Yesterday was National Toasted Marshmallow Day and in honor, I made some DELICIOUS ‘smores cupcakes! Um, yes please!! On top of everything, we are coming up on my favorite season of the year: Fall! I love this time of the year because the temperatures start to get cooler and I don’t feel like I’m melting as frequently as before. Plus, there are all the delicious goodies that come with this time of the year and pumpkin flavored everything! (Stay tuned for pumpkin recipes too 🙂 ) So, I figured it was perfect timing to create a ‘smores cupcake recipe.
If you don’t want to read about the fun I had creating these, then you can Jump to Recipe
To stuff or not to stuff?
I did a lot of brainstorming when I was making these. I knew right off the bat that I wanted to have a chocolate cupcake and some type of marshmallow topping. But, there was also the question of whether to stuff them or not. I could use marshmallow fluff, actual marshmallows, or a fudge sauce. Ultimately I decided not to stuff them. The actual cupcake itself was nice and rich and on top of the icing, it probably would have been too sweet, at least for me.
Then there was the question of how exactly I was going to create that ‘smores feel. I contemplated getting the jumbo marshmallows and putting one on top of the cupcake in the final minutes of baking but decided against it. I thought it would look too sloppy. Instead, I decided to do a basic buttercream frosting and fold in a jar of marshmallow fluff. It was perfect!
The hunt for a cooking torch
So, surprisingly, I didn’t have a cooking torch before now. I’ve always wanted to mess around with one though, so I figured this was the perfect time to get one. It was toasted marshmallow day for goodness sake and I don’t have a gas stove anymore that I could try to use in a pinch. What’s a ‘smores cupcake recipe without the toasted marshmallow?
I had to stop at Target to pick up a few things anyway and thought that they would have one for sure. WRONG! The sales associate that I asked (after looking myself for a good ten minutes) didn’t even know what it was. So, that was a bust.
If you’re anything like me, you hate going to a thousand different stores looking for something. It’s exhausting and nine times out of ten, somebody irritates me, reminding me why I love being an introvert and staying in the comfort of my home. So, I took to my trusty cell phone to search nearby stores. Ultimately, I had to go to Bed Bath and Beyond to get one. For the record, that store makes me claustrophobic. There is just sooo much stuff stacked up!
I started with making the cupcake of course so that I could get it cooling. Just to give you a quick heads up, the batter in this recipe is very thin. I just pour it into a measuring cup to then pour it into the cupcake liners. It makes less of a mess. This is my favorite chocolate cupcake recipe though because it reminds me of Cocoa Puffs.
After they were out of the oven and cooled, I piped on the marshmallow buttercream. I took my first cupcake and grabbed my new cooking torch and attempted to toast it. All it did was melt the icing.
So that was a fail. I guess the marshmallow fluff and butter aren’t the best options for toasting LOL. Oh well. I decided that I would just add a few mini-marshmallows on top of the marshmallow buttercream and toast them. That worked! And after a little bit of arranging, I liked the way they looked. I took a graham cracker piece and a piece of Hershey’s chocolate and stuck them in behind the marshmallows. It looked pretty, but it needed a little chocolate drizzle. And ta-dah! A yummy ‘smores cupcake!
A fancy shmancy 'smores cupcake recipe in honor of National Toasted Marshmallow Day. Yup, that's a thing!
- 2 1/4 cups Sugar
- 1 3/4 cups Flour
- 3/4 cup Cocoa Powder (I used Hershey's)
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 3/4 tsp Salt
- 2 Eggs
- 1 cup Milk
- 1/2 cup Oil (I used Canola Oil because that's all I had on hand)
- 1 tsp Vanilla
- 1 cup Boiling Water
Marshmallow Buttercream Frosting
- 1 cup Butter
- 1 tsp Vanilla
- 4 cups Powdered Sugar (More or less to taste)
- 1 jar Marshmallow Fluff
- Mini Marshmallows
- Graham Crackers
- Hershey's Chocolate
- Hot Fudge
Preheat oven to 350 and muffin tins. (I use cupcake wrappers, but the tops stuck to the pan because I filled them a little too much. So I recommend greasing the top of the pan even if you're using the wrappers)
In a large bowl, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt, until blended.
Add the eggs, milk, oil, and vanilla into the dry mixture.
Mix for a few minutes on medium speed.
Stir in the boiling water. **Reminder: the batter will be very thin**
Pour into the tin, about 3/4 of the way full.
Bake for 30 minutes or until done. Let cool before icing.
Beat butter and vanilla together until smooth.
Mix in the powdered sugar until well blended.
Fold in the marshmallow fluff.
Put It All Together
Add a few marshmallows on top and lightly toast.
Add graham cracker and Hershey's chocolate piece.
Drizzle with hot fudge. **I also tried with Hershey's Syrup. It was a lot easier, but it was thinner and didn't stay as pretty.**
Hope you enjoy this ‘smores cupcake recipe! Let me know what you think below!