SMores Cupcakes

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Course cupcake, Dessert, dessert recipe, summer

Cuisine cupcake, dessert, dessert recipes, summer

Prep Time 20

Cook Time 20

Servings cupcakes

Author Beth Gorden

Let’s start with the prep work:
Preheat your oven to 350°F.Line your cupcake pans with 24 cupcake liners.
Crush graham crackers until you get 1 3/4 cup of crumbs! You can use a food processor or simply place them in a sturdy Ziploc bag and crush them with a mallet or rolling pin until they’re fine crumbs.
In a small bowl, combine the graham cracker crumbs with 3 Tablespoons sugar and 4 Tablespoons melted butter until it’s all well mixed.
Add 1 tablespoon of this mixture into each cupcake liner. Use the back of a spoon or a small cup to press it firmly into the bottom.

Start by sifting together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In the bowl of a stand mixer or using a large mixing bowl with a hand mixer, combine the sugar and oil. Mix them on medium-high speed for about 3 minutes until the mixture is light and fluffy.
Next, add in the sour cream and vanilla extract, mixing well and scraping down the sides of the bowl as needed. Then, beat in the eggs one at a time, making sure to mix thoroughly after each addition.
Now, it’s time to bring it all together! Gradually add the dry ingredients, alternating with ¾ cup of boiling water, mixing just until everything is combined. Don’t forget to scrape the sides of the bowl as needed!
Spoon the batter evenly into the cupcake liners, filling each one just slightly over halfway.
Tip: If you have any leftover batter, feel free to whip up some classic chocolate cupcakes! Just remember not to overfill the liners, or you might end up with cupcakes overflowing their edges.
Place a piece of broken Hershey’s bar into the center of each cupcake’s chocolate batter for a delicious surprise!
Bake your cupcakes for 20-24 minutes, or until a toothpick inserted into the center comes out clean. You can also gently press the top of a cupcake—if it bounces back, it’s done! Once baked, take them out of the oven and let them cool completely.

Time to frost and decorate those cupcakes! In a large bowl, start by combining softened butter and cream cheese. Beat them together until you have a smooth, creamy mixture. Next, add in powdered sugar, a splash of vanilla, and 3/4 cup of graham cracker crumbs. Mix everything together until well combined!
Now, to achieve that perfect buttercream consistency, gradually add cream or milk—just one tablespoon at a time—until it’s just right. Once your frosting is ready
Transfer it to a piping bag fitted with a large tip, and get ready to pipe it onto your cooled cupcakes for a delicious finish

Preheat your oven to broil! Arrange 24 large marshmallows on a baking sheet in a single layer, then pop them under the broiler. Keep a close eye on them as they toast to your preferred level of golden perfection. For an extra touch, feel free to rotate them for even browning!
Pro Tip: Line your baking sheet with parchment paper for easy cleanup—especially helpful if you get a little caught up in the marshmallow magic and they get a bit gooey!

Top with a perfectly toasted marshmallow, a delicious square of Hershey’s chocolate, and a crunchy piece of graham cracker for that ultimate s’mores experience!