These s'mores cupcakes have a graham cracker cupcake base that's filled with marshmallow fluff and is topped with a chocolate buttercream and chocolate covered marshmallow. This is a fun twist on a classic s'mores treat!
6tablespoonsunsalted butter, melted & cooled for 5 minutes
2tablespoonsvegetable oil (or canola)
¾cupbrown sugar
¼cupsugar
2large eggs, room temperature
2teaspoonsvanilla extract
½cupmilk, room temperature
Marshmallow Filling
7ouncesmarshmallow fluff
Chocolate Dipped Marshmallows
12large marshmallows
½cupsemi-sweet chocolate chips, melted
Chocolate Frosting
1cupunsalted butter, room temperature
2 ¾cupspowdered sugar
½cupcocoa powder, sifted
¼cupheavy whipping cream
graham cracker crumbs (1 sheet)
Instructions:
Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Graham Cracker Cupcakes
In a blender or food processor, pulse the graham crackers into fine crumbs. In a medium-sized mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter, oil, brown sugar, sugar, eggs, and vanilla extract. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
Fill each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-18 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Chocolate Dipped Marshmallows
Line a small baking sheet with parchment paper and set it aside. In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring well after every 20 seconds until melted and smooth.
Dip each marshmallow half way into the melted chocolate and place onto the prepared baking sheet. Then place the pan in the refrigerator so the chocolate can harden.
Chocolate Frosting
In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, cocoa powder, and heavy cream and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
Assemble
Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the marshmallow fluff.
Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Sprinkle on some graham cracker crumbs over the top of each cupcake and then top with a chocolate covered marshmallow.
Keep any leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes:
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I use my #24 cookie scoop to help with this.Marshmallow Topping: You can either dip the marshmallow in melted chocolate or use a kitchen torch to make it toasted!Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe in the marshmallow fluff into each hole.