S’mores, the classic campfire treat, has gotten a sweet and sophisticated makeover with these 20 delicious s’mores cupcake recipes. Gone are the days of merely roasting marshmallows over an open flame – now you can indulge in the same gooey, chocolatey goodness in a perfectly portioned cupcake.
From classic combinations to creative twists, these cupcake recipes bring the campfire to your kitchen. Imagine sinking your teeth into a moist vanilla cake, topped with a toasted marshmallow meringue and finished with a rich chocolate ganache. Or picture a graham cracker crust giving way to a creamy caramel filling, all wrapped up in a fluffy peanut butter frosting.
Whether you’re a s’mores aficionado or just looking for a new dessert to impress your friends, these 20 cupcake recipes are sure to satisfy your cravings and inspire your inner baker.
Classic Smores Cupcakes with Marshmallow Frosting
These moist chocolate cupcakes filled with gooey marshmallow centers are a twist on the classic campfire treat. Perfect for dessert or a snack, these cupcakes are sure to be a hit.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Marshmallow filling (see below)
– Marshmallow frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Marshmallow Filling:
– 1/2 cup marshmallows
– 1 tablespoon unsalted butter, softened
Marshmallow Frosting:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon salt
– 1-2 tablespoons marshmallow creme (adjust to desired consistency)
Chocolate Ganache Smores Cupcakes
Elevate your s’mores game with these rich and indulgent cupcakes that combine the classic campfire treat with a moist chocolate cake, toasted marshmallow filling, and velvety ganache. Perfect for a special occasion or simply to satisfy your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup toasted marshmallow filling (see note)
– Ganache: 1 cup heavy cream, 2 tablespoons unsalted butter, 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. Whisk together dry ingredients in a medium bowl.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Melt butter and cocoa powder in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
5. Combine wet and dry ingredients; fold in melted chocolate mixture.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before filling with toasted marshmallow filling.
9. Make ganache by heating heavy cream and butter in a double boiler or microwave until smooth, then melting chocolate chips into the mixture.
Cooking Time: 18-20 minutes
Graham Cracker Crust Smores Cupcakes
Get ready to take the classic campfire treat to new heights with these decadent cupcakes. Rich graham cracker crust, toasted marshmallow filling, and a drizzle of chocolate make for a truly indulgent dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Marshmallow filling (homemade or store-bought)
– Chocolate chips for drizzling
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, graham cracker crumbs, and sugar.
3. Add melted butter and stir until mixture forms a crumbly crust.
4. Divide crust evenly among muffin cups.
5. Bake for 12-15 minutes or until lightly golden.
6. Allow cupcakes to cool completely before filling with marshmallow cream and drizzling with chocolate.
Cooking Time: 12-15 minutes
Toasted Marshmallow Smores Cupcakes
Toasted Marshmallow S’mores Cupcakes: A Twist on a Classic Treat
These cupcakes combine the gooey goodness of toasted marshmallows with the richness of chocolate and the crunch of graham crackers, all in one delicious package.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup whole milk
– Toasted marshmallow filling (see below)
– Graham cracker crumbs and chocolate chips for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Double Chocolate Smores Cupcakes
Elevate your s’mores game with these rich and decadent cupcakes that combine the flavors of chocolate, marshmallow, and graham cracker.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– Graham cracker crumbs and marshmallow creme for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Melt chocolate chips in microwave-safe bowl in 30-second increments, stirring between each interval.
6. Fold melted chocolate into cupcake batter until smooth.
7. Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Peanut Butter Smores Cupcakes
Get ready to elevate your camping trip treats with these decadent Peanut Butter S’mores Cupcakes! Moist peanut butter cake, toasted marshmallow frosting, and a hint of chocolate create the ultimate campfire-inspired dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup creamy peanut butter
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Marshmallow creme for frosting (store-bought or homemade)
– Chocolate chips or shavings for garnish
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, cream peanut butter and milk until smooth. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet mixture, mixing until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with marshmallow creme and garnishing with chocolate.
Cooking Time: 18-20 minutes
Caramel Drizzle Smores Cupcakes
Elevate your s’mores game with these moist cupcakes infused with the flavors of toasted marshmallows, graham crackers, and rich caramel. Top them off with a drizzly caramel glaze for an extra-special treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup milk
– Graham cracker crumbs for garnish
– Caramel sauce (store-bought or homemade) for drizzling
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before drizzling with caramel sauce.
