Get ready to elevate your snacking game with these 20 ridiculously delicious Smores Cupcake Recipes! The classic campfire treat gets a sweet and creative makeover in each of these mouth-watering cupcakes. From classic graham cracker crusts to toasted marshmallow toppings, we’ve got you covered.
From the original recipe for Classic Smores Cupcakes with Graham Cracker Crust to the decadent Chocolate Smores Cupcakes with Marshmallow Frosting, every single one of these scrumptious treats is sure to satisfy your sweet tooth. And don’t even get us started on the variety of flavors – from Peanut Butter Smores Cupcakes with Chocolate Ganache to Vegan Smores Cupcakes with Coconut Whipped Cream, there’s something for everyone.
Classic Smores Cupcakes with Graham Cracker Crust
Transform the campfire classic into a delightful dessert with these moist and gooey cupcakes featuring a crunchy graham cracker crust. Perfect for s’mores lovers of all ages!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 1/2 cup graham cracker crumbs
– 1/4 cup milk chocolate chips
– Marshmallow creme (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour and graham cracker crumbs. Add softened butter; mix until well combined.
3. Press 1 tablespoon of the crust mixture into each liner.
4. Bake for 12-15 minutes or until lightly browned.
5. Allow cupcakes to cool completely before filling with marshmallow creme and topping with milk chocolate chips.
Cooking Time: 12-15 minutes
Chocolate Smores Cupcakes with Marshmallow Frosting
Elevate your campfire treats to new heights with these rich and gooey Chocolate S’mores Cupcakes, topped with a fluffy Marshmallow Frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– Marshmallow Frosting (recipe below)
– Graham cracker crumbs, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder, milk, eggs, and vanilla extract. Whisk until smooth.
4. Melt chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
5. Add melted chocolate to the wet ingredients and whisk until combined.
6. Fold dry ingredients into the wet mixture until just combined.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Marshmallow Frosting:
– 1 cup marshmallow creme
– 2 tablespoons unsalted butter, softened
– 2 cups powdered sugar
Whisk until smooth and creamy.
Peanut Butter Smores Cupcakes with Chocolate Ganache
Take your s’mores game to the next level by transforming this classic campfire treat into a decadent cupcake. Rich peanut butter and chocolate flavors combine in these moist, fluffy treats, topped with a velvety ganache and crushed graham cracker crumbs.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Crushed graham crackers, for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine peanut butter, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with chocolate ganache (recipe below).
Chocolate Ganache:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, softened
– 1 cup semisweet chocolate chips
Combine heavy cream and softened butter in a saucepan over low heat. Stir until smooth, then remove from heat. Add chocolate chips and stir until melted and smooth. Let cool before topping cupcakes.
Mini Smores Cupcakes with Toasted Marshmallow Topping
These bite-sized treats combine the classic campfire treat with the convenience of a cupcake. Perfect for backyard gatherings or as a sweet surprise.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup semisweet chocolate chips
– Marshmallows and graham cracker crumbs for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, and vanilla extract.
4. Combine wet and dry ingredients; stir until just combined.
5. Melt chocolate chips in the microwave or over a double boiler. Fold into batter.
6. Divide batter among muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let cool completely before topping with toasted marshmallow and graham cracker crumbs.
Cooking Time: 18-20 minutes
Vegan Smores Cupcakes with Coconut Whipped Cream
Vegan S’mores Cupcakes with Coconut Whipped Cream: A Delicious Twist on a Classic Campfire Treat!
These moist and flavorful cupcakes are infused with the magic of s’mores, featuring a rich chocolate cake, toasted marshmallow filling, and a crunchy graham cracker crust. Top it off with a dollop of creamy coconut whipped cream for a decadent treat that’s perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup non-dairy milk
– 1/4 cup canola oil
– 1 teaspoon vanilla extract
– 1/4 cup marshmallow creme
– 1/4 cup graham cracker crumbs
– Coconut whipped cream (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add non-dairy milk, oil, and vanilla extract; mix until smooth.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before filling with marshmallow creme and topping with graham cracker crumbs.
Coconut Whipped Cream:
1. Chill a bowl and beaters in the refrigerator for at least 30 minutes.
2. Open a can of full-fat coconut milk; scoop out the solid white coconut cream into the chilled bowl.
3. Add 1 tablespoon granulated sugar and whip until smooth and creamy.
Gluten-Free Smores Cupcakes with Almond Flour
Experience the classic campfire treat in a new way with these scrumptious gluten-free smores cupcakes made with almond flour. These moist and flavorful treats are perfect for any occasion, whether it’s a backyard BBQ or a special celebration.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
– Marshmallow creme (for topping)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a large bowl, cream together butter and eggs until light and fluffy. Add vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Melt chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
6. Fold melted chocolate into cupcake batter until fully incorporated.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cupcakes to cool completely before topping with marshmallow creme.
