Real Recipes From Real Home Cooks ®

spiced and loaded s’mores cupcakes

Recipe by
Darlene Buerger
Peoria, AZ

So, who doesn’t love S’mores? These graham cracker cupcakes are spiced with a little cinnamon and have a rich marshmallow filling. Melted chocolate is drizzled on top with a spicy final “kick” from brandy and cayenne, sweet glazed pecans. These cupcakes have all the fun of S’mores with a truly adult taste. Why should the kids have all the fun?

yield 12 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For spiced and loaded s’mores cupcakes

  • 1 1-1/4 c
    graham cracker crumbs
  • 1/2 c
  • 3 tsp
    baking powder
  • 2 tsp
  • 3/4 c
    butter, room temperature
  • 3/4 c
  • 2
  • 2 tsp
  • 1 c
  • 4 oz
    cream cheese, room temperature
  • 2
    7oz jars marshmallow crème
  • 1/2 c
    heavy cream, whipped
  • 8 oz
    semi-sweet chocolate
  • 1/2 c
    heavy cream
  • 1 Tbsp
  • 1 c
    brown sugar
  • 1/2 c
    half and half
  • 1/4 c
  • 1 oz
  • 1/2 tsp
  • 2/3 c
    chopped pecans

How To Make spiced and loaded s’mores cupcakes

  • 1
    Preheat oven to 350. Line a 12 count regular muffin pan with paper liners.
  • 2
    Combine finely ground cracker crumbs, flour, baking powder and cinnamon in a bowl. In a large bowl, beat butter and sugar until fluffy. Add eggs and vanilla. Add ½ the buttermilk and ½ the cracker mixture. Repeat with remaining milk and cracker mixture. Spoon mixture into muffin cups (3/4 full) Bake until toothpick inserted in center comes out clean, about 20-22 minutes.
  • 3
    Marshmallow filling Whip cream cheese until smooth. Add marshmallow crème and beat on low just until combined. Fold whipped cream into marshmallow mixture. Refrigerate until ready to use.
  • 4
    Chocolate ganache Place chocolate in a small bowl. In a small saucepan, heat heavy cream and butter over medium until butter is melted and mixture starts to boil. Remove from heat and immediately pour over chocolate. Allow to sit for one minute and then stir until melted and smooth. Cool.
  • 5
    Spiced and loaded pecans In a saucepan over medium heat, combine brown sugar, half and half and butter. Once sauce is starting to bubble, reduce heat to low and add brandy and cayenne. Continue to simmer sauce, stirring frequently, 6 to 8 minutes or until it starts to thicken. Remove from heat and stir in pecans. Refrigerate sauce until it becomes somewhat firm so nuts can be spooned onto cupcakes.
  • 6
    To assemble: Place marshmallow filling into pastry bag with a cupcake tip. Gently press tip into center of cupcake and squeeze bag. Pipe some filling into center of cupcake and then finish with swirl of filling on top. Drizzle or pipe chocolate ganache onto top of filling and finish cupcake with a spoonful of spiced nuts.

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