S'mores Cupcakes
Dark chocolate cake, marshmallow buttercream, and crumbled graham crackers come together in these sweet S'mores Cupcakes.
Prep Time25 minutes mins
Cook Time25 minutes mins
Total Time50 minutes mins
Course: Cupcakes
Cuisine: American
Servings: 48 cupcakes
Calories: 437kcal
For the cupcakes
- 3 cups cake flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 16 tablespoon unsalted butter room temperature
- 1 ½ cups light brown sugar packed
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups buttermilk
For the marshmallow buttercream
- 2 cups unsalted butter room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 4-6 cups powdered sugar
- 1-2 tablespoon milk
- 14 oz marshmallow fluff
- crumbled graham crackers for sprinkling on top
To make the cupcakes
Preheat the oven to 350 degrees F. Line a muffin tin with liners. Set aside.
In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugars together. Add the eggs, one at a time, mixing well between additions. Add the vanilla extract.
Alternate between adding some of the dry ingredients with the buttermilk. After the last addition, mix until just combined. Scrape down the sides, making sure to get the bottom, too. Mix for another minute.
Fill the liners ½ of the way full. Bake for 20-25 minutes or until a knife/toothpick, when inserted into the center, comes out clean.
Allow the cupcakes to cool for 5-10 minutes in the muffin tin, then remove and place them on a wire rack to finish cooling completely.
To make the buttercream
While the cupcakes are cooling, make the marshmallow buttercream frosting.
Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth.
Add 2 cups of the powdered sugar and beat on low until well combined.
Add another 2 cups of powdered sugar along with 1 tbs of milk. Beat until combined.
Add the marshmallow fluff and beat until combined. Depending on the desired consistency, add the remaining 1-2 cups of sugar and remaining milk and beat until the frosting reaches the desired thickness.
Beat on medium speed until the frosting is smooth and fluffy (about 4 minutes). Slather/pipe the frosting onto the cooled cupcakes and top with graham cracker crumbles.
Serving: 1 | Calories: 437kcal | Carbohydrates: 82g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 171mg | Sugar: 71g