Name: Marshmallow-Filled S’mores Cupcakes Recipe
Prep time: 45 min
Cook time: 18 min
Total time: 3 h 3 min
Yield: 14
Cuisine: American
Ingredients: For the cupcakes:; ½ cup cocoa powder; ¾ cup all purpose flour; ½ tsp Baking Soda; ¾ tsp baking powder; ¼ tsp salt; 2 large eggs; ½ cup granulated sugar; ½ cup light brown sugar; ⅓ cup Vegetable Oil; 2 tsp pure vanilla extract; ½ cup buttermilk; For the Marshmallow Filling:; ¼ cup unsalted butter; ⅔ cup marshmallow creme; ½ tsp pure vanilla extract; 2 tbsp heavy cream; 1 cup confectioner's sugar; ¼ tsp salt; For the Milk Chocolate Frosting:; 1¾ cups confectioner's sugar; ¼ cup cocoa powder; ½ cup unsalted butter; 2 tbsp heavy cream; 1 tsp pure vanilla extract; salt; For The Topping:; 12 marshmallows; 4 full sheet graham crackers

Imagine biting into a deliciously moist chocolate cupcake, only to find a gooey marshmallow center, with a creamy milk chocolate frosting on top all based on the classic s'mores recipe. These marshmallow-filled s'mores cupcakes are a delightful surprise and are destined to impress your guests and satisfy your sweet tooth.

Photos of Marshmallow-Filled S’mores Cupcakes Recipe

Most ingredients for this recipe are commonly found in a home pantry. However, the marshmallow creme, a critical ingredient, may not be readily available in every household. When heading to the supermarket, make sure to add it to your shopping list, along with buttermilk and graham crackers, which are also essential ingredients for this recipe. Don't forget to pick up some high-quality cocoa powder for a lush chocolate flavor in your cupcakes and frosting.

Ingredients for Marshmallow-Filled S'mores Cupcakes

Cocoa powder: This provides the deep, chocolatey flavor to both the cupcakes and the frosting.

All-purpose flour: The base for the cupcakes, giving them structure.

Marshmallow creme: Used in the filling, it gives that gooey, marshmallow heart.

Buttermilk: Adds moisture and a slight tang to the cupcakes, balancing out the sweet flavors.

Unsalted butter: Used in the filling and frosting for a creamy, rich texture.

Confectioner's sugar: Used in the filling and frosting, it provides sweetness and a smooth consistency.

Graham crackers: Crushed and sprinkled on top for that authentic s'mores flavor.

One reader, Austina Shen says:

These marshmallow-filled s'mores cupcakes are a game-changer! The combination of rich chocolate, gooey marshmallow, and crunchy graham cracker is pure bliss. The recipe is easy to follow, and the end result is a crowd-pleaser. I highly recommend trying it out for a delightful treat!

Austina Shen

Techniques for Crafting Marshmallow-Filled S'mores Cupcakes

How to make the cupcakes: A step-by-step guide to preparing the cupcake batter, filling the cupcake liners, and baking the cupcakes to perfection.

How to make the marshmallow filling: Instructions for creating the smooth and creamy marshmallow filling, including the use of a mixer and the ideal consistency to achieve.

How to make the milk chocolate frosting: A detailed guide on preparing the rich and creamy milk chocolate frosting, including the proper mixing technique and desired texture.

How to assemble the cupcakes: Step-by-step instructions for cutting a hole in the center of the cupcakes, filling them with the marshmallow filling, frosting them, and adding the final touches.

How to toast the marshmallows: Tips for achieving perfectly toasted marshmallows, including the broiling process and the ideal level of browning.

How To Make Marshmallow-Filled S’mores Cupcakes

Can’t get enough of s’mores? You can try this s’mores cupcakes recipe made with chocolate cupcakes, milk chocolate frosting, and creamy marshmallow filling.

