablespoons milk - 1 teaspoon vanilla extract - Topping: - 12 marshmallows, halved Gathering these ingredients is the first step to making your cupcakes. Each component plays a key role in flavor and texture. The graham cracker crumbs give that classic S'mores crunch, while the cocoa powder adds rich chocolate flavor. The mini marshmallows in the frosting create a fluffy and sweet topping. Don't forget to have fun while preparing these tasty treats. Enjoy the process! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key to baking perfect cupcakes. Next, line your muffin tin with cupcake liners. This will help the cupcakes come out easily later. In a large bowl, combine the following dry ingredients: - 1 cup all-purpose flour - 1 cup graham cracker crumbs - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsweetened cocoa powder - ½ cup granulated sugar - ½ cup packed brown sugar Whisk these together until no lumps remain. This ensures the flavors blend well. In another bowl, crack two large eggs and beat them lightly. Add ½ cup milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Mix well until smooth. This mixture will add moisture to your cupcakes. Now, gradually pour the wet mixture into the dry ingredients. Use a spatula to stir gently until just combined. Be careful not to overmix, as this can make the cupcakes tough. Next, fold in ½ cup mini chocolate chips evenly. Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full. This allows room for the cupcakes to rise without spilling over. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Check if the cupcakes are done by inserting a toothpick into the center. It should come out clean or have a few moist crumbs. Once baked, let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely. In a large bowl, beat 1 cup of softened unsalted butter until creamy. Gradually sift in 2 cups of powdered sugar, mixing until combined. Add 4 cups of mini marshmallows, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Beat until the frosting is fluffy and light. When the cupcakes are cool, spread the marshmallow frosting on top using a spatula. For a decorative touch, you can use a piping bag to make pretty swirls. To finish, place half a marshmallow on each frosted cupcake. For an extra treat, use a kitchen torch to lightly toast the marshmallow. This adds that classic campfire flavor and makes them look great! How to avoid overmixing To prevent tough cupcakes, mix the batter gently. Stir until the dry and wet mix just come together. You should still see some lumps. This keeps the cupcakes light and fluffy. Achieving the perfect moist texture Use fresh ingredients. Make sure your eggs and milk are at room temperature. This helps create a smooth batter. Also, avoid opening the oven door too often. This keeps the heat steady for even baking. Using a piping bag for decorative frosting Fill your piping bag with marshmallow frosting. Cut a small tip at the end. Practice on a plate first if you need. This helps you create beautiful swirls on your cupcakes. Tips for ensuring fluffy frosting Beat the butter well until creamy. Gradually add powdered sugar. The air you mix in makes the frosting light. Add mini marshmallows last for that perfect fluffy texture. Tools for toasting marshmallows safely Use a long skewer or fork to hold marshmallows. This keeps your hands away from the flame. A kitchen torch works well too. Just toast until golden for a nice flavor. Always supervise kids when toasting. Pro Tips Use Fresh Ingredients: Always check the expiration dates on your baking ingredients. Fresh eggs and baking powder will ensure your cupcakes rise beautifully. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes. Cool Completely: Allow the cupcakes to cool completely before frosting. This will prevent the frosting from melting and losing its shape. Experiment with Toppings: Feel free to get creative with toppings! Try adding crushed graham crackers or drizzling chocolate sauce for an extra indulgent treat. {{image_4}} You can switch up the frosting for your S'mores Cupcakes. Try using chocolate frosting for a rich twist. Whipped cream is another light option. Both add a different flavor that pairs well with the chocolate and graham cracker base. Plus, they are easy to make or buy! Want to get creative? You can add peanut butter to the cupcake batter for a nutty taste. Mint elements can also give your cupcakes a fresh kick. Just mix in a bit of mint extract or crushed mint candies for a fun twist. These flavors can make your cupcakes unique and exciting. Consider making mini cupcakes instead of regular-sized ones. Mini cupcakes are fun for parties and kids love them. You can also use different shapes, like muffin tins or mini bundt pans. Each shape gives a new look and feel to your treats. Enjoy the fun of baking by trying out these variations! You can store your S'mores cupcakes at room temperature. Place them in a cool, dry spot. If your kitchen is warm or humid, consider refrigeration. This will keep them fresh for longer. Just remember to bring them back to room temperature before serving. To keep your cupcakes fresh, use airtight containers. These prevent air from drying them out. If you stack them, add parchment paper between layers. This avoids squishing the frosting or toppings. You can freeze these cupcakes for later. First, let them cool completely. Wrap each cupcake tightly in plastic wrap. Place them in a freezer-safe bag or container. To thaw, move them to the fridge overnight. For best taste, eat them within three months. Yes, you can use gluten-free flour. Just make sure to choose a blend that works for baking. This will keep the texture light and fluffy. Each brand may vary, so follow package instructions for best results. These cupcakes stay fresh for about 3 to 5 days at room temperature. If you store them in the fridge, they can last up to a week. Just keep them in an airtight container to maintain their taste. You can use applesauce or mashed bananas as egg substitutes. About 1/4 cup of each works well for one egg. Alternatively, try flaxseed meal mixed with water. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Yes, you can make the frosting a day ahead. Just store it in an airtight container in the fridge. When you are ready to use it, whip it again for a fluffy texture. To get a shiny frosting finish, beat the frosting well to incorporate air. Adding a little extra milk can also help. If you want a glossy look, lightly toast the marshmallows on top. This adds a nice touch and enhances the flavors! You learned how to make tasty s'mores cupcakes with simple steps. We covered the ingredients, baking process, and frosting tips to make them great. Remember, you can add your twist with different flavors or frostings. Store them right to keep them fresh and delicious. Enjoy your baking adventures and impress your friends and family! Delight in the fun of creating these treats from scratch. Your kitchen can be the place for sweet memories and yummy moments.

