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–+ servings
toasty marshmallow chocolate cupcakes

Campfire Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 electric hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 wire cooling rack
  • 1 piping bag or 1 zip-top bag
  • 1 kitchen torch (optional)

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • 3/4 cup graham cracker crumbs
  • 3 tablespoon unsalted butter melted
  • 2 cup mini marshmallows
  • 1 1/4 cup heavy whipping cream chilled
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk chocolate chips
  • 1 teaspoon vegetable oil

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl beat sugar and eggs with the electric mixer until pale and slightly thickened, about 2 minutes.
  • Add milk, vegetable oil, and vanilla extract to the egg mixture and mix until smooth.
  • Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
  • Pour in the hot water and mix slowly until the batter is smooth and thin.
  • In a separate bowl stir together graham cracker crumbs and melted butter until evenly moistened.
  • Spoon about 1 tablespoon of graham mixture into the bottom of each cupcake liner and gently press to form a crust.
  • Divide the chocolate cupcake batter evenly over the graham crusts, filling liners about two-thirds full.
  • Bake for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the pan from the oven, immediately sprinkle each cupcake with a few mini marshmallows, and return to the oven for 1–2 minutes until just softened.
  • Transfer cupcakes to a wire rack and let cool completely, about 30 minutes.
  • While cupcakes cool, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl to stiff peaks.
  • Spoon the whipped cream into a piping bag or zip-top bag fitted with a large round or star tip.
  • Pipe a swirl of whipped cream on top of each cooled cupcake.
  • Place chocolate chips and 1 teaspoon vegetable oil in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until smooth.
  • Drizzle the melted chocolate over the whipped cream topping on each cupcake.
  • If desired, torch a few extra mini marshmallows with a kitchen torch and place them on top for a toasted campfire look.

Notes

For best results, avoid overmixing the batter after adding the dry ingredients so the cupcakes stay tender, and make sure they are completely cool before piping the whipped cream or it will melt and slide off. You can prepare the graham crust and batter a few hours ahead, then bake just before serving for the freshest texture, and adjust the sweetness by reducing the powdered sugar in the whipped cream if you like a less sweet topping. If you do not have a kitchen torch, you can briefly broil extra marshmallows on a parchment-lined baking sheet, watching closely to prevent burning, then transfer them to the cupcakes. Store the cupcakes in the refrigerator because of the whipped cream, but let them sit at room temperature for 10–15 minutes before serving for the best flavor and texture.
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