A good homemade cupcake is my ultimate weakness. I’ve become quite the cupcake connoisseur and won’t splurge unless it really worth it. Store-bought cupcakes really don’t tempt me, most of them taste really artificial. I confess, I’m a cupcake snob. Honestly, homemade cupcakes really are easy to make! Don’t shy away from stepping outside the box…literally…put away the mixes and whip-up a batch with items you probably already keep in your pantry!
Also, you don’t want to miss these Dark Chocolate Peppermint Cupcakes and Holiday Egg Nog Cupcakes for your holiday spread! One of my all-time favorite recipes is this unique Lavender Earl Grey Teacake Cupcake recipe from Georgetown Cupcake. They are definitely worth the splurge!!
These chocolate s’mores cupcakes are really moist and delicious. It’s hard to eat just one!
For the cupcakes
- 10 whole graham crackers, coarsely chopped
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 whole large eggs
- 1 cup whole milk
- 1/2 cup grapeseed oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the frosting
- 8 tbsp butter (I like the olive oil butter blend by Land O' Lakes), room temperature
- 1/2 cup unsweetened cocoa powder
- 3 cups confectioner's sugar, sifted
- 3-5 tbsp whole milk
- 1 tsp vanilla
- Mini marshmallows for topping
- For the cupcakes:
- Preheat oven to 350 degrees F.
- Line 28-30 muffin tins with cupcake liners and set aside
- Add about a tablespoon crushed graham crackers to the bottom of each cupcake liner
- Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium size bowl
- Add sugar and stir to mix
- Pour flour mixture into a large mixing bowl and add eggs, oil, milk and vanilla
- Beat on medium speed for 2 minutes, then stir in boiling hot water (consistency will be thin)
- Fill cupcake liners ⅔ full with batter, pouring over graham crackers
- Bake for 22-25 minutes and cool while you make your frosting
- For the frosting:
- Blend butter and cocoa powder in a mixer on low until smooth.
- Slowly add powdered sugar, milk and vanilla until all sugar is incorporated. Add a little more milk, if needed, until desired spreading texture is achieved.
- Frost cooled cupcakes and top with several mini marshmallows.
- Use a kitchen blow torch, if you have one, to "roast" marshmallows