S'mores Cupcakes

No campfire? No problem! Here's a way to turn everyone's favorite camping treat into delicious oven-baked goodies.

S'mores Cupcakes
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S'mores Cupcakes

Makes 18 cupcakes

You will need:

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2/3 cup roughtly crumbled graham crackers
        (about 3 crackers), plus more for decorating
  • 1/2 cup mini marshmallows, plus more for
        decorating
  • 2/3 cup semisweet chocolate chips
  1. Preheat the oven to 350℉. Line 18 cups (of two 12-cup muffin pans).
  2. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. In another bowl, using an electric mixer, beat the butter and sugars on medium-high speed until fluffy and pale, about 3 minutes. Add the egg and vanilla and beat until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add half of the flour mixture and mix on low speed just until blended. Turn off the mixer. Pour in the buttermilk and mix on low speed just until combined. Turn off the mixer. Add the rest of the flour mixture and mix just until blended. Turn off the mixer. Using a rubber spatula, stir in the graham crackers and marshmallows.
  3. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a wooden skewer inserted into the center of a cupcake comes out clean (ask and adult for help!), 18 to 20 minutes. Ask an adult to help you remove the pans from the oven and set them on wire racks. Let the cupcakes cool for 10 minutes, then transfer them to the racks. Let cool.
  4. Place the chocolate chips in a small microwave-safe bowl. Ask an adult to help you microwave the chocolate on high heat, stirring every 20 seconds, until it's melted and smooth. Don't let the chocolate get too hot!
  5. Spread a thin layer of melted chocolate on each cupcake, then top with graham crackers and marshmallows. Let the chocolate set, then serve.

Excerpted from American Girl Baking; photographs by Nicole Hill Gerulat

Copyright 2015 by Weldon Owen, Inc., Williams-Sonoma, Inc., and American Girl