Description
These Decadent Chocolate S’mores Cupcakes are a gourmet twist on the nostalgic campfire favorite. Featuring moist chocolate cupcakes, toasted marshmallow frosting, graham cracker crumble, and a rich chocolate drizzle, this dessert is perfect for celebrations or cozy nights in.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup mini or large marshmallows (for topping)
- 1/2 cup crushed graham crackers
- 2 tbsp melted butter (for graham crumble)
- 1 tsp granulated sugar (for graham crumble)
- 1/2 cup chocolate chips or chopped dark chocolate (for drizzle)
- Marshmallow frosting (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, combine melted butter, eggs, milk, and vanilla extract.
- Mix wet ingredients into dry ingredients until just combined.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool cupcakes in tin for 5 minutes, then transfer to a wire rack to cool completely.
- Mix crushed graham crackers with 2 tbsp melted butter and 1 tsp sugar. Toast in a dry skillet until golden, then cool.
- Pipe or dollop marshmallow frosting onto cooled cupcakes.
- Sprinkle graham cracker crumble on top.
- Melt chocolate and drizzle over cupcakes.
- Place marshmallows on top and toast with a kitchen torch or broiler.
- Prep Time: 20 minutes
- Cook Time: 20 minutes