Marshmallow-Filled S'mores Cupcakes
Ingredients
The cupcakes
-
½
cup
unsweetened cocoa powder
-
¾
cup
all-purpose flour
-
½
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
¼
teaspoon
salt
-
2
large
eggs
-
½
cup
granulated sugar
-
½
cup
packed light brown sugar
-
⅓
cup
vegetable oil
-
2
teaspoons
pure vanilla extract
-
½
cup
buttermilk
The marshmallow filling
-
¼
cup
unsalted butter
-
⅔
cup
JET-PUFFED marshmallow creme
-
½
teaspoon
pure vanilla extract
-
2
tablespoons
heavy cream
-
¾ - 1
cup
confectioners’ sugar
-
¼
teaspoon
salt
The milk chocolate frosting
-
1¾
cups
confectioners’ sugar
-
¼
cup
unsweetened cocoa powder
-
½
cup
unsalted butter
-
2
tablespoons
heavy cream
-
1
teaspoon
pure vanilla extract
-
to taste
pinch
salt
The topping
-
12
pieces
JET-PUFFED marshmallows
-
4
full-sheet
graham crackers
Instructions
- Preheat the oven and line a muffin pan with cupcake liners.
- Whisk together the dry ingredients for the cupcakes in one bowl and the wet ingredients in another.
- Combine the wet and dry ingredients gently to form a batter.
- Pour the batter into the liners, filling them halfway, and bake until a toothpick comes out clean.
- Allow the cupcakes to cool completely.
- Prepare the marshmallow filling by beating the ingredients until smooth and refrigerate until ready to use.
- Make the chocolate frosting by mixing the ingredients until creamy and set aside.
- Assemble the cupcakes by cutting a hole in the center, filling with marshmallow filling, and sealing with the cut-out piece.
- Frost the cupcakes and sprinkle with crushed graham crackers.
- Toast the marshmallows under the broiler until browned and place on top of the frosted cupcakes.
Nutrition Facts (estimated)
Servings
14
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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