Marshmallow-Filled S’mores Cupcakes.
Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S’mores have never tasted so good!
Warning: lots of step-by-step photos today!
It’s almost summertime. Let’s get this party started!
…with one of the most amazing cupcakes you’ll ever eat. The ultimate s’more. The softest, richest homemade chocolate cupcake. Silky smooth milk chocolate frosting, creamy marshmallow filling, and a toasted marshmallow plopped on top of it all. These are, by far, the best cupcakes in the entire world. Well, at least for this s’more lover.
These cupcakes bring back so many sweet memories for me. Toasting marshmallows around a fire pit at Deep Creek Lake, stuffing our faces with s’mores on my first camping trip, making s’more cookies, and s’mores fudge – on TV!
I teamed up with JET-PUFFED this month to bring you today’s overloaded s’mores recipe. They know just how marshmallow crazed I am, and even sent me an incredibly sweet early wedding present along with a bag of marshmallows. Uh, does it really get any sweeter than a tote bag full of marshmallows?
My mind went bonkers with recipe ideas, but I wanted to create something completely over-the-top, rich, and with tons of chocolate. Hey, it’s my birthday next week and an overload of chocolate is par for the course.
I created a new chocolate cupcake recipe. I make my Death by Chocolate Cupcakes on the regular – and so do you. They’re one of the most popular recipes on my blog! We’re all a bunch of chocoholics. But this past weekend, I wanted something a little new and different. Lighter in texture, but still big on rich chocolate flavor.
Sometimes change is a good thing!
I took my favorite chocolate cupcake recipe and made a few changes, thus producing an even easier homemade chocolate cupcake. A little oil and buttermilk for moisture, a lot of cocoa for flavor, eggs for richness, and a touch of brown sugar to make them stand out from the rest. It’s the same exact recipe, but I switched oil for butter and left out the 2 ounces of melted chocolate. The cupcakes are still incredibly fudgy though!
Into the cupcakes go a creamy marshmallow filling. If there is ever a need to make marshmallow filling (shouldn’t there always be a need to make marshmallow filling?), it is now. Think about it – moist, rich chocolate cupcakes filled with marshmallow. I honestly could’ve stopped here and forgot about the milk chocolate frosting and toasted marshmallow on top. The marshmallow filling is THAT good. One thing: don’t sub anything for the marshmallow creme. It’s necessary in the filling!
Your mind will explode upon first taste.
I filled these cupcakes the lazy way – cut out a section and fill. Easy.
Now the frosting.
This milk chocolate frosting is loved by many, making several appearances on my blog and in my cookbook. The smoothest, silkiest, richest chocolate frosting I’ve ever tasted. Swirl it on top of the cupcakes and sprinkle with crushed graham crackers.
Oh, we’re not done yet. These cupcakes get even better.
Toast some JET-PUFFED marshmallows under the broiler in your oven for a minute until browned. They’ll still be easy to pick up, so just scoop them from the baking sheet and place on top of the cupcake. Alternatively, you may use a kitchen torch to toast the marshmallows. Or a campfire, but I didn’t have a fire handy…
You’ll love how rich, yet light-crumbed the chocolate cupcakes are. Easy to make, and they stay moist and soft – even on the next day. I brought Erin a couple on day 2 and she said they were the best chocolate cupcakes I’ve ever made. And she’s tasted practically all of them! They’re certainly a great cupcake to make ahead of time and then decorate right before serving.
Make today’s marshmallow-filled s’mores cupcakes for all your summer BBQs, parties, get togethers, and festivities. I have big plans for them on 4th of July. Maybe serve along some s’mores brownie pie? We’re total s’more people around these parts.
Look at all the luscious marshmallow filling inside!
There are a lot of parts to these marshmallow-filled s’mores cupcakes, but take your time. Read through the ingredients and directions first, then get started. They are completely worth every step!
Marshmallow-Filled S'mores Cupcakes
Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S'mores have never tasted so good!
Yield: 14 cupcakes
Prep Time: 45 minutes
Total Time: 1 hour, 5 minutes (plus cooling)
- 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
- 3/4 cup (95g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature*
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) buttermilk*
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 2/3 cup JET-PUFFED marshmallow creme (Fluff)
- 1/2 teaspoon vanilla extract
- 2 Tablespoons (30ml) heavy cream*
- 3/4 - 1 cup (90-120g) confectioners' sugar
- 1/4 teaspoon salt
Milk Chocolate Frosting
- 1 and 3/4 cups (210g) confectioners' sugar
- 1/4 cup (21g) unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 2 Tablespoons (30ml) heavy cream*
- 1 teaspoon vanilla extract
- salt, to taste
- 12 JET-PUFFED marshmallows
- 4 full-sheet graham crackers, crushed
Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before continuing.
Make the filling as the cupcakes cool. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners' sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners' sugar. Refrigerate the filling until ready to use.
Make the chocolate frosting as the cupcakes cool. Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Set aside until ready to use.
Assemble the cupcakes. Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of marshmallow filling inside and top with the piece of cupcake you removed to seal. See photos above for visual. Repeat with all cupcakes. You will likely have leftover filling. It's great sandwiched between two chocolate chip cookies.
Frost the cupcakes however you like. I used my Wilton 1M swirl piping tip. Sprinkle with crushed graham crackers.
Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on broil. They brown almost immediately, so don't leave the room! Once browned, quickly remove and let cool for 5 minutes. Scoop from the baking sheet using a spatula and place on top of the frosted cupcakes. Enjoy immediately while the marshmallows are nice and gooey.
Cupcakes may be made ahead 1 day in advance, covered, and stored at room temperature. Frosting and filling may also be made in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature for 2 days.
Adapted from my Death by Chocolate Cupcakes
*Room temperature eggs are required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.
*Heavy cream required for filling and frosting for creamiest texture. Half-and-half may be substituted. Milk is OK, but will not give the same creamy, fluffy texture.
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S’more lover? Try my S’mores Brownie Pie next!
See all of my s’mores-inspired recipes!