Description
Rich chocolate cupcakes topped with marshmallow frosting, toasted marshmallows, graham cracker crumbs, and chocolate drizzle—perfect for summer gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee or hot water
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- Mini marshmallows, lightly toasted
- Graham cracker crumbs
- Chocolate syrup or melted chocolate
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, oil, eggs, and vanilla until smooth.
- Add dry ingredients to wet ingredients, alternating with buttermilk.
- Stir in hot coffee or water until batter is smooth.
- Fill cupcake liners about ¾ full and bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.
- Beat butter until creamy. Add powdered sugar, marshmallow fluff, and vanilla; beat until light and fluffy.
- Pipe frosting onto cooled cupcakes.
- Top with toasted marshmallows, graham cracker crumbs, and drizzle with chocolate.
Notes
- Store in an airtight container for up to 3 days.
- For a stronger coffee flavor, use hot coffee instead of water.
- Toast marshmallows with a kitchen torch for a campfire effect.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 32g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: S’mores cupcakes, Campfire cupcakes, Chocolate cupcake recipe, Marshmallow frosting, Summer dessert cupcakes, Graham cracker dessert