The Best S’mores Cupcakes for Gooey, Chocolate Cravings
Let me tell you a little secret: the first time I bit into one of these S’mores Cupcakes, I legit had a flashback to childhood summers, sticky marshmallow fingers, crackling bonfires, and melted chocolate smudged on my cheeks. That’s the kind of cupcake we’re talking about here.
Servings: 24 Cupcakes
Calories: 270kcal
Ingredients
Chocolate Cupcake Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon fine salt
- 3 large eggs at room temperature
- 1 cup whole milk
- ½ cup vegetable oil or any neutral oil you prefer
- 2 teaspoons pure vanilla extract
- ¾ cup freshly brewed hot coffee
Marshmallow Frosting Ingredients
- 2 large egg whites
- 1 cup granulated sugar
- 6 tablespoons water
- 1 tablespoon light corn syrup
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup miniature marshmallows you can also use 8 large ones, chopped
- 1 ½ teaspoons pure vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C), then line a standard muffin tin with cupcake liners so they’re easy to remove later without sticking.
- While the oven gets hot, grab a large mixing bowl and whisk together your dry ingredients, this includes the flour, cocoa powder, sugar, baking powder, baking soda, and a pinch of salt.
- Add the eggs, milk, oil, and vanilla extract into the bowl next.
- Use a hand mixer and mix everything until the batter is smooth and well blended.
- Once it’s all looking nice and silky, it’s time for the special touch, slowly pour in the brewed hot coffee and gently stir it in. The batter will be a bit thin, but don’t worry, that’s totally normal.
- And if you’re not into using coffee, you can absolutely swap it for hot water instead, it still works great!
- Fill each cupcake liner about two-thirds of the way with batter to give them room to rise. A measuring cup with a spout can make this part less messy, but a spoon works just fine too.
- Bake for 22 to 24 minutes at 350°F (175°C), or until a toothpick inserted in the center reveals a few tender crumbs.
- Allow the cupcakes to cool slightly in the pan, then carefully transfer them to a wire rack to cool all the way.
- While they cool, get started on the marshmallow frosting. Whisk the egg whites, sugar, water, corn syrup, cream of tartar, and salt in a heat-safe bowl.
- Position the bowl over a pot of simmering water, without letting it touch the liquid, and stir until the sugar dissolves and the mixture becomes warm, about 3 minutes.
- After removing from the heat, beat the mixture with a hand mixer on medium-high until it becomes fluffy.
- Meanwhile, melt the mini marshmallows in the microwave until puffed and gooey, then add them to the fluffy frosting along with the vanilla extract.
- Beat everything together until smooth and glossy.
- Once the cupcakes are cool, spoon or pipe the frosting on top however you like. If you’ve got a kitchen torch, you can give the tops a little toast for that classic campfire look. Enjoy!
Notes
- Using expired baking powder or soda? That’s a cupcake killer. Always double check those dates or test a small amount in water before baking.
- Not letting the cupcakes cool completely before frosting is a recipe for a melted mess. Be patient, cool cupcakes = perfect frosting.
- Not a coffee fan? You can swap it with ¾ cup boiling water instead. Your cupcakes will still bake up rich and tasty,