One Happy Camper Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer
- 1 Medium saucepan
- 1 wire cooling rack
- 1 piping bag with round or star tip (optional)
- 1 wooden skewer or toothpick
Ingredients
- 190 gram all-purpose flour
- 10 gram baking powder
- 2 gram fine salt
- 150 gram granulated sugar
- 115 gram unsalted butter softened
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 180 milliliter whole milk room temperature
- 90 gram graham cracker crumbs
- 90 gram mini chocolate chips
- 90 gram mini marshmallows
- 115 gram unsalted butter for frosting; softened
- 240 gram powdered sugar sifted
- 30 milliliter heavy cream
- 5 milliliter vanilla extract for frosting
- 60 gram graham cracker crumbs for topping
- 60 gram mini chocolate chips for topping
- 60 gram mini marshmallows for topping
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
- Pour in the milk and mix on low speed until incorporated.
- Add the remaining dry ingredients and mix just until no dry streaks remain, then gently fold in the graham cracker crumbs and mini chocolate chips.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 16–18 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting by beating the softened butter in a medium bowl until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium speed and beat until fluffy.
- Add the vanilla extract and heavy cream, then beat for 1–2 minutes until the frosting is smooth and spreadable, adding an extra teaspoon of cream if needed.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag or use a spatula to frost the tops of the cupcakes.
- Sprinkle each frosted cupcake with graham cracker crumbs and mini chocolate chips.
- Top each cupcake with several mini marshmallows.
- Optionally, briefly toast the marshmallows on top with a kitchen torch or under a hot grill/broiler for 15–30 seconds, watching very closely.
- Let the cupcakes rest for at least 25 minutes after decorating to allow the frosting to set before serving.
Notes
For best results, bring ingredients like butter, eggs, and milk to room temperature so the batter mixes smoothly and bakes evenly, and avoid overmixing once the flour is added to keep the cupcakes tender. If you toast the marshmallows, do it after the frosting has set slightly and keep the flame or broiler at a distance to prevent melting the frosting. These cupcakes are easiest to decorate when completely cool, and they can be baked a day ahead and stored airtight at room temperature, then frosted and topped just before serving for the freshest “campfire” texture. Adjust sweetness by reducing the chocolate chips slightly or using bittersweet chips, and feel free to personalize with fun add-ins like a small square of chocolate or a piece of graham cracker stuck upright in the frosting.
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