S'mores Cupcakes

5 stars (6 ratings)

It's everyone's favorite campfire treat, in cupcake form! Moist, honey-graham cake filled with marshmallow and topped with an easy chocolate frosting.

Prep Time35

Cook Time18

Total Time53

Course: Dessert

Cuisine: American

Keyword: S'mores Cupcakes, smores cupcake recipe

Servings: cupcakes

Calories: 404kcal

Ingredients

For the honey graham cupcakes

1 1/4 cup cake flour *
1 cup graham flour
1/2 cup dark brown sugar loosely packed
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon scant kosher salt
1/4 teaspoon ground cinnamon
3/4 cup unsalted butter softened
2 large eggs
2/3 cup sour cream **
1/2 cup milk
1/4 cup honey
2 teaspoons vanilla extract

For the marshmallow filling

~1 cup marshmallow creme
OR homemade marshmallow sauce

For the chocolate frosting

1 cup unsalted butter softened
1/2 teaspoon kosher salt
3/4 cup unsweetened cocoa powder
4 cups powdered sugar
~1/4 cup heavy whipping cream
1 teaspoon vanilla extract
~1 cup micro-marshmallows for garnish

US Customary - Metric

Instructions

To make the honey graham cupcakes:

Preheat the oven to 350 degrees F and line cupcake pans with papers.
Place the cake flour, graham flour, brown sugar, baking powder, baking soda, salt, and cinnamon in the bowl of an electric mixer and stir together to combine.
Add the butter, and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
Mix in the eggs on medium-low speed, until smooth (about 1 minute).
Add the sour cream, milk, honey, and vanilla, and mix on medium-high speed for about 2 to 3 minutes, to aerate the batter and build the cake's structure.
Transfer the batter to the prepared pans and bake for 16 to 20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
Cool completely, then fill with marshmallow and top with chocolate frosting.
Garnish with micro-marshmallows.

To make the chocolate frosting:

Place the butter, salt, and cocoa powder in a large mixing bowl, and add about 1/3 of the powdered sugar.
With an electric mixer, beat on medium speed until combined.
Add the remaining powdered sugar (in 2 more additions), beating until combined.
Stir in the cream*** and vanilla, then turn the mixer up to medium-high speed and whip the frosting until light and fluffy.

Video

Notes

*Learn more about cake flour here: Why Use Cake Flour.

**Greek yogurt or buttermilk can be substituted. Make your own buttermilk by stirring 2 teaspoons of lemon juice or white vinegar into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.

***The amount of cream needed can vary. Start with 3 tablespoons and add more if necessary. You just want it to have a nice spreadable consistency, without being too loose or runny.

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