S’mores Cupcakes Marshmallow Treat (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 cup graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ Chocolate Cupcakes
04 -
1 cup all-purpose flour
05 -
1/2 cup unsweetened cocoa powder
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon salt
08 -
1/2 cup unsalted butter, softened
09 -
3/4 cup packed brown sugar
10 -
1/4 cup granulated sugar
11 -
2 large eggs
12 -
1 teaspoon vanilla extract
13 -
1/2 cup buttermilk
14 -
1/2 cup hot water
→ Marshmallow Surprise Filling
15 -
12 large marshmallows
16 -
1/2 cup marshmallow fluff (optional, for extra gooeyness)
→ Marshmallow Topping
17 -
1 cup mini marshmallows
18 -
1/2 cup crushed graham crackers (for garnish)
19 -
1 Hershey’s chocolate bar, broken into squares (for garnish)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 -
Mix graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon of mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside.
03 -
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
04 -
In a separate bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla, mixing well.
05 -
Add buttermilk and dry ingredients in batches, mixing until combined. Stir in hot water until smooth.
06 -
Fill cupcake liners ¾ full with batter. Press one large marshmallow into the center of each. Bake for 18-20 minutes, or until cupcakes spring back when touched. Let cool for 5 minutes.
07 -
Sprinkle mini marshmallows on top of each cupcake. Broil for 30-60 seconds until marshmallows are golden brown (watch closely!).
08 -
Sprinkle with crushed graham crackers. Top with a Hershey’s chocolate square and serve warm.
# Notes:
01 -
For an extra gooey center, pipe marshmallow fluff inside cooled cupcakes.
02 -
No broiler? Use a kitchen torch to toast the marshmallows.
03 -
Make ahead! Cupcakes store well for 3 days at room temperature.