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Toasted S’mores Cupcakes


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

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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!


Ingredients

Scale

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.
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
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