
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.
Serves:
Ingredients
For the Cupcakes:
- ½cupcocoa powder,(42 grams), unsweetened
- Âľcupall purpose flour,(95 grams), spoon & leveled
- ½tspbaking soda
- Âľtspbaking powder
- ÂĽtspsalt
- 2large eggs,at room temperature
- ½cupgranulated sugar,(100 grams)
- ½cuplight brown sugar,(100 grams), packed
- â…“cupvegetable 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
- â…”cupmarshmallow creme,Fluff
- ½tsppure vanilla extract
- 2tbspheavy cream,(30 milliliter)
- 1cupconfectioner’s sugar,(90 to 120 grams)
- ÂĽtspsalt
For the Milk Chocolate Frosting:
- 1Âľcupsconfectioner’s sugar,(210 grams)
- ÂĽcupcocoa 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
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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.
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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.
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Gently stir for about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined. Do not overmix.
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Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides.
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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:
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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:
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Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.Â
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With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
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Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.
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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:
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Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about Âľ-inch deep.
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Place 1 spoonful of marshmallow filling inside and top with the piece of cupcake you removed to seal.
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Frost the cupcakes however you like. Sprinkle with crushed graham crackers.
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Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on the broil.
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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.
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Enjoy immediately while the marshmallows are nice and gooey.
Nutrition
- Calories:Â 384.28kcal
- Fat:Â 18.68g
- Saturated Fat:Â 8.30g
- Trans Fat:Â 0.44g
- Monounsaturated Fat:Â 7.46g
- Polyunsaturated Fat:Â 1.75g
- Carbohydrates:Â 54.37g
- Fiber:Â 2.03g
- Sugar:Â 41.93g
- Protein:Â 3.40g
- Cholesterol:Â 58.94mg
- Sodium:Â 229.95mg
- Calcium:Â 53.03mg
- Potassium:Â 122.90mg
- Iron:Â 1.34mg
- Vitamin A: 113.45µg
- Vitamin C:Â 0.11mg
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