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Strawberry S’mores Cupcakes

Strawberry S’mores Cupcakes: Your Sweet Summer Adventure

Indulge in Strawberry S’mores Cupcakes, a delightful combination of chocolate and fresh strawberries perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cups Graham Crackers Can substitute with gluten-free option if needed.
  • 0.5 cups Butter Use unsalted for better flavor control.
For the Cupcakes
  • 1 box Devil's Food Cake Mix Interchangeable with any chocolate cake mix of choice.
  • 3 large Eggs Can swap for flaxseed meal mixed with water for a vegan alternative.
  • 0.5 cups Oil Vegetable or canola oil works best.
  • 0.5 cups Sour Cream Greek yogurt can serve as a quick substitute.
  • 1 cups Milk Almond or oat milk makes for a dairy-free version.
For the Frosting
  • 0.5 cups Butter (softened) Ensure it's softened for easy mixing.
  • 0.5 cups Freeze-Dried Strawberries Fresh strawberries can alter texture.
  • 1 teaspoon Vanilla Extract Imitation vanilla can be used in a pinch if needed.
  • 2 cups Powdered Sugar Blend granulated sugar in a pinch to make your own.
For Topping
  • 0.5 cups Chocolate Sauce Use store-bought or homemade for a personal touch.
  • 12 pieces Campfire® Marshmallows The signature topping for s’mores effect.

Equipment

  • Muffin tins
  • mixing bowls
  • Whisk
  • measuring cups
  • Offset spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tins with fun and colorful cupcake liners.
  2. In a bowl, mix together crushed graham crackers and melted butter until combined. Firmly press this mixture into the bottoms of each cupcake liner.
  3. In a large bowl, combine the devil's food cake mix, eggs, oil, sour cream, and milk. Stir until smooth. Fill each cupcake liner about 3/4 full and bake for 15-20 minutes.
  4. In another bowl, beat the softened butter until creamy. Gradually add the freeze-dried strawberries, vanilla extract, and powdered sugar. Mix until the frosting is smooth and fluffy.
  5. Arrange the Campfire® Marshmallows on a parchment-lined sheet. Place them under the broiler for about 1-3 minutes until golden brown.
  6. Once the cupcakes are completely cooled, frost them with strawberry frosting, drizzle with chocolate sauce, and top each with a toasted marshmallow.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with extra freeze-dried strawberries for color and flavor. Ensure marshmallows are watched carefully while broiling. Cool cupcakes completely before frosting to avoid melting toppings.

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