Description
Delight your taste buds with these irresistible S’mores Chocolate Marshmallow Cupcakes. Combining rich cocoa, gooey marshmallows, crunchy graham cracker crumbs, and melty chocolate chips, these cupcakes deliver the classic campfire treat in a moist, fluffy cupcake form perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with liners to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the batter.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and add structure to the batter.
- Mix Milk and Vanilla: Stir in the milk and vanilla extract to add moisture and enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and maintain a tender crumb.
- Fold in Mix-ins: Carefully fold the mini marshmallows, graham cracker crumbs, and chocolate chips into the batter to evenly distribute these s’mores elements.
- Fill Cupcake Liners: Divide the cupcake batter evenly among the prepared cupcake liners, filling each about two-thirds full for proper rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean to ensure they are fully cooked.
- Cool Before Frosting: Allow the cupcakes to cool completely in the pan before frosting or serving to prevent melting or sogginess.
Notes
- Ensure butter is softened at room temperature for easier creaming with sugar.
- Do not overmix batter after adding flour to keep cupcakes tender.
- Use mini marshmallows to ensure even distribution and gooey texture inside the cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For a stronger s’mores flavor, add a graham cracker crust base or a drizzle of melted chocolate on top.