Cooking Time: 18-20 minutes
Mini Smores Cupcakes with Chocolate Chips
These bite-sized treats bring the classic campfire treat to a whole new level by incorporating chocolate chips and a gooey marshmallow topping. Perfect for a quick dessert or snack, these cupcakes are sure to satisfy any sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– Marshmallow creme (for topping)
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Stir in chocolate chips.
6. Divide batter evenly among mini muffin cups.
7. Bake for 12-15 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before topping with marshmallow creme.
Cooking Time: 12-15 minutes
Gluten-Free Smores Cupcakes
These moist and flavorful cupcakes combine the campfire classic with the comfort of a sweet treat, all while being gluten-free. Perfect for those looking to indulge in a tasty dessert without compromising their dietary needs.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 2 teaspoons vanilla extract
– 1/2 teaspoon salt
– 1 cup marshmallow creme
– 1 cup chocolate chips (dairy-free)
– Graham cracker crumbs (gluten-free)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, cream together butter and eggs. Add vanilla extract and mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until combined.
5. Divide batter evenly among muffin tin cups.
6. Top each cupcake with marshmallow creme, chocolate chips, and graham cracker crumbs.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Vegan Smores Cupcakes with Coconut Whipped Cream
Get ready to delight your taste buds with these gooey and delicious vegan s’mores cupcakes, topped with a creamy coconut whipped cream. Perfect for outdoor gatherings or cozy movie nights.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 1 egg replacement (e.g., flaxseed or mashed banana)
– 1/4 teaspoon salt
For the coconut whipped cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons maple syrup
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and salt. Add almond milk, oil, vanilla extract, egg replacement, and mix until combined.
3. Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
4. For the coconut whipped cream, chill the coconut milk in the refrigerator overnight. Open the can and scoop out the solid coconut cream into a bowl. Add maple syrup, lemon juice, and salt; whisk until smooth.
5. Assemble by placing a cooled cupcake on a serving plate, topping with coconut whipped cream, and finishing with a toasted marshmallow or chocolate chip (optional).
Cooking Time: 18-20 minutes for cupcakes.
Smores Cupcakes with a Gooey Marshmallow Center
Capture the essence of a campfire classic in these scrumptious cupcakes, featuring a gooey marshmallow center.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– Marshmallow creme (about 1 cup)
– Semi-sweet chocolate chips (about 1 cup)
– Graham cracker crumbs (about 1/4 cup)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with chocolate chips, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before filling with marshmallow creme.
Assembly:
1. Cut a hole in the top of each cooled cupcake, making room for the gooey marshmallow center.
2. Fill the hole with about 2 tablespoons of marshmallow creme.
3. Top with graham cracker crumbs and semi-sweet chocolate chips to resemble a s’mores treat.
Cooking Time: 18-20 minutes
Spiced Smores Cupcakes with Cinnamon Graham Crackers
Elevate the classic campfire treat to a new level by turning it into a moist and flavorful cupcake. These Spiced S’mores Cupcakes with Cinnamon Graham Crackers are perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup unsalted butter, melted
– 1 cup marshmallow creme
– Cinnamon graham cracker crumbs, for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in melted butter and marshmallow creme.
6. Divide batter evenly among muffin cups.
7. Top with cinnamon graham cracker crumbs.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Smores Cupcakes with a Chocolate Fudge Swirl
These cupcakes combine the classic campfire treat with a moist and decadent chocolate cake, topped with a rich chocolate fudge swirl and toasted marshmallow meringue.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– 1 cup marshmallow creme
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Melt the chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
6. Divide the batter evenly among the cupcake liners. Top each with a dollop of melted chocolate and a sprinkle of confectioners’ sugar.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Tips:
– For an extra gooey center, don’t overmix the batter.
– To toast marshmallow meringue, place under broiler for 30-60 seconds, watching carefully to avoid burning.
