S'mores Cupcakes with Toasted Marshmallow Top

Alex Carter

Decadent chocolate cupcakes filled with a graham cracker crumble and topped with a rich chocolate frosting and a perfectly toasted marshmallow, capturing the classic campfire treat in cupcake form. This dessert is special for its nostalgic flavor combination and impressive presentation.

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Prep Time 30

Cook Time 20

Total Time 50

Servings 12 servings

Calories 320 kcal

Ingredients

1.5 cups all-purpose flour
1 cup granulated sugar
0.5 cup unsweetened cocoa powder
1 tsp baking soda
0.5 tsp salt
1 cup buttermilk room temperature
0.5 cup vegetable oil
2 large eggs room temperature
1 tsp vanilla extract
1 cup graham cracker crumbs for filling
0.5 cup unsalted butter melted, for filling
2 cups mini marshmallows for topping
1 cup chocolate frosting store-bought or homemade

Notes

Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best results, toast marshmallows just before serving. Make-Ahead: Bake cupcakes and prepare filling up to a day ahead; assemble and frost the day of serving. Variations: Use dark chocolate frosting for a richer flavor or add a sprinkle of graham cracker crumbs on top for extra crunch. Serving Suggestion: Pair with a glass of cold milk for a classic s'mores experience.