S'mores Cupcakes

makes 24 cupcakes

graham cracker crust recipe adapted from Martha Stewart

cupcake recipe adapted from Hershey's Kitchens

prep time: 30 min / cook time: 23-25 min

CRUST INGREDIENTS

1 1/2 c graham crackers (1 sleeve), crushed

1/4 c sugar

1/3 c unsalted butter, melted

9 oz. bittersweet chocolate, finely chopped

* I used Guittard Bittersweet Chocolate Wafters . . . it was what I had on hand

CHOCOLATE CUPCAKE INGREDIENTS

6 tbsp cocoa powder

* I used Pernigotti Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

FROSTING INGREDIENT

1 small jar Marshmallow Fluff

CRUST INSTRUCTIONS

• Adjust oven rack to middle position and preheat to 350˚ F.

• Crush graham crackers in a food processor or place in a heavy ziplock bag and crush with a rolling pin.

• Place graham cracker crumbs, sugar and melted butter in a large bowl; stir until well combined.

• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.
• Place 2 teaspoons chocolate in each liner.

• Transfer cupcake tins to the oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

CHOCOLATE CUPCAKE INSTRUCTIONS

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Cool completely before frosting.

FROSTING INSTRUCTIONS

• Transfer marshmallow fluff to a pastry bag fitted with your favorite pastry tip.

* I used Ateco pastry tip #808.

• Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.

* Optional: decorate with graham cracker and chocolate.

Serve immediately or store in an airtight container, up to 2 days.

** ADDIECAKES' NOTES **

• The crust was a bit sweet for me, so I would use 1/8 c of sugar.

• I noticed the cupcake didn't rise much, I'm guessing due to the crust filling the entire bottom of the cupcake, so fill with batter almost to the top.

• CAUTION: I didn't do enough research on the marshmallow frosting. I thought I'd be able to get away with just using Marshmallow Fluff, but I really don't recommend using it by itself. If you decide to use it, know that the Marshmallow Fluff doesn't pipe out well and will flatten out over night. When piping, let the frosting touch the cupcake liner (see photo) so it'll stick and then pipe a big dollop in the middle.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING