Description
These Gooey Chocolate S’mores Cupcakes combine the rich, moist texture of chocolate cupcakes with the classic flavors of s’mores, featuring a graham cracker base, melty chocolate chips, and perfectly toasted marshmallows on top. This delightful treat is perfect for any occasion and sure to satisfy your sweet tooth with its gooey, chocolatey goodness.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup buttermilk, at room temperature
- 1/4 cup vegetable oil
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Toppings and Add-ins
- 12 graham cracker squares
- 24 large marshmallows
- 1 cup chocolate chips
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine and remove any lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogeneous.
- Blend Wet and Dry: Gradually add the wet mixture into the dry ingredients, stirring gently until a smooth batter forms without overmixing.
- Add Boiling Water: Carefully stir in the boiling water until fully incorporated; the batter will be thin, which is expected for moist cupcakes.
- Prepare Cupcake Liners: Place one graham cracker square at the bottom of each lined muffin cup to create the s’mores base.
- Fill with Batter: Pour the chocolate batter over each graham cracker, filling the liners about two-thirds full to leave room for rising.
- Add Chocolate Chips: Sprinkle a few chocolate chips on top of the batter in each muffin cup for extra chocolatey pockets.
- Bake Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating they are cooked through.
- Broil Marshmallow Topping: Remove the cupcakes from the oven and switch the oven to the broiler setting. Place two marshmallows on top of each cupcake, then return to the oven and broil for 1-2 minutes until the marshmallows turn golden brown and gooey. Watch closely to prevent burning.
- Cool and Serve: Remove from oven and allow cupcakes to cool slightly. Optionally, sprinkle crushed graham cracker crumbs on top or drizzle with melted chocolate to enhance presentation and flavor.
Notes
- Use room temperature ingredients for best mixing results.
- Be careful when broiling marshmallows; they can burn quickly.
- Thin batter is normal due to boiling water; it helps keep cupcakes moist.
- Graham cracker squares provide a crunchy base, do not skip this step for authentic s’mores flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
