Many moons ago, Tom and I spend an evening trying to craft the perfect S’mores cupcake. We tried every possible combination of chocolate, graham crackers and marshmallow until we finally made a cupcake that was far different than we expected, but still exceptionally delicious. These cupcakes are best when fresh, something is lost in them once they’re allowed to cool.
More specifically, these cupcakes implode upon themselves and all the marshmallow gets absorbed into the cake.
Makes 18 cupcakes
1 1/3 cups of flour
1 1/4 cup of sugar
2 teaspoons of baking powder
2 tablespoons of butter
1/2 cup of cocoa powder
1 tablespoon of vanilla extract
1 cup of milk
For graham cracker crust…
1 cup of crushed graham crackers (8 crackers)
3 tablespoons of sugar
2 tablespoons of butter, melted
Preheat the oven to 350 degrees F. Line the tray with liners and spray with cooking spray. Crush the graham crackers (a plastic bag and a frying pan works great). Combine the melted butter, sugar and crackers together. Divide the graham cracker crust evenly between the liners, about a tablespoon each. Press down on them to make them solid. Place one marshmallow on top of the crust.
Cream together the butter, sugar and vanilla extract. Mix the eggs in one at a time and then the milk. Sift in the flour, baking powder and cocoa powder and stir until the batter looks uniform. Divide the batter evenly and make sure that the marshmallows are fully covered!
Bake for 18 minutes and keep an eye on these! If the marshmallows aren’t fully covered, they can easily expand and create a mess! When served fresh, the batter becomes crispy over the marshmallows. Serve with milk, seriously.