Preparation: 45 minutes

Cooking: 18 minutes

Refrigerate Time: 2 hours

Total: 3 hours 3 minutes

Serves:

Ingredients

For the Cupcakes:

½cupcocoa powder,(42 grams), unsweetened
¾cupall purpose flour,(95 grams), spoon & leveled
½tspbaking soda
¾tspbaking powder
¼tspsalt
2large eggs,at room temperature
½cupgranulated sugar,(100 grams)
½cuplight brown sugar,(100 grams), packed
⅓cupvegetable oil,(80 milliliter), melted coconut oil works too
2tsppure vanilla extract
½cupbuttermilk,(120 milliliter)

For the Marshmallow Filling:

¼cupunsalted butter,(60 grams), softened to room temperature
⅔cupmarshmallow creme,Fluff
½tsppure vanilla extract
2tbspheavy cream,(30 milliliter)
1cupconfectioner’s sugar,(90 to 120 grams)
¼tspsalt

For the Milk Chocolate Frosting:

1¾cupsconfectioner’s sugar,(210 grams)
¼cupcocoa powder,(21 grams), unsweetened
½cupunsalted butter,(115 grams), softened to room temperature
2tbspheavy cream,(30 milliliter)
1tsppure vanilla extract
salt,to taste

For the Topping:

12marshmallows
4full sheet graham crackers,crushed

Instructions

Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.

Cupcakes:

In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk.
Gently stir for about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined. Do not overmix.
Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides.
Bake in batches for 18 to 19 minutes or until a toothpick inserted in the center comes out clean. Allow cooling completely before continuing.

Marshmallow Filling:

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners’ sugar. Refrigerate the filling until ready to use.

Milk Chocolate Frosting:

Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.
Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if the frosting is too sweet. Set aside until ready to use.

To assemble the cupcakes:

Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about ¾-inch deep.
Place 1 spoonful of marshmallow filling inside and top with the piece of cupcake you removed to seal.
Frost the cupcakes however you like. Sprinkle with crushed graham crackers.
Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on the broil.
Once browned, quickly remove and let cool for 5 minutes. Scoop from the baking sheet using a spatula and place it on top of the frosted cupcakes.
Enjoy immediately while the marshmallows are nice and gooey.

Nutrition

Calories: 384.28kcal
Fat: 18.68g
Saturated Fat: 8.30g
Trans Fat: 0.44g
Monounsaturated Fat: 7.46g
Polyunsaturated Fat: 1.75g
Carbohydrates: 54.37g
Fiber: 2.03g
Sugar: 41.93g
Protein: 3.40g
Cholesterol: 58.94mg
Sodium: 229.95mg
Calcium: 53.03mg
Potassium: 122.90mg
Iron: 1.34mg
Vitamin A: 113.45µg
Vitamin C: 0.11mg

Crucial Technique for Perfecting Marshmallow-Filled S'mores Cupcakes

When preparing the marshmallow filling for your cupcakes, ensure that your butter is at room temperature. This will make it easier to blend with the marshmallow creme and will result in a smoother, creamier filling. Also, when toasting the marshmallows for the topping, keep a close eye on them as they can easily burn under the broiler. It's best to stay by the oven and check them every few seconds.

Time-Saving Tips for Making S'mores Cupcakes

Prepare the filling: Make the marshmallow filling ahead of time and store it in the refrigerator until you're ready to use it. This will save you time when assembling the cupcakes.

Organize ingredients: Before you start baking, gather all the ingredients and measure them out. This will help streamline the baking process and prevent any last-minute scrambling for ingredients.

Use a piping bag: When filling the cupcakes with the marshmallow filling, use a piping bag to easily and quickly add the filling to each cupcake.

Bake in batches: If your muffin pan can only hold 12 cupcakes at a time, bake the cupcakes in batches to save time and ensure even baking.

Chill the frosting: If you have time, chill the frosting in the refrigerator for a short while before frosting the cupcakes. This can help the frosting hold its shape better and make it easier to work with.

Pre-crush graham crackers: Save time by pre-crushing the graham crackers ahead of time, so they're ready to sprinkle on top of the frosted cupcakes.

