Homemade S’mores Cupcakes with Toasted Marshmallow Frosting
Indulge in a delicious summertime treat with these homemade s’mores cupcakes with toasted marshmallow frosting. The cupcake itself is a graham cracker and chocolate combination, topped with a sweet and fluffy marshmallow frosting. This recipe is perfect for a summer barbecue or a sweet treat for your family.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup graham cracker crumbs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, melted and cooled
- ¾ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup semisweet mini chocolate chips
- 2 cups marshmallow creme
- ½ cup butter, room temperature
- 3 cups powdered sugar
Directions:
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.
- In a large bowl, mix together the melted butter and brown sugar. Beat in the eggs, one at a time, until light and fluffy. Stir in the vanilla extract and buttermilk.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each one about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- In a large bowl, beat the marshmallow creme and butter together until light and fluffy. Gradually add in the powdered sugar, one cup at a time, until fully combined.
- Once the cupcakes have cooled, spread the frosting on top of each cupcake. Toast the marshmallow frosting with a kitchen torch, if desired.
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