Description
Delicious cupcakes that bring the campfire treat to your kitchen with rich chocolate cake, crunchy graham crumbs, and a pillowy marshmallow top.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup marshmallow fluff
- 1/2 cup graham cracker crumbs
- 1 cup mini chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners. Have all ingredients at room temperature for best mixing. Measure and set aside the graham cracker crumbs and mini chocolate chips.
- In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together the softened butter, eggs, vanilla extract, and buttermilk until smooth. Gradually mix the wet ingredients into the dry ingredients until well combined. Fold in the mini chocolate chips and 1/2 cup of graham cracker crumbs gently.
- Fill the cupcake liners with the batter about 2/3 full. Bake for 18–20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool for 5–10 minutes, then transfer to a wire rack to cool completely.
- Top each cooled cupcake with a dollop of marshmallow fluff and mini marshmallows. Optional: use a kitchen torch to toast the marshmallows on top or broil for 15–30 seconds.
Notes
For a firmer marshmallow top, mix melted chocolate over the cupcake before adding the fluff. Store covered at room temperature or in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 34g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg