Satisfy your s'mores cravings with these delightful S'mores Cupcakes. They have a graham cracker and chocolate-infused cake topped with a toasted marshmallow buttercream frosting. A perfect treat for any occasion!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups graham cracker crumbs. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 1/4 cups whole milk. 1 cup mini marshmallows. 1/2 cup semi-sweet chocolate chips. 1/2 cup crushed graham crackers.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside. In another bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Fold in mini marshmallows and chocolate chips. Scoop the batter into cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, prepare the toasted marshmallow buttercream by whipping it until light and fluffy. Pipe the buttercream onto the cooled cupcakes using a piping bag and tip. Sprinkle crushed graham crackers on top of the buttercream and use a kitchen torch to lightly toast the marshmallow frosting. Enjoy your delicious S'mores Cupcakes!
Prep Time: 30 minutes
Cook Time: 20 minutes
david barrow