Cooking Time: 18-20 minutes
Smores Stuffed Cupcakes with Melted Chocolate Center
Elevate your cupcake game with these rich and gooey treats that capture the essence of a campfire classic. Moist chocolate cupcakes are filled with a toasted marshmallow and melted chocolate center, then topped with a layer of fluffy marshmallow frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– 1/2 cup marshmallow creme
– Fluffy marshmallow frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Melt chocolate chips in the microwave or in a double boiler. Let cool slightly.
6. Fill each cupcake liner 2/3 full with batter. Place a spoonful of melted chocolate and marshmallow creme on top.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Smores Cupcakes with Caramel Drizzle
Experience the campfire classic in a whole new way with these rich and gooey s’mores cupcakes, topped with a sweet caramel drizzle. Perfect for a unique dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Hershey’s chocolate chips (for the marshmallow topping)
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with marshmallow fluff and caramel drizzle.
Cooking Time: 18-20 minutes
Smores Cupcakes with Cinnamon Graham Cracker Base
Experience the classic campfire treat in cupcake form! Moist chocolate cupcakes topped with toasted marshmallow meringue and a crunchy cinnamon graham cracker base will transport you to a summer night under the stars.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 teaspoon vanilla extract
– Cinnamon graham cracker crumbs (about 1/4 cup)
– Marshmallow meringue topping (see below for recipe)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder, milk, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with marshmallow meringue and cinnamon graham cracker crumbs.
Marshmallow Meringue Topping:
– 1/2 cup egg whites
– 1/4 cup granulated sugar
Beat egg whites and sugar until stiff peaks form. Toast in a toaster oven or under the broiler for 30-45 seconds, or until golden brown.
Smores Cupcakes with Nutella Swirl
Take your love of s’mores to the next level by baking them into a cupcake. This recipe combines the classic campfire treat with the richness of Nutella for a unique and delicious dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup whole milk
– 1 cup marshmallows (mini or regular)
– Nutella, for swirl
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, egg, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Fold in marshmallows.
6. Divide batter evenly among cupcake liners.
7. Drizzle Nutella swirl on top of each cupcake.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Smores Cupcakes with Salted Caramel Frosting
Elevate your camping trip memories by transforming the classic campfire treat into a sweet and gooey cupcake. These moist chocolate cupcakes filled with toasted marshmallow filling, topped with salted caramel frosting, and finished with a sprinkle of graham cracker crumbs are sure to delight.
Ingredients:
For the Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the Salted Caramel Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons heavy cream
– 1/2 teaspoon sea salt
– 1/4 teaspoon flaky sea salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder and milk. Stir until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in vanilla extract.
6. Gradually add dry ingredients to wet ingredients, stirring until just combined.
7. Divide batter evenly among cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Allow cupcakes to cool completely before filling with toasted marshmallow filling and topping with salted caramel frosting.
Cooking Time: 18-20 minutes
Smores Cupcakes with Dark Chocolate Ganache
Elevate your campfire treats to a new level with these decadent s’mores cupcakes, featuring rich dark chocolate ganache and toasted marshmallow buttercream.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– Marshmallow buttercream (recipe below)
– Dark chocolate ganache (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add butter, eggs, and vanilla extract; mix until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before topping with marshmallow buttercream and drizzling with dark chocolate ganache.
Marshmallow Buttercream:
– 1/2 cup unsalted butter, at room temperature
– 1 3/4 cups powdered sugar
– 2 tablespoons toasted marshmallow fluff
Dark Chocolate Ganache:
– 1 cup heavy cream
– 1/2 cup dark chocolate chips (at least 60% cocoa)
Smores Cupcakes with Raspberry Jam Filling
Elevate the campfire classic by transforming it into a delightful cupcake. This recipe combines moist chocolate cake, toasted marshmallow buttercream, and a surprise burst of raspberry jam.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– Raspberry jam (about 1/4 cup)
– Marshmallow buttercream (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth. Add eggs one at a time, whisking well after each addition.
4. Gradually add dry ingredients to the chocolate mixture, alternating with oil, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Marshmallow Buttercream:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons marshmallow creme
Whisk all ingredients together until smooth and creamy. Fill cooled cupcakes with raspberry jam and top with marshmallow buttercream.
