4.71 from 24 votes
cupcakes, S'more cupcakes, small batch, baking, gemma stafford, bigger bolder baking, recipes for college students, single serving, red velvet cake, toaster oven, toaster oven recipes, desserts, more desserts, chocolate cupcakes, graham crackers, homemade
S'more Cupcakes: Small-Batch Cupcakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 4
Author: Gemma Stafford
Ingredients
  • ¼ cup (30g/1oz) all-purpose flour
  • ¼ cup (50g/1 ¾ oz) sugar
  • 1 ½ tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons buttermilk*
  • 1 tablespoons vegetable oil , or any flavorless oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly brewed hot coffee *
  • 1 cup (around 5 cookies) crushed graham crackers (digestives or other plain cookies)
  • 4 large marshmallows
Instructions
  1. Preheat the toaster oven or regular oven to 350oF (180oC)
  2. Line a small cupcake tray with 4 cupcake liners*
  3. Measure 2 tablespoons of Cookie crumbs into each cupcake liner
  4. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand
  5. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
  6. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
  7. Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
  8. Once baked, take them out of the toaster oven and turn on the broiler (grill) setting
  9. Place the marshmallow on top and pop them back in the toaster oven until the marshmallow has toasted and is golden brown, roughly 2-3 minutes
  10. Take out and cool before eating. These cupcakes can be made in advance and topped with the marshmallow when ready to eat.
  11. Store the cupcakes at room temperature for up to 3 days.
Recipe Notes

*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.
If you don’t want to use coffee then just use more buttermilk
if you don’t have a small cupcake tray use silicone cupcake liners
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.
if you don’t have a grill then just pop them in the oven at 350F, but just know they might not get as toasted.