Marshmallow-Filled S’mores Cupcakes

Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S’mores have never tasted so good!

Ingredients

Cupcakes

• 1/2 cup (41g) unsweetened cocoa powder*
• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) buttermilk*

Marshmallow Filling

• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 2/3 cup JET-PUFFED marshmallow creme (Fluff)
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) heavy cream*
• 3/4 – 1 cup (90-120g) confectioners’ sugar
• 1/4 teaspoon salt

Milk Chocolate Frosting

• 1 and 3/4 cups (210g) confectioners’ sugar
• 1/4 cup (21g) unsweetened cocoa powder
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 Tablespoons (30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• salt, to taste

Topping

• 12 JET-PUFFED marshmallows
• 4 full-sheet graham crackers, crushed

Instructions