Smores cupcakes recipe
This S'mores Cupcakes recipe is a delightful twist on the classic campfire treat, perfect for any occasion. The cupcakes have a soft, fluffy texture reminiscent of a graham cracker and are topped with toasted marshmallows and melted chocolate for that authentic s'mores flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Cupcake Ingredients
- 0.75 cup salted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.67 cup whole milk
- 2 cups all-purpose flour
- 0.5 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
Topping Ingredients
- 12 large marshmallows
- 2 Hershey chocolate bars, broken into pieces
Instructions
Preparation Steps
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no dry streaks remain. Do not overmix.
- Line a 12-cup muffin tin with cupcake liners and fill each liner about two-thirds full with batter.
- Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven. Place one large marshmallow on top of each hot cupcake. Return to the oven and broil on high for about 1 minute, or until marshmallows are golden brown and toasted. Watch closely to prevent burning.
- Immediately after broiling, place a piece of Hershey chocolate on top of each toasted marshmallow. The residual heat will melt the chocolate.
- Let the cupcakes cool slightly before serving. Enjoy the gooey, melted goodness!
Notes
These S'mores Cupcakes are best enjoyed warm so the marshmallow and chocolate are gooey. You can also add crushed graham crackers to the batter for an extra layer of flavor and texture.