Real Recipes From Real Home Cooks ®

kellie's s'mores cupcakes

(4 ratings)
Recipe by
Kellie Parker
Burkburnett, TX

These are sooo yummy ..My daughter and I made these when she was younger ...they were a hit at the bake sale when she was in Girl Scouts... thought i would bake them up again. Hope you all enjoy !!

(4 ratings)
yield 24 serving(s)
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For kellie's s'mores cupcakes

  • GRAHAM CRACKER CRUST
  • 1 1/2 c
    graham cracker crumbs
  • 1/4 c
    sugar
  • 5 1/3 Tbsp
    butter, unsalted (melted)
  • small bag of semi sweet chocolate chips
  • 48
    tiny marshmallows
  • FOR THE CAKE
  • 2 c
    + 2 tbsp sugar
  • 1 3/4 c
    all purpose flour
  • 3/4 c
    + 1 tbsp cocoa powder
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 lg
    eggs
  • 1 c
    whole milk
  • 1/2 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • 1 c
    boiling water
  • 24 lg
    marshmallows

How To Make kellie's s'mores cupcakes

  • 1
    Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
  • 2
    Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.
  • 3
    put a small amount of chocolate chips on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven add 4 tiny marshmallows and maintain the oven temperature.
  • 4
    To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.
  • 5
    In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
  • 6
    Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.
  • 7
    Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack Add large marshmallow on top of cupcake and drizzle with a Chocolate then let cool completely.
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