RecetteBook

Home Explore

Home Explore Recipes Favorites Submit Login

Image of Chocolate S’mores Cupcakes

Chocolate S’mores Cupcakes

Servings: 24

Author:

20

30

50

Course:

Dessert

Cuisine:

American

Keywords:

chocolate cupcakes marshmallow S'Mores

🧂 Ingredients

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
¾ cup boiling water
24 Marshmallows
1 cup heavy cream
8 oz chopped semisweet chocolate
Graham crackers
Marshmallows

Instructions

1 Preheat oven to 350 °F. Prepare your cupcake pan with cupcake liners.
2 In a large bowl, whisk together the dry ingredients for the cake: flour, sugar,
cocoa powder, baking soda, and salt. Combine well.
3 In the bowl of a stand mixer, or another large bowl, mix together the
buttermilk, vegetable oil, eggs, and vanilla extract on medium speed, until well
combined.
4 Mix the dry ingredients into the wet ingredients gradually while stirring. Then
add the ¾ cup of hot water. Combine together and then stop once everything comes
together.
5 Pour your cupcake batter into the tray, filling the cupcake liners about ¾ of
the way. Bake for 20 minutes.
6 Chop your chocolate chips or chocolate bar to make small pieces and add into a
heat-proof medium sized bowl. In a small saucepan, pour in the heavy cream. Heat
the heavy cream on medium-high heat until its thoroughly warm and starts to
bubble.
7 Pour the heavy cream over the chocolate and let it sit for 3 minutes. The heavy
cream should be hot enough that it will melt the chocolate. Stir the cream and
chocolate until they come together. Let it set for 10 minutes before doing
anything with it.
8 When the cupcakes are done, cool for about 5 minutes.
9 Take a spoon, and gently around the center, cut out a hole big enough to fit a
marshmallow in.
10 Then take your marshmallows and fit it right into the center of the cupcake. Its
okay if it sticks out a bit as they’ll shrink after baking. Repeat to all the
cupcakes.
11 Bake cupcakes again for an additional 3-5 minutes. Keep your eye on the
marshmallows as they expand.
12 When done, take the cupcakes out and let them cool on a cooling rack for at
least an hour.
13 Frost the cupcakes with the ganache and crumble the graham cracker on top. You
can also stick a graham cracker into the cupcake and place half a marshmallow on
top and carefully toast it with a kitchen torch or lighter!

Navigate

Information Ingredients Instructions Nutrition

2025 RecetteBook.

Welcome to RecetteBook

Login or register to save recipes, leave comments, and more.

Don't have an account? Register here