Description
S’mores Cupcakes capture all the magic of the classic campfire treat in a handheld dessert. Featuring graham-flavored cake, gooey marshmallow filling, and rich chocolate frosting, they’re an indulgent, nostalgic treat perfect for any celebration.
Ingredients
Cupcakes:
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1¼ cups (156 g) cake flour
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1 cup (120 g) graham flour
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½ cup (110 g) dark brown sugar, loosely packed
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1 tsp baking powder
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¾ tsp baking soda
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¾ tsp kosher salt
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¼ tsp ground cinnamon
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¾ cup (170 g) unsalted butter, softened
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2 large eggs
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⅔ cup (153 g) sour cream
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½ cup (122 g) milk
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¼ cup (85 g) honey
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2 tsp vanilla extract
Filling:
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≈ 1 cup marshmallow creme or homemade marshmallow sauce
Frosting:
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1 cup (227 g) unsalted butter, softened
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½ tsp kosher salt
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¾ cup (65 g) unsweetened cocoa powder
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4 cups (480 g) powdered sugar
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¼ cup (60 g) heavy whipping cream
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1 tsp vanilla extract
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≈ 1 cup micro-marshmallows, for garnish
Instructions
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Preheat oven to 350°F (175°C). Line cupcake pans with paper liners.
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Mix flours, brown sugar, baking powder, baking soda, salt, and cinnamon. Blend in butter until texture is sandy.
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Beat in eggs, then add sour cream, milk, honey, and vanilla. Mix for 2–3 minutes until fluffy.
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Fill liners two-thirds full. Bake 16–20 minutes. Cool completely.
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Use a cupcake corer to remove centers and fill with marshmallow creme.
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For frosting, beat butter, salt, and cocoa. Gradually add powdered sugar. Mix in cream and vanilla. Beat until fluffy.
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Pipe frosting onto cupcakes and top with micro-marshmallows.
Notes
Use room temperature ingredients for better mixing.
Sub crushed graham crackers if graham flour is unavailable.
Don’t skip the filling—it adds the gooey surprise.
Use a kitchen torch for a toasty marshmallow finish.
Cupcakes can be frozen unfilled and unfrosted.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American