Substitute Ingredients For Marshmallow-Filled S’mores Cupcakes Recipe

cocoa powder - Substitute with carob powder: Carob powder has a similar flavor profile to cocoa powder and can be used as a 1:1 replacement in this recipe. It also adds a unique sweetness and depth to the cupcakes.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a substitute for all-purpose flour to add a nuttier flavor and additional nutrients to the cupcakes.
baking soda - Substitute with baking powder: If you don't have baking soda, you can use baking powder as a substitute, but you will need to use more of it. Use 3 times the amount of baking powder for the same leavening effect.
baking powder - Substitute with yeast: Yeast can be used as a substitute for baking powder, but it will require additional time for the dough to rise. Use 1 teaspoon of yeast for every 1 1/4 teaspoons of baking powder.
eggs - Substitute with applesauce: Applesauce can be used as a substitute for eggs to add moisture and binding properties to the cupcakes. Use 1/4 cup of applesauce for every egg.
granulated sugar - Substitute with honey: Honey can be used as a natural sweetener in place of granulated sugar. It also adds a unique flavor to the cupcakes.
light brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for light brown sugar to add a caramel-like flavor to the cupcakes.
vegetable oil - Substitute with applesauce: Applesauce can be used as a substitute for vegetable oil to reduce the fat content in the cupcakes. Use an equal amount of applesauce as the amount of vegetable oil called for in the recipe.
buttermilk - Substitute with milk + vinegar: You can make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for unsalted butter to add a hint of coconut flavor to the cupcakes.
marshmallow creme - Substitute with fluffernutter spread: Fluffernutter spread, a combination of marshmallow and peanut butter, can be used as a substitute for marshmallow creme to add a unique flavor to the filling.
confectioner's sugar - Substitute with powdered erythritol: Powdered erythritol can be used as a sugar-free substitute for confectioner's sugar in the filling and frosting.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free substitute for heavy cream to add richness to the filling and frosting.
milk chocolate - Substitute with dark chocolate: Dark chocolate can be used as a substitute for milk chocolate to add a richer and slightly bitter flavor to the frosting.
marshmallows - Substitute with toasted coconut flakes: Toasted coconut flakes can be used as a substitute for marshmallows to add a crunchy and nutty topping to the cupcakes.
graham crackers - Substitute with digestive biscuits: Digestive biscuits can be used as a substitute for graham crackers to add a slightly different texture and flavor to the cupcakes.

Presenting the Perfect Marshmallow-Filled S'mores Cupcakes

Elevate the cupcake: Place the cupcake on a pristine white plate to showcase its decadence and allure. Ensure the cupcake is centered and positioned with precision.
Garnish with graham cracker dust: Sprinkle a delicate dusting of graham cracker crumbs around the base of the cupcake to add a touch of rustic charm and a subtle crunch.
Create a marshmallow nest: Arrange the toasted marshmallows in a nest-like formation on top of the cupcake, creating a visually stunning and inviting presentation.
Drizzle with chocolate sauce: Artfully drizzle a rich, velvety chocolate sauce around the base of the cupcake, adding a touch of elegance and decadence to the presentation.
Add a touch of gold leaf: For a luxurious touch, delicately place a small, edible gold leaf on top of the marshmallow nest, adding a hint of opulence to the overall presentation.
Serve with a side of vanilla bean ice cream: Accompany the cupcake with a quenelle of vanilla bean ice cream on the side, adding a refreshing and complementary element to the indulgent dessert.

Storing and Freezing S'mores Cupcakes

Allow the cupcakes to cool completely before storing or freezing.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
For longer storage, place the cooled cupcakes in a freezer-safe container or zip-top bag and freeze for up to 2-3 months.
- If freezing, it's best to freeze the cupcakes unfrosted and without the marshmallow topping.
- Thaw the frozen cupcakes in the refrigerator overnight or at room temperature for a few hours before frosting and adding the marshmallow topping.
If you have leftover marshmallow filling or chocolate frosting, store them separately in airtight containers in the refrigerator for up to 5 days.
- Allow the filling and frosting to come to room temperature and give them a quick stir before using.
To maintain the best texture and flavor, add the toasted marshmallow topping just before serving, as it can become sticky and lose its shape over time.

