This recipe was inspired by a local store having a great deal on s’more ingredients and wanting to make something special for a Thursday afternoon when Corin and her kids were coming out for the day. After flipping through Cupcakes! I came up with the idea for these.
They are a bit time consuming to make, but worth it! Enjoy!
S’more CupcakesYield : 1 dozen large cupcakes
Prepare jumbo muffins pans by greasing and placing parchment paper circles in the bottom of each pan. Preheat oven to 350*
Graham Cracker Layer
3 cups graham cracker crumbs
3 Tbsp. sugar
1 cup + 2 Tbsp. butter, melted
Mix the above ingredients and place a scant 1/3 cup of the mixture in each muffin cup. Press the mixture in to the bottom of the pan giving a nice firm layer to put the cake batter over.
Chocolate Cake Batter (enough to make 24 regular sized cupcakes). I like to use the Chocolate Sour Cream batter from the Cupcakes! cookbook. It is very good, but feel free to substitute your favorite recipe.
Pour chocolate cake batter over graham cracker layer so it is about ¼-1/2 inch below the top of the cup. Insert one large marshmallow into the center of each cupcake and then bake for 20-30 minutes.
Once the cupcakes are baked remove the pan from the oven and let set for 1-2 minutes. Turn your broiler on while you wait for them to cool. The original marshmallow should be completely melted by now.
Insert another large marshmallow into the hole left behind and stick under the broiler 2-3 minutes until the marshmallow is slightly puffy and starting to brown. Remove pan and allow cupcakes to cool for ten minutes.
Invert cupcakes onto a cooling rack lined with parchment paper and let cool completely. Peel off any parchment paper still clinging to the cupcakes. Leave them bottom side up, what was once the top is now the bottom and vicey-versy.
4 oz. dark chocolate, melted
1/3 cup Dutch process cocoa
½ cup butter, softened
3 cups powdered sugar
1 tsp. vanilla
3 Tbsp. milk
Mix all frosting ingredients on low-speed until incorporated. Mix on medium speed for one minute. Scrape in to a ziplock, cut off a corner and pipe on to cupcakes. Garnish with a square of Hershey’s milk chocolate and a few mini-marshmallows.