How To Make S’mores Cookie Dough Cupcakes
These s’mores cookie dough cupcakes are made with s’mores cookie dough and loaded with a graham cracker cake, chocolate ganache, and toasted marshmallow.
Preheat oven to 350 degrees F.
Using a stand mixer, whip the egg whites to soft peaks. Gently empty into another bowl.
Wipe out the stand mixer, then cream the butter in a stand mixer and add the sugar.
Mix for 3 minutes using a paddle attachment until light and fluffy.
Add the egg yolks, one at a time, until each is well combined.
Sift together the flour, graham cracker crumbs, baking soda and powder, and salt.
Alternating wet, then dry, in thirds, add the milk and dry ingredients in until just combined.
Fold in the egg whites gently.
Using a ¼ cup ice cream scoop, scoop the batter into cupcake liners. Add the Eggless S’mores Cookie Dough to the middle and bake for 15 to 18 minutes.
Check at 15 minutes, if they spring back up when touched take them out. The less they cook the fluffier they will be.
Once cooled, top with frosting or ganache.
Top with large marshmallows.
Turn the broiler in the oven on high.
Put the cupcake pan back in the oven on the top rack.
Seconds or so later, they should be nice and browned.
Recipe for S’mores Eggless Cookie Dough
- Calories: 154.24kcal
- Fat: 7.45g
- Saturated Fat: 3.97g
- Trans Fat: 0.26g
- Monounsaturated Fat: 1.99g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 19.83g
- Fiber: 0.29g
- Sugar: 12.18g
- Protein: 2.39g
- Cholesterol: 41.57mg
- Sodium: 138.50mg
- Calcium: 46.02mg
- Potassium: 42.08mg
- Iron: 0.42mg
- Vitamin A: 60.83µg
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