S’mores Cupcakes

I feel like I am the last person to offer a riff on s’mores.  Are cupcakes even still trendy?  No matter, I’m sharing s’mores cupcakes with y’all today because they are delicious—sticky, but very delicious.  These soft chocolate cupcakes have chunks of graham crackers scattered throughout and brûléed marshmallow fluff that oozes down your fingers.  I feel like an 8-year old Girl Scout all over again when I eat them.

I especially love these cupcakes because you can match your s’more campfire marshmallow-toasting style to these cupcakes:  if you’re one of those that likes your marshmallow to catch on fire in the campfire before eating it, that can be accomplished here (although be careful).  If you like only a slightly toasted marshmallow, use a light hand with the brûlée torch.  The middle cupcake was lightly toasted by holding the flame about 3” from the marshmallow fluff and moving it constantly—keeping the flame in an area too long leads to black spots!  Enjoy y’all!

S'mores Cupcakes
 
Yields 4 cupcakes.
Ingredients
  • ⅓ cup milk
  • ¼ teaspoon white vinegar
  • ⅓ cup flour
  • 4 teaspoons cocoa powder
  • ¼ teaspoon baking soda
  • ¼teaspoon baking powder
  • 4 teaspoons canola oil
  • ¼ teaspoon vanilla
  • ¼ cup brown sugar
  • 1 graham cracker sheet, broken into 1” chunks
  • 4 spoonfuls of marshmallow fluff
Instructions
  1. Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.
  2. Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.
  3. Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
  4. In another bowl, whisk together the canola oil, vanilla and brown sugar. Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture. Finally, stir in the graham cracker chunks.
  5. Divide the batter between the 4 muffin cups and bake for 16-18 minutes, or until a toothpick inserted comes out clean.
  6. Let cool completely before topping with marshmallow fluff and brûléeing with a kitchen torch to your desired level of doneness. See notes in header about brûlée technique. Serve immediately—they do not store well after marshmallow fluff is toasted.


*Tip: To use up the rest of the jar of marshmallow fluff, try my Fantasy Fudge from last Christmas.


Comments

  1. says

    Four cupcakes? I would need to double this…yes, even just for my husband and me. You can never have too many s’mores cupcakes.

  2. says

  3. says

    I personally believe that cupcakes will never go out of style. These look delicious, and who doesn’t love an excuse to break out the kitchen torch!

  4. says

    Howdy, Christina!
    These looked so yummy I decided to make a batch to take to work this morning, but my computer shut down in the middle of the recipe. (!!!) (Remind me to schedule those automatic updates at 3 a.m. — or print the recipe first…)

    Couldn’t remember the baking time or temperature (and cupcakes are “finicky”), so I winged it and dumped the batter into a small baking dish, threw some mini-marshmallows on top and HOPED. (Not quite the desired ooey-gooey appearance like yours, but they STILL turned out yummy — my husband ate TWO of the four “bars” for breakfast!)

    Next time I promise to make your Girl Scout version, but I wanted you to know these are FANTASTIC, even as a “brownie.” :)
    Take care,
    Kim

  5. says

    I don’t think you can have enough s’mores recipes, especially with summer approaching. And yours look so gooey delicious! I love the drippy topping, the visual appeal is very tempting!!

  6. says

    OMG! Melty marshmallow goodness! We dont have graham crackers here in Australia so the first time I had a s’more was last year when I visited the States.. I like turning well-known desserts into something different. I once made mini s’mores tarts with homemade marshmallow and it was a hit! I can imagine these cupcakes would also be delicious too! :)

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