Description
These cupcakes feature a rich chocolate base with a gooey marshmallow center, topped with graham cracker crumbs for a s’mores twist.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
- For the frosting: 1 cup butter, softened, 2 cups powdered sugar, 1/2 cup cocoa powder
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, oil, milk, and vanilla extract; mix until smooth.
- Fill each cupcake liner halfway with batter, then add a few mini marshmallows in the center.
- Top with more batter to cover the marshmallows.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- For frosting: Beat butter until creamy, then gradually add powdered sugar and cocoa powder. Frost cooled cupcakes and sprinkle with graham cracker crumbs.
Notes
Ensure marshmallows are fully enclosed to prevent leakage during baking. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g