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
Scale
- 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