Smores Cupcakes with a Salted Caramel Twist
Rich chocolate cupcakes filled with toasted marshmallow filling and topped with a salted caramel buttercream, these treats will satisfy your campfire cravings year-round.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup marshmallow creme
– 1/4 cup unsalted butter, softened
– Salted caramel sauce (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together cocoa powder and milk until smooth. Add eggs one at a time, whisking well after each addition.
4. Add dry ingredients to wet ingredients; whisk until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before filling with marshmallow creme and topping with salted caramel buttercream.
Cooking Time: 20 minutes
Smores Cupcakes with a Pretzel Crust
Elevate your campfire classic into a delightful dessert with these S’mores Cupcakes featuring a crunchy pretzel crust. Rich chocolate cake, toasted marshmallow buttercream, and graham cracker crumbs come together in a sweet treat that’s sure to delight.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup pretzel rods, crushed
– Graham cracker crumbs, for topping
– Chocolate chips or chopped chocolate, for topping
– Marshmallow buttercream (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Gradually add dry ingredients to wet ingredients, whisking until just combined.
6. Fold in crushed pretzels.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
Marshmallow Buttercream:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons marshmallow creme
Combine butter and powdered sugar in a bowl. Beat until smooth. Add marshmallow creme and mix until combined.
Smores Cupcakes with a Brownie Bottom
Elevate the campfire classic to new heights with these rich and gooey s’mores cupcakes featuring a dense brownie base. Perfect for outdoor enthusiasts and dessert lovers alike, this recipe is sure to satisfy your sweet tooth.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup melted unsalted butter
– 1 and 1/2 cups marshmallow creme
– 1 cup heavy cream
– Graham cracker crumbs and toasted marshmallows for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, combine sugar, milk, eggs, and melted butter. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before filling with marshmallow creme and topping with whipped cream.
7. Garnish with graham cracker crumbs and toasted marshmallows.
Cooking Time: 18-20 minutes per batch
Smores Cupcakes with a Raspberry Jam Filling
Elevate the classic campfire treat to a new level with these moist and flavorful cupcakes filled with a sweet raspberry jam surprise.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
For the raspberry jam filling:
– 1/2 cup raspberry jam
– 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before filling with raspberry jam and topping with chocolate ganache (optional).
Cooking Time: 18-20 minutes
Smores Cupcakes with a Hazelnut Spread
Elevate the campfire classic to a whole new level by incorporating hazelnut spread into your s’mores cupcakes. These moist and decadent treats are perfect for a summer gathering or a cozy night in.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 large egg
– 1 teaspoon vanilla extract
– Hazelnut spread (for topping)
– Marshmallows and graham cracker crumbs (for garnish)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add egg and vanilla extract; mix until combined.
4. Gradually add dry ingredients to wet ingredients; mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with hazelnut spread and garnishing with marshmallows and graham cracker crumbs.
Cooking Time: 18-20 minutes
Smores Cupcakes with a Cream Cheese Frosting
Experience the classic campfire treat in a whole new way with these moist and decadent s’mores cupcakes, topped with a tangy cream cheese frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with cream cheese frosting (see below).
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add vanilla extract and beat until smooth.
Smores Cupcakes with a Whipped Chocolate Mousse Topping
These rich and decadent cupcakes combine the classic campfire treat with a moist chocolate cake, toasted marshmallow filling, and a light-as-air whipped chocolate mousse topping.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the whipped chocolate mousse:
– 8 ounces high-quality dark chocolate, melted
– 1 cup heavy cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Prepare the cupcakes according to package instructions or recipe.
3. Toast marshmallows by broiling for 30-45 seconds, or until golden brown.
4. Fill cooled cupcakes with toasted marshmallow.
5. Whip heavy cream and sugar until stiff peaks form. Melt chocolate and fold into whipped cream.
6. Top cupcakes with whipped chocolate mousse.
Cooking Time: 18-20 minutes for cupcakes, plus assembly time.
Summary
Get ready to indulge in the sweetest treat this side of campfire heaven! These 20 scrumptious s’mores cupcake recipes are sure to satisfy your cravings and delight your taste buds. From classic combinations to creative twists, each cupcake features the iconic flavors of graham crackers, chocolate, and toasted marshmallows. Whether you’re a fan of rich chocolate ganache or fluffy coconut whipped cream, there’s something for everyone in this sweet collection.
