There’s something inherently magical about s’mores. Whether it’s the toasted marshmallow, melted chocolate, or crunchy graham crackers, this campfire classic evokes memories of cozy nights and warm conversations. But what if you could take all those nostalgic flavors and transform them into a decadent dessert? Enter Mini S’mores Cakes: Bite-Sized Campfire Delights.

These cakes are the perfect fusion of indulgence and fun. With layers of rich chocolate cake, cookie crust, marshmallow buttercream, and a gooey toasted marshmallow topping, they’re guaranteed to steal the show at your next gathering.

Why You’ll Love Mini S’mores Cakes

These cakes bring the joy of campfire s’mores into your kitchen with a sophisticated twist. They’re:

• Perfectly portioned for easy serving.
• Packed with layers of flavor and texture.
• A hit with both kids and adults.
• Customizable with homemade or store-bought marshmallow fluff.

Ingredients Breakdown

For the Cake

Ingredient	Quantity
Digestive biscuits or graham crackers	250 grams (8.8 oz)
Unsalted butter (melted)	90 grams (3.17 oz)
Eggs (room temperature)	2
Granulated sugar	300 grams (1½ cups)
Buttermilk	240 grams (1 cup)
Oil	120 ml (½ cup)
Cocoa powder	120 grams (1 cup)
Vanilla extract	2 teaspoons
Strong brewed coffee (hot)	240 ml (1 cup)
All-purpose flour	300 grams (2⅓ cups + 1 tbsp)
Baking soda	2 teaspoons
Baking powder	1 teaspoon
Salt	½ teaspoon

Chocolate Filling

Ingredient	Quantity
Heavy cream	80 grams (2.8 oz)
Quality dark chocolate (finely chopped)	120 grams (4.2 oz)
Unsalted butter	30 grams (2 tbsp)

Marshmallow Buttercream

Ingredient	Quantity
Marshmallow creme/fluff	200 grams (7.05 oz)
Unsalted butter (room temperature)	200 grams (7.05 oz)
Powdered sugar	100 grams (3.5 oz)
Vanilla extract	1 teaspoon
Salt	Pinch

Chocolate Ganache

Ingredient	Quantity
Dark chocolate	100 grams (3.5 oz)
Heavy cream	100 grams (3.5 oz)

Homemade Marshmallow Creme/Fluff

Ingredient	Quantity
Water	90 grams (1/3 cup)
Granulated sugar	150 grams (3/4 cup)
Agave syrup/honey/corn syrup	250 grams (3/4 cup)
Lemon juice or cream of tartar	1 teaspoon / ½ tsp
Egg whites	3 large
Vanilla extract	1 teaspoon

Step-by-Step Instructions

1. Prepare the Cake Layers

1. Preheat your oven to 180°C (350°F).
2. Grease and line two 20 cm (8-inch) springform pans with parchment paper.
3. Process the biscuits or graham crackers in a food processor until finely ground. Add melted butter (and sugar if using graham crackers) and mix until combined.
4. Press the mixture into the bottom of two pans to create an even crust. Chill in the refrigerator.
5. In a large bowl, whisk together the eggs, sugar, vanilla, oil, buttermilk, and hot coffee.
6. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
7. Divide the batter evenly among the prepared pans and bake for 20-30 minutes, or until a toothpick comes out clean.

2. Make the Chocolate Filling

1. Heat the heavy cream in a microwave-safe bowl until hot (but not boiling).
2. Pour the cream over the chopped dark chocolate and let it sit for 1-2 minutes.
3. Slowly stir until the chocolate is fully melted. Add butter and mix until smooth.
4. Let the filling sit at room temperature for 30 minutes to thicken.

3. Prepare the Marshmallow Buttercream

1. In a bowl, beat the butter until smooth.
2. Add powdered sugar, vanilla extract, and salt, and continue beating until combined.
3. Fold in the marshmallow creme and mix until fluffy.

4. Assemble the Mini S’mores Cakes

1. Use a serrated knife or cake leveler to trim the tops of the cakes if needed.
2. Place one cake layer (cookie crust side up) on a serving plate. Spread a layer of marshmallow buttercream, then add a border around the edge.
3. Fill the center with chocolate filling.
4. Add the second cake layer (cookie crust side up) and repeat the process.

5. Create the Ganache Topping

1. Heat the heavy cream until hot, then pour it over the chopped chocolate.
2. Let sit for 1-2 minutes, then stir until smooth.
3. Pour the ganache over the top of the cake and let it drip down the sides.

6. Toast the Marshmallow Creme

1. Spread additional marshmallow creme over the top of the cake.
2. Use a kitchen torch to lightly toast the marshmallow until golden brown.

Serving Suggestions

• Serve with a side of vanilla ice cream for extra indulgence.
• Sprinkle crushed graham crackers over the plate for added texture.

Tips for Success

• Use Room Temperature Ingredients: This ensures a smooth batter and filling.
• Don’t Overbake: Keep an eye on the cakes to avoid dryness.
• Chill Layers Before Assembling: Cold cakes are easier to work with.

Nutritional Information

Nutrient	Per Mini S’mores Cake
Calories	450
Protein	6g
Total Fat	24g
Carbohydrates	54g
Fiber	3g

FAQs About Mini S’mores Cakes

1. Can I use store-bought marshmallow fluff?

Yes! Store-bought fluff works perfectly if you’re short on time.

2. Can I freeze these cakes?

Absolutely. Wrap the assembled cakes in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

3. Can I make this recipe gluten-free?

Yes, use gluten-free graham crackers and a gluten-free flour blend for the cake.

4. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

5. Can I substitute the dark chocolate?

Milk chocolate or semi-sweet chocolate can be used, but the flavor will be sweeter.

6. Can I make these as cupcakes?

Yes, use cupcake liners and follow the same layering process in individual portions.

Conclusion: A Sweet Treat Worth Making

These Mini S’mores Cakes: Bite-Sized Campfire Delights are the perfect way to bring the nostalgic flavors of s’mores into your kitchen. With layers of cookie crust, rich chocolate cake, marshmallow buttercream, and gooey toasted fluff, every bite is a masterpiece.

So, grab your ingredients, fire up the oven, and prepare to wow your family and friends with these delightful cakes.

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