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S'mores Cupcakes with Marshmallow Frosting Recipe

S’mores Cupcakes with Marshmallow Frosting

If you're looking for a delightful treat that captures the essence of summer camping, look no further than these S’mores Cupcakes with Marshmallow Frosting. These cupcakes are a delicious twist on the classic s'mores, combining the rich flavors of chocolate, graham crackers, and gooey marshmallows into a single, irresistible dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup mini chocolate chips
For the Marshmallow Frosting
  • 1 cup granulated sugar
  • 1/3 cup water
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
Optional Toppings
  • Miniature marshmallows
  • Chocolate bars or graham cracker pieces

Equipment

  • Mixing Bowls
  • Whisk
  • Electric mixer or hand mixer
  • Spatula
  • Cupcake pan
  • Paper Liners
  • Measuring cups and spoons
  • Cooling rack
  • Piping bag and tips (optional)

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a cupcake pan with paper liners.
  3. Step 3: In a large bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, baking soda, salt, and cocoa powder.
  4. Step 4: In another bowl, beat together the granulated sugar, brown sugar, and softened butter until light and fluffy.
  5. Step 5: Incorporate the eggs one at a time and then stir in the vanilla extract.
  6. Step 6: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk.
  7. Step 7: Divide the batter evenly among the cupcake liners.
  8. Step 8: Bake for 18-20 minutes. Cool in the pan for 5 minutes and then transfer to a wire rack.
  9. Step 9: For the marshmallow frosting, combine sugar and water in a saucepan over medium heat until sugar dissolves, then bring to a boil.
  10. Step 10: Beat the egg whites and cream of tartar until soft peaks form.
  11. Step 11: Gradually add the hot sugar syrup to the egg whites while beating continuously.
  12. Step 12: Stir in the vanilla extract and frost the cooled cupcakes.
  13. Step 13: Garnish with miniature marshmallows and optional chocolate bars or graham cracker pieces.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cupcakes for up to 3 months.