This was my favorite cupcake to make last sunday. Perhaps it’s because of it’s simple yet complex make up, s’mores are just something that I love. The ingredients, a marshmallow, graham crackers and a square of chocolate, are simple, yet there’s so much more the s’more. The caramelization of the marshmallow, so that it’s perfectly golden brown on the outside and gooey on the inside, the way the outer surface of the chocolate melts from the heat of the warm marshmallow and the contrasting texture of the graham crackers. As you bite into this simply crafted confection the chocolate swirls with the marshmallow fluff and the cracker crunches between your teeth, sending off a shower of crumbs. Not to mention the roar of the fire and the sticky fingers that are nostalgic of camping in the summer and carefree childhood days. What’s not to love about a s’mores? And one in cupcake form!
Like I said in the earlier post, I actually had no recipes for the s’mores cupcake and just went for it. It was pretty fun and hopefully one day I’ll manage to get more inventive and start making my own recipes. But for the meantime, I just used a classic cupcake recipe as a spring board and added a few ingredients by myself. Despite all that, I think they turned out pretty well. The broiling part was a little scary seeing as I have set marshmallows on fire before and it was, well let’s say it was a little heart stopping (especially because then the parchment paper caught on fire!) Eep! but that was in the past and now I’ve been pretty good about not burning things down. Anyway, what I liked about these cupcakes was that the roasted marshmallows is itself the topping, so there’s no need to fiddle with fickle icing or painstakingly piping elaborate and impressive designs. Nope the golden little marshmallows does it all for you. And it’s not all too sweet and I really liked how the graham crumbs added a little crunch to a moist cupcake filled with little melted pockets of chocolate. Oh goodness I’m drooling already!
So let’s get started!
Ingredients:-2/3 cup butter (unsalted -2 eggs -2 1/2 cup AP flour -2 1/2 tsp baking powder -1/2 tsp salt -1 3/4 cup granulated sugar -1 1/2 tsp vanilla -1 1/4 cups milk -1 cup of crushed graham crackers -1 cup mini semisweet chocolate chips -large marshmallows
- Preheat the oven to 350 degrees and 2 cupcake pans with liners. In a small bowl, mix together the ground sugar and the cinnamon. Set aside. In a medium bowl, mix together the flour, salt, and baking powder. Set aside.
- Cream the butter in a large mixing bowl. Gradually add in the granulated sugar until the mixture is light and creamy. Add in the eggs one at a time and mix until well combined. Beat in the vanilla.
- Alternatively add in the flour and the milk mixture, beating as you add in the ingredients. Mix until just combined. Gently fold in the graham crackers and the mini chocolate chips.
- FIll the paper liners until they’re about 3/4 full. Bake for 18 to 20 minutes or until a toothpick, poked in the center, comes out clean. Remove the cupcakes from the pan and place on a roasting sheet. Cut large marshmallows in half and top each cupcake with a marshmallow half. Set the oven to broil and place the cupcakes under the broiler until the marshmallows are a nice golden brown. This happens very quickly, so make sure that you keep your eye on the marshmallows!
- Once the marshmallows are nice and golden, remove them from the broiler and serve!
Look at that perfectly toasted marshmallow.
You’re probably mentally checking your cupboard for ingredients now, but trust me these cupcakes are AMAZING!
Hugs and Puppies!