OK, I know that was a lame joke… but I don’t know any other way to describe these delicious S’more Cupcakes by Bakerella other than to say that the moment you finish your first one, you’ll already be thinking about the next. And the next.
I’ve gotten a little more adventurous in the kitchen lately, trying my hand at homemade soup, pasta dishes and, now, dessert. These cupcakes took me a little less than two hours to craft, start to finish, but that’s partially because I started out with very little clue what was going to be required of my limited skills . . . particularly when I had to actually break out the mixer. I’ve done it before — and it wasn’t too traumatic — but I try not to get too arrogant about what I’m actually capable of making.
But these turned out great! After I mixed up the two separate batters and carefully combined everything with the marshmellow and graham cracker topping, they were already looking very pretty . . . and when I popped them out of the oven? My little food photographer’s heart started pounding!
If you have the time and don’t mind the fact that these won’t be on your counter for very long at all, I definitely recommend whipping up a batch.
And I may have had one of these for breakfast this morning . . . Trying not to dwell on what that says about my willpower.
original recipe by Bakerella
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating
Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted
Preheat oven to 350 degrees F. In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk. Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other. Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined. Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping. Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface. Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. Sprinkle with more topping mixture.
Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case.
Recipe will make at least 12 cupcakes (I made 16 with my batter).