Melty Smores Cupcakes Recipe

I absolutely love this recipe because it perfectly captures the nostalgic campfire vibes of s’mores but in a cupcake form! Plus, the layers of gooey marshmallow and melted chocolate over a graham cracker crust are just too irresistible and make my taste buds do a happy dance.

Indulge in the ultimate campfire extravaganza, with my Melty S’mores Cupcakes. They’re a hypnotic transformation of the classic into something close to that holy grail of baked goods—the cupcake that delivers.

I adore how the mixture of graham cracker crumbs and melted unsalted butter creates the perfect base. Rich cocoa powder, buttermilk, and Milk chocolate chips push the whole shebang right over the edge into Irresistible Land.

Ingredients

Crumbs of Graham Crackers: Supply a crunchy foundation and a sweet, carb-rich flavor.

Butter with no salt: Contributes delightful taste and wet consistency while supplying lipid material.

Cocoa powder: Deepens chocolate flavor; a source of flavonoids.

Sugar, in granulated form, provides sweetness to the cupcakes as well as texture and color.

Buttermilk: Produces a crumb that is tender; contributes a mild, tangy flavor and moisture.

Cupcake Moistness: Achieve it with this ample amount of oil.

It has a neutral flavor that doesn’t get in the way of what you’re trying to accomplish.

(And what you’re trying to accomplish, for the most part, is a totally fattening surprise, by the way.

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Marshmallows: Cupcakes are crowned with the gooey sweetness and traditional s’mores flair.

Creamy-sweetness Milk Chocolate Chips melt smoothly into the cupcakes, adding chocolate that tastes like chocolate.

Ingredient Quantities

• 1 cup graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup hot water
• 12 large marshmallows
• 1 cup milk chocolate chips

Instructions

1. Your oven should be heated to 350 degrees Fahrenheit (175 degrees Celsius), and a 12-cup cupcake liner muffin tin should be ready for use.

2. Combine graham cracker crumbs, melted butter, and 1 tablespoon of sugar in a small bowl. Press a tablespoon of the mixture into the bottom of each cupcake liner. Form a crust in each liner.

3. In a bowl of medium size, sift the following ingredients together: flour, cocoa powder, 1 cup of granulated sugar, baking soda, and salt.

4. In a separate bowl, mix the buttermilk, oil, eggs, and vanilla in a manner akin to whisking, until the mixture is smooth.

5. Add the wet ingredients to the dry ingredients in a slow, steady stream, mixing until the batter is smooth and lump-free.

6. Stir in the hot water gradually until the batter is smooth and mixed evenly.

7. Divide the batter evenly between the graham cracker crusts, pouring each liner about two-thirds full.

8. Bake in a preheated oven, set to 350°F, for 18 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

9. Take the cupcakes from the oven and place a marshmallow on each one. Pop everything back in the oven for 2-3 minutes, and watch the marshmallows go puffy.

10. Allow the cupcakes to cool just enough so they are no longer hot to the touch. Then sprinkle the milk chocolate chips on top of the marshmallows. Using a kitchen torch, lightly brown the marshmallows and melt the chocolate chips. If you don’t have a kitchen torch, you can also use your oven. Preheat the oven to the broil setting. Line a baking pan with parchment paper. Place the cupcakes on the baking pan and into the oven. Broil for 1-2 minutes, watching carefully to avoid burning. Serve and enjoy!

Equipment Needed

1. Oven
2. 12-cup muffin tin
3. Cupcake liners
4. Small mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Sifter
10. Mixing spoon or spatula
11. Kitchen torch (optional)
12. Baking pan
13. Parchment paper (optional if using oven broiling method)
14. Toothpick (for testing doneness)

FAQ

• Q: Can I use regular cocoa powder instead of Dutch-process?Sure, it is possible to use ordinary cocoa powder, but it might have an effect on the flavor and color of your cupcakes. Dutch-process cocoa is less acidic and darker than regular cocoa powder. Consequently, the cupcakes might taste slightly different and be a somewhat paler color than they would be if you used Dutch-process cocoa.
• Q: What can I use if I don’t have buttermilk?A: A buttermilk substitute can be made by combining 1/2 cup of milk with 1/2 tablespoon lemon juice or white vinegar. Allow the mixture to curdle for a few minutes before incorporating it into your recipe.
• Q: Can I use salted butter instead of unsalted butter?A: Yes, you can use salted butter, but think about reducing the salt you add to the recipe. You don’t want it to be over-salted, and butter is pretty high in salt already.
• Q: Are there any alternatives to using marshmallows?A: You can take a different approach by using marshmallow fluff or mini marshmallows in place of the large ones; adjust the amount as necessary.
• Q: Can I make these cupcakes without a muffin tin?A: You could use greased ramekins or oven-safe silicone molds as alternatives, but a muffin tin is recommended for structure.
• Q: How should I store leftover Melty Smores Cupcakes?A: Keep an airtight receptacle at room temperature for up to 2 days, or in the refrigerator, for up to 4 days.
• Q: Can I freeze these cupcakes?A: You can freeze the cupcakes after baking and without marshmallows. Wrap them well and put them in the freezer for no more than 3 months. Add the marshmallows on top when you reheat the cupcakes.

Substitutions and Variations

Substituting with coconut oil is easy in most recipes that call for melted butter. Try these step-by-step directions. Most baked goods taste great when you use coconut oil instead of butter. Note that your melting method will be different depending on whether you are using a solid or liquid measuring cup.

1. If using a solid measuring cup, cut the coconut oil into pieces; place them in the measuring cup.
2. Heat the coconut oil gently in a pan on the stovetop over low heat. Pour the melted coconut oil into the measuring cup.
Substituting 1 cup of whole wheat flour for 1 cup of all-purpose flour yields a nutritional benefit in muffins. Whole wheat flour has more fiber, protein, and varying vitamins and minerals; hence, muffins made with whole wheat flour are healthier.
Replace Dutch-process cocoa powder with natural cocoa powder; just add a pinch more baking soda to balance acidity.
Replace 1/2 cup of buttermilk with 1/2 cup of plain yogurt. Alternatively, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar to create a buttermilk substitute.
Replace 12 big marshmallows with 1 cup mini marshmallows or marshmallow creme for a gooey texture.

Pro Tips

1. Room Temperature Ingredients Ensure your eggs and buttermilk are at room temperature before mixing. This will help them incorporate more smoothly into the batter, resulting in a more even texture in your cupcakes.

2. Enhanced Crunch If you crave extra crunch, try adding a tablespoon of finely chopped nuts, such as pecans or walnuts, to the graham cracker crust mixture. This can give a nice contrast to the soft texture of the cupcake and marshmallow.

3. Perfect Distribution Use an ice cream scooper to evenly distribute the batter into the cupcake liners. This ensures each cupcake is the same size, which helps them bake uniformly.

4. Cooling Rack Tip After removing the cupcakes from the oven, transfer them immediately to a wire cooling rack. This prevents the bottoms from becoming soggy and allows for even cooling.

5. Creative Garnish For an added touch, you could sprinkle crushed graham crackers or a drizzle of melted chocolate over the top just before serving. This can enhance both the presentation and the flavor profile of your s’mores cupcakes.