Marshmallow-Filled S'mores Cupcakes Recipe

All-purpose flour: The base for the cupcake batter, providing structure and texture.

Sugar: Adds sweetness to the cupcakes.

Unsweetened cocoa powder: Gives the cupcakes their rich chocolate flavor.

Baking powder: Helps the cupcakes rise and become fluffy.

Baking soda: Works with the baking powder to ensure the cupcakes rise properly.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture and helps create a smooth batter.

Vegetable oil: Keeps the cupcakes moist and tender.

Vanilla extract: Adds a hint of vanilla flavor to the cupcakes.

Egg: Binds the ingredients together and adds structure.

Large marshmallows: The gooey center of the cupcakes, providing a delightful surprise.

Graham cracker crumbs: Adds a crunchy texture and classic s'mores flavor.

Melted butter: Helps bind the graham cracker crumbs together for the topping.

When placing the marshmallow in the center of the cupcake, make sure it is fully covered by the batter to prevent it from expanding and oozing out during baking. This ensures a gooey surprise inside each cupcake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative for those avoiding caffeine.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but note that it may affect the taste slightly.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and is a healthier fat option.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, suitable for vegan baking.

• large marshmallows - Substitute with marshmallow fluff: Marshmallow fluff can be used to fill the cupcakes, providing a similar texture and flavor.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor, making them a good alternative.

• melted butter - Substitute with melted coconut oil: Melted coconut oil provides a similar consistency and a slight coconut flavor.

• Allow the cupcakes to cool completely before storing. This prevents condensation, which can make them soggy.

• Store the cupcakes in an airtight container at room temperature for up to 3 days. If you live in a humid climate, consider refrigerating them to maintain their texture.

• To refrigerate, place the cupcakes in an airtight container. They can be stored in the fridge for up to a week. Before serving, let them come to room temperature for the best flavor and texture.

• For longer storage, freeze the cupcakes. First, place them on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cupcakes to a freezer-safe bag or container. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the cupcakes at room temperature for a few hours or overnight in the refrigerator.

• To refresh the texture after thawing, you can warm the cupcakes in a preheated oven at 350°F (175°C) for about 5 minutes. This will help revive their freshly baked quality.

• Avoid storing the cupcakes with the graham cracker topping already applied if you plan to freeze them. Instead, add the graham cracker mixture after thawing to maintain its crunchiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cupcakes on a baking sheet.
  3. Cover each cupcake loosely with aluminum foil to prevent the marshmallow from burning.
  4. Heat for about 10 minutes or until the cupcakes are warmed through.
  5. Remove the foil for the last 2 minutes if you want the graham cracker topping to crisp up a bit.

• Microwave Method:

  1. Place a cupcake on a microwave-safe plate.
  2. Heat on medium power for 20-30 seconds.
  3. Check the cupcake to see if it’s warmed through. If not, continue to heat in 10-second intervals.
  4. Be cautious as the marshmallow can become very hot and gooey.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cupcakes on a toaster oven tray.
  3. Cover with aluminum foil to prevent the marshmallow from burning.
  4. Heat for about 8-10 minutes.
  5. Remove the foil for the last 2 minutes to allow the graham cracker topping to crisp up.

• Steaming Method:

  1. Fill a pot with about an inch of water and bring it to a simmer.
  2. Place a heatproof plate or a steaming basket over the simmering water.
  3. Place the cupcakes on the plate or in the basket.
  4. Cover the pot with a lid and steam for about 5-7 minutes.
  5. This method will keep the cupcakes moist and warm them evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the cupcakes in the air fryer basket.
  3. Heat for about 3-5 minutes.
  4. Check to ensure they are warmed through, and be cautious of the marshmallow becoming too gooey.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl doesn’t touch the water.
  3. Place the cupcakes in the bowl.
  4. Cover the bowl with a lid or aluminum foil.
  5. Heat for about 5-7 minutes, allowing the steam to warm the cupcakes gently.

• Oven: Used to bake the cupcakes at the specified temperature of 350°F (175°C).

• Muffin tin: Holds the cupcake liners and batter in place while baking.

• Cupcake liners: Prevents the cupcakes from sticking to the muffin tin and makes for easy removal.

• Large bowl: Used to mix the dry ingredients together.

• Whisk: Helps to evenly combine the dry ingredients.

• Measuring cups: Ensures accurate measurement of ingredients like flour, sugar, and milk.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, salt, and vanilla extract.

• Mixing bowl: Used to combine the wet ingredients with the dry ingredients.

• Spatula: Helps to mix the batter and scrape down the sides of the bowl.

• Toothpick: Used to check if the cupcakes are done baking.

• Small bowl: Used to mix the graham cracker crumbs and melted butter.

• Spoon: Helps to distribute the graham cracker mixture on top of the cupcakes.

• Cooling rack: Allows the cupcakes to cool evenly after baking.

Prepare ingredients ahead: Measure and organize flour, sugar, cocoa powder, and other dry ingredients in advance to streamline the process.

Use a mixer: A stand mixer or hand mixer can quickly combine wet and dry ingredients, saving you time and effort.

Preheat the oven: Start preheating your oven before you begin mixing the ingredients to ensure it's ready when you are.

Melt butter in microwave: Quickly melt butter in the microwave instead of on the stove to save a few minutes.

Prepare liners: Line the muffin tin with cupcake liners before mixing the batter to save time.