S’more Cupcakes

I’ve been working on this recipe for a few weeks now, and I’m finally happy with it! Third time’s the charm, right? (My poor friends are probably sick of these cupcakes.) I learned that I need to use aluminum muffin cups with this recipe, and that the cupcakes taste better if they have a day to sit in an airtight container. I also played with three different frosting recipes, and I like this one the best. That recipe will follow in my next post. These cupcakes aren’t huge (they aren’t mini, either), but I like that because the s’more flavor is stronger.

Unwrapped.

Unwrapped.

Ingredients (yields 3 dozen cupcakes):

Base:

1/2 cup graham cracker crumbs (about 10 boards)
1/8 cup granulated sugar
1/8 cup light brown sugar
6 tablespoons unsalted butter, melted

Middle:

3/4 cup mini chocolate chips
18 campfire marshmallows, cut in half with serrated knife

Cupcake Batter:

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/4 cups milk (I use skim, but you could substitute whole)
1/2 water
1/2 cup original applesauce
1 tablespoon pure vanilla extract

Garnishments:

4 1.55 oz Hershey’s milk chocolate bars, melted
3 boards of graham crackers, crumbed
36 pieces of Hershey’s chocolate

Directions:

Preheat oven to 350 degrees. Line muffin pans with aluminum foil cups.

Crumb graham crackers in a food processor. Add melted butter and sugars, and pulse until blended. Add 1 tablespoon of graham cracker mixture to each muffin cup. Flatten with bottom of shot glass or spice jar. Top with 1 teaspoon of chocolate chips and 1/2 of a campfire marshmallow, sticky side down.

Graham cracker base.

Graham cracker base.

The middle layer.

The middle layer.

In a large bowl, mix flour, sugars, cocoa powder, baking soda and salt. In a separate bowl whisk eggs, milk, applesauce, water and vanilla. Add to flour mixture and mix until smooth. Spoon about 1/4 cup of batter into each cup, or until cup is about 3/4 full.

The batter is in.

The batter is in.

Bake for 20 to 25 minutes, or until toothpick comes out crumbly. Let cool in pan for two minutes before removing cupcakes to cooling racks.

Cooling. Note that the marshmallow will rise a little.

Cooling. Note that the marshmallow will rise a little.

Let cool for another 20 minutes before storing in airtight container. Let sit overnight before frosting. Decorate with frosting, drizzled chocolate and graham cracker crumbs. Garnish with piece of Hershey’s chocolate.

Decorated!

Decorated!

Tips: This is a time-intensive recipe, so keep that in mind if you plan to try it! And always remember that cupcakes keep baking once removed from the oven, so don’t leave them in the pan for too long. When you’re checking to see if they’re done, don’t stick the toothpick in the middle where the marshmallow is. Stick it in the side instead.

Gluten Free Tips: If you want to try a gluten free version of this recipe, substitute the graham cracker crumbs with gluten free graham crackers, and white rice flour for regular flour.

Now go bake something!

Adapted from Divas Can Cook and Pizzazzerie.

 

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