Smores Cupcakes with Espresso-Infused Frosting
Satisfy your sweet tooth with these unique cupcakes that combine the classic campfire treat with a rich, espresso-infused frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 1 tablespoon unsweetened cocoa powder
– 1/4 teaspoon marshmallow extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons espresso powder
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, cocoa powder, and marshmallow extract.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting.
Espresso-Infused Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add espresso powder and vanilla extract; mix well.
4. Use immediately or store in an airtight container for up to 3 days.
Smores Cupcakes with White Chocolate Drizzle
Elevate your campfire treat game with these moist and gooey s’mores cupcakes topped with a rich white chocolate drizzle. Perfect for outdoor enthusiasts or those who simply love the classic campfire snack!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup milk chocolate chips
– 1/4 cup marshmallow creme
– White chocolate chips for drizzling
– Graham cracker crumbs and toasted marshmallows for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with milk chocolate chips, beginning and ending with dry ingredients.
5. Divide batter evenly among liners.
6. Bake for 18-20 minutes or until toothpick comes out clean.
7. Allow cupcakes to cool completely before drizzling with white chocolate and garnishing (if desired).
Cooking Time: 18-20 minutes
Smores Cupcakes with Pretzel Crust
These moist chocolate cupcakes are topped with toasted marshmallow buttercream and sandwiched between crunchy pretzel crusts, making for a unique dessert that’s perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Pretzel rods, crushed
– Marshmallow buttercream (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
5. Gradually add dry ingredients to chocolate mixture, whisking until just combined.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before topping with marshmallow buttercream and pretzel crust.
Cooking Time: 18-20 minutes
Smores Cupcakes with Brownie Bottom
Elevate your campfire treats to a new level with these decadent cupcakes featuring a rich brownie base, topped with a fluffy marshmallow meringue and gooey chocolate ganache.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 1 cup brownie mix (homemade or store-bought)
– Marshmallow meringue (store-bought or homemade)
– Chocolate ganache (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Prepare the brownie mixture according to package instructions. Fill each liner about 3/4 full.
3. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
4. Allow cupcakes to cool completely before topping with marshmallow meringue and chocolate ganache.
Cooking Time: 20-22 minutes
Smores Cupcakes with Toasted Coconut Topping
Elevate your classic campfire treat into a sweet and indulgent dessert with these S’mores Cupcakes featuring a toasted coconut topping. Rich chocolate, gooey marshmallows, and crunchy graham cracker crumbs come together in a delightful combination.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 12 graham cracker crumbs
– 1 cup marshmallows
– 1 cup semi-sweet chocolate chips
– Toasted coconut topping (see below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients; stir until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely.
Toasted Coconut Topping:
1. Preheat oven to 350°F.
2. Spread shredded coconut on a baking sheet.
3. Toast for 5-7 minutes, stirring occasionally, until lightly browned.
4. Sprinkle toasted coconut over cooled cupcakes.
Smores Cupcakes with Bourbon-Infused Frosting
Take a classic campfire treat to new heights with these moist and decadent cupcakes, topped with a rich bourbon-infused frosting that’s sure to delight.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/4 cup bourbon whiskey
– 2 cups powdered sugar
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and eggs until light and fluffy. Add vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with 1/2 cup of water.
5. Divide batter evenly among muffin tin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
7. For the frosting, beat cream cheese and bourbon until smooth. Gradually add powdered sugar and butter.
8. Top cooled cupcakes with frosting.
Cooking Time: 18-20 minutes
Smores Cupcakes with Candied Bacon Garnish
Elevate your campfire classic into a sweet and savory masterpiece with these S’mores Cupcakes, topped with crispy candied bacon. Perfect for a unique dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup marshmallow creme
– 1 cup semi-sweet chocolate chips
– Candied bacon strips (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until combined.
3. Beat in eggs and vanilla extract. Divide batter evenly among muffin cups.
4. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
5. Top each cupcake with marshmallow creme, chocolate chips, and candied bacon.
Cooking Time: 18-20 minutes
Summary
Indulge in the sweet and gooey world of smores cupcakes! This article presents 20 mouthwatering recipes that combine the classic campfire treat with moist cupcake goodness. From classic graham cracker crust to decadent chocolate ganache, each recipe offers a unique twist on the traditional s’mores experience. Whether you’re looking for vegan, gluten-free, or just plain indulgent options, there’s something for everyone in this collection of irresistible smores cupcakes. Get ready to satisfy your sweet tooth and elevate your baking game with these 20 scrumptious recipes!
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