I’ve wanted to make s’more cupcakes for a while now because I always have the ingredients on hand, but to be honest I’m not much of a cake/cupcake baker. (Eating them, on the other hand, is a different story.) One of my goals is to improve my cake making skills but the amount of butter in the cake and frosting combined is enough for me to look to another dessert to try. I think this might be the first time I’ve baked cupcakes for my blog!
I found several versions of s’more cupcakes online, but in the end just went with a more traditional take. I crushed graham crackers for the crust, baked them with a simple chocolate cake batter, then topped it off with one of my marshmallows and finished them in the broiler. Using house made graham crackers and marshmallows made a big difference in flavor and texture!
Although these were a lot of fun to try, I think sticking to a good old fashioned s’more is the way to go. I prefer the variety in texture (crisp graham cracker + chocolate + toasted marshmallow) where as the cake portion just gets in the way
S’more Cupcakes (a very loose recipe):
makes approx. 15 mini cupcakes
1/2 c graham cracker crumbs
2 tbsp melted butter
chocolate cake batter:
1 c flour
1 c sugar
1/4 c unsweetened cocoa powder
3/4 tsp baking soda
3/4 c milk
1/4 c butter
1 tsp vanilla
1. Preheat oven to 350°
2. Combine melted butter and graham cracker crumbs, then press into cupcake pan/liner.
3. Make chocolate cake batter: Add all ingredients except egg and mix until combined. With a paddle attachment, beat mixture on med-high for 1 minute. Add egg, then mix on med-high for another minute.
4. Scoop batter into cupcake pan until 3/4 full. Bake for 15-20 minutes, or until a toothpick comes out clean.
5. Before serving, place 1 marshmallow on top of cupcake and place in broiler until toasted.