Reheating Leftover S'mores Cupcakes

To reheat leftover marshmallow-filled s'mores cupcakes, start by preheating your oven to 350°F (175°C). This temperature will help warm up the cupcakes without drying them out or making them too crispy.
Place the cupcakes on a baking sheet lined with parchment paper or aluminum foil. This will prevent the cupcakes from sticking to the pan and make cleanup easier.
If the marshmallow filling has hardened, you can place a small piece of butter or a teaspoon of heavy cream on top of each cupcake before reheating. This will help soften the filling and make it gooey again.
Cover the baking sheet with aluminum foil to help trap in moisture and prevent the cupcakes from drying out. This is especially important if the cupcakes have been stored in the refrigerator and may have dried out slightly.
Place the covered baking sheet in the preheated oven and reheat for 5-7 minutes, or until the cupcakes are warmed through and the marshmallow filling is soft and gooey.
If you want to refresh the graham cracker topping, you can sprinkle some crushed graham crackers on top of the cupcakes before reheating. This will give them a nice crunch and added flavor.
For a quick and easy reheating option, you can also microwave individual cupcakes for 10-15 seconds on high power. Just be sure to watch them closely so they don't overheat and become too soft or mushy.
If you want to reheat the cupcakes without the marshmallow filling, you can remove the filling with a spoon or piping bag before reheating. This will allow the chocolate cupcake to warm up without the filling becoming too runny or messy.

Interesting Fact About S'mores Cupcakes

The s'mores cupcakes recipe is a delightful twist on the classic campfire treat. It combines the flavors of chocolate, marshmallow, and graham crackers into a delicious cupcake form. This recipe offers a fun and creative way to enjoy the beloved s'mores flavor in a new and convenient format.

Is Making S'mores Cupcakes at Home Cost-Effective?

The cost-effectiveness of this marshmallow-filled s'mores cupcakes recipe largely depends on the availability and cost of ingredients in your area. While some items like cocoa powder and all-purpose flour are commonly found and relatively inexpensive, others like marshmallow creme and confectioner's sugar may be pricier. Additionally, the need for specific quantities of ingredients may result in leftover items, impacting the overall cost. Considering the indulgent nature of this dessert, the approximate cost for a household of 4 people could range from $15 to $20. As for the verdict, this recipe earns a solid 9 for its delightful taste and creative twist on a classic treat.

Are S'mores Cupcakes Healthy or Unhealthy?

The marshmallow-filled s'mores cupcakes recipe is undeniably delicious but falls short in terms of healthiness. The recipe is high in sugar, with granulated sugar, brown sugar, marshmallow creme, and confectioner's sugar all contributing to the sweet treat. Additionally, the use of vegetable oil and butter adds to the fat content, while the heavy cream and buttermilk increase the calorie count. The all-purpose flour and cocoa powder provide some nutrients, but the overall nutritional value is overshadowed by the sugary and fatty ingredients.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar by using natural sweeteners like honey, maple syrup, or dates
Replace the all-purpose flour with whole wheat flour or a gluten-free alternative like almond flour to increase the fiber content
Opt for low-fat buttermilk and heavy cream to decrease the fat content
Use dark chocolate with a high cocoa percentage for the frosting to add antioxidants and reduce sugar
Incorporate fresh fruit like strawberries or raspberries into the filling for added nutrients and natural sweetness
Experiment with using avocado or Greek yogurt as a healthier substitute for some of the butter in the frosting

Editor's Opinion on Marshmallow-Filled S'mores Cupcakes Recipe

The marshmallow-filled s'mores cupcakes recipe is a delightful twist on the classic campfire treat. The combination of moist chocolate cupcakes, gooey marshmallow filling, and creamy milk chocolate frosting creates a harmonious blend of flavors and textures. The addition of toasted marshmallows and graham cracker crumbs adds a fun and nostalgic touch. However, the recipe could benefit from a more detailed explanation of the cupcake assembly process to ensure consistent results. Overall, this recipe offers a playful and indulgent dessert experience for s'mores enthusiasts.

