One of our favorite summer campfire desserts received a makeover this year and transformed into indulgent and nostalgic Toasted S’mores Cupcakes with Graham Cracker Buttercream.
- A soft, chocolatey cake base filled with sweet and airy marshmallow fluff.
- A swirl of cream cheese frosting that is reminiscent of a buttery graham cracker crust.
- A layer of rich, shiny, melted chocolate.
- A perfectly toasted marshmallow adorning the top.
These cupcakes are a show-stopper with both their fun appearance and rich flavors and textures. They look quite involved, however there are a few hacks to make the process easier and save some time (see below for a way to fool people into thinking you made your own marshmallows)!
Recipe used for the Toasted S’mores Cupcakes:
Toasted S’mores Cupcakes by Butternut Bakery.
Every single recipe I have made by Jenna, the face behind Butternut Bakery, has been absolutely incredible! She has exceptional cookie recipes as well. They all are chewy, bendy, and she also is a huge proponent of topping them with flaky salt.
Check out my Sweet and Salty Crushed M&M Cookies post for one of my favorite cookie recipes to date, courtesy of Jenna’s blog.
Back to the cupcakes – The chocolate cupcake base is so soft, moist, and chocolatey it is a great recipe to save for later to top with other frosting flavors. It’s also a one bowl recipe also! Who doesn’t love less cleanup?
Why I love these Toasted S’mores Cupcakes with Graham Cracker Buttercream:
They are deceptively easy to make:
- The cupcake recipe is all made in one bowl – No need to dirty lots of bowls or worry about a complicated process. You add all ingredients to one bowl and mix to combine.
- Two components can be store bought – The marshmallow fluff and actual marshmallow toppers.
- Keep reading to find out how to make store bought marshmallows look homemade.
- The chocolate topping has minimal ingredients – No intricate chocolate work here! All you need are chocolate chips and a few teaspoons of oil to make this ganache-esque mixture.
How to make the “homemade” toasted marshmallows:
Don’t get me wrong – homemade marshmallows have a texture and flavor that cannot be replicated by anything store bought. However, if you are like I was and are without a stand mixer, or the time to make them, keep reading.
Warning – don’t try to use a hand mixer as a workaround if making the from-scratch version. I tried this and couldn’t get the mixture to fluff up for the life of me. I was able to fill my baking pan about a half inch high with it. It was soft and delicious, but far too thin to top the cupcakes with.
Ingredients and tools needed to make the “homemade” toasted marshmallows:
- A baking torch
- A sharp knife
- Baking spray
- Store bought jumbo marshmallows
Steps to make the “homemade” marshmallows:
- Grease a sharp chef’s knife with baking spray to keep the marshmallows from sticking to it.
- Cut around each side of the marshmallow until you have a square or rectangle. Respray and wipe down the knife as needed in between cuts.
- Place the marshmallow onto a toothpick.
- Try not to insert the toothpick very deep – it is easier to remove the less distance you push it in.
- Lightly torch the marshmallow until it is golden brown.
- Using another toothpick, very carefully slide the toasted marshmallow onto the top of your decorated cupcake.
How to assemble and decorate the s’mores cupcakes with graham cracker frosting:
- Bake your cupcakes.
- They are done as soon as a toothpick inserted into the center comes out clean.
- Note that this recipe makes 11 cupcakes.
- Next, make your graham cracker buttercream frosting.
- I altered the recipe by adding a 1/4 teaspoon of salt (I find salt rounds out the flavor of buttercream much more to my liking) and an extra 1/4 teaspoon of vanilla.
- Hollow out the cupcakes with a cupcake corer or small knife (I used an apple corer).
- Place your store-bought marshmallow fluff into a piping bag (or ziplock bag) and pipe it into the hollowed out portion of the cupcake.
- Then, put the chocolate piece you removed back on top of the fluff-filled center.
- Place the graham cracker buttercream into a piping bag fitted with an open star tip.
- Piping tip used: I used a Wilton 4B
- Move the cupcakes to the refrigerator as you make the melted chocolate topping.
- Once the cupcakes have chilled, spoon the melted chocolate on top and lightly push it to the edge, so some chocolate slightly starts to drip over.
- Place the cupcakes back in the fridge.
- Torch your marshmallows and gently place them on the top of the chilled chocolate layer.
- I didn’t have a culinary torch and read great reviews about this one by Jo Chef. If you’re also in the market for one, it performed great!
Additional notes:
These cupcakes are best served immediately – If adding the marshmallow on top, try to serve the cupcakes immediately or the same day. The marshmallows can get stale if they sit for very long in the fridge.
You can also save the marshmallows and torch them in front of the recipients! Who doesn’t love an interactive element!?
You now have gorgeous s’mores cupcakes – no bonfire required!
These Toasted S’mores Cupcakes with Cream Cheese Graham Cracker Buttercream have a mood boosting way about them. From the absolutely scrumptious frosting that tastes like buttery pie crust to the beautifully torched marshmallow on top, they combine elements of a classic and nostalgic treat with an elevated, modern day twist.
If you really want to make an impact with these cupcakes, you can torch the marshmallows in front of the recipients! Or, better yet, you can let them torch their own! I did this for my family and they got a kick out of roasting their marshmallow (and getting to test their hand at using a culinary torch).
An open fire is no longer a necessity to enjoy the fun flavors and experience of eating s’mores. This version involves even more chocolate which, in my books, is all the more reason to indulge!
Pin for later!
If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.
Happy Baking!
XOXO,
