Moist graham cracker cupcakes filled with marshmallow fluff topped with rich chocolate buttercream frosting, graham cracker crumbs and bits of marshmallow. The best smores cupcake yet!
So apparently last Sunday was National S’mores Day. Yeah, I’m usually behind on things of this nature. Better late than never, right?
This smores cupcake is one of the best you will ever eat. This graham cracker cupcake is soft and crumbly. It’s filled with creamy marshmallow fluff. Topped with smooth chocolate frosting, graham cracker crumbs, and tiny bits of marshmallow. These cupcakes are going to rock your world!
I love recipes that bring a sense of nostalgia. My family spent a whole week each summer camping at Hanging Rock State Park. We would sit around the fire pit roasting marshmallows and devouring melty s’mores. These cupcakes take me right back to that place and time.
For this cupcake, I wanted something a bit lighter but full of the s’mores flavors. The most important part is the cupcake. It needed to taste exactly like a graham cracker and be moist and crumbly.
I took my vanilla cupcake recipe from the Root Beer Float Cupcakes I shared with you last week and changed it up a little. I replaced most of the flour with graham cracker crumbs. This gave the cupcakes more of a flaky crumb, just like a graham cracker.
The cupcakes are filled with a gooey marshmallow filling straight from a jar of marshmallow fluff. Yeah, I cheated a bit. Don’t hold it against me. The easiest way to fill a cupcake is to cut a hole in the top, making sure not to go too far down. Then, plop your filling inside the hole and cover the hole with frosting.
This chocolate buttercream frosting is going to be your new favorite. It is smooth, creamy, and rich. Pipe it on top of the cupcakes and dust lightly with graham cracker crumbs. Dot the frosting with mini marshmallow cut in half.
You will love these light cupcakes. They are simple to put together and taste like you spent all day making them.
Go ahead, see for yourself!
Smores Cupcakes with Marshmallow Filling
Moist graham cracker cupcakes filled with marshmallow fluff topped with rich chocolate buttercream frosting, graham cracker crumbs and bits of marshmallow. The best s’mores cupcake yet!
For the cupcakes
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups graham cracker crumbs finely ground
- 1/2 cup cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup marshmallow fluff
For the frosting
- 1 ounce unsweetened chocolate coarsely chopped
- 1 ounce semisweet chocolate coarsely chopped
- 1/2 cup unsalted butter softened
- 2 cups confectioners' sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Make the cupcakes
Preheat oven to 350ºF.
In a large mixing bowl beat together the butter and sugar. Add eggs one at a time, whisk after each addition. Beat in the vanilla.
In a medium mixing bowl combine graham cracker crumbs, flour, salt, and baking powder. Gradually add graham cracker mixture to butter mixture alternating with milk. Begin and end with flour mixture. Mix until well blended.
Spoon batter into a paper-lined muffin pan, filling each up with 1/4 cup of batter. Bake for 20 minutes. Remove cupcakes immediately from pan, and cool on a wire rack.
Cut a small hole in the top center of each cupcake. Spoon 1-2 Tbs of marshmallow fluff into the cutout.
Make the frosting
Make the frosting: Set a heatproof bowl over a pot of simmering water. Add chocolate pieces to the bowl, stir often until chocolate melts.
Beat butter and sugar together until creamy. Add cocoa powder, melted chocolate, milk, and vanilla extract. Beat until mixture is smooth and creamy. If desired, top the cupcakes with frosting. Sprinkle lightly with graham cracker crumbs and tiny bits of marshmallow.
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