So by now, y’all have figured out that I love to cook. I don’t have much of a sweet tooth myself, but I like making sweets for other people.

August 30th is supposedly ‘Toasted Marshmallow Day’, so I got to thinking that there has to be something fun to do with toasted marshmallows other than S’mores. Not that there is anything wrong with S’mores, but I went on a search for a couple of other fun things to do with toasted marshmallows.

Summer is coming to an end, so as we head into prime hoodie and bonfire season, let’s try some new recipes!

Toasted Marshmallow Cupcakes
Prep – 20 min.
Cook – 15 min.
Ready In – 40 min.

Ingredients:
• 1 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup warm water
• 2 large eggs, lightly beaten
• 1/2 cup whole milk
• 1/3 cup unsalted butter, melted
• 1/4 cup sour cream
• 3/4 teaspoon pure vanilla extract
• 12 large marshmallows

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.

Turn on the oven’s broiler.

Place 1 marshmallow vertically in the center of each cupcake.

Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

Toasted Marshmallow Peanut Butter Lava Cakes
Prep Time – 15 min.
Cook Time – 14 min.
Total Time – 29 min.
Servings – 2 cakes

Ingredients:
• 4 oz . white baking chocolate chopped
• 1/2 cup smooth peanut butter
• 6 T . butter
• 1/3 cup granulated sugar
• 2 eggs
• 6 T . all-purpose flour divided
• 1/2 cup homemade marshmallow fluff

Directions:

Preheat oven to 425 degrees. Grease two 8 oz. ramekins. Place 1 tablespoon flour into each ramekin. Tap the flour around to coat the ramekin and discard any of the remaining flour that didn’t stick.

In a microwave-safe bowl, add in the chopped baking chocolate, peanut butter, and butter. Microwave in 30 second intervals and stir after each 30 seconds. Do this 3 to 4 times until the chocolate is smooth and completely melted.

Let cool for about 10 minutes so it doesn’t cook the eggs when they’re added.
Add in the sugar and eggs and whisk until combined.

Add in the 4 remaining tablespoons of flour and whisk until just incorporated.
Pour the batter evenly into the two 8 ounce ramekins.

Add 1/4 cup of marshmallow fluff to the center of each ramekin. Spoon some of the batter in the ramekin over top of the fluff to cover it slightly.

Place the ramekins on a baking sheet and place into the preheated oven. Let bake for 14 – 16 minutes. You’ll want the center to be slightly jiggly and the marshmallow fluff on top toasted.

Serve immediately in the dish. No need to dump onto another plate.

Now one for the over 21 set. There is nothing better than being around a bonfire with friends and a good cocktail. One that has coffee is even better if you ask me. This combines all of that!

Toasted Marshmallow Campfire Cocktail
Ingredients:
• Marshmallow crème
• Splash of pure vanilla extract
• 2 tsp. simple syrup (to taste)
• 2 oz. hot espresso
• 1 oz. vodka (marshmallow flavored or plain)
• Ice, for serving
• Toasted marshmallows, for garnish

Directions:
Place 2 to 3 heaping spoonfuls of marshmallow crème in a glass. Add vanilla and simple syrup.
Pour espresso over marshmallow mixture and stir vigorously until completely combined, about 1 minute.
Add vodka and ice and top with toasted marshmallows.