Description
Elevate classic s’mores with these decadent cupcakes, featuring a graham cracker crust, soft chocolate cake, and marshmallow fluff center. Perfect for summer gatherings or a gourmet bakery-style dessert, they balance rich cocoa, airy marshmallow, and gooey toasted topping in every bite.
Ingredients
1 box chocolate cake mix (15.25 oz)
1 cup graham cracker crumbs
1/4 cup melted unsalted butter
1 cup marshmallow fluff
3 cups chocolate frosting
1/2 cup mini marshmallows (about 120 pieces)
24 squares high-quality milk chocolate
Instructions
Preheat oven to 350°F (175°C)
In a bowl, mix graham cracker crumbs with melted butter; press firmly into cupcake liners and set in a muffin tin
Prepare chocolate cake mix batter per package instructions and divide evenly into crumb-lined cups
Bake for 20 minutes or until a toothpick inserted into the center comes out clean
Let cupcakes cool completely in the tin
Spoon a small amount of marshmallow fluff into each cooled cupcake
Spread chocolate frosting over the fluff, leaving a slight gap from the edges
Top each cupcake with a mini marshmallow and a piece of chocolate
Use a kitchen torch or broiler to lightly toast the marshmallows until golden
Notes
Ensure frosting is firm for clean layering
Stiffen the marshmallow fluff by briefly freezing mini marshmallows before toasting
Substitute graham cracker crumbs with finely crushed gluten-free crackers if needed
Avoid alcohol-based frostings to maintain halal-friendly preparation
- Prep Time: 25
- Cook Time: 20
- Category: Cupcake Recipes for Every Sweet Craving
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 42g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 60mg