Enhance Your Marshmallow-Filled S’mores Cupcakes Recipe with These Unique Side Dishes:

Grilled Vegetable Skewers: Create a colorful and flavorful medley of grilled vegetables to complement the rich and sweet s'mores cupcakes.

Bacon-Wrapped Dates: Indulge in the perfect combination of sweet and savory with these bacon-wrapped dates, adding a delightful contrast to the decadent s'mores cupcakes.

Mango Salsa: Add a tropical twist to your dessert spread with a zesty and refreshing mango salsa, providing a burst of fruity flavor alongside the rich s'mores cupcakes.

Delicious Alternatives to Marshmallow-Filled S'mores Cupcakes

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a cozy night in. The combination of ripe tomatoes, fresh basil, and creamy texture will warm you up from the inside out.

Grilled Lemon Herb Chicken: Grilled lemon herb chicken is a light and flavorful dish that is perfect for a summer barbecue. The zesty lemon and aromatic herbs create a delicious marinade for the juicy chicken breasts.

Mixed Berry Cobbler: Mixed berry cobbler is a delightful dessert that showcases the sweet and tangy flavors of fresh berries. The buttery, golden crust pairs perfectly with the warm, bubbling berries for a truly satisfying treat.

Appetizers and Main Dishes to Serve with S'mores Cupcakes

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and crispy on the outside, but tender and juicy on the inside.

Bruschetta: Elevate the classic bruschetta by topping crispy toasted bread with a variety of fresh and vibrant toppings, such as diced tomatoes, basil, garlic, and a drizzle of balsamic glaze. Serve as a light and refreshing starter for any meal.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish featuring tender chicken and a rich, savory Alfredo sauce. Pair it with your favorite pasta for a comforting and satisfying meal.

Beef Stir Fry: Whip up a flavorful and colorful stir fry with tender beef and a variety of fresh vegetables. The combination of savory flavors and vibrant textures makes for a delicious and healthy main course.

Why trust this Marshmallow-Filled S’mores Cupcakes Recipe:

This recipe guarantees a delightful experience with its perfect balance of chocolate and marshmallow. The moist and flavorful cupcakes are filled with a luscious marshmallow creme and topped with a rich milk chocolate frosting. The combination of cocoa powder and buttermilk ensures a tender crumb, while the toasted marshmallows add a delightful finishing touch. Trust the expertise behind this recipe to create a memorable treat that will impress both novice and experienced bakers alike.

Want to share your experience making these delectable Marshmallow-Filled S'mores Cupcakes or discuss the recipe further? Join the conversation in our Baking and Desserts forum section!

FAQ:

What is the best way to store these cupcakes?

The best way to store these cupcakes is in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can refrigerate them for up to 1 week. Just be sure to bring them to room temperature before serving.

Can I make these cupcakes in advance?

Yes, you can make the cupcakes in advance. You can bake the cupcakes, prepare the filling, and make the frosting ahead of time. Store the cupcakes and frosting separately in airtight containers. When you're ready to serve, assemble the cupcakes and add the toasted marshmallows.

Can I substitute the buttermilk with another ingredient?

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to reach 1 cup. Let it sit for 5-10 minutes before using in the recipe.

How can I toast the marshmallows if I don't have a broiler?

If you don't have a broiler, you can use a kitchen torch to toast the marshmallows. Alternatively, you can carefully toast the marshmallows over a gas stove burner or using a grill.

Can I make these cupcakes without the marshmallow filling?

Yes, you can make these cupcakes without the marshmallow filling if you prefer. Simply skip the step for creating the pocket in the center of the cupcake and proceed with frosting and topping the cupcakes as desired.