What to do with all the leftover s’mores fixings from the summer’s camping adventures? Make S’mores Cupcakes of course!
Chocolate filled graham cracker cupcakes with a dreamy marshmallow frosting…I’d like s’more please!
When my youngest son returned home from his last camping trip of the summer, along with him came a huge bag of leftover marshmallows, a whole box of graham crackers and 2 large sized chocolate bars. Of course, these items are all delicious on their own but since there was so much remaining I figured he hadn’t had his fill of campfire s’mores. So…I decided to use the remaining ingredients and make a batch of cupcakes. The holidays were right around the corner after all and I enjoy being in the kitchen baking.
These delicious treats were the result…
Chocolate is my sweet treat of choice. However, my favorite part of these s’mores cupcakes is actually the marshmallow frosting. It tastes like the inside filling of a Ding Dong, one my child hood favorites.
This frosting can easily be made with store bought marshmallow fluff. But if you have some marshmallows hanging out in your pantry without any plans, use them to make this frosting!
I finished these cupcakes with a drizzle of chocolate ganache, which I usually have hanging out in my fridge. You can find a recipe for ganache with my chocolate peanut butter ice cream cake.
Chocolate filled graham cracker cupcakes with a dreamy marshmallow frosting...I'd like s'more please!
- 1 ¼ cup graham cracker crumbs
- ¾ cup flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup milk
- 4 cups marshmallows about 32 regular marshmallows
- 4 teaspoons corn syrup
- 1 cup butter room temp
- 3 cups marshmallow fluff cooled
- 2 teaspoons vanilla
- 2 – 2 ½ cups powdered sugar
- 1 cup marshmallow fluff
- 6 ounces chocolate about 1 cup
- ¼ cup milk
Preheat oven to 350 degrees F
Line muffin pans with paper cupcake liners
Combine the graham cracker crumbs, flour, sugar, baking powder, salt and cinnamon in mixing bowl
Add the vegetable oil, eggs, vanilla and milk and mix until combined
Fill each cupcake liner about ¾ full, about ¼ cup of batter
Bake at 350 degrees for 20 – 22 min, until toothpick comes out clean
Allow cupcakes to cool completely
Cut a 1" wide hole in the top of each cupcake, cut at an angle and pull the cone shape out of the cupcake
Cut the pointy part off the cone and reserve the top to place over the filling
Fill each cupcake with chocolate marshmallow filling
Place the reserved tops back on the cupcakes
Frost the cupcakes with the marshmallow buttercream
Drizzle with chocolate ganache
Melt the marshmallows in double boiler over low heat until they start to become sticky
Add the corn syrup and stir until smooth
Store in a container that has been misted with oil, for easy removal
Mix together the butter, marshmallow fluff and vanilla until creamy
Add powdered sugar, ¼ cup at a time while mixing
Continue to add powdered sugar until desired consistency is reached, may be a little more or less than 2 cups
Combine the chocolate and the marshmallow fluff and microwave on low until chocolate begins to melt
Add the milk 1 Tablespoon at a time and stir until you reach desired consistency