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These S'mores Cupcakes transform the nostalgic campfire treat into an irresistible dessert you can enjoy year-round. With a buttery graham cracker base, rich chocolate cake, and gooey marshmallow center, each bite delivers that perfect s'mores experience without the sticky fingers.
I first made these for my nephew's birthday party when rain canceled our backyard campfire plans. The kids were initially disappointed until these cupcakes appeared. Now they actually prefer these to traditional s'mores and request them for every gathering.
Ingredients
- All-purpose flour: Creates the perfect tender cake texture
- Unsweetened cocoa powder: Provides rich chocolate flavor without being overly sweet
- Brown sugar: Adds depth and moisture to the chocolate cake
- Large marshmallows: For the surprise center that melts perfectly during baking
- Mini marshmallows: For the topping which toast beautifully
- Graham cracker crumbs: Form the essential s'mores base and garnish
- Hershey's chocolate bar pieces: Add that authentic s'mores look and taste
Step-by-Step Instructions
- Prepare Graham Cracker Base:
- Combine graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press firmly into cupcake liners to create a solid foundation. The brief pre-bake ensures the crust stays intact when you remove the cupcake liner.
- Mix Chocolate Batter:
- Whisk dry ingredients first to eliminate any cocoa powder lumps. Beat the butter and sugars until truly fluffy and pale. This usually takes about 3 minutes with an electric mixer. The hot water addition might seem strange but it blooms the cocoa powder for deeper chocolate flavor.
- Create the Marshmallow Surprise:
- Fill cupcake liners about three-quarters full. Press one large marshmallow directly into the center of each batter-filled cup. The marshmallow will sink slightly during baking and create a gooey pocket of sweetness inside the cupcake.
- Toast the Topping:
- After cupcakes have cooled slightly add mini marshmallows in a generous pile on top. The broiler works magic in just 30-60 seconds. Stay vigilant during this step as marshmallows can go from golden to burnt in seconds. Position the rack in the middle of the oven not too close to the heating element.
The first time I made these cupcakes I discovered the magic happens in the marshmallow filling. My daughter calls it the "treasure inside" and watching guests discover that gooey center brings me so much joy. The combination of textures from crisp graham base to fluffy cake to melty marshmallow creates something truly special.
Make-Ahead Options
These cupcakes maintain their quality remarkably well for three days at room temperature when stored in an airtight container. For the freshest experience on day two or three, microwave each cupcake for 10 seconds before serving to restore that warm gooey center. The graham cracker base might soften slightly over time but most people actually prefer this texture.
Perfect Substitutions
These cupcakes welcome creative adaptations while maintaining their s'mores essence. Replace regular graham crackers with cinnamon or chocolate graham crackers for a flavor twist. Dairy-free bakers can use coconut oil instead of butter in the crust and plant-based butter in the cake with excellent results. For gluten-free guests use certified gluten-free graham crackers and a one-to-one gluten-free flour blend.
Serving Suggestions
Elevate these cupcakes for special occasions by serving them alongside a scoop of vanilla ice cream. The contrast between warm cupcake and cold ice cream creates dessert magic. For children's parties create a DIY station where kids can add their own chocolate squares and graham cracker pieces to the warm toasted marshmallow tops. Coffee lovers will appreciate pairing these with a strong espresso to balance the sweetness.
The S'mores Story
The tradition of s'mores dates back to the 1920s when girl scouts began documenting the beloved campfire treat in their handbooks. The name "s'mores" comes from the phrase "gimme some more" which children would inevitably say after tasting the delicious combination. These cupcakes honor that tradition while making it accessible anytime without needing a campfire. The toasted marshmallow aroma will transport everyone to fond summer memories.
Frequently Asked Questions
- → How do I prevent soggy graham cracker crusts?
To keep the crust crisp, pre-bake it for 5 minutes before adding the cupcake batter. This helps set the crust and prevents sogginess.
- → Can I use store-bought marshmallow fluff?
Yes, you can use store-bought marshmallow fluff for the filling. For extra gooeyness, pipe it into cooled cupcakes or add alongside the large marshmallow center before baking.
- → What can I use instead of a broiler for toasting marshmallows?
If you don’t have a broiler, a kitchen torch works perfectly to toast the marshmallows. Torch each cupcake's topping for a golden-brown finish.
- → Can I make these cupcakes ahead of time?
Yes, the cupcakes store well for up to 3 days at room temperature. Avoid adding the marshmallow topping until just before serving if you want a freshly toasted effect.
- → What’s the best way to fill the cupcakes with marshmallows?
Simply press a large marshmallow into the center of each batter-filled cupcake before baking. This ensures the marshmallow melts during baking for a gooey center.