GINGERBREAD S’MORES CUPCAKES

30 MIN PREP TIME

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20 MIN BAKE TIME

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50 MIN TOTAL

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30 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 50 MIN TOTAL 〰️

A fun and festive twist on the classic s’mores brings these delicious Gingerbread S’mores Cupcakes - a perfect marriage of festive nostalgia and campfire charm. A softly spiced gingerbread cupcake is combined with the sticky sweetness of a toasted marshmallows and the sweet hit of chocolate all wrapped up in a cupcake. It’s all the best flavours of both favourite desserts rolled into one.

Why you will love this recipe:

• Festive Nostalgia: The combination of spiced gingerbread and gooey marshmallows evokes warm holiday memories and camping fun​

• Impressive and Festive Look: With toasted marshmallows and chocolate swirl, these cupcakes are as visually stunning as they are delicious, perfect for festive gatherings​

• Decadent Layers of Flavor: From the spiced cupcake to the creamy marshmallow frosting and rich ganache, every bite is a delightful flavor adventure​

Ingredients to make Gingerbread S’mores Cupcakes

This delicious recipe uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need. 

• Plain Flour: Provides structure to the cookie, giving it a chewy yet soft texture.

• Bicarbonate of Soda & Baking Powder: Help the cookies rise and add a light, airy texture, preventing them from being too dense.

• Gingerbread Spices: A combination of Ginger, Cinnamon, Cloves and Nutmeg give these cupcakes the perfect gingerbread kick.

• Salt: Balances the sweetness and enhances all the other flavors.

• Unsalted Butter: Adds richness and moisture, creating a soft and tender cookie base.

• Brown Sugar: Adds depth with a hint of molasses flavor and keeps the cookies moist and chewy.

• Egg: Provides structure and helps bind the ingredients, creating a chewy texture.

• Vanilla Extract: Adds warmth and enhances the overall flavour of the cookie.

• Treacle/Molasses: gives a deep, rich flavour that brings out the taste of ginger. 

• Icing Sugar: sift your icing sugar into your creamed butter for a smooth and lump free buttercream

• Cocoa Powder: Use the best quality you can find for a luscious chocolate buttercream that gets swirled on top of the cupcakes.

• Gingerbread Biscuits: Adorns the cupcake at the end for the final gingerbread touch

• Giant marshmallow: No S’mores is complete without a gooey torched marshmallow and giant marshmallows are perfect for these cupcakes

How to make Gingerbread S’mores Cupcakes

1. Prepare the cupcake batter | Cream butter and sugar, then alternate dry ingredients with milk for a smooth, festive spiced batter.

2. Bake | Fill cupcake liners three-quarters full and bake at 160°C (fan) for perfectly domed tops.

3. Top with S’mores Layers | Pipe smooth chocolate buttercream on top of the cupcakes then sprinkle some gingerbread biscuit crumbs over the top before topping that with a giant marshmallow and a whole gingerbread biscuit.

4. Toast the Marshmallow | To finish carefully toast the giant marshmallow until gooey and golden.

Expert baking tips!

• Cream the Butter and Sugar Thoroughly: Whipping the butter and sugar until pale and fluffy is key to incorporating air, ensuring a light and moist cupcake base​

• Toast with Care: Use a kitchen torch to achieve a perfectly golden marshmallow topping without melting the cupcake.

• Even Cupcakes: Use an ice cream scoop to divide batter evenly across the cupcake liners​

• Alternate Ingredients When Mixing: Add wet and dry ingredients alternately to maintain the batter's airy consistency and avoid overmixing, which can make the cupcakes dense​

Recipe Card:

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Gingerbread S'mores Cupcakes

Servings: 12

Author: My Kitchen Drawer

Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour

These spiced gingerbread cupcakes are filled with festive flavour then topped with a creamy chocolate buttercream, gingerbread crumble and a toasted giant marshmallow. They're fun, festive and delicious spin on the classic S'mores but in cupcake form.

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Ingredients

For the Gingerbread Cupcakes

• 200 g plain flour
• 1/2 tsp bicarbonate soda
• 1/2 tsp baking powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 125 g treacle
• 120 ml whole milk
• 100 g dark brown sugar
• 110 g unsalted butter softened
• 2 large eggs
• 1 tsp vanilla extract

For the chocolate buttercream

• 100 g unsalted butter softened
• 200 g icing sugar
• 1 tbsp cocoa powder
• 1 tbsp hot milk
• 6 giant marshmallows, to decorate
• 15 Gingerbread Men, to decorate

Instructions

For the gingerbread cupcakes

1. Preheat your oven to 160C and line a cupcake tin with 12 cupcake cases
2. In a large bowl, whisk together the dry ingredients and set aside.
3. In another bowl or measuring jug mix together the milk and molasses and also leave aside.
4. In a final bowl cream together the butter and brown sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla.
5. Add half of the dry ingredients followed by all the milk/molasses mixture and mix it through until just combined, then add the rest of the dry ingredients and fold again until just combined.
6. Scoop the batter evenly into the 12 cupcake cases, filling them 3/4 of the way, then bake for 18-20 minutes or until a skewer comes out clean.
7. Once baked, let the cupcakes cool on a wire rack.

For the Chocolate Buttercream

1. Cream the butter for a few minutes until creamy, then gradually add the icing sugar to avoid a big sugar cloud.
2. Continue beating the butter and icing sugar together until its light and creamy then add in the cocoa powder and combine it through.
3. To soften the buttercream a little gradually add a tbsp hot milk (you might not need it all) until you have a soft buttercream consistency that will hold its shape.
4. Fit a piping bag with your nozzle of choice (I've used an open star nozzle) and fill it with your buttercream.
5. Pipe generous swirls onto each cupcake then crumble up 3 of the gingerbread biscuits and sprinkle the crumbs on top of the buttercream.
6. Cut the marshmallows in half then place them on top of the buttercream and toast them gently with a blow torch. Finish with a gingerbread biscuit on top and serve.

Notes

Do you have a gingerbread man recipe? Although totally optional for the decorations they are really cute so if you want to make the then you can use my Gingerbread Cookie Sandwich recipe for the dough. This recipe will make plenty of dough though so I recommend using half of the batch for the mini cookies and the other half for regular sized cookies. You can make them ahead of time too and keep it in the fridge for a week or in the freezer for up to a month.

Nutrition Facts

Calories

473

Fat

17 g

Carbs

75 g

Sugar

44 g

Protein

5 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/gingerbread-s'mores-cupcakes

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