S’mores Cupcakes Delightful and Easy Baking Recipe

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsweetened cocoa powder
• 0.5 cup granulated sugar
• 0.5 cup brown sugar, packed
• 0.5 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup buttermilk
• 1 cup mini marshmallows
• 0.5 cup graham cracker crumbs
• 0.5 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until well combined.
3. In a large bowl, mix the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk until fully incorporated.
4. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until the batter is just combined. Be careful not to overmix. Fold in the mini marshmallows, graham cracker crumbs, and chocolate chips until evenly dispersed in the batter.
5. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
6. Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
8. For the frosting, use a mixer to whip 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar and 2 tablespoons milk, mixing until smooth. If desired, fold in a bit of crushed graham cracker for added texture.
9. Once the cupcakes have cooled, generously frost them with your graham-cracker-infused frosting.
10. Optionally, sprinkle mini marshmallows on top of the frosting and use a kitchen torch to carefully toast the marshmallows until golden and slightly charred.