Decadent Gooey Toasted S’mores Cupcakes Recipe

Introduction

These Decadent Gooey Toasted S’mores Cupcakes bring the classic campfire treat into cupcake form, combining a crunchy graham cracker crust, rich chocolate cake, and toasted marshmallow topping. Perfect for any occasion, they offer a gooey, chocolaty bite with a nostalgic twist.

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 4 ounces semisweet chocolate, chopped
• 1/4 cup heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Step 2: In a bowl, combine the graham cracker crumbs and melted butter. Divide this mixture evenly among the liners, pressing firmly into the bottoms to form crusts.
3. Step 3: In another bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar until well combined.
4. Step 4: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and mix gently until just combined.
5. Step 5: Divide half of the batter evenly over the graham cracker crusts. Add a few mini marshmallows and chopped semisweet chocolate pieces to the center of each, then cover with the remaining batter.
6. Step 6: Bake for 18 to 20 minutes, or until a toothpick inserted into the cake portion comes out with moist crumbs. Remove from the oven and let cool slightly.
7. Step 7: While the cupcakes bake, gently heat the heavy cream until steaming. Pour it over the chopped chocolate and stir until melted and smooth to create the ganache.
8. Step 8: Spoon the ganache over the tops of the cupcakes and sprinkle extra mini marshmallows on each.
9. Step 9: Use a kitchen torch to carefully toast the marshmallows until golden brown. Alternatively, place the cupcakes under a broiler for 1 to 2 minutes, watching closely to prevent burning.
10. Step 10: Allow the cupcakes to set for a few minutes before serving to let the ganache firm up slightly.

Tips & Variations

• Use a stand mixer or hand mixer to combine ingredients for a lighter batter.
• Substitute dark chocolate for a richer ganache flavor.
• Add a pinch of cinnamon or espresso powder to the dry ingredients for added depth.
• For a dairy-free version, substitute coconut oil for butter and use dairy-free chocolate and cream alternatives.
• If you don’t have a kitchen torch, watch closely under the broiler to avoid burning the marshmallows.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat briefly in the microwave to soften the ganache before serving if chilled. Toasted marshmallows are best enjoyed fresh and may lose their crispness if stored overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without the graham cracker crust?

Yes, you can skip the crust and bake the batter directly in the liners, but the graham cracker crust adds a nice texture and classic s’mores flavor.

How do I prevent marshmallows from burning under the broiler?

Keep the cupcakes close to the broiler but not touching, and watch them constantly. Remove them as soon as the marshmallows turn golden to avoid burning.

Decadent Gooey Toasted S’mores Cupcakes Recipe

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★★★★★

4.5 from 85 reviews

• Author: anna
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

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Description

These Decadent Gooey Toasted S’mores Cupcakes capture the perfect combination of chocolate, marshmallow, and graham cracker in a deliciously moist cupcake. With a crunchy graham cracker crust, rich cocoa-flavored batter, melted chocolate ganache, and toasted marshmallow topping, these cupcakes are a delightful twist on the classic campfire treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the Crust

• 1 cup graham cracker crumbs
• 4 tablespoon unsalted butter, melted

For the Cupcakes

• 1 cup all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 4 ounce semisweet chocolate, chopped

For the Ganache and Topping

• 1/4 cup heavy cream
• Extra mini marshmallows for topping (about 1/2 cup)

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Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for the cupcake crust and batter.
2. Form Graham Cracker Crust: In a bowl, mix together the graham cracker crumbs and melted unsalted butter until combined. Press this mixture evenly into the bottom of each muffin liner to form a firm crust layer.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and granulated sugar until fully blended and uniform in texture.
4. Combine Wet Ingredients: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth and well incorporated.
5. Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined—avoid overmixing to keep cupcakes tender.
6. Assemble Cupcakes: Divide half of the batter evenly over the graham cracker crusts in the muffin tin. Then add a spoonful of mini marshmallows and chopped semisweet chocolate into the center of each cupcake. Cover these fillings with the remaining batter ensuring they are fully sealed inside.
7. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Test doneness by inserting a toothpick into the cupcakes; it should come out with moist crumbs but no raw batter.
8. Prepare Chocolate Ganache: While the cupcakes bake, heat the heavy cream until it is steaming but not boiling. Pour the warm cream over the chopped semisweet chocolate in a bowl and stir until the chocolate is completely melted and the ganache is smooth.
9. Cool and Top: Remove cupcakes from the oven and let them cool slightly. Then spoon the chocolate ganache evenly over the tops of each cupcake. Add extra mini marshmallows on top for toasting.
10. Toast Marshmallows: Carefully use a kitchen torch to toast the marshmallows until golden brown. Alternatively, place the cupcakes under a broiler for 1 to 2 minutes, watching closely to prevent burning.
11. Set and Serve: Allow the cupcakes to rest for a few minutes so the ganache sets and the toasted marshmallows cool slightly before serving.

Notes

• You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
• To make mini marshmallows toast evenly, space them out before torching or broiling.
• Use parchment paper liners for easier removal and less sticking.
• Make sure to watch the broiler carefully as marshmallows can burn quickly.
• These cupcakes are best served the day they are made for the freshest texture and gooeyness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: s’mores cupcakes, chocolate cupcakes, toasted marshmallow dessert, graham cracker crust, homemade cupcakes, dessert recipe, toasted marshmallow ganache