S'mores Cupcakes Delight

Delicious cupcakes inspired by the classic s'mores treat, topped with fluffy marshmallow frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips
  • 12 pieces marshmallows, halved (for topping)
  • 1 cup unsalted butter, softened at room temperature
  • 2 cups powdered sugar
  • 4 cups mini marshmallows
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners to prevent sticking.
  • Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, graham cracker crumbs, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar. Whisk these ingredients together until they are thoroughly mixed and free of lumps.
  • Combine Wet Ingredients: In a separate bowl, crack the two large eggs and beat them lightly. Then, add the milk, vegetable oil, and vanilla extract to the eggs. Mix this mixture well until it is smooth and homogenous.
  • Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix. Once incorporated, gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Fill Cupcake Liners: Using a spoon or an ice cream scoop, divide the cake batter evenly among the prepared cupcake liners. Fill each liner about two-thirds full to allow room for rising during baking.
  • Bake: Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes. Check for doneness by inserting a toothpick in the center of a cupcake; it should come out clean or with a few moist crumbs attached.
  • Cool: Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.
  • Make the Marshmallow Frosting: In a large mixing bowl, beat the softened butter using an electric mixer on medium speed until it becomes creamy and smooth. Gradually sift in the powdered sugar, mixing until fully combined. Add the mini marshmallows, milk, and vanilla extract to the frosting mixture, continuing to beat until it becomes fluffy and light in texture.
  • Frost the Cupcakes: Once the cupcakes are completely cool, generously spread the marshmallow frosting onto each cupcake using a spatula or a piping bag for a decorative finish.
  • Add Marshmallow Topping: Complete your cupcakes by placing half a marshmallow on top of each frosted cupcake. For an extra special touch, consider using a kitchen torch to lightly toast the marshmallow, giving it that nostalgic campfire flavor and a beautiful golden color.

Notes

For an extra special touch, consider using a kitchen torch to lightly toast the marshmallow topping.
Keyword cupcakes, dessert, marshmallow, s'mores