Toasted Ghost S’mores Cupcakes
You guys, have you ever dreamt of combining a classic campfire treat with a cupcake? Well, let me introduce you to my absolute favorite: Toasted Ghost S’mores Cupcakes. They are soft, fluffy, and filled with rich chocolate goodness, topped with a cloud of toasted marshmallow frosting. I mean, who wouldn’t want to make their sweets spooky and delicious, right?
What Is Toasted Ghost S’mores Cupcakes?
Toasted Ghost S’mores Cupcakes are adorable little desserts that embody the essence of a s’mores treat while adding a fun, ghostly twist. Imagine soft vanilla cupcake bases filled with chocolate ganache, giving you that decadent chocolate experience in every bite. The real showstopper, of course, is the toasted marshmallow frosting that’s not only ideal for the season but also gives them that intriguing ghostly appearance. They promise to delight anyone who dares to take a bite!
Ingredients Overview for Toasted Ghost S’mores Cupcakes
Before we get started on making these delightful cupcakes, let’s go over what we need. This list helps you gather everything so that baking time is a breeze.
- All-Purpose Flour: The backbone of our cupcakes for a soft texture.
- Granulated Sugar: Sweetness that balances the richness of chocolate subtly.
- Unsweetened Cocoa Powder: For that rich, chocolatey flavor.
- Baking Powder & Baking Soda: These help our cupcakes rise perfectly.
- Salt: Just a pinch enhances all the flavors.
- Eggs: They add moisture and structure; feel free to use flax eggs for a vegan option!
- Milk: A touch of creamy goodness; you can substitute with almond milk easily.
- Vegetable Oil: Keeps the cupcakes moist; you can swap it for melted coconut oil.
- Vanilla Extract: For that warm, sweet aroma that makes baking feel homely.
- Marshmallows: We’ll toast these for the frosting; mini marshmallows work just fine!
- Chocolate Ganache: Made with dark chocolate and cream, it’s to die for.
Step-by-Step Instructions for Toasted Ghost S’mores Cupcakes
Getting into the fun part of baking! Here’s how to create these adorable bites of joy.
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining your cupcake pan with liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir just until combined, being careful not to over-mix—lumps are totally fine!
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter and bake for 20-22 minutes, or until a toothpick comes out clean. Let them cool completely afterward.
- Prepare Chocolate Ganache: Heat the cream on the stove until it just begins to simmer. Remove from heat and pour over chopped chocolate. Stir until smooth and glossy.
- Fill Cupcakes: Once cooled, use a small knife to cut out a hollow from the center of each cupcake. Spoon in that delicious ganache.
- Make Marshmallow Frosting: Beat your marshmallows with some icing sugar until fluffy, and then pipe it onto your cupcakes to create that ghost look.
- Toast the Frosting: Using a kitchen torch, toast the tops of the frosting gently until golden.
Serving Suggestions
These Toasted Ghost S’mores Cupcakes are perfect for Halloween gatherings, a cozy night in, or any time of year when you’re craving a special treat. They look adorable on a festive platter and can easily be complemented with a caramel drizzle or even crumbled graham crackers sprinkled on top. If you’re feeling brave, try pairing them with a tall glass of cold milk or a steaming mug of hot cocoa. Sweet perfection!
Tips for the Perfect Toasted Ghost S’mores Cupcakes
- Whip the Egg Whites: For an extra airy cupcake, whip the egg whites separately and fold them in last.
- Marshmallow Choice: Mini marshmallows are less gooey, making them a great choice for the frosting.
- Storage: Keep unfrosted cupcakes in an airtight container; they last up to three days.
- Variations: For a twist, try adding a pinch of cinnamon or espresso powder to the batter.
Q&A Section
Q1: Can I make these in advance?
Absolutely! You can prepare the cupcakes a day ahead. Just add the frosting the day you plan to serve them.
Q2: What can I use instead of chocolate ganache?
You can use store-bought chocolate frosting or even a peanut butter filling for a fun twist.
Q3: How do I make the marshmallow frosting?
You simply mix marshmallows with some icing sugar until fluffy, then pipe it on top!
Q4: Can I freeze the cupcakes?
Yes, you can freeze unfrosted cupcakes for up to three months. Just thaw them before frosting.
Why You’ll Adore it
Toasted Ghost S’mores Cupcakes are a cute and scrumptious way to celebrate special occasions with a sweet touch of nostalgia! Each bite encapsulates the flavors of summer camps and bonfires, bringing joy and warmth. The combination of fluffy cupcake, creamy ganache, and toasted frosting creates a delightful surprise that’s guaranteed to make you smile. Plus, they’re a total showstopper, so you’ll impress everyone with your baking skills!
Behind The Scenes
When I first started tinkering with this recipe, I ran into a few hiccups—like not letting the cupcakes cool down completely before adding the frosting, which resulted in a molten mess. But, hey, every great recipe comes from those little flops, right? Eventually, I hit that sweet spot of balance between fluffy and rich. Honestly, I feel like a pro now, and I thoroughly enjoyed capturing the ghostly vibe for Halloween goodies. You can see more of my baking antics over on my Pinterest page here, where I share all my sweetest failures and victories!
So there you go! Grab your ingredients, gather your friends, and let’s create some spooky memories with these delicious Toasted Ghost S’mores Cupcakes. Happy baking!
Print
Toasted Ghost S’mores Cupcakes
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful cupcakes combining classic s’mores flavors with a spooky twist, featuring soft vanilla bases, rich chocolate ganache, and a toasted marshmallow frosting.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 Eggs (or Flax Eggs for vegan option)
- 1/2 cup Milk (or Almond Milk)
- 1/3 cup Vegetable Oil (or melted Coconut Oil)
- 1 tsp Vanilla Extract
- 1 cup Mini Marshmallows
- 1 cup Chocolate Ganache (made from dark chocolate and cream)
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with liners.
- In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined.
- Fill each cupcake liner about two-thirds full with batter and bake for 20-22 minutes or until a toothpick comes out clean. Let them cool completely afterward.
- Heat the cream until it just begins to simmer, then pour it over chopped chocolate. Stir until smooth to make ganache.
- Cut out a hollow from the center of each cooled cupcake and spoon in the chocolate ganache.
- Beat the mini marshmallows with icing sugar until fluffy, then pipe onto each cupcake.
- Using a kitchen torch, gently toast the tops of the frosting until golden.
Notes
For an airier cupcake, whip the egg whites separately and fold them in last. Use mini marshmallows for a less gooey frosting. Store unfrosted cupcakes in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg