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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Combine Wet Ingredients: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth and well incorporated.
Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined—avoid overmixing to keep cupcakes tender.
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.
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.
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.
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.
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.
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