Simply the best S’mores Cupcakes for summer (or anytime really)!
Who doesn’t love s’mores in the summer?! They’re iconic and reminiscent of hot summer nights around a campfire.
Over the last couple of years, we’ve been spending time at my sister’s house in the Catskills at the end of summer and s’mores are always on the list of must-haves!
The kids love ’em and us adults love ’em because they are a simple, delicious dessert that requires very little effort – save for lots of cautions about getting too close to the fire or poking one’s eye out with the marshmallow roasting sticks. But, no one’s lost an eye just yet, so it’s all good.
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For Mother’s Day this year, I decided to bake up a batch of S’mores Cupcakes. We’ve had a long, cold and snowy winter here in the northeast and just a couple of weeks ago it started looking like Spring had finally arrived.
So, I wanted to soak up as much of the warm weather feel as possible. These treats did the trick!
And, the best part was that I got to use my kitchen torch – yay! My sis Robyn got me the torch for Christmas recently and I look for reasons to use it.
I learned on this one to be careful because it’s easy to burn the cupcake liners (thank goodness no one was watching when that happened…), but getting that charred, crispy top on the marshmallow frosting was the icing on the cake in this recipe (pun totally intended).
For another summery s’mores treat (can you tell I love S’mores and summer?), check out my S’mores Truffles recipe!
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Ooey Gooey S’mores Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: About 45 minutes
- Yield: 24 cupcakes 1x
Description
These cupcakes have the familiar flavors of graham cracker, chocolate and burnt marshmallow that’ll transport you to summer nights around the campfire. Don’t forget to bring a guitar and some ghost stories!
Ingredients
Graham Cracker Crust
- 1 ½ cups (150 grams) graham cracker crumbs
- 6 tablespoons (¾ stick / 84 grams) butter, melted
- ¼ cup (50 grams) granulated sugar
Cupcakes
- ¾ cup (69 grams) unsweetened Dutch-process cocoa powder
- ¾ cup (177 ml) hot brewed coffee (can substitute hot water)
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (5 grams) baking powder
- 1 ¼ teaspoons (8 grams) salt
- 1 ½ cups (3 sticks / 340 grams) unsalted butter
- 2 ½ cups (500 grams) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon (20 ml) vanilla extract
- 1 cup (227 grams) sour cream or plain Greek yogurt, room temperature
Frosting
- ½ cup (1 stick / 113 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar
- 1– 7oz jar (198 grams) marshmallow fluff
- 1 teaspoon (5 ml) vanilla extract
For Topping
- Graham cracker sheets, broken into 24 pieces
- One 4-ounce (113 grams) Hershey’s bar, broken into 24 pieces
Special equipment: Kitchen torch
Instructions
To make the graham cracker crust:
- Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners
- In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool
To make the cupcakes:
- Whisk together cocoa and hot coffee until smooth
- In another bowl, whisk together flour, baking soda and powder, and salt. Set aside
- In a small saucepan, melt butter with sugar over medium-low heat, stirring to combine. Remove from the heat and pour into a mixing bowl. With a handheld or stand mixer, beat on medium-low speed until mixture is cool, approximately 4-5 minutes. Add eggs one at a time to butter sugar mixture, beating well after each addition. Scrape down sides of the bowl as needed to ensure ingredients are well incorporated. Add vanilla then cocoa mixture and beat until combined. Reduce speed to low and add flour mixture in two batches, alternating with the sour cream or yogurt, beating until just combined. Do not overmix
- Using an ice cream scoop, place one scoop of batter in each lined muffin cup, filling each 3/4 full (note: you may have leftover batter). Bake until a toothpick inserted in center of cupcakes comes out clean, about 20 minutes, rotating pans after 10 minutes. Let cool in the muffin tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely
To make the marshmallow frosting:
- In mixing bowl with paddle attachment of a stand or handheld mixer, beat softened butter with powdered sugar on medium until fully incorporated. Beat in marshmallow fluff until light and fluffy then mix in vanilla
- Scoop one heaping tablespoon of frosting and dollop on top of each cooled cupcake. It doesn’t need to be pretty – in fact, the messier the better in my opinion. With a kitchen torch, lightly brown the frosting, being very careful not to set the cupcake liners (or your kitchen) on fire. Top each cupcake with a piece of graham cracker and chocolate. Serve and enjoy!
Notes
Cupcakes can be baked the day before, covered (be sure they’re completely cool first), and stored overnight at room temperature (no need to find room in your fridge!). They also may be frozen (unfrosted) in airtight containers for up to 2 months.
Recipe inspired by and adapted from Ree Drummond.
- Category: Dessert
- Method: Bake
- Cuisine: American
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