Gooey Chocolate S’mores Cupcakes Recipe

If you have a soft spot for that irresistible campfire treat but want it in cupcake form, you’re going to fall head over heels for this Gooey Chocolate S’mores Cupcakes Recipe. Imagine biting into a moist, rich chocolate cupcake nestled on a crispy graham cracker base, oozing with melty chocolate chips and topped with golden toasted marshmallows that melt just right. It captures everything you love about s’mores, turned into an easy-to-eat, handheld dessert that’s perfect for any occasion. Trust me, these cupcakes are a showstopper that’s as fun to make as they are to savor.

Ingredients You’ll Need

The ingredients for this Gooey Chocolate S’mores Cupcakes Recipe are simple yet essential to nail the perfect balance of flavors and textures. Each one brings something unique—whether it’s the deep chocolate richness, the subtle tang of buttermilk, or the iconic crunch of graham crackers—that makes these cupcakes unforgettable.

• 1 cup all-purpose flour: The foundation of your cupcake, providing structure and softness.
• 1 cup granulated sugar: Adds just the right touch of sweetness to balance the cocoa.
• 1/2 cup unsweetened cocoa powder: For that deep, luscious chocolate flavor that’s absolutely essential.
• 1 teaspoon baking powder: Helps the cupcakes rise beautifully, keeping them light and airy.
• 1/2 teaspoon baking soda: Works with the buttermilk for perfect texture and rise.
• 1/4 teaspoon salt: Enhances all the flavors so nothing tastes flat.
• 1/2 cup buttermilk, at room temperature: Adds tenderness and a slight tang to complement the chocolate.
• 1/4 cup vegetable oil: Keeps the cupcakes moist and soft long after baking.
• 1 egg, at room temperature: Binds the ingredients together and adds to the fluffy texture.
• 1 teaspoon vanilla extract: Brings warmth and layers to the chocolate flavor.
• 1/2 cup boiling water: Intensifies the cocoa for that deep chocolate richness.
• 12 graham cracker squares: The classic s’mores crunch at the bottom of each cupcake.
• 24 large marshmallows: For that perfectly gooey marshmallow topping you can’t resist.
• 1 cup chocolate chips: Melty chocolate pockets that add extra indulgence inside each cupcake.

How to Make Gooey Chocolate S’mores Cupcakes Recipe

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This sets the stage perfectly for baking your cupcakes to fluffy, chocolatey perfection with minimal cleanup.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting helps eliminate lumps and ensures an even distribution of leavening agents for a smooth batter.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the room-temperature buttermilk, vegetable oil, egg, and vanilla extract until well combined. This creates a velvety liquid base that will blend beautifully with the dry mix.

Step 4: Combine Wet and Dry

Gradually pour the wet ingredients into the dry ingredients, stirring until the batter is smooth with no visible dry spots. This step is crucial for developing that soft crumb texture.

Step 5: Add Boiling Water

Slowly stir in the boiling water until fully incorporated. The batter will be thin—don’t worry, this thinness is what makes the cupcakes so incredibly moist and tender.

Step 6: Prepare the Graham Cracker Base

Place one graham cracker square into the bottom of each cupcake liner. This adds the nostalgic crunch and classic s’mores flavor right where every bite starts.

Step 7: Fill with Chocolate Batter

Pour a generous scoop of the chocolate batter over each graham cracker until the liners are about two-thirds full. This ensures enough batter to envelope the graham crackers and bake to a fluffy texture.

Step 8: Add Chocolate Chips

Sprinkle a few chocolate chips on top of the batter in each cupcake. As they melt during baking, they create those irresistible pockets of gooey chocolate throughout your cupcake.

Step 9: Bake the Cupcakes

Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. This signals that your cupcakes have cooked through but remain moist inside.

Step 10: Toast the Marshmallow Topping

Once baked, remove the cupcakes from the oven and switch your oven to broiler mode. Top each cupcake with two marshmallows, then broil them for 1 to 2 minutes. Keep a close eye—they should turn golden brown and irresistibly toasted without burning.

Step 11: Cool and Finish

Let the cupcakes cool slightly before serving. If you’re feeling fancy, sprinkle graham cracker crumbs on top or drizzle with melted chocolate for an extra touch of decadence.

How to Serve Gooey Chocolate S’mores Cupcakes Recipe

Garnishes

To elevate these cupcakes, try adding a sprinkle of crushed graham crackers or a drizzle of chocolate ganache. A light dusting of powdered sugar also adds a whimsical look that’s perfect for parties or cozy nights in.

Side Dishes

Serve these cupcakes with cold milk, a scoop of vanilla ice cream, or even a cup of hot coffee or cocoa for an extra comforting pairing. Their richness benefits from a simple side that complements without overpowering.

Creative Ways to Present

For gatherings, place the cupcakes on a rustic wooden platter or a s’mores-themed serving tray. You can also serve each cupcake with a small square of toasted graham cracker on the side or insert a mini chocolate bar piece for added fun. These little touches make your presentation unforgettable.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover cupcakes in an airtight container at room temperature for up to two days. After that, they’re best kept refrigerated to maintain freshness and marshmallow softness.

Freezing

You can freeze these cupcakes without the marshmallow topping for up to three months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator and add fresh toasted marshmallows on top if desired.

Reheating

To warm up a stored cupcake, microwave it for about 15 to 20 seconds. For that fresh-out-of-the-oven marshmallow golden glow, briefly toast marshmallows under a broiler or with a kitchen torch before serving.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be substituted, buttermilk provides the acidity that reacts with baking soda for the perfect texture. If you don’t have buttermilk, add a teaspoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.

What type of chocolate chips work best?

Milk, semi-sweet, or dark chocolate chips all work well depending on your sweetness preference. Semi-sweet is a popular choice as it balances rich chocolate flavor without becoming overpowering.

Can I make these cupcakes gluten-free?

Absolutely! Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum for best results. The texture might be slightly different but still deliciously moist and gooey.

How do I avoid marshmallows from burning while broiling?

Keep a very close watch and broil in short bursts of 30 seconds, rotating if needed. Marshmallows can toast quickly, so better safe than sorry when toasting under high heat.

Is there a vegan version of this Gooey Chocolate S’mores Cupcakes Recipe?

Yes, by using plant-based milk, a flax or chia egg substitute, vegan butter or oil, and dairy-free chocolate chips and marshmallows, you can create a vegan-friendly version that still hits all the right s’mores notes.

Final Thoughts

There’s something utterly magical about the Gooey Chocolate S’mores Cupcakes Recipe that brings out the kid in all of us. Whether you’re sharing them around a campfire or serving them up at a dinner party, these cupcakes are guaranteed to delight and satisfy every chocolate and s’mores lover. So go ahead, give this recipe a whirl, and prepare for some serious “wow” moments with every bite!

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