Description
Rich chocolate cupcakes with a buttery graham cracker crust, marshmallow frosting, and toasted marshmallows. A gooey, nostalgic twist on the classic campfire treat.
Ingredients
Graham cracker crumbs
Granulated sugar
Melted butter
All-purpose flour
Cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk
Vegetable oil
Vanilla extract
Boiling water or hot coffee
Marshmallow fluff
Butter
Powdered sugar
Vanilla extract
Mini marshmallows (optional)
Instructions
1. Mix graham cracker crumbs, sugar, and melted butter. Press into liners and bake a few minutes.
2. Whisk dry cupcake ingredients. Mix wet ingredients separately, combine, then add hot water or coffee. Pour over crust.
3. Bake at 350°F (175°C) until cupcakes spring back. Cool completely.
4. Beat butter, marshmallow fluff, powdered sugar, and vanilla to make frosting. Frost cooled cupcakes.
5. Top with mini marshmallows and toast with a kitchen torch or broiler.
Notes
Use hot coffee instead of water for richer chocolate flavor.
Chill cupcakes before frosting if kitchen is warm.
Add chocolate chunks or drizzle for extra indulgence.
Mini cupcakes bake in 10 minutes.
Customize frosting to taste.
- Prep Time: PT20M
- Cook Time: PT22M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg