S'mores Cupcakes

Julie Ryan Evans
Food & Party
7

s'mores cupcakeThere's something about summer and s'mores that just go together. Okay, there's something about fall, spring, and winter too when it comes to these delicious treats, but it's summer campfires that really inspire them. What could be better than melting chocolate, marshmallows, and graham crackers all gooey and fused together? All of that goodness in a cupcake, of course.

If you have no campfire handy, s'mores cupcakes are the next best thing. Some (my son) may argue they're better than the real thing. Personally, I say ... have both. This easy recipe from Amy's Cooking Adventures is quick and delicious. 

Easy S'mores Cupcakes

8 graham crackers (about 1 1/2 cups of crumbs) 
2 tbsp sugar
6 tbsp butter, melted 
1/2 cup semisweet chocolate chips  
1 Devil’s Food Chocolate cake mix
Eggs, oil, & water for cake mix
24 marshmallows

Preheat oven to 350 degrees F.  Line 2 muffin tins with paper liners.

In a food processor, pulse graham crackers until finely ground. In a medium-sized bowl, stir together graham cracker crumbs, sugar, and melted butter.

Spoon 1 tablespoon graham cracker mixture into each cupcake liner. Press flat with the bottom of a cup. Bake for 5 minutes. Remove from oven. Sprinkle 8-10 chocolate chips on top of each graham cracker crust.

While the crusts bake, mix together the cake mix according to package directions. Divide cake batter evenly into the cupcake liners on top of the graham cracker crust and chocolate. 

Bake about 16 minutes or until a toothpick inserted in the center comes out clean. 

Remove from the oven. Do not turn the oven off.

Let the cupcakes stand about 5 minutes. Once they are cool enough to handle, move cupcakes to a cookie sheet. 

Carefully place 1 marshmallow on top of each cupcake. Return to the oven for 3 minutes, working in batches if necessary.

After 3 minutes, quickly press down on each marshmallow to cover the top of the cupcake. Turn the oven to broil. 

Place the cupcakes in the oven under the broiler. Leave the oven door cracked and watch the marshmallows carefully, you want them to brown, not burn. Once the marshmallows are browned, remove from the oven and let cool.


Image via Rachel from Cupcakes Take the Cake/Flickr

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