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S’mores are a classic flavor combination of chocolate, graham cracker and toasted marshmallow that you can’t go wrong with. I love that moment when you bite into one of these cupcakes and get a gooey string of toasted mallow sticking to your lips. It wouldn’t be a true s’mores if it wasn’t a bit messy! Have you ever successfully eaten a s’mores without getting your fingers and hands all sticky? If so, please share your secret. 

Baking up a batch of cupcakes takes me back to my younger years of cooking and baking. Cupcakes were one of the first things that I made and became obsessed with. In high school, I would make each of my friends a personal box of cupcakes for Galentine’s Day (Valentine’s Day) and it was always a fun endeavor. John even remembers all my plastic carriers full of cupcakes of all different kinds. He was pretty pumped that I finally whipped up a batch of cupcakes. In fact, he was so excited and loved the flavors so much of these Toasted S’mores Cupcakes that it would be slightly inappropriate for me to re-type his exact words – you could say the cupcakes were definitely a big hit. wink

These cupcakes would be perfect for any occassion, any time of the year. But, as we are heading into Fall, I think it is a perfect opportunity to bring the campfire flavors inside. Bake these up for entertaining guests, holiday parties or just for the fun of it. 

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Toasted S’mores Cupcakes


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 22 cupcakes 1x

Description

Toasted S’mores Cupcakes are a cupcake lover’s dream come true! A moist and decadent chocolate cupcake is topped with a swirl of marshmallow fluff cream cheese frosting, dusted with crumbled graham crackers and a perfectly toasted marshmallow. Each bite will have you snuggled up next to a campfire! Plus, these are just as fun to make as they are to look at!


Scale

Ingredients

For the cupcakes:

  • 1 cup brewed coffee, hot
  • 3/4 cup Dutch processed cocoa powder
  • 1 cup heavy cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 7 oz marshmallow fluff
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Toppings:

  • 1/2 cup finely crushed graham crackers
  • 22 marshmallows, toasted

Instructions

For the cupcakes:

  1. Preheat your oven to 350 degrees. In a small bowl, whisk together the coffee and cocoa powder until smooth. Set aside. In a large bowl, whisk together the heavy cream, vegetable oil, eggs and vanilla until combined. Whisk in the cocoa and coffee mixture.
  2. Add the flour, sugar, baking powder, baking soda and salt into the wet mixture. Whisk until smooth and there are no clumps, about a few minutes. Line a cupcake tin with liners and fill each one 3/4 of the way full with the cupcake batter.
  3. Bake for 25-30 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Let the cupcakes cool 5-10 minutes in the pan before transferring them to a wire rack to cool completely. Repeat this process until all the batter has been used. Make sure the cupcakes are cooled completely before frosting.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese, butter and marshmallow fluff on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at a time until completely combined and smooth. Mix in the vanilla extract.
  2. Transfer the frosting to a piping bag fitted with desired tip design and frost the cupcakes. The second option would be to just use a flat knife to frost the tops of each cupcake with the frosting.

To decorate:

  1. Evenly dust each cupcake with the finely crushed graham crackers. Place a toasted marshmallow directly on top of each frosted cupcake. Enjoy!

Notes

  • This cake recipe works great with regular flour or gluten-free flour.
  • To toast the marshmallows, you can use your stovetop if you have gas burners. This is the method I use and I find it quite fun to roast some mallows inside. If you don’t have gas burners, you can preheat your broiler and evenly place the marshmallows on a baking sheet. Broil the mallows on high until desired toasted effect is achieved.
  • If you need to make the cupcakes in advance, I would make the cupcakes, let them cool and store in an air-tight container. Make the frosting and frost the cupcakes the day of serving.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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2 Comments

  1. Jessica

    These look SO good! I love your story about making personalized cupcakes for Galentine’s Day! There’s nothing like baking something special for your girlfriends 🙂

    Reply
    • KJ

      Thank you so much! You can never go wrong with some cupcakes 🙂

      Reply

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